roux-based chile colorado

various dates

Chile colorado = Sp. red chile.

The recipe printed on nearly every package of dried red chile pods begins with a roux to which the rehydrated pureed chiles are added. Later the meat is added and stewed directly in the red chile sauce. Many recipes also recommend adding tomatoes.

My previous chile colorado recipes were prepared in reverse by adding pureed red chile to a beef stew already in progress without using any starches or other thickeners. That avoids the problem of starch burning into the bottom of the cooking pot during the long stew.

Of course, you can also prepare the beef stew and sauce separately and combine them a short while before serving like I did below. If you use the broth from the beef stew to make the sauce, that also adds the beef flavor to the sauce, just like prolonged stewing does. There is no denying that velvety (velouté) chile colorado is smooth and intense.

Give the different methods a try and see what you like best.

 

a. roux-based chile colorado

2020-03-09

Preparing red chile sauce as a velouté sauce makes it velvety-smooth, a strikingly different appearance  from the non-starch method. 

INGREDIENTS

This is what you need for 4 quarts = 8+ servings:

  • 2 lbs. beef stew with liquid
  • 2 lbs. plum tomatoes, cored, quartered
  • 1-2 cups red chile puree
  • S&P
Pic1: velvety-smooth velouté red chile

Directions

2020-03-09

Pic2: stew meat
Pic3: roux, velouté, red chile puree
Pic4: add tomatoes

 

Pic5: add meat, simmer
Pic6: all done
Pic7: served

b. chile colorado with Normandy vegetables

2019-11-21

Chile colorado is normally not cooked together with vegetables, but then, I've always been a rebel. It saves time to put it all together and the vegetables add different flavors to the sauce. :-)

INGREDIENTS

This is what you need for 6-8 servings:

  • 2 lbs. beef roast
    this is 'special trim' again
  • S&P
  • 1-2 cups pureed red chile, frozen
  • 2 cups beef / chicken stock
  • 1 lb. new harvest potatoes
  • 1 lb. Normandy mix vegetables
    (broccoli, cauliflower, carrots, zucchinis)
  • optional:
    • 1 large yellow onion, chopped small
    • garlic
    • ground cumin
    • oregano

roux:

  • up to 2 tsp. maizena aka Masa Harina
  •  equal amount of olive oil
Pic1: chile colorado with Normandy mix vegetables

Directions

The method is the same as above. The pictures tell the story.

2019-11-21

Pic2: brown the meat,
Pic3: braise the meat
Pic4: make a roux, add beef stock to begin the velouté sauce

 

Pic5: frozen red chile
Pic6: add the red chile, more beef stock to the velouté sauce, simmer down
Pic7: add and cook the potatoes in the sauce

 

Pic5: cut meat into bite-sized pieces
Pic6: add meat and vegetables to the sauce, warm through
Pic7: serve and enjoy

c. Chile colorado with mushrooms

2020-02-15

This recipe uses the same method as above: prepare a roux, add beef stock, chile and already cooked meat. The mushrooms add an entirely new flavor to the chile colorado.

INGREDIENTS

This is what you need for 4-6 servings:

    • 2 lbs. beef roast
    • S&P
    • 1-2 cups pureed red chile, frozen
    • up to 4 cups beef / chicken stock
    • up to 1 lb. white button mushrooms, sliced
    • freshly-baked bread
    • optional:
      • garlic
      • ground cumin
      • oregano
Pic8: velvety chile colorado with mushrooms,
         served with bread

Directions

Pic9: stir-frying mushrooms
Pic10: simmering
Pic11: serve and enjoy.