4 cups water
7 dried New Mexico chilies (I use El Guapo brand for all the dried chilies, found at most major grocery stores)
3 dried California chilies
3 dried Chile de Arbol
1 yellow onion, diced
5 garlic cloves, minced or 2 teaspoons crushed garlic
2 tablespoons coconut oil
2.5 lbs beef stew meat
2 tablespoons ground cumin
2 tablespoons dried oregano
2 cups beef broth
2 – 6oz cans of tomato paste
Black pepper and sea salt to taste
- Rinse the dried chilies and place them in a pot with the 4 cups of water.
- Bring to a boil, turn the heat off and let the chilies soak in the water for 30 minutes.
- While the chilies are soaking, dice your onion and garlic.
- Heat the oil in a large soup pot and add the onions.
- Cook the onions until they start to brown.
- Add the garlic and the beef to the onions and brown the beef for 7-10 minutes.
- Add the beef broth, tomato paste, cumin, oregano, salt and pepper to the beef.
- Bring to a boil, turn down to medium low or low and let simmer.
- While the beef is simmering, it’s time to prepare the peppers.
- Remove the stems from the peppers and place the peppers in a food processor with half of the liquid that the peppers were boiling in.
- Pulse the peppers until smooth.
- Using a sieve, pour the ground peppers through the sieve and into the pot with the beef.
- Use a spoon to help the contents through the sieve, leaving behind the seeds and any of bits of pepper skin.
- Pour the remaining cooking liquid through the sieve as well into the pot.
- Bring to a boil, turn back down to low and let the Colorado simmer for 2 hours or until your meat is tender.
- Serve with avocado and cilantro.
Submitted by Annie Mac