Chile Colorado
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
1 hr 35 mins
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Total Time
1 hr 50 mins
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Servings
6 servings
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Calories
328 kcal
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Course
Main Course
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Cuisine
Mexican
Chile Colorado
Description
This Chile Colorado recipe uses a blend of dried Mexican chiles including guajillo, ancho, and arbol that are softened by boiling, then pureed with garlic, onion, oregano, cumin, and salt to create a smooth red chile sauce. The beef is seasoned with flour, salt, and black pepper, then seared for a crusty exterior before simmering in the chile sauce with beef broth and bay leaf until tender.
The combination of multiple chile varieties yields a balanced heat and smoky depth, complemented by the oregano and cumin for warmth and complexity. Cooking the beef in the sauce allows the flavors to penetrate fully while the flour helps thicken the stew. The bay leaf adds an herbal note.
This stew can be served with rice, tortillas, or beans to soak up the flavorful sauce. Variations can use pork or chicken in place of beef, and it can be prepared in a slow cooker or pressure cooker for convenient cooking methods.
The red chile sauce can be made in advance and frozen, which is practical for meal prep. Substitutions like gluten-free flour or vegetarian proteins allow adaptation. Adjusting chiles can control the heat level.
Ingredients
- 8 guajillo chiles stemmed and seeded
- 2 ancho chile stemmed and seeded
- 1 arbol chiles stemmed
- ½ yellow onion
- 1 teaspoon oregano dried
- 1 ½ teaspoon kosher salt divided, plus more to taste
- 1 clove garlic
- ½ teaspoon cumin ground
- 2 pounds beef like chuck shoulder or roast, cut into ½-inch chunks, stew meat
- 2 tablespoons all-purpose flour
- ¼ teaspoon black pepper freshly ground
- 2 tablespoons olive oil
- 2 ½ cups beef broth
- 1 bay leaf
Instructions
- Make the red chile sauce. Add the guajllo chiles, ancho chiles, árbol chiles, and onion to a medium pot. Cover with water until they’re completely submerged and bring to a boil over high heat. Remove from heat, cover, and let it sit for 20 minutes to soften the peppers.
- Using a slotted spoon, transfer the softened chiles and onions into a large blender. Add in 1 cup of the chile-soaked water, the dried oregano, 1 teaspoon salt, garlic, and cumin. Blend until smooth. Add some of the beef broth from the meat ingredients as needed if the mixture is too thick for your blender. Set aside.
- Toss together the beef, flour, the remaining ½ teaspoon salt, and black pepper in a large bowl.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add in half of the meat and brown on all sides so they have a good sear, about 5 minutes. Transfer the browned beef into a bowl and repeat the process with the remaining uncooked meat.
- Add all the meat back into the pot, and add in the blended red chile sauce, broth, and bay leaf. Stir to combine and bring to boil. Reduce heat to simmer, cover, and cook for 45 minutes or until the meat is tender.
- Uncover, taste, and add more salt as necessary. Raise to medium heat and cook for another 15 minutes, until the sauce has reduced and thickened slightly. If you prefer a thicker sauce, cook longer.
- Discard bay leaves and serve with Mexican rice and beans.
Notes
- The red chile sauce can be prepared ahead and frozen for up to 6 months.
- You can substitute pork shoulder or chicken thighs for the beef stew meat.
- For a vegetarian version, use cooked nopales, potatoes, or chickpeas instead of meat.
- Add a small amount of Mexican chocolate to the sauce for a subtle sweetness and depth.
- This stew can be made in a slow cooker or Instant Pot for hands-off cooking; textures may vary.
- Use gluten-free flour substitutes if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 328kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 37g | 74% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 94mg | 31% |
| Sodium | 865mg | 36% |
| Potassium | 1049mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 4358IU | 87% |
| Vitamin C | 6mg | 7% |
| Calcium | 47mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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