If you’re craving a hearty, soul-warming meal that bursts with authentic Mexican flavors, then you’re going to fall head over heels for this Chile Colorado: Tender Beef Stew in Spicy Guajillo and Ancho Chile Sauce Recipe. This dish is all about tender, slow-cooked beef bathed in a vibrant, smoky, and mildly spicy sauce made from dried guajillo and ancho chiles. It’s comfort food elevated — rich with layers of aromatic spices and a hint of earthiness that makes every bite unforgettable. Whether you’re cooking for a special family dinner or just want to treat yourself to something truly satisfying, this recipe brings the fiesta right to your table.
Ingredients You’ll Need
The magic of this recipe lies in its thoughtfully selected ingredients that balance flavor, texture, and color beautifully. Each component is crucial – from the smoky chiles giving that signature spicy kick to the tender beef melting in your mouth. Here’s what you’ll need to create your own Chile Colorado masterpiece:
- Dried guajillo chiles: These chiles offer a mild heat with fruity and smoky undertones that form the base of the sauce.
- Dried ancho chiles: They add a deeper, slightly sweeter smoky flavor, rounding out the sauce perfectly.
- Medium tomatoes: Fresh tomatoes give the sauce natural sweetness and body.
- Garlic cloves: Essential for aromatic depth and a subtle bite.
- Onion: Adds a savory base note to complement the chiles and garlic.
- Ground cumin: Brings warm earthiness that echoes traditional Mexican spice blends.
- Dried oregano: A fragrant herb that lightens and brightens the robust flavors.
- Ground black pepper: Enhances the overall spice profile without overpowering.
- Beef broth: Liquids like broth keep the beef tender and enrich the sauce with umami.
- Beef chuck roast or stew meat: The star protein, chosen for its marbling that melts down to irresistibly tender goodness.
- Vegetable oil: For browning the beef and sealing in flavor.
- Chili powder: Adds a subtle background heat and complexity.
- Bay leaf: Infuses subtle herbal notes that elevate the stew.
- Salt and pepper: To taste, ensuring every bite is perfectly seasoned.
- Flour or corn tortillas, Mexican rice, refried beans: Traditional accompaniments that complete the meal.
- Fresh cilantro and lime wedges: For a bright, fresh finish that contrasts the rich sauce beautifully.
How to Make Chile Colorado: Tender Beef Stew in Spicy Guajillo and Ancho Chile Sauce Recipe
Step 1: Toast and Soften the Chiles
Begin by awakening the flavors of your dried guajillo and ancho chiles. In a dry skillet, toast them gently over medium heat until fragrant and slightly darkened, being careful not to burn them as this can cause bitterness. Then, soak these toasted chiles in hot water to soften, preparing them for blending into the luscious sauce.
Step 2: Blend the Chile Sauce
Drain the softened chiles and toss them in a blender along with chopped tomatoes, garlic, onion, cumin, oregano, black pepper, and beef broth. Blitz everything until smooth and silky, then taste and season with salt. This sauce is the heart of your Chile Colorado, calling for a perfect balance of smoky, spicy, and savory.
Step 3: Brown the Beef
Heat vegetable oil in a heavy pot over medium-high heat. Season your beef cubes generously with salt, pepper, cumin, and chili powder to layer flavor upfront. Brown the meat in batches, getting a nice crust on all sides — this caramelization adds depth and richness to the final stew.
Step 4: Combine and Simmer
Return all the browned beef to the pot, add a bay leaf, and pour the blended chile sauce over everything. Stir gently to coat the meat evenly. Bring to a simmer, then cover and reduce the heat to low. Let it cook slowly for 1.5 to 2 hours, stirring occasionally, until the beef is fall-apart tender and the sauce thickens beautifully. If the sauce becomes too thick, a splash of beef broth or water will help maintain that perfect consistency.
Step 5: Final Touches Before Serving
Once the beef is tender and the flavors have fully developed, remove the bay leaf and discard it. Your Chile Colorado is now ready to bring its warm, inviting aromas to your dining table.
How to Serve Chile Colorado: Tender Beef Stew in Spicy Guajillo and Ancho Chile Sauce Recipe
Garnishes
A sprinkle of fresh cilantro over the top adds a fresh, herbaceous brightness that complements the rich sauce. Don’t forget a few squeezes of lime juice — the acidity cuts through the smokiness and intensifies all the vibrant flavors, making every bite sing.
Side Dishes
This stew pairs wonderfully with warm flour or corn tortillas, allowing you to scoop and savor the tender beef and luscious sauce with every bite. Mexican rice and refried beans round out the meal perfectly, soaking up any extra sauce and adding that traditional touch of comfort.
Creative Ways to Present
For an extra special touch, serve Chile Colorado in rustic clay bowls with a side of pickled red onions or sliced avocado. You can even turn leftovers into tacos topped with crumbled queso fresco and a drizzle of crema for a delicious second meal that stays true to the flavors of the original dish.
Make Ahead and Storage
Storing Leftovers
Chile Colorado actually tastes even better the next day as the flavors deepen and mingle. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days to enjoy warm, satisfying meals later in the week.
Freezing
This tender beef stew freezes beautifully. Portion it into freezer-safe containers and keep it frozen for up to 3 months. Thaw overnight in the refrigerator before reheating to preserve that wonderful texture and flavor.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of beef broth or water if the sauce has thickened too much during storage. This slow reheating will keep your beef tender and sauce luscious.
FAQs
Can I use a different cut of beef for this Chile Colorado recipe?
Absolutely! While beef chuck roast is ideal due to its marbling and tenderness after long cooking, brisket or short ribs can also work wonderfully, offering rich flavor and a melt-in-your-mouth texture once slow-cooked.
Are guajillo and ancho chiles very spicy?
Both guajillo and ancho chiles have a mild to moderate heat level. Guajillo brings a bit of tangy warmth, while ancho adds a sweet, smoky depth. Together, they create a beautiful balance that’s flavorful without overwhelming heat.
Can I make the chile sauce in advance?
Yes! Preparing the chile sauce ahead of time is a great way to save time on cooking day. Simply blend and store it in the refrigerator for up to 2 days or freeze it for longer storage.
Is Chile Colorado gluten-free?
The stew itself is naturally gluten-free, but be sure to serve it with gluten-free tortillas or sides if you need to avoid gluten. Always double-check your spices and broth for any hidden additives.
How thick should the sauce be when the dish is done?
You want a sauce that’s thick enough to coat the beef well but not so thick that it dries out. It should be rich and luscious, perfect for dipping with tortillas or spooning over rice.
Final Thoughts
You really can’t go wrong with making this Chile Colorado: Tender Beef Stew in Spicy Guajillo and Ancho Chile Sauce Recipe a staple in your kitchen. It’s a comforting, flavorful celebration of Mexican cuisine that’s surprisingly simple to make but utterly impressive in taste. Once you try it, you’ll want to share it with everyone you love — it’s pure joy in a bowl. So grab your chiles, fire up the stove, and let this delicious stew become your new favorite.
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Chile Colorado: Tender Beef Stew in Spicy Guajillo and Ancho Chile Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
Chile Colorado is a hearty Mexican stew featuring tender beef chunks simmered in a rich, smoky sauce made from dried guajillo and ancho chiles, tomatoes, and aromatic spices. This traditional recipe offers deep, layered flavors and is perfect served with warm tortillas, Mexican rice, and refried beans for a satisfying meal.
Ingredients
Chile Colorado Sauce
- 6–8 dried guajillo chiles, seeds and stems removed
- 2–3 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
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
To Serve
- Flour tortillas or corn tortillas
- Mexican rice
- Refried beans
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Toast the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes, turning occasionally until fragrant. Take care not to burn them as this can make the sauce bitter.
- Soak the Chiles: Place the toasted chiles in a heatproof bowl and cover with hot water. Let them soak for 15-20 minutes to soften and rehydrate.
- Blend the Sauce: Drain the softened chiles and transfer them to a blender. Add the chopped tomatoes, garlic, onion, cumin, oregano, black pepper, and beef broth. Blend until smooth. Taste and add salt as needed to balance the flavors.
- Heat the Oil and Prepare 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 evenly.
- Sear the Beef: Add the beef in batches to the hot pot and brown on all sides, about 4-5 minutes per batch to develop a deep crust. Remove browned beef and set aside.
- Return Beef and Add Bay Leaf: Once all beef is browned, return it all to the pot and add the bay leaf for aromatic depth.
- Add the Sauce and Simmer: Pour the blended chile sauce over the beef, stirring to coat the meat thoroughly. Bring to a simmer, then cover, reduce heat to low, and cook gently for 1.5 to 2 hours until beef is tender and sauce thickens. Stir occasionally, adding more beef broth or water if sauce gets too thick.
- Prepare to Serve: Remove and discard the bay leaf. Taste the stew and adjust seasoning if necessary.
- Serve: Serve the Chile Colorado hot with warm flour or corn tortillas, Mexican rice, and refried beans. Garnish with fresh chopped cilantro and a squeeze of lime juice for brightness.
Notes
- For extra smoky flavor, you can char the tomatoes slightly before blending.
- If you prefer a milder dish, reduce the number of dried chiles used.
- Beef chuck is ideal for this recipe due to its marbling and tenderness after slow cooking.
- If you don’t have a blender, use an immersion blender or strain the sauce after blending for smoother texture.
- Leftovers taste even better the next day as flavors meld further.
