Chile Colorado
4-5 pounds stew beef
2 large onions, quartered
3 cloves of garlic
In a dutch oven, cover meat, onion and garlic with just enough water to cover meat. Simmer until stew beef is very tender. Remove meat from pan and set aside.
Strain onions and garlic from cooking water and set aside in a blender.
To the blender add 1-28 ounce can Las Palmas Chile Colorado sauce. Add 1 small can of tomato sauce, 1 tsp Cumin, 1 tsp black pepper and 1 hand full Knor Suiza (found in the mexican food aisles). Blend until onion and garlic are pulverized.
Add mix to sauce pan and cook over med-low heat until sauce turns from orange/red to a deeper red/brown. Add meat to mixture and simmer for at least 30 minutes, allowing meat to shred as it simmers.
Serve in a bowl with a side of tortillas. Yummy. It's even better as left overs.
I use this mix as my filling for tamales.
__________________  Don't get your knickers in a knot. Nothing is solved and it just makes you walk funny.
Last edited by Rhetts_mama; 11-22-2010 at 07:10 AM.
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