Chile Colorado Beef Sandwiches for She Made/Ella Hace 2nd Anniversary

Somebody please cue the Kool & the Gang music because there is a party going on right here. Today the awesome & incredible girlichef and I are celebrating the 2nd anniversary of our She Made/Ella Hace series.  Ya-hoo!  It's a celebration...

For those of you that might be new to my Cocina and/or the She Made/Ella Hace series, Heather (girlichef) came up with the idea for SM/EH because we are both fabulous American women married to hunky Mexican men.  We both love to cook, and we actually cook a lot of the same dishes.  The only difference is that Heather lives in the US, and I live in Mexico.  Every month we get "together" to cook our version of the same dish or we choose to cook with a certain ingredient.  The real fun is seeing what we come up with and seeing how different, or similar, our dishes/recipes are.

This month we decided to do things a little differently.  Instead of choosing a dish, theme, or ingredient to cook with, we decided to make something from each other's blogs.  I cooked up something from Heather's blog, and she cooked something from mine (Ejotes con Huevo).

Heather has a ton of delicious recipes on her blog to choose from.  I have a list that is a couple of pages long with just recipes from her blog that I want to try.  Everything from Soft Pretzels w/ Spicy Beer Cheese Sauce to Golden Garlic Soup w/ Fideo to White Hot Chocolate w/ Orange to Sangrita Paletas (with tequila) to Shrunken Heads in Spiced Cider (which is already on my Halloween menu for this year).  Like I said, she has a ton of fabulous recipes to choose from.

One of Heather's recipes that has been at the top of my list is her Mandarin Orange Jam.  I dream of one day spreading some of that jam on a buttery slice of toast while I enjoy my morning cup of coffee.  And since I'm not as nervous about canning anymore I am definitely going to cook up a batch just as soon as mandarin season rolls around.  Also at the top of my list is her Coconut Tres Leches Cake, but I'm saving that for my birthday next month.  I ended up making her Tortas con Chile Colorado, because I love sandwiches, I love Chile Colorado, and because Hubby started drooling over my shoulder while I tried to decide which of Heather's recipes to make.

These Tortas de Chile Colorado were so easy to make, and my family absolutely loved them!  These sandwiches will be regular guests at our table from now on.

To Heather, I just want to say thank you for letting me cook alongside you every month.  It is always a joy and a pleasure to cook with you.  Happy Anniversary, amiga!  (((Hugs!)))

Tortas de Chile Colorado de Res (Chile Colorado Beef Sandwiches)
(Recipe adapted from girlichef and Rick Bayless)

For the chile colorado filling:

• 3 dried ancho chilies
• 2 dried guajillo chilies
• 2 cups water
• 1 medium onion, thinly sliced
• 2 lbs. steak, thinly sliced
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1 pinch dried oregano

For the sandwiches:

• Bolillo rolls
• Mexican crema
• Shredded lettuce
• Avocado, thinly sliced
• Red onion, thinly sliced
• Fresh cilantro 

Directions:
Bring the dried ancho and guajillo chilies to a boil over medium-high heat in the 2 cups of water, reduce heat and let simmer until the chilies have softened.  Let cool slightly.  Remove stems and seeds from the chilies.  In a blender puree the chilies and the water they were cooked in until smooth; set aside.

In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.  Add the onion and saute for 1 minute.  Add the sliced steak and minced garlic; season with salt and black pepper.  Continue to cook, stirring occasionally, until the meat is no longer pink.  Pour the chile puree over the meat.  Season with the ground cumin and dried oregano, adding more salt, if necessary.  Once the chile colorado starts to boil reduce heat to low.  Cover and simmer over low heat for 30 to 40 minutes or until most of the liquid has disappeared.

To serve the sandwiches, split open the bolillo rolls in half lengthwise.  Toast lightly on a comal or griddle.  Spread the cut sides of the boillo rolls with Mexican crema.  Serve desired amount of the beef chile colorado inside each bolillo roll.  Top with shredded lettuce, sliced avocado and onion, and fresh cilantro leaves.  Enjoy!!!

Now click on over to girlichef's blog to wish her a Happy 2nd Anniversary and to see her recipe for Ejotes con Huevo (Green Bean Scramble).






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