Chile Colorado
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 30 mins
-
Servings
8 servings
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Calories
376 kcal
-
Course
Main Course
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Cuisine
Mexican
Chile Colorado
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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
- For the sauce:
- For the meat:
- For serving:
- 1 olive oil teaspoon, or vegetable oil
- 2 teaspoons olive oil or vegetable oil
- corn tortilla sliced, chopped, wedges as described
- flour tortilla
- avocado
- cilantro
- lime
- cotija cheese
- radish
- sour cream
- 1 onion finely chopped, small, white
- 3 1/2 pounds beef chuck roast cut into 1 and 1/2 inch cubes, or stew meat
- 2 cloves garlic minced
- salt to taste
- black pepper to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano dried
- 3 ancho chile whole dried
- 1 .5-ounce fire roasted tomatoes undrained, can, Hunt's brand
- 1 ounce Ro*Tel Tomatoes if you don't like spice, you can use a second can of the Hunt's Fire Roasted Tomatoes instead, can, undrained
- 1 cup chicken broth or beef broth
- salt to taste
- black pepper to taste
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%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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