Chile Colorado with Rice

CHILE COLORADO:

– 1 15oz. can Red Enchilada Sauce (I used Las Palmas Mild Sauce, and it was very spicy)

– 1 15oz. can Tomato Sauce (I really only used this to control how spicy the sauce turned out.  If you like it really spicy, you won’t need this much; if you like it mild, you might need more.)

– Oil

– Minced Garlic (5 Tablespoons)

– 1 – 1 1/2 Tablespoons Oregano

– 3 1/2 lbs. stew meat

– 3 cubes of beef buillon

Pour oil in a medium – large stockpot.  Cut the stew beef into smaller pieces (so as to be easily put in tortillas).  Brown the stew meat in the oil and 2 Tablespoons of minced garlic.  Then, pour in enough water to cover the meat, add three beef bouillon cubes.  Bring to a boil, then cook on med-low until the meat it cooked (about 1 1/2 hours).

While the meat is cooking, combine the Enchilada Sauce, Oregano, and Garlic.  Let it heat through and then add tomato sauce until the level of spiciness suites you.  Let the sauce stay heated on low until the meat is cooked.

When meat is finished cooking, drain the water from the meat and add the sauce.  Cook on low to allow the flavor of the flavor of the sauce to cook into the meat.

This makes 9-10 servings.

RICE

-2 Cups long grain white rice

– 1 1/2 – 2 Tablespoons Mexican Chicken Bouillon

– 1 Tablespoon Paprika

– 2 Tablespoons Oil

Pour the oil and rice in a skillet (I used one with high sides, so that I could add the water and cook the rice without transferring pans).  Stir so that all the grain are coated.  Fry the rice on med-high heat, stirring frequently, until the grains are becoming translucent, adding the chicken bouillon and paprika part-way through.

Add 4 cups of water and bring to a boil, then cover with a lid a simmer about 20 minutes (or according to the package).

I used corn tortillas to put the meat, rice, and beans in.  I poured oil in a skillet, so that it was just cover the bottom of the pan.  After heat the oil on med-high (little bubbles will appear, but it won’t be boiling), I added one corn tortilla at a time, cooking it for about 5-10 second, then laying them on a towel to drain.  This makes the tortilla flexible enough so that it won’t break.

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