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Chile Colorado


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  • Author: Olivia
  • Total Time: 2 hours 15 minutes
  • Yield: 4-6 servings 1x

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

Scale
  • For the Chile Colorado Sauce:

    • 68 dried guajillo chiles, seeds and stems removed

    • 23 dried ancho chiles, seeds and stems removed

    • 2 medium tomatoes, chopped

    • 4 cloves garlic, peeled

    • 1/2 small onion, roughly chopped

    • 1 teaspoon ground cumin

    • 1 teaspoon dried oregano

    • 1/2 teaspoon ground black pepper

    • 1 1/2 cups beef broth (or water)

    • Salt to taste

    For the Beef:

    • 2 pounds beef chuck roast or stew meat, cut into 1-inch cubes

    • 2 tablespoons vegetable oil

    • Salt and pepper, to taste

    • 1/2 teaspoon ground cumin

    • 1/2 teaspoon chili powder

    • 1 bay leaf

    For Serving (Optional):

    • Flour tortillas or corn tortillas

    • Mexican rice

    • Refried beans

    • Fresh cilantro, chopped

    • Lime wedges


Instructions

  1. Prepare the Chile Colorado Sauce:

    • 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.

    • Once toasted, place the chiles in a heatproof bowl and cover with hot water. Let them soak for 15-20 minutes to soften.

    • 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.

  2. Cook the Beef:

    • Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

    • Season the beef cubes with salt, pepper, cumin, and chili powder.

    • 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.

    • After all the beef is browned, return it to the pot and add the bay leaf.

  3. Simmer the Beef in the Sauce:

    • Pour the blended chile sauce over the beef in the pot and stir to combine.

    • 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.

  4. Serve:

    • Remove the bay leaf and discard it.

    • Serve the Chile Colorado with warm tortillas, rice, and beans. Garnish with fresh cilantro and a squeeze of lime juice for extra freshness.

Notes

  • 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.

  • If you prefer a spicier dish, you can add a few dried arbol chiles to the sauce for extra heat.

 

  • 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