Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Chili Colorado with Pork Shoulder and Homemade Flour Tortillas
A comforting Mexican red‑chili stew made with pork shoulder, rehydrated ancho, pasilla, and guajillo chilies, simmered in a fragrant broth and served on buttery duck‑fat flour tortillas. This recipe is a tribute to a family tradition and captures the sweet, earthy flavor of dried chilies without using chili powder.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Rehydrate the dried chilies fully (30 min soak).
- • Blend the chilies into a completely smooth puree.
- • Sear pork in batches to achieve proper browning.
- • Simmer uncovered on low heat for 2 hours, stirring occasionally.
Safety Warnings
- • Wear gloves when handling dried chilies to avoid skin irritation and staining.
- • Hot oil can splatter; keep a lid nearby and use long‑handled tools.
- • Hot stock and boiling liquids can cause burns; handle with care.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Mexican Pinto Beans with Red Rice and Roasted Salsa
A comforting, budget-friendly Mexican meal of tender pinto beans, fluffy tomato-flavored red rice, and a bright, spicy roasted tomatillo salsa. Finished with queso fresco and avocado, this dish is satisfying as a main or side.
Oaxaca Tricolor Mexican Cookies
A vibrant three‑layer Mexican cookie featuring strawberry, vanilla, and chocolate flavored dough. The dough is soft, easy to shape without a rolling pin, and baked to a crumbly exterior with a tender interior. Perfect for celebrations or a colorful snack.
Hojarascas (Mexican Cinnamon Shortbread Cookies)
Traditional hojarascas from Nuevo León, Mexico: crumbly, cinnamon-scented cookies coated in cinnamon sugar, perfect for enjoying with coffee or hot chocolate. This recipe yields about 34 cookies and uses a blend of lard and vegetable shortening for authentic flavor and texture.
Mexican Wedding Cookies
Soft, melt‑in‑your‑mouth shortbread cookies packed with finely chopped pecans and finished with a double dusting of powdered sugar. Inspired by the classic Mexican "povanes" (snowballs), these cookies are quick to make, bake in just minutes, and keep well at room temperature or frozen for later.
Chili Con Carne (Slow‑Braised Beef with Ancho Chilies)
A deep‑flavored, oven‑braised chili con carne that extracts maximum taste from toasted ancho chilies and beef chuck. The chilies are toasted, re‑hydrated in their own flavorful broth, then turned into a paste that coats the meat. Slow cooking at 150 °C yields fork‑tender beef with a rich, smoky heat. Optional resting overnight mellows the spice and brightens the broth.
Papas Cambray Enchiladas (Mexican Spicy Baby Potatoes)
A classic Mexican botana (snack) or side dish featuring tender baby potatoes tossed in a mild, tangy, and buttery chili-lime sauce. The recipe uses a blend of arbol and guajillo chiles for flavor and color, balanced by fresh lime juice and a touch of chicken bouillon.