Red chile beef
Beef second courses
Adapted from a recipe in Saveur (Saveur, #22, Nov. 1997), I used some of my mother's techniques for her cuisine she brought with her from Mexico, where she was born. This dish is deep, complex, and richly flavored with the combination of spices and the two chiles, Red New Mexican, Ancho and Poblano. The blending of these chiles enhance the flavor exponentially. <br /> <br />This is definitely a chile dish that stands on flavor, not heat. In fact, there is no call or need for incendiary spices here, which would mask and drown the subtle seasoning that releases its layers with each bite. The meat I used was boneless short ribs, and it was fork tender. <br /> <br />I served it with cornbread I made with stoneground cornmeal, a bright green mesclun salad and a lovely coconut ice with rhubarb cake. You could serve the chile with tortillas, of course, or rice, but the dish stands on its own.
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