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
Scale
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.
