Mexican Chile Colorado.

Chile Colorado is a classic Mexican dish made with tender pieces of meat (usually beef or pork) simmered in a rich, flavorful red chile sauce made from dried Mexican chiles. The name “Colorado” refers to the deep red color of the sauce (not the U.S. state).

Here’s a traditional recipe for Mexican Chile Colorado:

🌶️ Mexican Chile Colorado Recipe

🧂 Ingredients:

For the meat:

• 2–3 lbs beef chuck roast (or pork shoulder), cut into 1-inch cubes

• Salt and pepper to taste

• 1–2 tbsp oil (vegetable or lard)

For the chile sauce:

• 5 dried Guajillo chiles

• 3 dried Ancho chiles

• 2 dried Pasilla or New Mexico chiles (optional for extra depth)

• 4 garlic cloves

• 1/2 medium white onion, chopped

• 2 cups beef or chicken broth (or water)

• 1 tsp dried oregano (preferably Mexican)

• 1/2 tsp cumin

• Salt to taste

• 1 tbsp apple cider vinegar (optional for brightness)

🔥 Instructions:

1. Prepare the dried chiles:

   • Remove stems and seeds from all chiles.

   • Lightly toast the chiles on a dry skillet over medium heat for 10–15 seconds per side (until fragrant, not burned).

   • Add chiles to a bowl, cover with hot water, and let soak for 20 minutes.

2. Make the chile sauce:

   • Drain the soaked chiles.

   • In a blender, combine chiles, garlic, onion, oregano, cumin, and 1.5–2 cups broth or water. Blend until smooth.

   • Strain the sauce through a fine mesh sieve to remove bits and ensure a silky texture.

3. Sear the meat:

   • Season beef with salt and pepper.

   • In a large pot or Dutch oven, heat oil over medium-high heat.

   • Brown the meat in batches. Remove and set aside.

4. Simmer in the sauce:

   • Return all meat to the pot.

   • Pour in the chile sauce. Add more broth if needed to cover the meat.

   • Bring to a boil, then reduce heat and simmer covered for 1.5–2 hours, or until meat is very tender.

5. Adjust seasoning:

   • Taste and add salt as needed. Add vinegar if desired to brighten the flavor.

🍽️ Serving Suggestions:

• With Mexican rice, refried beans, and warm flour tortillas

• As a filling for burritos, enchiladas, or tamales

• Over white rice with a squeeze of lime