Chef Tom Fraker

“Nuevo Leon Style” Chile Colorado Tacos

Name: “Nuevo Leon Style” Chile Colorado Tacos
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: Makes
Cuisine: Mexican
Ingredients: 12 Corn Tortillas; 5 tablespoons Extra Virgin Olive Oil, divided use; 1 Melissa’s Perfect Sweet Onion, chopped; 2 Melissa’s Fresh Jalapeño Peppers, stems and seeds removed; chopped; 1 1/2 teaspoon Kosher Salt, divided use; 1/2 teaspoon Freshly Ground Pepper, divided use; 6 cloves Melissa’s Peeled Garlic, chopped; 1/2 cup All-Purpose Flour; 4 Ripe Tomatoes, chopped; 2 Melissa’s Tomatillos, husks removed; rinsed; chopped; 1 3/4 cups Chicken Stock or Broth; 3 tablespoons + 2 teaspoons Chile Powder; 1 teaspoon Ground Oregano; 1/2 teaspoon Ground Cumin; 2 pounds Beef Chuck – cut into medium size chunks; 2 tablespoons All-Purpose Flour; ½ teaspoon Kosher Salt; ½ teaspoon Freshly Ground Pepper; 2 tablespoons Extra Virgin Olive Oil; 2 Bay Leaves; Prepared Red Chile Sauce; Melissa’s Hatch Pepper Avocado Salsa; Melissa’s Hatch Pepper Taqueria Salsa; Mexican Rice

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Cuisine

Mexican

Servings

Makes 12 tacos

Prep Time

10 minutes

Cook Time

1 hour 50 minutes

Image of “Nuevo Leon Style” Chile Colorado Tacos

Ingredients

12 Corn Tortillas

For the Red Chile Sauce

5 tablespoons Extra Virgin Olive Oil, divided use
1 Melissa’s Perfect Sweet Onion, chopped
2 Melissa’s Fresh Jalapeño Peppers, stems and seeds removed; chopped
1 1/2 teaspoon Kosher Salt, divided use
1/2 teaspoon Freshly Ground Pepper, divided use
6 cloves Melissa’s Peeled Garlic, chopped
1/2 cup All-Purpose Flour
4 Ripe Tomatoes, chopped
2 Melissa’s Tomatillos, husks removed; rinsed; chopped
1 3/4 cups Chicken Stock or Broth
3 tablespoons + 2 teaspoons Chile Powder
1 teaspoon Ground Oregano
1/2 teaspoon Ground Cumin

For the Meat

2 pounds Beef Chuck – cut into medium size chunks
2 tablespoons All-Purpose Flour
½ teaspoon Kosher Salt
½ teaspoon Freshly Ground Pepper
2 tablespoons Extra Virgin Olive Oil
2 Bay Leaves
Prepared Red Chile Sauce

Toppings

Melissa’s Hatch Pepper Avocado Salsa
Melissa’s Hatch Pepper Taqueria Salsa
Mexican Rice

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Directions

To prepare the Red Chile Sauce

Preheat the oven to 425ºF.
Heat 3 tablespoons of the olive oil in a sauté pan and add the onion and jalapeños. Season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir in the garlic and sauté for 5 minutes, stirring often. Stir in the flour and sauté for 2 more minutes, stirring often. Remove from the heat and set aside.
Place the tomatoes and tomatillos on a baking sheet, drizzle them with 2 tablespoons of olive oil and sprinkle them with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast them in the oven for 10 minutes.
Place the onion mixture, the roasted tomatoes and tomatillos in a blender and process until smooth. Pour the blended mixture into a saucepan and stir in the rest of the ingredients, including the remaining salt. Simmer for 5 minutes and remove from the heat. Makes about 4 cups.

To prepare the Meat

In a bowl, mix together the beef, flour, salt and pepper until well combined.
In a large pot, heat the olive oil and add the beef. You may need to do this in batches. Brown the meat and add the bay leaves and prepared red chile sauce. Bring to a boil, cover, reduce the heat and simmer for 1 hour. Uncover the pot and simmer for 30 minutes longer or until very tender.
To make the tacos, warm the tortillas and add some of the meat to the center of a tortilla. Top with the Mexican rice and salsas. Repeat for the remaining tortillas.

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“Nuevo Leon Style” Chile Colorado Tacos