The skirt is a cut of beef widely used in Latin America, especially in the dishes that wearing debris or wick, because it is very easy to crumble once it has gone through a first cooking. It is the cut that we will use for this delicious meat recipe with Chile Colorado, a typical dish of northern Mexico that is accompanied by potatoes and a delicious sauce that we will teach you how to prepare in recipes. The name may sound very spicy, but do not scare yourself, this saucer has the pleasant picture of Chile without becoming spicy, so any family member can consume it. Join us and discover how to make meat with colored Chile in a few steps. Lets go!
| 🚻 6 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make meat with Colorado Chile: |
| 1 kilogram of beef to disinfolve 4 potatoes in cubos 5 cloves of garlic 1 white onion 3 laurel leaves 3 tablespoons of beef broth powder 1 pinch of salt 18 chiles guajillos 1½ tablespoons of oregano powder ½ tablespoon of cumin soup powder 3 liters of water 2½ tablespoons of butter 2 tablespoons soups of wheat flour |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, little spicy, stew, |
Ingredients to make meat with Colorado Chile:
1. To start, place beef in boiling water, along with the potatoes cut into cubes. Add a pinch of salt, bay leaves, a piece of onion and two garlic cloves. Once the meat is cooked, remove it from the water and let it cool. Devalen and reserve it next to the potato.
2. Meanwhile, in a little hot water place the guajillos chiles, letting stand until they soften. When they are soft, open them, remove the veins and seeds.
3. Once the chiles are ready, put them in the blender or processor next to the garlic, the cumin, the oregano and a pinch of salt. Add the rest of the onion and a little water. Blend until you get a homogeneous mixture, take it out and reserve it.
4. On the other hand, heat the butter into a saucepan to melt. When it is liquid, add the flour and do not stop moving until you get a light brown mixture.
5. Add the guajillo sauce cast to the mixture of butter and flour. Integrate the ingredients, add the rest of the water and move constantly. Verify the seasoning and, if necessary, add a pinch more of salt.
6. Finally, the debris and cubes potatoes are added, the ingredients are allowed to integrate for 10 more minutes and while stirring.
7. Your meat plate with Chile Colorado will be ready to eat. We know that this recipe is a bit more elaborate, but you will love it. It serves hot and accompanied by rich freshly prepared corn tortillas.
