One of my favorite foods is the New Mexico chile pepper. Red or green, it doesn't generally matter, I love them both. This recipe is a slight adaptation of one of my favorite dishes - carne adovada - pork in a red chile sauce. I've made a slight variation of this recipe many times with great success. I've changed things up to use grass-fed beef and cook it in the crock-pot.
Warning: in order for the flavors to fully develop, you need to allow at least 24 hours or more for marinating time.
- 3-4 pounds grass-fed beef (I used a roast)
- 16 New Mexico dried red chile pods
- 4 cloves garlic
- 1/2 Tbs kosher salt (more or less, to taste)
- 1/8 tsp oregano
- Broil chiles in the oven for about 30 seconds each side, until they are black and blistered. Leave oven door slightly cracked, and be mindful of the fumes.
- Once the chiles are cooked, soak them in boiling water for 45-60 minutes (again, be mindful of the fumes). Reserve this water, as you'll use it to make the sauce. Then, transfer them to cool water.
- While chiles are soaking, cut beef into cubes (about the size of stew meat).
- Once the chiles have cooled enough, use your hands to remove the outer skin and the seeds (if desired; the seeds are where the heat is, so use to your taste). I recommend some gloves during this process. Please be careful of touching your eyes after you handle the chiles.
- Place the chiles, garlic, salt, oregano, and about 2 cups of the water in a blender or food processor. Blend until a nice sauce has formed.
- Place the meat into a plastic ziplock bag or other device appropriate for marinating meat. Add sauce and make sure all of the meat is covered.
- Marinate in the refrigerator at least 24 hours. I marinated around 36 hours.
- Place meat in a crock-pot. Set time for low, 8 hours.
- Serve and enjoy! The meat should be really tender, with a flavorful red sauce.