Chile Colorado

Here’s a classic Chile Colorado recipe — a rich, deeply flavorful Mexican stew made with tender beef simmered in a smoky red chile sauce:

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🌶️ Chile Colorado (Mexican Red Chile Beef Stew)

Ingredients:

For the chile sauce:

• 5 dried guajillo chiles

• 3 dried ancho chiles

• 2 cups beef broth (plus more as needed)

• 1 small onion, chopped

• 3 cloves garlic

• 1 tsp cumin

• 1 tsp Mexican oregano

• Salt, to taste

For the beef:

• 2–2½ lbs beef chuck roast or stew meat, cut into 1-inch cubes

• 2 tbsp vegetable oil

• Salt & pepper, to taste

• 1 tbsp flour (optional, for thickening)

• 1 cup extra beef broth (as needed)

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🔥 Instructions:

1. Prepare the chiles:

   • Remove stems and seeds from guajillo and ancho chiles.

   • Toast chiles lightly on a hot skillet (30 seconds per side) until fragrant.

   • Place chiles in hot water and soak for 20 minutes to soften.

2. Make the chile sauce:

   • Drain softened chiles and blend with 2 cups beef broth, onion, garlic, cumin, oregano, and a pinch of salt until smooth.

   • Strain sauce through a mesh sieve for smooth texture. Set aside.

3. Cook the beef:

   • Season beef with salt and pepper.

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

   • Brown beef in batches. Remove and set aside.

4. Combine and simmer:

   • Return all beef to the pot. Sprinkle with flour if using (for thicker sauce).

   • Pour in chile sauce and a bit more broth to cover the beef.

   • Bring to a boil, then reduce heat to low.

   • Cover and simmer 1½–2 hours, or until beef is fork-tender.

5. Serve:

   • Taste and adjust seasoning.

   • Serve with Mexican rice, refried beans, and warm flour tortillas.