Description
Chile Colorado is a rich and flavorful Mexican dish made with tender pieces of beef simmered in a hearty and spicy red chili sauce. The combination of dried chiles, tomatoes, garlic, and other aromatic spices creates a deep, smoky, and tangy flavor that perfectly complements the beef. Serve it with rice, beans, or tortillas for a comforting and satisfying meal.
Ingredients
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For the Chile Colorado Sauce:
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6–8 dried guajillo chiles, seeds and stems removed
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2–3 dried ancho chiles, seeds and stems removed
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2 medium tomatoes, chopped
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4 cloves garlic, peeled
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1/2 small onion, roughly chopped
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1/2 teaspoon ground black pepper
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1 1/2 cups beef broth (or water)
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Salt to taste
For the Beef:
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2 pounds beef chuck roast or stew meat, cut into 1-inch cubes
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2 tablespoons vegetable oil
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Salt and pepper, to taste
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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1 bay leaf
For Serving (Optional):
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Flour tortillas or corn tortillas
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Mexican rice
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Refried beans
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Fresh cilantro, chopped
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Lime wedges
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Instructions
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Prepare the Chile Colorado Sauce:
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In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes, turning occasionally until fragrant. Be careful not to burn them.
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Once toasted, place the chiles in a heatproof bowl and cover with hot water. Let them soak for 15-20 minutes to soften.
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Drain the chiles and transfer them to a blender. Add the chopped tomatoes, garlic, onion, cumin, oregano, black pepper, and beef broth. Blend until smooth. Taste the sauce and add salt as needed.
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Cook the Beef:
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Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
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Season the beef cubes with salt, pepper, cumin, and chili powder.
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Add the beef in batches to the pot and sear on all sides until browned, about 4-5 minutes per batch. Remove the browned beef and set aside.
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After all the beef is browned, return it to the pot and add the bay leaf.
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Simmer the Beef in the Sauce:
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Pour the blended chile sauce over the beef in the pot and stir to combine.
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Bring to a simmer, then cover and reduce the heat to low. Let the beef cook for 1.5-2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally. If the sauce gets too thick, add more beef broth or water as needed.
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Serve:
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Remove the bay leaf and discard it.
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Serve the Chile Colorado with warm tortillas, rice, and beans. Garnish with fresh cilantro and a squeeze of lime juice for extra freshness.
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Notes
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You can make the sauce ahead of time and refrigerate it for up to 3 days. Reheat the sauce and cook the beef just before serving.
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If you prefer a spicier dish, you can add a few dried arbol chiles to the sauce for extra heat.
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For an even deeper flavor, you can add a little bit of dark chocolate (about 1 oz) to the sauce as it simmers.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate (with sauce and beef)
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg