Red Meat Chili Carne Chili Colorado

Featured Chili Recipe for March

3 white onions, quartered 8 tomatillos, peeled and washed 4 tomatoes, quartered 8 cloves garlic, peeled 1/2 pound ancho chiles, stemmed, seeded, and de-veined 1/2 pound gaujillo chiles, stemmed, seeded, and de-veined 1 quart chicken stock 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon ground mustard seed 1/4 cup extra-virgin olive oil Salt and pepper 1 (1 1/2 to 2 pound) flank steak or brisket 2 cups water 12 tortillas Shredded Monterey jack

Preheat the oven to 500 degrees F. On a sheet tray or baking pan, place onion, tomatillos, tomatoes, and garlic and drizzle with olive oil. Place under the broiler or roast in a preheated 500 degree F oven until the vegetables start to get a little charred on the outside. Remove and set aside. On another sheet tray or baking pan, place the dried chiles, and toast in a 500 degree F oven for 1 minute or until the chiles start to release some smoke. Remove and plunge in to bowl with hot water and set aside. In a blender, begin pureeing the chiles and roasted vegetables in batches with chicken stock until smooth. Season with salt and pepper and set aside. In a saute pan, toast the cumin, coriander, and mustard for 3 minutes or until they start to smoke. Remove from pan and place in a small mixing bowl. Add the olive oil, salt, and pepper, to make a paste. Rub this paste all over the piece of flank steak and allow to marinate for 30 minutes. Preheat the oven to 350 degrees F. Preheat a grill or grill pan on high. Grill the flank steak for 3 minutes on each side. Place the flank steak in a roasting pan and pour the pureed chile sauce over it. Add 2 cups of water, cover with foil, and cook in the oven for 1 hour until the meat becomes flaky. Remove the meat from the pan, shred the meat, and reserve the sauce. Place 6 of the tortillas onto a baking sheet. Put a small amount of the shredded meat on the tortilla and spoon over some of the sauce. Top with some cheese. Repeat with the remaining ingredients. Bake for 5 minutes and serve. Recipe Summary Prep Time: 25 minutes Cook Time: 1 hour 50 minutes Yield: 4 to 6 servings Recipe courtesy Aaron Sanchez