What a classic and flavorful Mexican meal you’ve got in mind! Here’s a full recipe to make Chile Colorado, Mexican Rice, Borracho Beans, and Fresh Made Tortillas—all from scratch for an authentic and delicious feast.
Chile Colorado
Ingredients:
- 2 lbs beef chuck roast or stew meat (cut into cubes)
- 3 dried ancho chiles (or other dried chiles like guajillo)
- 2 dried pasilla chiles
- 2 dried chipotle chiles (for heat, optional)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tomatoes, chopped (or 1 can diced tomatoes)
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon ground cinnamon (optional, for depth)
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Instructions:
- Prepare the chiles: Remove the stems and seeds from the dried chiles. Heat them in a dry skillet over medium heat for about 2 minutes until they become fragrant. Don’t burn them! Once toasted, soak the chiles in hot water for about 20 minutes until soft.
- Make the chile sauce: In a blender, combine the rehydrated chiles, tomatoes, garlic, and 1/2 cup of beef broth. Blend until smooth. Set the sauce aside.
- Cook the beef: Heat oil in a large pot over medium-high heat. Brown the beef cubes in batches so they sear properly (about 3-4 minutes per batch). Once all beef is browned, remove it and set it aside.
- Sauté onions and garlic: In the same pot, sauté the chopped onions until soft (about 5 minutes), then add the minced garlic and cook for another 1-2 minutes.
- Simmer the stew: Return the browned beef to the pot and pour in the blended chile sauce. Add the cumin, oregano, cinnamon, bay leaf, and remaining beef broth. Stir, bring to a boil, then lower the heat to simmer for 1.5-2 hours, until the beef is tender.
- Adjust seasoning: Taste the sauce and adjust with salt and pepper. If the sauce is too thick, add a little more broth or water to reach your desired consistency.
Mexican Rice
Ingredients:
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 medium tomato, chopped
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder (optional)
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions:
- Sauté the rice: In a medium pot, heat the vegetable oil over medium heat. Add the rice and sauté for 5-6 minutes until lightly golden brown, stirring frequently.
- Cook the vegetables: Add the chopped onion and garlic and cook for about 2-3 minutes until softened. Then add the chopped tomato and cook for another 2 minutes until it softens.
- Add liquids and spices: Pour in the chicken broth, tomato sauce, cumin, chili powder, and salt. Stir to combine.
- Simmer: Bring the mixture to a boil, then cover and reduce the heat to low. Let it cook for 18-20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
- Garnish: Sprinkle fresh cilantro over the rice for extra flavor and color.
Borracho Beans (Drunken Beans)
Ingredients:
- 2 cups dried pinto beans (or 4 cups canned pinto beans, drained and rinsed)
- 1 onion, quartered
- 3 cloves garlic, smashed
- 2 jalapeños, halved (optional for extra heat)
- 1 bottle (12 oz) Mexican beer (or dark beer)
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Soak the beans: If using dried beans, rinse them well and soak them in water overnight, then drain.
- Cook the beans: In a large pot, combine the beans (either soaked or canned), onion, garlic, jalapeños, beer, and chicken broth. Bring to a boil, then reduce the heat to a simmer. Cook for 1.5-2 hours until the beans are soft.
- Season and adjust: Add cumin, oregano, salt, and pepper. If the beans are too thick, you can add a little extra chicken broth or water to thin them out.
- Garnish: Serve with fresh cilantro sprinkled on top.
Fresh Homemade Tortillas
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons vegetable oil or lard
- 3/4 cup warm water (you may need a little more or less)
Instructions:
- Make the dough: In a large bowl, combine the flour, salt, and baking powder. Add the oil or lard and mix with your hands until it resembles coarse crumbs. Gradually add the warm water, a little at a time, until a soft dough forms. Knead the dough for about 5 minutes until smooth.
- Rest the dough: Divide the dough into 8-10 equal portions and roll them into balls. Cover with a damp cloth and let them rest for about 15 minutes.
- Roll out the tortillas: Roll each dough ball into a thin circle about 6-8 inches in diameter. You can use a rolling pin or your hands for this.
- Cook the tortillas: Heat a cast-iron skillet or griddle over medium-high heat. Once hot, place one tortilla at a time on the skillet and cook for about 1-2 minutes per side until light golden brown spots appear. Flip and cook the other side.
- Keep warm: Stack the cooked tortillas on a plate and cover them with a clean towel to keep them warm.
Putting It All Together
Serve your Chile Colorado over a bed of Mexican rice, with a generous side of Borracho beans, and warm fresh tortillas for dipping or making tacos. The Chile Colorado should be savory and slightly spicy, complemented by the earthy beans, fragrant rice, and soft tortillas. It’s a comforting, hearty meal perfect for any occasion.
Enjoy your Mexican feast!