Chile colorado tacos

Chile colorado tacos

Photograph by Tucker & Hossler

MAKES 8 to 9 cups
TIME 4 to 4 1/2 hours
Serve this chile with warm corn tortillas, fresh tomato salsa, and Mexican crema or sour cream.

Ingredients
12 dried New Mexico or California chiles (about 4 oz. total)
1 lb. onions, peeled and chopped
5 garlic cloves, peeled
3 tbsp. vegetable oil
2 1/2 to 3 lbs. beef bottom round, rinsed, dried, and cut into 1-in. chunks
1 1/2 to 2 lbs. boned pork shoulder (also called butt), rinsed, dried, and cut into 1-in. chunks
1 tbsp. ground cumin
About 1 tsp. salt
About 1/2 tsp. pepper
3 cups dark beer

Directions
1. Discard chile stems and seeds. Rinse chiles, put in a bowl, and add 2 1/2 cups boiling water. Let stand, stirring occasionally, until chiles are limp, 8 to 10 minutes. Drain chiles, reserving 3/4 cup of the soaking liquid; discard remainder.

2. In a blender or food processor, whirl chiles, reserved soaking liquid, onions, and garlic until smoothly puréed.

3. Pour oil into a large pot over medium-high heat. When oil is hot, add beef and pork, a layer at a time; stir often until browned on all sides, 5 to 7 minutes per batch. As meat is browned, transfer with a slotted spoon to a bowl. Discard any fat in pan.

4. Return meat and accumulated juices to pan; add chile mixture, cumin, 1 tsp. salt, 1/2 tsp. pepper, and the beer. Bring to a boil over high heat, stirring frequently. Reduce heat, cover, and simmer, stirring occasionally, until meat is very tender when pierced, 3 to 31/2 hours. If sauce is thinner than you like, uncover and simmer until reduced to desired consistency, 20 to 30 minutes longer. Season to taste with more salt and pepper.

Per 1/2 cup 253 cal., 60% (153 cal.) from fat; 18 g protein; 17 g fat (5.6 g sat.); 6.5 g carbo (1.7 g fiber); 173 mg sodium; 64 mg chol.

Serve with 2009 Cimarron "Monsoon Red", Cochise County