QUICK CHILE COLORADO BEEF
makes 6 servings · total 35m · tested

A fast weeknight take on Chile Colorado using ground beef. The from-
scratch adobo paste utilizes microwave hydration and a blender to come
together in minutes. This version substitutes coriander for cumin,
boosts the savory depth with MSG and black pepper, and rounds out the
cooling sauce with a touch of sugar.

INGREDIENTS
  -- The Adobo Paste --
       25 g   ancho chiles (stemmed and seeded)
       12 g   guajillo chiles (stemmed and seeded)
       12 g   New Mexican chiles (stemmed and seeded)
      400 g   hot water or broth
       20 g   fresh garlic (about 4 large cloves)
       15 g   honey (or brown sugar)
       15 g   apple cider vinegar
       15 g   kosher salt
        5 g   ground coriander (or standard chili powder (cumin
              substitute))
        3 g   dried thyme
        3 g   MSG (umami booster)
        2 g   black pepper (ground)
  -- The Meat --
     1360 g   ground beef (approx 3 lbs)
  -- The Cooling Cucumber-Carrot Sauce --
      150 g   mayonnaise (or plain yogurt)
      100 g   cucumber (grated, squeezed dry)
       50 g   carrot (grated)
       15 g   vinegar or lemon juice
       10 g   white sugar (or honey)
        3 g   salt
        1 g   black pepper (ground)

STEPS
  Prep the Pods & Sauce
    1. Hydrate the Pods: Weigh out your cleaned 49g of chiles. Place
       them in a microwave-safe bowl with the 400g of water. Microwave
       for 3-4 minutes until boiling, then let sit for 5 minutes.
    2. Make the Sauce: Mix all the Cucumber-Carrot Sauce ingredients
       (mayo/yogurt, cucumber, carrot, vinegar, sugar, salt, pepper) in
       a bowl. Stir well and set aside so the sugar dissolves into the
       vinegar and the flavors meld.
  Cook & Glaze
    1. Brown the Beef: In a large skillet over medium-high heat, cook
       the 1360g of ground beef until fully browned. Drain off any
       excess fat.
    2. Blend the Adobo: Transfer the softened pods, their steeping
       liquid, and the remaining Adobo Paste ingredients (garlic, honey,
       vinegar, salt, coriander/chili powder, thyme, MSG, and 2g black
       pepper) into a blender. Blend on high for 60 seconds until
       completely smooth.
    3. Simmer and Glaze: Pour the blended adobo directly into the
       skillet with the cooked beef. Simmer on medium-low for 5 to 10
       minutes until the sauce reduces and coats the meat in a thick,
       glossy glaze.

EQUIPMENT
  Microwave-safe bowl, blender, large skillet, box grater.

FOOD SAFETY
  Ensure ground beef reaches an internal temperature of 160°F.

STORAGE
  Refrigerate leftover beef and sauce in separate airtight containers
  for up to 4 days.

LICENSE
  CC BY 4.0: share and adapt freely, credit longproof and link to
  https://longproof.duckdns.org/recipes/quick-chile-colorado-beef.txt
  https://creativecommons.org/licenses/by/4.0/