Chile Colorado (for taco filling)
A shredded beef filling for tacos or empalmes
Ingredients
- 2 tbsp lard
- 1 lb beef stew chunks
- 1 small-to-medium white onion diced
- 1 tsp paprika
- 1 cup Chile Colorado Base see recipe
- salt and pepper
Instructions
- In a stainless steel or cast iron pan, heat the lard over medium high heat
- Season the beef chunks with salt and pepper, then add to the pan. Brown well on all sides.
- Remove beef from the pan and add the diced onion. Move the onion around the pan, using the moisture it releases to deglaze the pan.
- If the lard has been mostly absorbed by the beef and onions and they appear dry, add more lard. Then pour in the Chile Colorado base. Finish deglazing the pan with this liquid, and allow it to cook in the lard for a few minutes.
- Return the beef to the pan and add the paprika. Cover, lower heat, and simmer until beef is tender and falling apart.
- Serve as is with tortillas, or shred for a sandwich filling