Notes: This version of chile colorado, which combines beef and pork, is from Christine Keff, chef-owner of Flying Fish restaurant in Seattle. In late spring Keff will open another Seattle restaurant, Fandango, featuring the cuisines of Mexico and South America--head for the bar area for "street foods" like tacos. Garnish chile colorado tacos with minced cilantro, chopped onions, Mexican crema, and Lone Star pico de gallo. If cooking meat up to 3 days ahead, chill airtight; freeze to store longer.
12 dried New Mexico or California chilies (about 4 oz. total)
1 pound onions, peeled and chopped
5 cloves garlic, peeled
3 tablespoons salad oil
2 1/2 to 3 pounds beef bottom round, rinsed, dried, and cut into 1-inch chunks
1 1/2 to 2 pounds boned pork shoulder or butt, rinsed, dried, and cut into 1-inch chunks
1 tablespoon ground cumin
About 1 teaspoon salt
About 1/2 teaspoon pepper
3 cups dark beer
How to Make It
Discard chili stems and seeds. Rinse chilies, put in a bowl, and add 2 1/2 cups boiling water. Let stand, mixing occasionally, until chilies are limp, 8 to 10 minutes. Drain chilies, reserving 3/4 cup soaking liquid; discard remainder.
In a blender or food processor, whirl chilies, reserved soaking liquid, onions, and garlic until smoothly puréed.
Pour oil into a 5- to 6-quart pan over medium-high heat. When oil is hot, add beef and pork, 1 layer at a time; stir often until browned on all sides, 5 to 7 minutes per batch. As meat is browned, transfer with a slotted spoon to a bowl. Discard any fat in pan.
Return meat and accumulated juices to pan; add chili mixture, cumin, 1 teaspoon salt, 1/2 teaspoon pepper, and beer. Bring to a boil over high heat, stirring frequently. Reduce heat, cover, and simmer, stirring occasionally, until meat is very tender when pierced, 3 to 3 1/2 hours. If sauce is thinner than you like, uncover and simmer until reduced to desired consistency, 20 to 30 minutes longer. Season to taste with salt and pepper.