Chile Colorado de Res served over a bed of rice will hit the spot every time. The trick to pulling this dish off is the cooked steak has to be tender.
For this recipe I used 1-cup of prepared chile colorado but you could substitute this with Ground California Chile powder, cumin and beef bouillon.
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| 1 pound 4 oz. |
I selected a small Tri-Tip Steak to cook for this recipe. Cut steak into small bite size pieces and cut away fat.
Ingredients:
- 1 lb. 4-oz. beef
- 1-tbsp EVOO
- 2-garlic cloves
- 1-cup chile colorado
- or
- subsititue 1/2 a package of powder California Chile plus cumin and powder beef bouillon
Heat cast iron skillet and fry steak fat which you are removing from Tri-tip. Remove fried fat from skillet and add 1-Tablespoon of Extra Virgin Olive Oil. Add Tri-Tip to skillet and 2-minced garlic cloves. Stir fry Tri-tip for a few minutes, reduce heat to medium low and place lid on skillet. Slowly simmer for 20-minutes or until the beef is tender. Do not add salt for this step...the salt will toughen the beef.Add 1-cup of prepared chile colorado, stir and place lid on skillet and simmer for an additional 10-minutes.
Substitute: Sprinkle California chile powder on beef, 1/2 tsp of cumin and 1/2 tsp of beef bouillon. Stir, taste and adjust as necessary.
If you want to make a Chile Colorado Burrito simmer until it thickens or add a little flour or corn starch to water and stir into the mixture.
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