BISON CHILE COLORADO
This dish can be made with beef, pork poultry or beans. For a treat I like use a bite size cut of Bison, with the Chimayo chile powder – a perfect match for the rich flavor of this succulent meat. Serve with garnishes and tortillas or use it for tasty tacos and burritos. It will blow you away, however you use it.NOTE: Try it with a side of cubed, roasted potatoes, seasoned with salt, pepper, Mexican oregano, chopped onion and tossed with olive oil.
Serves 6 Heat level: Medium Hot
2 lbs. Bison steak or stew meat, trimmed, cut to bite size1 tsp. cumin powder (pan roasted seed & fresh ground preferred)1 tsp. Mexican oregano1 tsp. white pepper, freshly ground1/2 tsp. salt3 Tbsp. extra virgin olive oil4 lg. garlic cloves minced1 cup yellow onion, dicedRed Chile Sauce–Recipe Below (use enough to cover meat, reserve remainder for later)Condiments for serving: Serve on the table in individual serving bowls1/2 cup Queso Cotija (Mexican cheese), or Parmesan cheese, finely grated1/2 cup white onion, minced1/2 cup jalapeño chiles, stemmed, minced1 15-oz. can black beans, warm and drained
1. Place chopped meat in a bowl and combine with cumin, oregano, pepper and salt.2. Heat oil in a skillet to medium high and add the meat; sautée until evenly browned. Add onions and garlic and sauté another 2–3 minutes3. Stir in enough of the Red Chile Sauce to generously cover it. When chile starts to bubble, reduce heat to low; cover and simmer for about 25 minutes. Stir occasionally so the chile does not burn. If sauce gets too thick add more liquid as needed.Serve with condiments, warm stone ground tortillas, beans or roasted potatoes and a tasty salad.
PEPPAHEAD'S NEW MEXICAN RED CHILE SAUCE
This red chile sauce is versatile and can be used for tacos, enchiladas, drizzle over eggs or make a pot of chile with beans and or meats. Sauté meat and smother it in sauce and braise on low. I generally make up a big batch and have some to freeze for later. So you can double up on this if you would like.NOTE: Real Chimayo chile is hard to find so go to www.peppahead.com > “ChileSources”.
Yield: 1 qt. Heat level: Medium to Hot depending on chile choice
1 onion, diced (about 1 cup)4 garlic cloves, pressed1/4 cup extra virgin olive oil2 Tbsp. quinoa flower or masa (sub. all purpose flour)1/2 cup Chimayo New Mexican red chile powder (Sub. Dixon or Hatch Red)1 qt. chicken stock, vegetable stock (low sodium) or water1 tsp. Mexican oregano flakes1 tsp. ground cumin (pan roasted seed & fresh ground preferred)2 bay Mediterranean bay leaves1 tsp. white pepper, freshly ground1 tsp. sea salt
1 Tbsp apple cider vinegar
1. Heat oil in a heavy sauce pan to medium and add the onions and sauté until they are translucent (do not brown). Add garlic and sauté for 1 more minute. Add flour and stir until flour is incorporated into the oil, removing all lumps and stir for 1 minute .2. Stir in chile powder and mix well.3. Add stock, oregano, cumin, bay leaves, pepper, salt and vinegar; stir until any lumps are dissolved.4. Bring sauce up to a low boil and reduce heat to low. Cover and simmer 10–15 minutes. Stir frequently so sauce does not burn and add a bit of liquid if needed. Sauce should be thick enough to coat a spoon. Taste and adjust seasonings if needed.Remove bay leaves when completed. © 2021 by Larry Noggle www.peppahead.com