Vegan Chile Colorado with Potatoes
Chile Colorado is a classic Mexican dish with tender vegan chunks of beef and diced potatoes simmered in a rich and flavorful dried chiles sauce with cumin and other traditional seasonings. The result is a hearty and satisfying dish that can be enjoyed on its own or served with rice, beans, or tortillas.
6 people
Calories: 63kcal
Ingredientes
- 5 Chile guajillo
- 1 Chile ancho
- 1-2 Chile de arbol
- ¼ onion
- 4 garlic cloves
- 1 tablespoon vegetable oil
- 14 oz Beyond Steak or vegan meat of your choice sub with lentils or sirlon steak
- 1½ cups Diced potatoes
- 1 teaspoon Comino
- 1 teaspoon Orgegano
- 1 Bay leaf
- 2 teaspoons Kosher salt
Elaboración paso a paso
- Start by placing the clean chiles, no stems, and seeds in a bowl and cover with boiling hot water. Set aside until the chiles are soft and pliable.
- To start, heat a braiser and add one tablespoon of vegetable oil along with the faux meat. If the meat is frozen, wait for it to thaw and brown on all sides. While the meat is cooking, take a blender and add chiles, onion, garlic, and one cup of soaking water to it. Blend the mixture until it becomes smooth. Don't forget to add a good pinch of salt to the mixture.
- Add the diced potatoes to the pan and pour the red chile sauce; add the spices and let it simmer over medium heat until the potatoes are thoroughly cooked. Stir occasionally so the sauce cooks evenly and doesn't stick to the bottom of the pan.
Notas
Serve with Mexican White Rice and Frijoles de Olla.
Nutrition
Serving: 1serving | Calories: 63kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 792mg | Potassium: 351mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4685IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg