Chile Colorado Recipe

Prepare protein

Trim excess fat from the steak or pork, or butterfly chicken breasts for even thickness. Slice the chosen protein against the grain into 1/4- to 1/2-inch slices (for steak/pork) or into strips (for chicken). Pat dry with paper towels.

Season the slices with 1 tsp kosher salt, 1 tsp ground black pepper, 1 tsp ground cumin and the minced garlic. Toss with 2 tbs vegetable oil to coat. Let rest while you make the sauce (15–20 minutes) or refrigerate for up to 2 hours for more flavor.

Toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast guajillo and ancho/pasilla chiles 20–30 seconds per side until fragrant but not burnt. Remove stems and seeds (keep some seeds if you want more heat). Tear into pieces and place in a bowl. Pour 1 cup boiling water over chiles and soak 15 minutes until softened. Reserve soaking liquid.

Roast vegetables

While chiles soak, heat a cast-iron skillet or griddle over medium-high. Dry-roast tomatoes and onion until charred in spots, about 6–8 minutes, turning. Roast the 3 garlic cloves (skin on) in the same skillet until soft (or roast whole cloves wrapped in foil).

Blend sauce

Remove skins from roasted garlic. In a blender, add rehydrated chiles (drain but reserve soaking liquid), roasted tomatoes, roasted onion, peeled garlic, 1 cup broth, 1 tsp dried oregano, 1 tsp ground cumin, 1 tbs apple cider vinegar and 1 tsp salt and 1 tsp black pepper. Blend until smooth, adding up to 1/4 cup reserved chile soaking liquid to reach a smooth, pourable consistency.

Strain and simmer

Optional: strain sauce through a fine-mesh sieve into a saucepan for a silky texture, pressing solids with a spatula. Heat 1 tbs vegetable oil in the saucepan over medium heat, pour sauce in, and simmer 8–10 minutes to deepen flavor and slightly thicken. Taste and adjust salt or vinegar.

If using the green sauce instead: roast tomatillos and jalapeño under a broiler or in a skillet until charred; then blend with cilantro, lime juice, 1 garlic clove, 1 tsp salt and 1 tsp vegetable oil until smooth. Taste and adjust heat with more jalapeño or lime.

Brown the protein

Heat a large skillet over medium-high and add 1 tbs vegetable oil. Working in batches if needed, sear the seasoned protein slices for 1–2 minutes per side (for thin steak/pork) or 3–4 minutes per side (for chicken) until browned but not fully cooked. Transfer to a plate.

Combine with sauce

Pour the prepared ranchero (red) or green sauce into the skillet and bring to a gentle simmer. Add the seared protein slices to the sauce, reduce heat to medium-low, cover, and simmer 8–12 minutes (pork may need longer, 15–20 minutes) until protein is cooked through and infused with sauce. For steak, cook to desired doneness; for chicken, ensure internal temperature reaches 165°F (74°C).

Taste the sauce and adjust seasoning with salt, pepper or a squeeze of lime if using green sauce.

Warm tortillas in a skillet or wrapped in foil in a 350°F (175°C) oven for 8–10 minutes. Reheat rice and beans if necessary.

To serve: place 1/2 cup rice and 1/4–1/2 cup beans on each plate. Spoon slices of the sauced protein over the rice, spoon extra sauce on top. Garnish with chopped cilantro, thinly sliced onion and lime wedges. Serve with warm tortillas on the side.