Mexican Chile Colorado Recipe

Introduction

Mexican Chile Colorado is a flavorful beef stew featuring tender chunks of chuck roast simmered in a rich, smoky red chile sauce. This traditional dish is perfect for a comforting dinner and pairs wonderfully with tortillas and rice.

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 6 dried guajillo chiles, stems and seeds removed
• 4 dried ancho chiles, stems and seeds removed
• 1 dried pasilla chile, stem and seeds removed
• 4 garlic cloves
• 1 medium onion, quartered
• 4 cups beef broth
• 1 tsp ground cumin
• 1 tsp oregano (preferably Mexican oregano)
• 1 tbsp vegetable oil
• Salt and pepper, to taste

Instructions

1. Step 1: Heat a skillet over medium heat and lightly toast the guajillo, ancho, and pasilla chiles for 1–2 minutes until fragrant. Avoid burning them. Then transfer the chiles to a bowl, cover with hot water, and let them soak for 15–20 minutes until softened.
2. Step 2: Drain the softened chiles and place them in a blender. Add garlic, onion, cumin, oregano, and 1 cup of beef broth. Blend until completely smooth. Strain the sauce through a fine-mesh sieve to remove skins and seeds for a silky texture.
3. Step 3: Pat the beef cubes dry and season generously with salt and pepper. Heat vegetable oil in a large pot over medium-high heat. Sear the beef in batches until browned on all sides, then remove and set aside.
4. Step 4: In the same pot, pour in the chile sauce. Cook for 5–7 minutes, stirring often, until the sauce thickens slightly and deepens in color.
5. Step 5: Return the seared beef to the pot, pour in the remaining beef broth, and stir well. Reduce the heat, cover, and let simmer for 1.5 to 2 hours until the beef is fork-tender and the sauce is rich and flavorful.
6. Step 6: Ladle the Chile Colorado into bowls and serve with warm tortillas, Mexican rice, and beans. Garnish with fresh cilantro, lime wedges, and diced onions if desired.

Tips & Variations

• For a spicier stew, add a dried chipotle chile when soaking the chiles.
• If you prefer a smoother sauce, blend the chiles with a little hot water before adding the other ingredients.
• Substitute beef chuck with pork shoulder for a different but equally delicious version.
• Check seasoning before serving and adjust salt and pepper to taste for the best flavor balance.

Storage

Store leftover Chile Colorado in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of beef broth if needed to loosen the sauce. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chiles instead of dried chiles?

Dried chiles provide a deeper, more complex flavor and are traditional in this recipe. Fresh chiles can be used but will result in a milder and less smoky sauce.

What can I serve with Mexican Chile Colorado?

This stew pairs excellently with warm corn or flour tortillas, Mexican rice, refried or black beans, and fresh garnishes like cilantro, lime wedges, and diced onions.

Mexican Chile Colorado Recipe

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★★★★★

4.7 from 79 reviews

Mexican Chile Colorado is a rich and flavorful beef stew featuring tender chunks of chuck roast simmered in a vibrant, aromatic sauce made from toasted guajillo, ancho, and pasilla chiles. This traditional Mexican dish offers a deep, smoky, and slightly spicy flavor, perfect for serving with warm tortillas and classic sides like rice and beans.

• Author: Bella
• Prep Time: 30 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 45 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Beef and Broth

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 4 cups beef broth

Chiles and Sauce

• 6 dried guajillo chiles, stems and seeds removed
• 4 dried ancho chiles, stems and seeds removed
• 1 dried pasilla chile, stem and seeds removed
• 4 garlic cloves
• 1 medium onion, quartered
• 1 tsp ground cumin
• 1 tsp oregano (preferably Mexican oregano)

Other Ingredients

• 1 tbsp vegetable oil
• Salt and pepper, to taste

Instructions

1. Prepare the Chiles: Heat a skillet over medium heat. Lightly toast the guajillo, ancho, and pasilla chiles for 1–2 minutes, until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl, cover with hot water, and let them soak for 15–20 minutes until softened.
2. Make the Chile Sauce: Drain the softened chiles and place them in a blender. Add garlic, onion, cumin, oregano, and 1 cup of beef broth. Blend until completely smooth. Strain the sauce through a fine-mesh sieve to remove skins and seeds for a silky texture.
3. Brown the Beef: Pat the beef cubes dry and season generously with salt and pepper. In a large pot, heat the vegetable oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove the browned beef and set aside.
4. Cook the Sauce: In the same pot, pour in the chile sauce. Cook for 5–7 minutes, stirring frequently, until the sauce thickens slightly and deepens in color.
5. Simmer the Stew: Return the seared beef to the pot. Pour in the remaining beef broth and stir well. Reduce the heat to low, cover, and let the stew simmer for 1.5 to 2 hours, until the beef is fork-tender and the sauce is rich and flavorful.
6. Serve and Enjoy: Ladle the Chile Colorado into bowls. Serve with warm tortillas, Mexican rice, and beans for a complete meal. Garnish with fresh cilantro, lime wedges, and diced onions if desired.

Notes

• Ensure to remove stems and seeds from the dried chiles to avoid bitterness.
• Toasting the chiles lightly enhances their flavor but take care not to burn them.
• Straining the sauce yields a smooth and silky texture, eliminating any tough skins or seeds.
• Use beef chuck roast for its marbling and tenderness after slow cooking.
• Simmer the stew slowly for tender, flavorful beef.
• Leftovers taste even better the next day as flavors meld.

Keywords: Mexican Chile Colorado, beef stew, guajillo chiles, ancho chiles, pasilla chiles, traditional Mexican recipe, slow simmered beef