Chile Colorado for Benjamin 

By Andy Cooks · 180 min

Ingredients

Instructions

1. Remove the stems and seeds from the chillies, reserving the seeds if you want extra heat. Dry fry the chillies over medium-high heat for 1-2 minutes, until softened and aromatic.
2. Add the water, onion, garlic and Mexican oregano. Simmer for 10 minutes, then blend until smooth, adding reserved seeds to taste for heat.
3. Trim excess fat from the beef and cut it into 5 cm (2 in) chunks. Heat the lard or tallow in a large heavy-based pan or Dutch oven over medium-high heat.
4. Season the beef with salt and brown it in batches for 8-10 minutes, turning, until well browned all over.
5. Return all the beef to the pan, add the chilli sauce and bay leaves, season with salt and bring to a simmer.
6. Reduce the heat to low, cover and cook for 4 to 4½ hours, checking from 3 hours, until the beef is fork tender.
7. Melt the butter in a medium saucepan over medium heat. Add the garlic and cook for 2 minutes, stirring, until fragrant.
8. Add the rice and toast for 1 minute, stirring to coat in butter. Stir in the tomato paste until incorporated, then pour in the stock and bring to a simmer.
9. Reduce the heat to low, cover and cook for 10-12 minutes, until the rice is fully cooked.
10. Serve the beef with its sauce and rice, with radish, coriander and tortillas.

Summarized from Andy Cooks's video. Watch it for the details.

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