Chile Colorado is one of the dishes Rick’s known best for. Today, he’s making a vegan version featuring roasted cauliflower, sweet potatoes and seared mushrooms. Four kinds of chiles pack in the heat, sweet potatoes and caramelized onions give it the sweet, and a slow simmer gives it tons of flavor. GET THE RECIPE â–şâ–ş
VIDEO CHAPTERS:
00:00:00 Intro
00:01:12 The Ingredient Rundown
00:02:55 Stemming & Steeping the Chiles
00:04:32 Prepping the Veg
00:06:34 Building the Sauce
00:09:42 Getting a Good Sear
00:12:50 Time to Eat!
Vegan Chile Colorado
PREP TIME: 20 minutes
COOK TIME: 1 hour 20 minutes
SERVES: 8
Ingredients
5 (78g / 2 3/4 oz) chiles anchos, stemmed and seeded
3 (21g / 3/4 oz) chiles pasillas, stemmed and seeded
4 (20g / 3/4 oz) chiles guajillos, stemmed and seeded
3 (8g / 1/3 oz) chiles morita, stemmed
1/4 cup (40g / 1 1/2 oz) raisins
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon whole black peppercorns
1 teaspoon dried oregano, preferably Mexican
1 teaspoon dried sage
2 dried bay leaves
2/3 cup extra-virgin olive oil, divided
2 (1.8kg / 4 lbs) cauliflower, cored, halved and sliced into 3/4-inch-thick pieces
1 (232g / 8 1/4 oz) sweet potato, beet or plantain scrubbed clean, peeled and chopped into bite-sized pieces
1 pound (453g) cremini or button mushrooms, cleaned and chopped
1 (398g / 14 oz) white onion, chopped
5 garlic cloves, chopped
2 tablespoons (24g / 3/4 oz) Diamond Crystal or 1 tablespoon plus 1/2 teaspoon Morton kosher salt
Steamed rice and tostadas, for serving
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