Friday, February 23, 2007

A Taste of New Mexico

The first time I ever had Chile Colorado was in 1975 at a restaurant in Santa Fe, New Mexico. Then I didn't have it again for 10 years. The second time was at a restaurant in Crestline, California - in 1985. I wasn't that "in" to cooking yet, and therefore had no idea how to make it for myself. Then, a woman I worked with in Texas gave me a recipe, which I then experimented with until it was my own. My personal touch was to substitute 1 cup of burgundy for 1 cup of the beef broth in the original recipe. It adds a rich flavor to the dish.

Chile Colorado

1 pound sirloin, cut in 1/2" pieces
1/4 teaspoon salt
1 Tbsp. vegetable oil
2 Tbsp. flour
1 Tbsp. chile powder
1/2 to 1 teaspoon chipotle chile powder (this adds "heat")
1 cup burgundy (I keep a jug of Gallo just for recipes like this)
1 cup water
1 teaspoon beef bouillon granules or one beef bouillon cube

Toss beef with salt and oil in a large skillet. Cover, and turn heat on very low. Simmer, about 20 minutes - juices will come out and then will cook out - once meat begins to sizzle it's time to start the next step. Sprinkle meat with flour and chile powders, then add burgundy, water, and bouillon. Raise heat to medium high, and cook, stirring, until mixture begins to thicken.

This is great served with flour or corn tortillas and some Spanish Rice.

While we were eating, I had dessert cooking in the oven. For a long time, Don and I have been missing dessert, though we have a stash of sugar-free pudding in the fridge. I had a craving for my mother's cherry cobbler, but decided to try it with a lot less of the sugar called for in her recipe. Success! This came out really well. Maybe next time I'll try it with ALL Splenda instead of just 3/4.

Mom's Cherry Cobbler (low-sugar version)

1/4 cup butter, melted
1 cup flour
1/2 cup Splenda granular
1/2 cup sugar
1 teaspoon salt
2 teaspoons baking powder
2/3 cup milk
1 15-oz can tart pie cherries, undrained
1/2 cup Splenda granular

Preheat oven to 350˚. Pour butter into 9" or 10" square baking dish. Mix together the flour, Splenda granular, sugar, salt, and baking powder. Add milk, and stir to mix. Pour over butter. DO NOT STIR. In a small bowl, combine the undrained cherries and Splenda, and pour over batter. DO NOT STIR. Bake 35 minutes.

We ate ours as it was, but it's very good with vanilla ice cream (or sugar-free frozen yogurt!)


Pamela said...

Boy Cyndi that stew looks rich and really delicious. Could I use canned chipotles as we can't get powdered her in Switzerland?

Cyndi said...

Pamela - if you do, just use about half of a canned chipotle. Or you could just omit it - I only add the chipotle powder to make the dish hotter, and it's really not necessary.