Chile Colorado

Chile Colorado is a classic Mexican dish made with tender chunks of beef simmered in a rich, flavorful red chili sauce. The sauce is made from dried chilies, which are rehydrated and blended with garlic, onion, and spices to create a deep, earthy flavor. This dish is typically served with rice, beans, or tortillas. Here’s how to make this savory and comforting dish:

Ingredients:

For the Chile Colorado Sauce:

• 4-6 dried guajillo chiles (or a combination of guajillo and ancho chiles for a richer flavor)
• 2-3 dried pasilla chiles (optional for added depth)
• 2-3 cloves garlic, peeled
• 1 medium onion, roughly chopped
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon (optional, for added complexity)
• 2 cups beef broth (or water)
• 2 tablespoons vegetable oil
• Salt, to taste

For the Beef:

• 2 lbs beef stew meat (or chuck roast, cut into cubes)
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 cup beef broth (for browning the beef)

Instructions:

Step 1: Prepare the Chile Colorado Sauce

1. Toast the dried chiles: Heat a skillet over medium heat. Place the dried guajillo and pasilla chiles (if using) in the pan, one at a time, and toast them lightly for about 10-20 seconds on each side, or until fragrant. Be careful not to burn them.
2. Rehydrate the chiles: Once toasted, remove the stems and seeds from the chiles. Place them in a bowl and cover them with hot water. Let them soak for about 20 minutes, or until softened.
3. Blend the sauce: After the chiles have softened, place them in a blender along with the garlic, onion, cumin, oregano, black pepper, and a pinch of salt. Add 2 cups of beef broth or water to help blend the ingredients. Blend until smooth. Taste the sauce and adjust the seasoning if needed. You can add a pinch of sugar to balance the heat if necessary.

Step 2: Cook the Beef

1. Brown the beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef stew meat with salt, pepper, cumin, and garlic powder. Add the beef to the pot in batches and brown on all sides, about 5-7 minutes per batch. Remove the beef and set it aside.
2. Deglaze the pot: After browning the beef, add 1/2 cup of beef broth to the pot to deglaze it, scraping up any browned bits from the bottom of the pot.
3. Add the sauce: Pour the blended chile colorado sauce over the browned beef and stir to combine. Bring it to a simmer.
4. Simmer the beef: Cover the pot and reduce the heat to low. Let the beef simmer gently for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. If the sauce gets too thick, you can add a little more beef broth or water.

Step 3: Serve

• Once the beef is tender and the sauce has thickened, taste and adjust the seasoning with more salt, pepper, or a bit of lime juice if you like a little acidity.
• Serve your Chile Colorado with warm tortillas, rice, beans, or corn tortillas for a complete meal.

Tips:

• Meat choice: While beef stew meat works well for this dish, you can also use chuck roast, brisket, or short ribs for more flavor.
• Customize the heat: If you prefer a milder sauce, remove the seeds from the dried chilies. For a spicier kick, add some dried chipotle chiles or cayenne pepper to the sauce.
• Make ahead: Chile Colorado tastes even better the next day after the flavors have had more time to develop, so it can be made ahead and reheated.

Chile Colorado is a hearty, comforting dish that’s packed with deep, savory flavors from the slow-cooked beef and rich chili sauce. Enjoy this traditional Mexican favorite!