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Carne en chile rojo

post #1 of 15
Thread Starter 
Today we made Chili Colorado...but first had a nice drink and watching the ball game.
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Then we made the sauce. It was 8 California chiles toasted and removed the seeds and soaked in water for about 30 min or so. Goes in the blender with 1/2 onion, 4 garlic cloves, 1/2 tsp oregano, 1tbs of cummin. 4 tbs of oil and salt and pepper to taste.
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Used chuck steak and cut up to smaller pieces..
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Of to the CI to get cooked...
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Then added the sauce.
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Bring to a boil then its ready.
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Plated with rice and queso fresco.
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Thanks for looking ,

Tony
post #2 of 15
thats what im talking about! and with the champagne of beers no less.. yes sir. helluva meal!
post #3 of 15

Looks awesome! I'll try this either Saturday or Sunday!

Thanks, wish I were there!

Scott

post #4 of 15

Tony,

About how much chuck was that to that amount of sauce?

Scott

post #5 of 15

  Looks  tasty and a bit spicy ! Good job!

 

  Mike

post #6 of 15
Thread Starter 
I
Quote:
Originally Posted by sarnott View Post

Tony,
About how much chuck was that to that amount of sauce?
Scott
It was 2 pounds.
post #7 of 15
Thread Starter 
Quote:
Originally Posted by So MS Smoker View Post

  Looks  tasty and a bit spicy ! Good job!

  Mike
Not spicy at all.
The Chillis are very mild. If jalapeños would of been used then yes it would be very spicy..
post #8 of 15

Thanks,

That was my guess but I thought I should ask. What would you think about half chilis and half  jalapeños?

Thanks Again,

Scott

post #9 of 15
Holy frijoles that looks good. The God's confirm I need Mexican this week!
post #10 of 15

Es muy bueno

 

Disco

post #11 of 15
Quote:
Originally Posted by Disco View Post

Es muy bueno

 

Disco

Tu  hablas Espanol  Disco? 

post #12 of 15
Quote:
Originally Posted by FWIsmoker View Post

Tu  hablas Espanol  Disco? 

No. I've just done a few Mexican vacations and can say enough to get my face slapped.

 

Disco

post #13 of 15
Thread Starter 
Quote:
Originally Posted by sarnott View Post

Thanks,
That was my guess but I thought I should ask. What would you think about half chilis and half  jalapeños?
Thanks Again,
Scott

It would be spicy but not as red. Traditionally chile rojo is not spicy it's the chile verde you have to worry about. I made a post on another site but according to rules I can't link it. If your interested I can't post here.
post #14 of 15

That is great.. just great. Now that will be stuck in my head every day until I get my fix..

 

I will try your sauce and meat, what about the rice? I never mastered a simple mexican rice, dirty rice or black bean rice for a meal like this..

 

I love that you grilled the tortillas, my favorite!

post #15 of 15
Quote:
Originally Posted by Disco View Post

Quote:
Originally Posted by FWIsmoker View Post

Tu  hablas Espanol  Disco? 

No. I've just done a few Mexican vacations and can say enough to get my face slapped.

 

Disco

HAH.. thats funny Disco... made me laugh! 

 

And Great looking dish Tony.. easy and flavorful Im sure. Will have to give it a try... 

 

oh, AND GO RANGERS :)) 

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