Red Meat Chili: Carne Chili Colorado

• 3 white onions, quartered
• 8 tomatillos, peeled and washed
• 4 tomatoes, quartered
• 8 cloves garlic, peeled
• 1/2 pound ancho chiles, stemmed, seeded, and de-veined
• 1/2 pound gaujillo chiles, stemmed, seeded, and de-veined
• 1 quart chicken stock
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground mustard seed
• 1/4 cup extra-virgin olive oil
• Salt and pepper
• 1 (1 1/2 to 2 pound) flank steak or brisket
• 2 cups water
• 12 tortillas
• Shredded Monterey jack

1. Preheat the oven to 500 degrees F.
2. On a sheet tray or baking pan, place onion, tomatillos, tomatoes, and garlic and drizzle with olive oil.
3. Place under the broiler or roast in a preheated 500 degree F oven until the vegetables start to get a little charred on the outside.
4. Remove and set aside.
5. On another sheet tray or baking pan, place the dried chiles, and toast in a 500 degree F oven for 1 minute or until the chiles start to release some smoke.
6. Remove and plunge in to bowl with hot water and set aside.
7. In a blender, begin pureeing the chiles and roasted vegetables in batches with chicken stock until smooth.
8. Season with salt and pepper and set aside.
9. In a saute pan, toast the cumin, coriander, and mustard for 3 minutes or until they start to smoke.
10. Remove from pan and place in a small mixing bowl.
11. Add the olive oil, salt, and pepper, to make a paste.
12. Rub this paste all over the piece of flank steak and allow to marinate for 30 minutes.
13. Preheat the oven to 350 degrees F. Preheat a grill or grill pan on high.
14. Grill the flank steak for 3 minutes on each side.
15. Place the flank steak in a roasting pan and pour the pureed chile sauce over it.
16. Add 2 cups of water, cover with foil, and cook in the oven for 1 hour until the meat becomes flaky.
17. Remove the meat from the pan, shred the meat, and reserve the sauce.
18. Place 6 of the tortillas onto a baking sheet.
19. Put a small amount of the shredded meat on the tortilla and spoon over some of the sauce.
20. Top with some cheese.
21. Repeat with the remaining ingredients.
22. Bake for 5 minutes and serve.

white onions, tomatoes, garlic, ancho chiles, gaujillo chiles, chicken, ground cumin, ground coriander, ground mustard, extravirgin olive oil, salt, flank steak, water, tortillas

Taken from www.foodnetwork.com/recipes/red-meat-chili-carne-chili-colorado-recipe.html (may not work)