Cubed beef is simmered in red chile sauce. Serve over my Sonoran-Style Enchiladas, or in tacos, tostadas, salads or burritos. This recipe is featured in my cookbook, Taste of Tucson: Sonoran Style Recipes Inspired by the Rich Culture of Southern Arizona.
Servings: 4
Colorado means “red” in Spanish, and this dish is indeed a deep, vivid red. Cubed beef is simmered in red chile sauce. Serve over my flat Sonoran-Style Enchiladas, or in tacos, tostadas, salads or burritos.
Ingredients
- 1 14-ounce container frozen red chile puree, or 2 cups red enchilada sauce
- 2 tablespoons olive oil
- 1 ½ pounds beef chuck cut into 1-inch pieces
- 4 garlic cloves minced
- 3 tablespoons all-purpose or almond flour
- 1 tablespoon dried Mexican oregano
- ½ teaspoon sea salt
- 1 tablespoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon Adobo seasoning
Instructions
- run the container of chile puree under hot water to defrost it slightly. Meanwhile, heat the olive oil in a large saucepan over medium heat. Remove the partially frozen disc of chile puree from its container and place it on one side of the pan. (It will defrost and cook while the beef is browning.) Add the cubed beef and sauté for 10 minutes or until cooked through and the chili is totally liquefied. Reduce the heat to medium-low, stir in the rest of the ingredients, cover, and simmer for 15-20 minutes. Keep warm
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