- 8 dried red chiles (such as Guajillo, California or New Mexico) rehydrated and ground into a paste *see below
- 3lb beef roast with enough water to cover
- 1 can beef broth
- 1 can tomato sauce
- 4 cloves of garlic, peeled and finely diced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 2 tablespoons lard or oil for frying
Rehydrating Dried Chiles-
Pick dried chiles that have no tears or broken pieces. Use whole chiles that look fresh. Rinse off any excess dust or grime under cool water. Pat dry then cut the top off of each chile and then slit it down the middle. Shake out the seeds, using your fingers or a spoon to dislodge any seeds that want to stick. Peel off any excess dried veins that are lighter in color and run in a line down the inside.
Heat a comal (or griddle) over medium/high heat and roast the dried chiles for 2-3 minutes. Turn them often to avoid burning them. Then you're going to cover the chiles in hot water and let them soak for about 30 minutes. Remove the chiles from the water and place the chiles in a blender with about 1/4 cup of water or the soaking liquid (if it is not too bitter) and puree until smooth. You can also add the garlic and oregano to the chiles while blending them. The finished puree is what you will add to the Chile Colorado.