Need killer Chile Colorado recipe

Bambi

There are some extraordinarily skilled cooks/chefs on this forum who have posted some exquisite recipes and how-to's. If anyone has a really superior recipe for chile Colorado, preferably (but not limited to) one they've done on the Egg, please come clean. Carne Adovado recipe (NM's answer to C.C) works too. THANK YOU !

Sundown

Bambi,

I make mine with 2 lbs. of coarse ground brisket
2 tablespoons of paprika
1 table spoon of chipolte chili powder
1 tablespoon of regular chili powder
and two tablespoons of cumin (wife likes 1 tablespoon)
4 large onions coarse chopped and cooked till just transparent
salt and pepper to taste
When it goes in the dutch oven to go on the Egg (275º) I float two or three dried chipolte chilies and 1 dried habanero in the chilidunk them and stir once each half hour. Leave the top off for the smoke from the lump. Usually stays on the Egg for two hours.

Usually do the onions in the renderings from the brisket and I use beef stock to your liking. Masa flour if you want ti thicken it a bit.

You get the idea. I don't think I ever wrote the recipe down before and I don't think I left anything out. Let me know how you make out.

PS Where have you been hiding? Good to hear from you.

Richard Fl

Bambi,[p]Here is an interesting one.[p] Pork, Country Ribs, Pork in Red Chili, Carne in Adobo

Procedure:
1 Hi there! Some of you expressed interest on how my Carne Adobadas (or some of you call it adovada) came out. This was my second cook on my BGE! It was FABULOUS! I am very pleased. My recipe is a version of Rick Bayless from "The Mexican Kitchen" Cookbook. To summarize, I marinated 10 pounds of country style pork ribs (purchased at Costco)in red chili for 48 hours. The red chili was a mixture of dried guajillo and ancho chilis. The ancho lends sweetness to the heat of the red chili sauce. I sliced the ribs in half and removed as much fat as I could prior to marinating. Everything was placed in one of those old fashioned roasters that are black with tiny white dots. My roaster was 17 inches long so it fit nicely in my BGE. I was worried the roaster walls might be too thin with the heat below because I do not have fire bricks yet to difuse the heat.
2 After marinating 48 hours, I fired up the egg and stabalized the heat at 250. I used 2 chunks of mesquite the size of my fist soaked in water and wrapped in foil with just a tiny piece of wood exposed to the fire. This is a practice I adopted with my old water smoker to keep the wood from flaming and easy clean up. I placed the roaster with the pork and marinade on the grill and cooked at 225 to 250 for 5 hours. Every hour, I checked on the pork and stirred it. The first 2 hours, the pork was simmering in the red chili.
3 After 5 hours, the red chili sauce reduced completely and I had very tender--falling apart carne adobadas. I removed the pork and heaped it on a large platter for serving discarding the remaining chili sauce and fat on the bottom of the roaster. (there was not much left) Serve it with shredded lettuce (or cabbage), sliced onions, radishes, sour cream, avacados, flour tortillas, and beer. Another typical side dishe would be frijoles. I made enough to serve 10 - 12 people. My boys loved it and I have plenty of leftovers. I wish I had a digital camera because I think all of you would have been very pleased with the turnout. Even the roaster cleaned up without too much work!
4 This is a classic recipe traditionally done in the oven. I'm very pleased with the smokey results and how the BGE took a common recipe and really kicked it up to a new level of taste and texture. Hmmm, what should I try next?
5 BTW, my first cook was the Thanksgiving Turkey. It was okay. I have learned alot from all of you since then. Thanks so much!
6 I'll post the recipe in the next few days if you still want it. However, I need to get to work now. See Ya! Peggy
Birdman,
1 Hi There. Yes this is the basic recipe only X 4 or 5. I have tried it both with bone in country sytle ribs (in the oven) and with boneless country style ribs (in the BGE). However, I adopted a few variations from his other book "Authentic Mexican, Regional cooking from the heart of Mexico". On page 254. (1)toast the chiles in 3 tablespoons of lard versus in a dry skillet. The author suggest that brings out a deeper flavor and it is not as easy to burn the chiles. (2) substitute 1 cup of OJ versus beef broth (3) I did not strain the red chile.


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Peggy, 12/18/01

Fidel

OK, that sounds really good.

Did you bone the country style ribs or were they boneless to begin with? Were they shoulder cut of loin cut. I would think shoulder based on your description, but want to be sure.

Can you notify me when you post the recipe for the red chili sauce? I would really like to make this.

And one tip/pointer - no need to foil wrap your wood. With the dome closed on the egg it will not flame up.