Chile Colorado Recipe

Chile Colorado is a flavorful Mexican stew with tender pieces of beef simmered in red chile sauce made from Mexican peppers, onions, garlic, and spices. It is typically served with Mexican rice.

Course chicken/dinner, main meal beef

Cuisine Mexican

Keyword chile colorado recipe, how do you make chili colorad, how to make chile colorado, what is chile colorado

Prep Time 20

Cook Time 1 30

Soaking Time 20

Total Time 2 5

Servings servings

Calories 590kcal

Author Beth Pierce

Ingredients

5 dried guajillo chiles stemmed and seeded
5 dried ancho chiles stemmed and seeded
3 tablespoons olive oil
1 medium yellow onion chopped
2 cloves garlic minced
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
3 lb chuck roast trimmed and cut into bite-size pieces
salt
freshly ground black pepper
1 cup low sodium beef broth
2 bay leaves

Instructions

Place the chiles in a large pot, and cover them with cool water. Bring them to a boil and them remove them from the heat. Let them soften for 20-30 minutes.
Heat 1 tablespoon olive oil in a Dutch oven over medium heat.
Once the onion is soft, reduce the heat to low and add the garlic, cooking for a minute.
Add the softened peppers, one cup of the water the peppers were softened in (reserve the rest of the water), the sauteed onions and garlic, oregano, ground cumin, and smoked paprika to a blender. Blend on high until well combined.
Run the mixture through a fine mesh screen.
Generously sprinkle the chuck roast pieces with salt and pepper and toss them with the flour. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Brown the chuck roast on both sides and remove it to a plate.
Add the beef broth and scrape the bottom of the pot to get up those delicious brown bits up.
Add the chile sauce to the pot and simmer for a few minutes, scraping the pot a little more. Add the beef back to the pot and bring the pot to a boil. Then reduce and simmer for about an hour or until the beef is very tender.
Serve with Mexican rice, sliced radishes, tortillas, and chopped fresh cilantro.

Notes

I find dried Mexican peppers in the produce section of my local grocery store hanging above the fresh peppers.
Add more chile pepper water to the blender so the mixture blends if needed.
Run the chile pepper sauce through a fine mesh screen to remove the seeds and dried skins. This step makes it a more pleasant culinary experience.

Nutrition