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Wok eggs, fried rice and hot Dry Noodles.
Carne en chile colorado is a Mexican classic, and one of the delicious offerings that appear on the rotating menu at Walter Soto’s El Ruso taqueria trucks that operate in a couple locations in and around Los Angeles. “Colorado” translates from the Spanish as “red-colored,” an apt name for the succulent, stewy dish of meat, sometimes shredded, sometimes not, in a sauce of pureed dried red chilies. Pork is commonly used to make chili colorado, but this version is Paola Briseño-González's ode to El Ruso's rich, robust beef in red chili sauce. The cut of choice is a boneless chuck roast, which boasts plenty of fat and connective tissue so that long, slow cooking yields rich, tender, full-flavored meat. Either guajillo or New Mexico chilies work here; you can even use a combination. Both are a deep red color, have bright, fruity notes with subdued earthiness, and contain only mild chili heat. El Ruso also is well known for its flour tortillas, so that’s the type to serve with the chili colorado for making tacos.
medium (about 2½ ounces) guajillo or New Mexico chilies, stemmed, seeded and roughly torn
medium garlic cloves, smashed and peeled
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