Recipe – Green Chile Colorado
I don’t normally care for traditional breakfast foods, save the occasional omelet. So, after a trip to the market last week, I decided that if I was going to continue to attempt to eat breakfast (which I’m often guilty of skipping) that I would start eating more Mexican inspired breakfasts. What usually ends up happening though, is that I don’t eat anything that most people would consider breakfast. Today’s recipe was no different.
So, this morning I made my own version of Chile Colorado and had it on tortillas for breakfast.
Here’s what you need and how to do it.
- 1 jalapeno pepper diced
- 1/8 cup red onion
- 1 clove of garlic
- 1 pound package of beef tips (stew meet or beef tips are fine)
- 1 large can green chile sauce
- Cilantro and Mexican cheese blend for garnish
- Tortillas (taco size)
- 2 tablespoon chili powder
- 2 teaspoon cumin
- 2 tablespoon paprika
- 1 tablespoon oregano
- 1 tablespoon coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper
- 1 tablespoon salt
- 1 teaspoon black pepper
In a sauce pan, saute jalapeños, onions and garlic. As garlic, onions and jalapeños sweat, put spices into a pestle and mortar and grind together (You can use a pre-made southwestern spice blend as well if you’re in a pinch). Lightly dust both sides of beef with the spice blend and toss it into your pan. Cook until beef has browned.
Once beef has browned, add green chile sauce and bring mixture to a simmer. Cook over a low to medium heat for 10 to 15 minutes or 30 to 45 minutes if you want a more flavorful and fork tender style beef. Serve with tortillas (I prefer the carb balance tortillas from Mission).
Once you add the beef to your tortillas, throw on a few pinches of cheese and top with Cilantro. It’s a great alternative to pancakes, waffles and all that sweet stuff. You get a really nice low heat level, something warm in your belly for breakfast and a satisfied chef.