Description
Chile Colorado is a traditional Mexican stew featuring tender chunks of beef simmered in a rich, flavorful sauce made from dried ancho and guajillo chiles, aromatic spices, and a hint of lime. This hearty dish is perfect served with warm tortillas, Mexican rice, and fresh garnishes like radishes and cilantro, offering a comforting and satisfying meal.
Ingredients
Chiles and Broth
- 4 dried ancho chiles (or pasilla or mulato)
- 5 dried guajillo chiles (or New Mexican chiles)
- 4 cups chicken broth
Meat and Seasoning
- 2 ½ lbs stew meat (or cubed beef shoulder/butt roast)
- Salt and pepper, to taste
- 3 Tablespoons flour
- 2 Tablespoons oil
- 1 bay leaf
Vegetables and Aromatics
- 1 small onion, chopped
- ½ of a jalapeno, minced (optional, for more heat)
Spices
- 2 teaspoons dried oregano
- 1 ½ teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Additional Ingredients
- Juice from 1 small lime
- Cornstarch slurry (1 Tablespoon cornstarch mixed with 1 Tablespoon water)
- Tortillas (corn or flour) for serving
- Chopped fresh cilantro for garnish
- Sliced radishes for garnish
- Mexican rice for serving
Instructions
- Prepare the meat: Remove the meat from the fridge and cut into ½ inch cubes. Season the beef cubes on all sides with salt and pepper, then sprinkle evenly with flour. Set aside.
- Soften the chiles: Remove stems and seeds from the dried chiles if you prefer milder heat, rinsing them under cold water. Place chiles in a saucepan, cover with chicken broth, bring to a boil, then reduce heat and simmer uncovered for 20 minutes until softened.
- Brown the meat: Heat oil in a skillet over medium-high heat. In batches to avoid overcrowding, add the floured beef cubes to the hot pan and cook until browned on all sides. Remove browned meat and set aside on a plate.
- Sauté aromatics: In the same pan, add chopped onion and minced jalapeno, sautéing for several minutes until softened and fragrant.
- Blend the sauce: Transfer the softened chiles and broth to a blender. Add the sautéed onion and jalapeno. Blend until smooth, then set aside.
- Combine ingredients in pot: Return the browned beef along with any juices to a large pot. Strain the blended chile sauce through a fine mesh strainer into the pot. Add oregano, cumin, smoked paprika, garlic powder, and bay leaf, stirring well to combine.
- Simmer the stew: Bring the mixture to a slow boil, then reduce the heat to low. Cover and let simmer for about 1 hour or until the meat is very tender.
- Thicken the sauce: Uncover the pot and stir in the lime juice and cornstarch slurry. Cook for a few more minutes, stirring occasionally, until the sauce has slightly thickened.
- Serve and garnish: Serve the Chile Colorado as a stew alongside warm tortillas for dipping, Mexican rice, and beans. Garnish with chopped fresh cilantro and sliced radishes for added freshness and crunch.
Notes
- For milder heat, remove seeds from the dried chiles before soaking.
- Be sure to brown the meat in batches to avoid steaming and to develop better flavor.
- The cornstarch slurry helps thicken the sauce without altering its flavor.
- This stew can be made a day ahead; flavors deepen when refrigerated overnight.
- Substitute beef shoulder with chuck roast for similar tenderness and flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
