Authentic Chile Colorado
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr 20 mins
-
Total Time
1 hr 40 mins
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Servings
6
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Course
Main Course
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Cuisine
Mexican
Authentic Chile Colorado
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This authentic Chile Colorado (Mexican Stew) has fall-apart tender chunks of beef in a bold red chile sauce made from dried chiles, broth and warm spices.
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Ingredients
Chile Sauce
- 4 ancho chiles
- 4 guajillo chiles
- 1 medium tomato stem removed, quartered
- ½ white onion cut in half
- 4 cloves garlic crushed
- 2 cups beef broth unsalted
- 1 teaspoon salt
Stew
- 2 pounds stew meat or 2 pounds chuck roast, chopped
- 2 tablespoons avocado oil
- 1 teaspoon salt
- 1 cup beef broth unsalted
- 2 teaspoons dried Mexican oregano
- 1½ teaspoons ground cumin
- 2 tablespoons masa harina
- 2 bay leaves dried
Instructions
- Prepare dried chiles by slicing stems off and removing seeds from the inside.
- Heat the chiles in a small saucepan over medium heat, toast both sides for several minutes. Remove and set aside.
- Add the tomato, onion and garlic to the pot, allow these to roast for 2-3 minutes. Add the chiles back into the pot
- Pour 2 cups of broth over the top of the chiles and bring this to a boil. Cover and remove from the heat, let this sit for 15 to 20 minutes.
- Meanwhile, prepare the meat, by slicing into 2 inch chunks if needed.
- Pour oil into the dutch oven, enough to coat the bottom of the pot and heat over medium heat.
- Place several pieces of beef into the pot (be careful not to crowd the pan) and sprinkle with a pinch of the salt, allow to sear for 1-2 minutes, then turn using tongs and continue this process until all sides of the beef are seared. Remove from the pot and continue this until all meat is seared
- Pour the chiles, tomato, onion, garlic and broth into a blender. Add the salt and blend until smooth.
- Pour the chile sauce into the large dutch oven, add the remaining 1 cup of beef broth. Add all of the meat back into the pot. Season with cumin and oregano. Add in the bay leaves. Stir to combine.
- Bring this to a boil over medium high heat, cover and reduce heat to low and cook for 1 hour or until meat is tender and can easily fall apart.
- Stir in 2 tbsp of masa and bring to a simmer to allow the stew to thicken.
- Remove the bay leaves, serve over rice with fresh flour tortillas on the side. Garnish with cilantro if desired.
Equipments used:
Notes
- Cooking Method
- Make Ahead and Storage Information:
- Pressure Cooker: use the sauté setting to roast the peppers and veggies, and to sear the meat. After adding all ingredients, cook on high-pressure for 35 minutes, naturally release for 10 minutes, then quick release any remaining pressure. Add the masa and cook on sauté for several minutes to let simmer.
- Slow Cooker: sear the chiles and veggies to make the red Chile sauce, and sear the meat in a skillet over the stovetop. Add all ingredients to the slow cooker. Cook on low for 6-8 hours until the meat is tender and fall apart. Add in the masa and let cook an additional 30 minutes on high until thickened.
- Storage: store in a sealed container in the refrigerator for 3-4 days. This recipe can be made a couple days in advance and reheated before being served.
- Freezer: store in a freezer safe container or bag. Store for up to 3 months. To thaw, remove to the refrigerator overnight.
- Reheating: add to a medium size pot and heat over medium heat on the stovetop while stirring until warmed through.
Nutrition Information
Show Details
Calories
365kcal
(18%)
Carbohydrates
22g
(7%)
Protein
38g
(76%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
94mg
(31%)
Sodium
1331mg
(55%)
Potassium
1100mg
(31%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
6814IU
(136%)
Vitamin C
9mg
(10%)
Calcium
63mg
(6%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 38g | 76% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 94mg | 31% |
| Sodium | 1331mg | 55% |
| Potassium | 1100mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 6814IU | 136% |
| Vitamin C | 9mg | 10% |
| Calcium | 63mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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