EZ Bombs: Chili Colorado

[jjdbike]

Hello friends,

It feels like cheating, but I am going to try it. It sounds too good to be true. A butcher at my local grocery uses them and says they are really good. It is a solid ball of flavors and seasonings. The first step is to sear the meat. I'll use chuck and cube it first for added sear flavor (maillard reaction, umami). After I sear the meat, I'll use the same skillet and sear / brown some onions and mixed peppers/chilis. I'll deglaze the skillet with salt free beef stock. I'll add the seared chuck cubes, seared chopped veggies, salt free beef stock, and the EZ bombs to a crock pot, and cook low and slow till tender. I'll server w/ Mexican rice and pintos.

I'll let you know how it goes.

Any chance any of you folks have used or tasted this product?

Respectfully,
JD

[Hulagn1971]

I've used the birria bomb and made it just as the directions stated. Really liked it.

[jjdbike]

I've used the birria bomb and made it just as the directions stated. Really liked it.

Hey Hulagn1971 , thanks for letting me know!

Loves me some queso barrio tacos w/ a clad of consume!

JD

[barelfly]

I’ve not tried these, but you could use pork butt as well and have something similar to carne adovada…and then find some posole/hominy, cook that up per package and then add in your carne adovada for some New Mexico style posole..

[jtw]

I have a Birria Bomb in my pantry that's been staring at me for a few months now, you might have convinced me to get into it! It does feel like cheating but so what?

[OC Sandy]

I haven't tried that flavor but I've tried the birria bombs. They were not bad. I prefer the homemade recipe I use, but in a pinch the bombs worked well.

[tstalafuse]

Tried the Birra Bomb and it was okay. Seasoning wasn’t as strong as our home made, but I think it calls for too much water. We will cut back on the water next time and see how that works.

[OC Sandy]

I agree. I had read that someplace else before I tried them and I did use less water.

[SheilaAnn]

I’m not that impressed…. I received three flavors a samples at a trade show last year. Meh! I but I am really a tough critic.

[Alan Brice]

I'll say!

[jjdbike]

I’m not that impressed…. I received three flavors a samples at a trade show last year. Meh! I but I am really a tough critic.

Thanks for the heads up.

I have them, so I'll use them.

Now that you've said that, I'm going to give it a boost w/ roasted chilis, onions, garlic and tomatoes. I will also add spices (i.e. red chili powder), and use beef stock instead of water. For these types of recipes, I always add some sodium free beef bouillon as well.

If I had more time I'd love nothing more than spending the day in the kitchen playing w/ dried chilis etc... It's one of my happy places. Unfortunately I'm up to my neck in a grad class that's kicking my butt.

I'll let you know how it goes either way.

Warmest Regards!
JD

[jjdbike]

I’m not that impressed…. I received three flavors a samples at a trade show last year. Meh! I but I am really a tough critic.

Hey SheilaAnn and friends,

Based upon Sheila's review and suggestions, here is what I did. Basically, I pretend I was starting from scratch, not expecting much from the "EZ Bombs".

I de-seeded, toasted, and re-hydrated a good handful of dry chilis (New Mexico Hatch, Gujillio, and Pasilla). I chopped a sautéed two large sweet red chilies, a red bell pepper, half of a white onion and half of a brown onion (it's what I had), and 4 cloves of garlic (all separately). I dumped the soaking water from the chilis. I placed the chilis, vegetables, 64 oz beef stock (It turned out to be too much - hopefully it will reduce), three bay leaves, one teaspoon of toasted cumino, two table spoons of Mexican oregano, a couple shakes of mild red hath chili powder, a couple shake of ancho powder. a couple packets of sodium free beef bouillon, and blended to a smooth puree. I placed that in a crock pot w/ 2 EZ bombs.

I cubed 7 lbs of chuck roast, cutting out the bigger chunks of hard fat and grizzle. I tossed the cubbed chuck in Adobo, fresh ground black pepper, and all purpose flour. I browned the well in avocado oil in small batches. As they became brown, I placed them into the crockpot w/ the liquid (red chili sauce).

Everything in the crockpot by 8:30. I'm going to cook it until dinner, 5:30 ish.

I'll let you know how it turns out. Right now the whole house smells like roast beef & chilis!

Best regards!
JD

[jjdbike]

Hey everyone,

I’m happy to report that it turned out very well.

After cooking the veggies, browning the beef, and combining everything, it cooked 6 in the crockpot for hours on high, 3 on low, and one on warm. The whole house smelled like beef. Half way in I skimmed off about 10 ounces of rendered fat. Some of which I used to make a roux with flour to thicken the sauce. I regret not taking a picture. The color was a beautiful deep red.

The bar was high because he and his wife goto their favorite Mexican restaurant every Friday. Whenever we just them we both order chili Colorado.

My wife was trying to set me up to let me down gently, “you know I’m probably not going to like it “. She had two servings and she on a diet. My neighbor said it was better than Marietta’s. The beef cubes were juicy and tender. The broth was rich and bursting with deep aromatic chili flavor. I could literally drink the broth.

Needless to say I’m pleased. I’ll definitely do this again. SheilaAnn, with all of the work and ingredients I used, it’s hard to tell what, if any impact the 2 EZ Bombs had.

The neighbor left with enough for him and his wife who returns home today. We have some for dinner tonight, and I put some in the freezer for a later date.

Overall, it was an EZ, fun and satisfying cook.

Cherrs!
JD