Chile Colorado II recipe

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Ingredients

2 tablespoons vegetable oil for browning
5 pounds beef chuck, cut into 1 1/2-inch cubes
flour for dredging
2 (28 ounce) cans whole peeled tomatoes, mashed
2 (7 ounce) cans diced green chilies
12 serrano chiles, finely chopped
2 small yellow onions, finely chopped
12 fluid ounces beer
20 fluid ounces water
2 tablespoons cumin
1 bunch cilantro, chopped
salt and pepper to taste

Nutrition Info

755.2 calories
carbohydrate: 28.1 g
cholesterol: 172 mg
fat: 48.1 g
fiber: 5 g
protein: 48.9 g
saturatedFat: 17.7 g
servingSize: -
sodium: 1645.9 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a heavy bottomed pan over medium high heat. Dredge beef cubes in flour. Cook in hot oil until browned on all sides, reducing heat if necessary. Add tomatoes, green chilies, serrano chiles, onions, beer, water, cumin, salt, and pepper. Cover and simmer for 2 hours. Add chopped cilantro, and simmer 1 hour longer.

Recipe Yield

6 servings

Recipe Note

My mother in law got this recipe from a fire man. It is one of their favorites in the fire house, now it is one of ours. Serve with Flour tortillas, rice, and a sprinkling of cheese, if desired.

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