Here’s a rich and comforting recipe for Chile Colorado, a beloved Mexican dish made with tender chunks of beef simmered in a deep, earthy, red chili sauce. Despite its name, “Colorado” refers to the reddish color (from colorado meaning “colored red” in Spanish), not the U.S. state.
🌶️🥩 Authentic Chile Colorado
🧾 Ingredients:
For the chili sauce:
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4 dried guajillo chiles
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2 dried ancho chiles
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2 dried pasilla chiles (optional for added depth)
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2 cups hot water (for soaking)
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3 garlic cloves
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½ small onion
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1 tsp cumin
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½ tsp Mexican oregano
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Salt, to taste
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1 cup beef broth or water (for blending)
For the meat:
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2 lbs (900g) beef chuck or stew meat, cut into 1½-inch pieces
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1 tbsp oil (for browning)
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Salt & pepper, to season
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1½ cups beef broth (for simmering)
🔪 Instructions:
1. Prepare the dried chiles:
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Remove stems and seeds.
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Toast chiles in a dry skillet over medium heat for 30–60 seconds until fragrant (don’t burn).
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Soak in hot water for 20 minutes until soft.
2. Make the chili sauce:
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Drain the chiles and blend with garlic, onion, cumin, oregano, salt, and 1 cup beef broth until smooth.
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Strain sauce through a fine mesh sieve for a silky texture (optional but recommended).
3. Brown the beef:
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In a large Dutch oven or pot, heat oil over medium-high heat.
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Season beef with salt and pepper, then brown in batches until golden. Remove and set aside.
4. Simmer everything:
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Return all beef to the pot.
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Pour in the chili sauce and 1½ cups beef broth.
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Bring to a simmer, cover, and cook on low heat for 1.5 to 2 hours, until meat is tender and sauce thickens.
(You can also cook it in a slow cooker for 6–8 hours on low.)
🍽️ Serve with:
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Warm tortillas (corn or flour)
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Mexican rice and refried beans
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Chopped onions, cilantro, and lime wedges
🌶️ Tips & Variations:
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For a milder dish, use more guajillo and fewer ancho/pasilla chiles.
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Add a spoon of masa harina at the end for a thicker, more rustic sauce.
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Make it with pork or chicken instead of beef if preferred.