I
don’t know if I’d ordered this dish at a restaurant but I know I’ve never made
it but have wanted to, so when I saw Pam’s pretty easy recipe on her For The Joy Of
Cooking Blog, I had to give it a try. Rather than republish her recipe here, you can
just click on this link and get it along with her pics. I followed Pam’s recipe except I omitted the
Arbol chile for fear of too much heat for Bev but I will include it next time
as the dish was pretty mild. My other
change was to cut the meat into 1” pieces vs. her ½“ size.
I
used a 3# chuck roast and tossed nearly half of it after trimming so next time
I’ll use a different beef cut if I can’t find a better looking chuck.
We
served it over rice sided with a black bean and corn salad using this recipe from All Recipes.
Black
Bean and Corn Salad II
Ingredients:
1/3
cup fresh lime juice or more to taste
1/2
cup olive oil
1
clove garlic, minced
1
teaspoon salt
1/8
teaspoon ground cayenne pepper
2
(15 ounce) cans black beans, rinsed and drained
1
1/2 cups frozen corn kernels (we used some leftover boiled corn)
1
avocado - peeled, pitted and diced
1
red bell pepper, chopped
2
tomatoes, chopped
6
green onions, thinly sliced
1/2
cup chopped fresh cilantro
Directions:
Place
lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover
with lid, and shake until ingredients are well mixed.
In a
salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions,
and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to
coat vegetables and beans with dressing, and serve.
I
thought the Chile Colorado was very good and will be making it again and the
salad was also good – Bev added a little more lime juice. As it happens, we went to our favorite local Mexican
restaurant a few days later so I ordered their Chile Colorado and while it was
okay, it was not in the same league with the one Pam’s recipe produced. Thanks Pam for another fine supper.
Photos
can be enlarged by clicking on them and the blue words are links.
Have
a great day and thanks for stopping by Almost Heaven South.
Larry
8/29/19
event date
Larry, I love Chili Colorado and order it in Mexican restaurants about half the time we dine in them... The spicier the better for me of course. Take Care, Big Daddy Dave
ReplyDeleteI really want to make Chile Colorado. I've had it a few times in the Southern part of our state. I'm glad you got to compare it to a restaurant version. I'll be making this one soon.
ReplyDeleteYou are so sweet. I am glad you liked it! Mine was rather mild in spice too, enough so that it didn't bother my son who is sensitive to spice. The salad looks wonderful and I am sure it paired nicely with the Chile Colorado. Thanks for the shout out.
ReplyDelete