Chile Colorado Recipe
This chile colorado recipe makes tender beef simmered in a rich red chile sauce. A comforting, authentic dish you’ll love serving with rice or tortillas.
Ingredients
- For the Red Chile Sauce
- 6 dried guajillo chiles – Mild earthy flavor and bright red color.
- 4 dried ancho chiles – Rich slightly sweet, adds depth.
- 2 dried pasilla chiles – Optional for smoky complexity.
- 4 cloves garlic – Fresh and aromatic.
- 1 small white onion roughly chopped – Sweetens the sauce.
- 3 cups beef stock – Use homemade or low-sodium for best results.
- 1 tsp cumin – Ground earthy spice.
- 1 tsp Mexican oregano – Distinct floral flavor oregano works in a pinch.
- Salt to taste
- For the Beef
- 2 ½ pounds beef chuck roast cut into 1 ½-inch cubes – Well-marbled, perfect for slow cooking.
- 2 tbsp vegetable oil – For searing the beef.
- 1 tsp salt + ½ tsp black pepper – To season the beef.
- For Serving
- Warm tortillas
- Steamed rice
- Fresh cilantro or chopped onion for garnish
Instructions
- Prepare the dried chiles. Remove stems and seeds. Toast them lightly in a dry skillet over medium heat (about 30 seconds per side) until fragrant. Be careful not to burn them.
- Rehydrate. Place the toasted chiles in a bowl and cover with hot water. Let them soak for 20 minutes until softened.
- Blend the sauce. In a blender, combine the softened chiles, garlic, onion, cumin, oregano, and 2 cups beef stock. Blend until smooth. Strain through a fine-mesh sieve for a silky texture.
- Sear the beef. In a heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Season the beef with salt and pepper, then brown in batches until golden on all sides. Remove and set aside.
- Simmer. Return beef to the pot. Pour in the red chile sauce and remaining beef stock. Bring to a boil, then reduce heat to low, cover, and simmer for 1 ½ to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
- Taste and adjust. Add salt as needed. If sauce is too thick, stir in a little more stock or water.
- Serve. Ladle chile colorado into bowls with rice or scoop it into tortillas. Garnish with cilantro or onions.
Notes
- Toast but don’t burn the chiles, or the sauce will turn bitter.
- Strain the sauce for an extra smooth finish.
- Beef chuck roast works best—other cuts may turn tough.
- Low and slow cooking is the key to tender meat.
- Flavors deepen overnight, so leftovers are even better.