Description
This Authentic Beef Chile Colorado recipe delivers a rich, flavorful Mexican stew that is sure to impress. Tender chunks of beef are simmered in a velvety red chile sauce until they are melt-in-your-mouth delicious. Perfect for a cozy family dinner or entertaining guests, this dish is a true crowd-pleaser.
Ingredients
Scale
Beef:
- 2.5 pounds beef chuck roast (cut into 1-inch cubes)
Chiles:
- 6 dried guajillo chiles (stemmed and seeded)
- 3 dried ancho chiles (stemmed and seeded)
- 1 dried pasilla chile (optional, for depth)
Other:
- 3 cups beef broth (divided)
- 1 tablespoon vegetable oil
- 1 medium white onion (chopped)
- 4 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cloves
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Toasting the Chiles: In a dry skillet over medium heat, toast the dried chiles until fragrant. Soak in hot beef broth for 15–20 minutes.
- Browning the Beef: Sear beef cubes in a Dutch oven. Sauté onions and garlic.
- Blending the Sauce: Blend soaked chiles, onions, garlic, spices, vinegar, salt, and pepper until smooth.
- Cooking: Strain sauce, return beef to pot, add sauce and broth. Simmer for 2–2.5 hours.
- Serving: Adjust seasoning if needed and serve hot with tortillas, rice, or beans.
Notes
- For deeper flavor, make ahead and reheat before serving.
- You can use pork instead of beef for a variation known as Chile Colorado con Puerco.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3g
- Sodium: 590mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 115mg
