Description

This Mexican style stew is comfort food with a capital C. It's absolutely perfect with its tender meat in a delicious red chile sauce. Serve with rice, if desired.

Ingredients

• Chile Paste:
• 3 dried Guajillo chiles*
• 4 dried New Mexico Chiles*
• 2 dried Chile de Arbol chiles*
• 4 c. chicken or beef broth/stock, divided
• 1 tomato roasted, see how to roast below (or a 15 oz. can of roasted tomatoes)
• Chile Colorado Beef Stew:
• 4 lb. beef chuck, cut into 1-inch chunks (or stew meat)
• salt and black pepper, to taste
• 2 T. olive oil, vegetable or canola oil
• 1 medium onion, diced
• 6 garlic cloves, minced
• 1 T. ground cumin
• 2 t. dried oregano
• 1/4 t. ground allspice
• 2 T. apple cider vinegar
• 2 T. masa harina (A gluten free product used as a thickening agent with a very authentic Mexican corn flavor)
• 1 t. chicken bouillon, optional
• salt and pepper, to taste

Steps

1. Red Chile Sauce:
2. Remove stems and seeds from chiles, wearing gloves if skin is sensitive.
3. Place chiles on a microwave-safe plate; microwave on High for 30 seconds total, in 2 intervals of 15 seconds each.