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Chile Colorado Con Carne


2 pounds tender stew meat (beef or pork)
1 cup Frieda’s Shallots, coarsely chopped
2 tablespoons cooking oil
3 cups Chile Colorado (Red Chile Sauce)
1 cup water


Cut beef or pork into cubes. Brown meat in a small amount of cooking oil. When nicely browned, remove meat from the pan and drain off all but a tablespoon of fat. Sauté shallots in this oil and then return meat to the pan and add the Chile Colorado and water. Cook over a medium-low flame until the meat is tender and the gravy is at a desired consistency.

If necessary, to thicken Chile Colorado, do as follows: In a small saucepan, over a slow flame, melt a generous tablespoon of butter and stir in a tablespoon of flour and a pinch of salt. Remove from flame as this mixture begins to bubble. Add a cup of milk and stir with a wire whisk over a low flame until smooth and thick. Add this carefully, one spoonful at a time, stirring well, until the Chile Colorado sauce is as thick as you wish.