Comments on: A typical item found in our local Mexican restaurant menus is the burrito colorado, or the chili colorado.? http://www.pfmenus.com/restaurant-menus/a-typical-item-found-in-our-local-mexican-restaurant-menus-is-the-burrito-colorado-or-the-chili-colorado/ Sat, 28 Jan 2012 13:54:59 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: cerisa http://www.pfmenus.com/restaurant-menus/a-typical-item-found-in-our-local-mexican-restaurant-menus-is-the-burrito-colorado-or-the-chili-colorado/#comment-1037 cerisa Tue, 09 Mar 2010 20:31:59 +0000 http://www.pfmenus.com/restaurant-menus/a-typical-item-found-in-our-local-mexican-restaurant-menus-is-the-burrito-colorado-or-the-chili-colorado#comment-1037 It is an authentic dish, simple recipe- braised beef shredded and put into red chile sauce.Recipe book by Rick Bayless for a more complete recipe. Or El Charro restaurant cookbook.<br><b>References : </b><br> It is an authentic dish, simple recipe- braised beef shredded and put into red chile sauce.Recipe book by Rick Bayless for a more complete recipe. Or El Charro restaurant cookbook.
References :

]]> By: dannii _ http://www.pfmenus.com/restaurant-menus/a-typical-item-found-in-our-local-mexican-restaurant-menus-is-the-burrito-colorado-or-the-chili-colorado/#comment-1036 dannii _ Tue, 09 Mar 2010 20:16:59 +0000 http://www.pfmenus.com/restaurant-menus/a-typical-item-found-in-our-local-mexican-restaurant-menus-is-the-burrito-colorado-or-the-chili-colorado#comment-1036 Yes it is and i make it very often, this is th eway i make it seems more complicated than it actually is and is worth it. 1 1/2 lbs boneless beef chuck roast 8 ounces boneless pork butt 2 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, minced 2 1/2 teaspoons chili powder 1/4 teaspoon ground cumin 1 small bay leaf 1/2 teaspoon salt 1 1/2 cups canned tomato puree 1 cup water Cut the pork and beef into strips about 1/8 inch thick by 1/2 inch wide, trimming away excess fat. Heat the oil in a large pot over medium-high heat. Add enough meat to cover the bottom of the pot. Cook until browned, about 4 minutes. Transfer to a bowl, and continue with another batch of raw meat until all is cooked. Return all of the meat to the pot and add all the remaining ingredients. Bring to a boil and and cook over medium heat for 1 1/2 hours. (or bake covered in a 400 degree oven for 1/2 hours). Serve rolled in warmed tortillas, with sour cream and salsa. Enjoy!!<br><b>References : </b><br> Yes it is and i make it very often, this is th eway i make it seems more complicated than it actually is and is worth it.

1 1/2 lbs boneless beef chuck roast
8 ounces boneless pork butt
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
2 1/2 teaspoons chili powder
1/4 teaspoon ground cumin
1 small bay leaf
1/2 teaspoon salt
1 1/2 cups canned tomato puree
1 cup water

Cut the pork and beef into strips about 1/8 inch thick by 1/2 inch wide, trimming away excess fat.

Heat the oil in a large pot over medium-high heat.

Add enough meat to cover the bottom of the pot.

Cook until browned, about 4 minutes.

Transfer to a bowl, and continue with another batch of raw meat until all is cooked.

Return all of the meat to the pot and add all the remaining ingredients.

Bring to a boil and and cook over medium heat for 1 1/2 hours. (or bake covered in a 400 degree oven for 1/2 hours).

Serve rolled in warmed tortillas, with sour cream and salsa.

Enjoy!!
References :

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