Here’s a rich, bold, and authentic recipe for Chile Colorado — a traditional Mexican dish made with tender chunks of beef simmered in a deep red chile sauce made from dried chiles. The name means “red chili,” and it’s all about the flavor of the sauce.
🌶️ Chile Colorado (Mexican Red Chile Beef Stew)
📝 Ingredients:
For the Chile Sauce:
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4 dried guajillo chiles, stemmed and seeded
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3 dried ancho chiles, stemmed and seeded
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2–3 dried chile de árbol (optional, for heat)
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2 ½ cups beef broth or water
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4 cloves garlic
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1/2 medium white onion
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1 tsp dried oregano (Mexican oregano if possible)
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1/2 tsp ground cumin
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1/4 tsp black pepper
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Salt, to taste
For the Beef:
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2 lbs beef chuck or stew meat, cut into 1-inch cubes
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1 tbsp vegetable oil
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Salt & pepper, to season meat
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Optional: 1 tbsp flour (for light thickening)
🍳 Instructions:
1. Prepare the Chiles:
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Toast the dried chiles lightly in a dry skillet (about 30 seconds per side) until fragrant, but don’t burn.
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Place them in a bowl and pour hot water (or broth) over them. Let them soak for 15–20 minutes until soft.
2. Blend the Sauce:
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Drain soaked chiles (reserve soaking liquid if you want to use it).
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Blend chiles with garlic, onion, oregano, cumin, pepper, and 1.5 to 2 cups of beef broth until smooth. Strain the sauce through a fine sieve for a silky texture (optional but recommended).
3. Brown the Beef:
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Season beef cubes with salt and pepper.
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In a large Dutch oven or pot, heat oil over medium-high. Brown the beef in batches until nicely seared on all sides.
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(Optional: sprinkle in a little flour before browning to slightly thicken the stew later.)
4. Simmer with Sauce:
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Once all beef is browned, return it to the pot.
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Pour in the chile sauce. Add additional broth if needed to cover the meat.
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Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the sauce is rich and thickened.
🍽️ Serving Suggestions:
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Serve with warm flour or corn tortillas
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Pair with Mexican rice, refried beans, or pinto beans
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Garnish with chopped onions, cilantro, or a squeeze of lime
🔥 Tips & Variations:
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Add a pinch of cinnamon or clove for depth.
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Can also be made with pork shoulder or chicken thighs.
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Freeze leftovers — the flavors get even better!