Chile Colorado
Dive into the bold and hearty flavors of Chile Colorado, a traditional Mexican stew that celebrates the rich, smoky essence of dried chiles. This recipe features tender, slow-cooked beef chuck roast simmered in a luscious, homemade chile sauce made from a vibrant blend of guajillo, ancho, and pasilla chiles. Perfectly seasoned with aromatic spices like cumin and oregano, this dish is all about depth of flavor. Serve it with warm tortillas or a bed of fluffy rice for the ultimate comfort food experience. Whether it’s for a weeknight dinner or a festive gathering, Chile Colorado brings authentic, rustic charm to any table. Keywords: Chile Colorado recipe, Mexican beef stew, authentic chile sauce, slow-cooked beef recipe.
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Recipe Information
Ingredients
- 6 units dried guajillo chiles
- 4 units dried ancho chiles
- 2 units dried pasilla chiles
- 2 pounds beef chuck roast
- 2 tablespoons vegetable oil
- 1 medium onion
- 4 units garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3 cups beef broth
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Start by cutting the beef chuck roast into 1.5-inch cubes. Season with salt and black pepper, then set aside.
De-stem and de-seed the dried chiles. Heat a skillet over medium heat and gently toast the chiles for about 1 to 2 minutes until fragrant, being careful not to burn them.
Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 20 minutes until they are softened.
While the chiles are soaking, finely chop the onion and mince the garlic cloves.
After the chiles have softened, drain them and place them in a blender along with 1 cup of fresh water. Add the minced garlic, ground cumin, and dried oregano to the blender. Blend until you achieve a smooth chile paste.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef cubes in batches to avoid overcrowding the pot. Remove the beef and set aside.
In the same pot, reduce the heat to medium and add the chopped onion. Cook until the onion is translucent, about 5 minutes.
Pour the chile paste into the pot with the onions and cook for another 5 minutes, stirring frequently.
Add the beef back into the pot, then pour in the beef broth. Stir everything together and bring to a gentle simmer.
Reduce the heat to low, cover the pot, and let it cook for about 1.5 to 2 hours, or until the beef is tender and the sauce has thickened to your liking.
Adjust the seasoning with additional salt and pepper if necessary. Serve hot with warm tortillas or over cooked rice.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 1.6 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 869 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
