That sounds like a classic and comforting Mexican-style meal! Here’s a basic breakdown and simple recipes for each component: Chile Colorado, refried pinto beans, and Mexican rice.
🌶️ Chile Colorado (Mexican Beef in Red Chile Sauce)
Ingredients:
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2 lbs beef chuck, cut into 1-inch cubes
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4 dried guajillo chiles
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2 dried ancho chiles
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1 small onion, chopped
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3 garlic cloves
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2 cups beef broth
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1 tsp cumin
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Salt & pepper to taste
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1 tbsp oil
Instructions:
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Prep Chiles: Remove stems/seeds from dried chiles. Toast them lightly on a dry skillet, then soak in hot water for 20 mins.
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Make Sauce: Blend softened chiles with garlic, onion, cumin, and about 1 cup beef broth until smooth.
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Cook Beef: In a large pot, brown beef in oil. Season with salt & pepper.
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Simmer: Pour sauce over beef, add remaining broth. Simmer covered for 1.5–2 hours, or until tender. Add water if it gets too thick.
🫘 Refried Pinto Beans
Ingredients:
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2 cups cooked pinto beans (or canned, drained)
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2 tbsp lard or oil
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1/4 onion, finely chopped
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Salt to taste
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Splash of bean broth or water
Instructions:
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Sauté onion in lard or oil until soft.
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Add beans and mash with a potato masher or the back of a spoon.
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Add a splash of bean broth or water to loosen.
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Cook until thickened but still creamy. Season with salt.
Optional: Add a pinch of cumin or cheese if desired.
🍚 Mexican Rice
Ingredients:
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1 cup long-grain rice
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2 tbsp oil
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1/4 cup finely chopped onion
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1 garlic clove, minced
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1 1/2 cups chicken broth
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1/2 cup tomato sauce (or blended tomatoes)
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Salt to taste
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Optional: Peas, carrots, or corn
Instructions:
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In a pan, toast rice in oil until golden.
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Add onion and garlic; cook until fragrant.
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Stir in tomato sauce and broth. Add salt.
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Bring to boil, reduce to low, cover and simmer ~18 minutes.
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Let sit 5 mins off heat, then fluff with fork.
