chile colorado, served with mango

2019-09-25

Chile colorado = Sp. red chile.
This is no frills or tweaks chile colorado, purely meat and red chile puree.

This was just a small batch, good for 2 servings. In this dish, the mango provides the sweet contrast to the red chile heat.

This is what you need for 2 servings:

optional:

1/2 medium yellow onion, chopped small
garlic
ground cumin
oregano
thickener: oil dough:
up to 2 tsp. maizena aka Masa Harina mixed in equal amount of olive oil

Pic1: chile colorado, served with rice and mango

Pic2: chile colorado
Pic3: mango slices
Pic4: served with rice and mango

Preparing the red chile:

Prepare enough dried red chile pods as per instructions on the package to get 1 cup of sauce,
(= rehydrate by boiling in water, peel, destem & deseed, puree)
OR keep it simple and thaw 1 cup of frozen red chile puree.

Preparing the meat:

Reduce heat, cover and simmer down to about 40% of original volume to thicken the sauce.
Optional thickening:
- Stir in oil dough ½ tsp. at a time until desired thickness is reached.
- Simmer 20 more minutes while stirring occasionally to prevent burning.
Serve and enjoy.
I served this with boiled rice and mango slices. (Pic4, Pic1)