Emily Bayless Project #36-Puntas en Chile Colorado con Frijoles

I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I’ve eaten a lot of good stuff. This series is the record of those adventures.

We don't eat a lot of meat at our house and for the most part have no health-repercussions or undue cravings as a result. There does come a day though when all of the sudden you NEED meat, and I don't mean protein. I mean RED MEAT. Your body says, dose me hard with iron, please! On a day like that you should make this dish. It's so good and warm, and protein filled. First you saute onions (onions, I love THEM!) and then you start throwing in some ancho chile powder, tomatoes and what not. Then you sear off the meat. Yum. If you are like me and love red meat, yet hardly ever eat it, you will die while searing it, it smells so good. Then you remove the meat and throw in some broth and make it soupy and you cook it all together for awhile until it turns out all beans and meat and tomatoes as seen above. It's almost like some kind of deconstructed Mexican chili.

I have to tell you as I was eating it, I swear I felt my body saying Thank you. And of course, I said, your welcome body, anything for you.

Posted on April 27, 2011 and filed under Mighty List.