A mother-daughter conversation on food and cooking (mostly)

Sunday, May 18, 2008

Red Chile Plate

I did try to replicate Santos' Red Chile Plate this week. I used the Gabilondo recipe, modified of course, and it was delicious. Santos' version was a much brighter, lighter red--perhaps they didn't brown the meat after boiling it, and I don't think they made a brown roux for the chile sauce. Anyway, we loved it. I used a piece of top round and the dish was not at all fatty.

We ate it with spelt tortillas, which are quite acceptable. I made spelt bread yesterday, too, and it was like real bread! instead of the cake-like gluten-free bread we've tried.

Red Chile with Beef

3/4 pound top round steak
1/2 cup red chile powder
2 tablespoons butter
2 tablespoons olive oil
1/4 cup flour
1 teaspoon dried oregano

Boil the beef in water to cover (seasoned with salt, pepper, and a few cloves of garlic) for about an hour or until tender. Drain and reserve the broth. Cut the meat into small cubes.

Mix the red chile powder with about 1/2 cup hot water and set aside.

Heat the olive oil and butter in a skillet and brown the beef cubes. Remove the meat to a plate.

Add the flour to the fat in the pan and stir until the roux is golden brown. Add the chile paste and continue to cook, then add about 1 cup or more of the reserved broth. Add salt and oregano and simmer about 10 minutes. Add the meat to the sauce, heat, and serve.


Eva said...

Oooh! Okay, sign me up. I'll pick up some beef at the store tomorrow and try a version. I'll probably start with whole chiles soaked for several hours...seems like their color lightens quite a bit if you give them more than the usual 45 minutes or so, and maybe that will pull a bit more of the heat out as well.

Eva said...

Also, do you know about Gluten Free Girl? glutenfreegirl.blogspot.com/
I think she has a book out now, too.