Chile Colorado

Name: Chile Colorado
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 servings
Ingredients: For the sauce:; For the meat:; For serving:; 1 teaspoon of olive or vegetable oil; 2 teaspoons of olive or vegetable oil; Corn or flour tortillas, Sliced avocado, chopped cilantro, lime wedges, cotija cheese, sliced radishes, sour cream; 1 small white onion; 3 1/2 pounds beef chuck roast or stew meat; 2 cloves of garlic; salt and pepper to taste; 1/2 teaspoon cumin; 1/2 teaspoon dried oregano; 3 whole dried ancho chiles; 1 14.5-ounce can of Hunt's Fire Roasted Tomatoes; 1 10-ounce can of RO*TEL Tomatoes undrained; 1 cup of chicken or beef broth; salt and pepper to taste

User Reviews

4.9

45 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings
8 servings
Calories
376 kcal
Course
Main Course
Cuisine
Mexican

Chile Colorado

Benson Pickett

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This recipe for chile colorado is a traditional Mexican dish made with tender beef that's been slow cooked in a flavorful tomato sauce. It's the perfect filling for burritos and tacos!

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Ingredients

Servings

For the sauce:
For the meat:
For serving:
1 teaspoon of olive or vegetable oil
2 teaspoons of olive or vegetable oil
Corn or flour tortillas, Sliced avocado, chopped cilantro, lime wedges, cotija cheese, sliced radishes, sour cream
1 small white onion finely chopped
3 1/2 pounds beef chuck roast or stew meat cut into 1 and 1/2 inch cubes
2 cloves of garlic minced
salt and pepper to taste
1/2 teaspoon cumin
1/2 teaspoon dried oregano
3 whole dried ancho chiles
1 14.5-ounce can of Hunt's Fire Roasted Tomatoes undrained
1 10-ounce can of RO*TEL Tomatoes undrained if you don't like spice, you can use a second can of the Hunt's Fire Roasted Tomatoes instead
1 cup of chicken or beef broth
salt and pepper to taste

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Instructions

For the sauce:
Place the chiles in a bowl and pour boiling water over them to cover. Let sit for 10 minutes.
While the chiles are soaking, heat the oil in a large pot. Add the onion and cook 4-6 minutes or until softened. Add the garlic and cook for 1 minute more, stirring constantly. Add the cumin, oregano, Hunt's Fire Roasted Tomatoes, RO*TEL tomatoes and chicken broth to the pot. Turn up the heat to a simmer and cook for 10 minutes.
Take the chiles out of the hot water and cut in half; remove the seeds and stems.
Place the chiles in a blender along with the tomato mixture and blend until completely smooth. Season to taste with salt and pepper.
For the meat: Preheat the oven to 325 degrees. Heat the oil in a large pot. Season the beef with salt and pepper to taste. Place the meat in the pot in a single layer and cook for 4-6 minutes or until browned. You may need to do this step in batches.Place all of the browned meat into the pot and pour the sauce over the top. Cover the pot and bake for 3 hours or until meat is very tender. Serve the meat with tortillas, Mexican rice, pinto beans, chopped cilantro, cheese, lime wedges, radishes and sour cream.
SLOW COOKER INSTRUCTIONS: Prepare the sauce as directed. Season the meat with salt and pepper and place in the slow cooker. Pour the sauce over the meat. Cook on high for 3-4 hours or low for 6-8 hours.

Notes

Freeze It: The beef and sauce can be frozen for up to 3 months in a resealable container or freezer bag. To thaw, place in the fridge for 6-8 hours then pour the beef and sauce into a pan and warm over low heat until hot.

Nutrition Information

Show Details

Calories 376kcal (19%) Carbohydrates 8g (3%) Protein 32g (64%) Fat 24g (37%) Saturated Fat 8g (40%) Cholesterol 83mg (28%) Sodium 279mg (12%) Fiber 2g (8%) Sugar 3g (6%)