Chile Colorado

Chile Colorado is a traditional Mexican dish known for its rich and savory flavor, featuring tender beef bathed in a vibrant guajillo pepper sauce. This recipe utilizes an Instant Pot to quickly and efficiently bring out the deep flavors of the beef and spices, while also adding a twist by thickening the sauce with corn masa. Let's dive into crafting this delicious dish step-by-step.

Ingredients

🥩 3 lbs beef chunks
🌶️ 6 guajillo peppers
🧅 1 small onion
🧄 2 garlic cloves
🌿 Fresh oregano (or dried oregano)
🌽 2 tablespoons corn masa (instant corn masa flour)
🧂 Salt to taste
🧂 Black pepper to taste
🌱 Cumin to taste
💧 Water

Instructions

1- Prepare the Guajillo Peppers:

• Remove the stems and seeds from the 6 guajillo peppers.

2- Cook the Vegetables and Peppers:

• Place the peppers in a pot with a peeled, small onion, and 2 garlic cloves.
• Add water, just enough to cover the mixture, and bring it to a boil.
• Cook covered for about 15 minutes or until the peppers are tender.

3- Blend the Sauce:

• Transfer the cooked peppers, onion, and garlic into a blender.
• Add fresh oregano without the stems, and a little of the cooking water.
• Blend until smooth. Let it cool slightly before blending to ensure safety.

4- Prepare the Beef:

• Cut 3 pounds of beef into large chunks.
• Place the beef in the Instant Pot and pour the blended sauce over it.
• Add enough reserved cooking water to just cover the beef.
• Season with salt, black pepper, and a dash of cumin.

5- Cook in the Instant Pot:

• Set the Instant Pot to high pressure and cook for 35 minutes.
• Once done, carefully release the pressure.

6- Thicken the Sauce:

• If the sauce is too runny, separate some broth into a small bowl.
• Gradually mix in 2 tablespoons of corn masa into the separated broth until smooth.
• Stir the corn masa mixture back into the pot to thicken the sauce.

7- Finish and Serve:

• Taste and adjust seasoning if necessary.
• Serve the Chile Colorado hot with your choice of rice, beans, or tortillas.

Prep Time: 20 minutes
Cook Time: 50 minutes (including pressure build-up and release)
Total Time: 1 hour 10 minutes
Servings: Makes approximately 6 servings
Equipment: Instant Pot, blender, small pot for boiling

Cooking Tips:

• Allow the sauce to cool slightly before blending to avoid accidents.
• If fresh oregano is unavailable, use dried oregano, but use less, as it has a more concentrated flavor.

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Chile Colorado