If you’ve ever craved a hearty, soul-warming meal that’s packed with vibrant Mexican flavors, then you’re going to love this Chile Colorado: Tender Beef Stew in a Rich Guajillo and Ancho Chile Sauce Recipe. This classic dish features melt-in-your-mouth beef simmered slowly in a luxurious sauce made from toasted guajillo and ancho chiles, tomatoes, and fragrant spices. Every spoonful offers a perfect balance of smoky, tangy, and slightly spicy notes that make it feel like a cozy hug on a plate. From the rich depth of the chile sauce to the tender beef cubes, this recipe is a celebration of tradition and home-cooked comfort that’s sure to become a favorite around your table.
Ingredients You’ll Need
With just a handful of essential ingredients, this recipe is surprisingly straightforward but delivers big on flavor. Each component has a special role that adds to the complexity and authenticity of the dish, whether it’s the smoky chiles, the savory beef broth, or the fresh garnishes at the end.
- Guajillo chiles (6-8): These provide a mild heat and a fruity, smoky flavor that is the backbone of the sauce.
- Ancho chiles (2-3): They add a deep, rich sweetness and subtle raisin-like undertones to the stew.
- Tomatoes (2 medium, chopped): Fresh tomatoes balance the heat with natural acidity and body.
- Garlic (4 cloves): Adds a pungent, aromatic depth that enhances the overall flavor.
- Onion (1/2 small, chopped): Brings a gentle sweetness and texture to the sauce.
- Ground cumin (1 teaspoon): Warms up the spices with an earthy, slightly nutty essence.
- Dried oregano (1 teaspoon): Adds a fresh, herbaceous note classic in Mexican stews.
- Ground black pepper (1/2 teaspoon): Gives subtle heat and complexity.
- Beef broth (1 1/2 cups): Infuses the stew with a rich umami flavor and perfect cooking liquid.
- Beef chuck roast or stew meat (2 pounds, cut into 1-inch cubes): The tender meat that becomes succulent and bursting with flavor when slow-cooked.
- Vegetable oil (2 tablespoons): For searing the beef to develop a beautiful browned crust.
- Salt and pepper (to taste): Essential for seasoning throughout the cooking process.
- Additional ground cumin (1/2 teaspoon) and chili powder (1/2 teaspoon): Used to season the beef, enhancing the overall flavor profile.
- Bay leaf (1): Adds a subtle earthy aroma while the stew simmers.
- Flour or corn tortillas: Perfect for scooping up the stew and soaking up every bit of the delicious sauce.
- Mexican rice and refried beans: Traditional sides that pair beautifully with this stew.
- Fresh cilantro and lime wedges: Bright garnishes that add a fresh contrast to the rich stew.
How to Make Chile Colorado: Tender Beef Stew in a Rich Guajillo and Ancho Chile Sauce Recipe
Step 1: Toast the Chiles to Unlock Their Flavor
Start by heating a dry skillet over medium heat and gently toasting the guajillo and ancho chiles for about 2 to 3 minutes. The goal here is to bring out their aroma and deepen their smoky notes, but take care not to burn them as that would add bitterness. This simple technique will elevate the chile sauce, creating a flavorful foundation for the stew.
Step 2: Soak the Toasted Chiles
Once toasted, transfer the chiles to a heatproof bowl and cover with hot water. Soak them for around 15 to 20 minutes until they soften and become pliable. This step makes it easier to blend them into a smooth, luscious sauce that will coat the beef perfectly.
Step 3: Blend the Chile Sauce
Drain the softened chiles and place them in a blender along with chopped tomatoes, garlic, onion, cumin, oregano, black pepper, and beef broth. Blend everything until silky smooth. Don’t forget to taste the sauce and add salt as needed—this is your flavorful base that will infuse the beef with incredible depth.
Step 4: Brown the Beef Cubes
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt, pepper, cumin, and chili powder; this seasoning step preps the meat with layers of flavor. Add the beef to the pot in batches, making sure not to overcrowd, and sear until all sides are beautifully browned. This Maillard reaction is key to locking in juices and creating a rich, caramelized exterior.
Step 5: Combine Beef and Sauce, Then Simmer
Return all the browned beef to the pot and toss in the bay leaf. Pour the blended chile sauce over the beef and stir to coat everything evenly. Bring the stew to a gentle simmer, cover, and reduce the heat to low. Let it cook slowly for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce thickens into a rich, glossy finish. Add more beef broth or water if it reduces too much during cooking.
Step 6: Final Touches and Serving Prep
Before serving, remove and discard the bay leaf. This Chile Colorado: Tender Beef Stew in a Rich Guajillo and Ancho Chile Sauce Recipe is now ready to be enjoyed with warm tortillas and your favorite traditional sides. The slow-cooked tenderness of the beef paired with the vibrant, silky sauce creates a comforting dish that’s hard to beat.
How to Serve Chile Colorado: Tender Beef Stew in a Rich Guajillo and Ancho Chile Sauce Recipe
Garnishes
Adding fresh touches to your plate truly brings the Chile Colorado to life. A sprinkle of chopped fresh cilantro infuses herbal brightness, while a squeeze of lime juice lifts the rich flavors and adds a zesty freshness that cuts through the stew’s warmth. Both garnishes provide a beautiful contrast and a pop of color that makes the dish even more inviting.
Side Dishes
Traditional Mexican sides are the perfect companions to Chile Colorado. Fluffy Mexican rice soaks up the rich sauce beautifully, while creamy refried beans offer a smooth, hearty element that complements the tender beef. If you prefer, warm flour or corn tortillas make excellent edible utensils, allowing you to wrap small bites of stew and savor every drop of sauce.
Creative Ways to Present
For a fun twist, try serving the stew over a bed of creamy mashed potatoes or roasted vegetables, turning it into a hearty fusion meal. You could also spoon Chile Colorado over crispy tostadas or use it as a filling for robust burritos. Whatever way you choose to plate it, this stew brings versatility and deliciousness to your table.
Make Ahead and Storage
Storing Leftovers
Chile Colorado tastes even better the next day because the flavors have more time to meld. Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Make sure it cools to room temperature before refrigerating to maintain the best texture and flavor.
Freezing
If you want to save this delicious stew for longer, Chile Colorado freezes incredibly well. Portion it out into freezer-safe containers and store for up to 3 months. When freezing, avoid adding fresh garnishes or sides—these are best added fresh after reheating.
Reheating
Thaw frozen portions overnight in the fridge or gently reheat refrigerated leftovers in a saucepan over low heat, stirring occasionally. Adding a splash of beef broth or water can help loosen the sauce if it has thickened too much. Heat until warmed through but avoid boiling to keep the beef tender and the sauce silky.
FAQs
Can I use other types of beef for Chile Colorado?
Absolutely! While beef chuck roast or stew meat is ideal because it becomes tender with slow cooking, you can also use brisket or short ribs. Just remember to adjust cooking times as tougher cuts may take a bit longer to become tender.
How spicy is this Chile Colorado recipe?
This recipe offers a mild to moderate heat level, mainly derived from the guajillo and ancho chiles, which are more smoky and fruity than fiery. You can adjust the spiciness by adding a small amount of chipotle or other hotter chiles if you like more kick.
Can I make the chile sauce ahead of time?
Yes! The chile sauce can be prepared a day in advance and stored in the fridge. This allows the flavors to develop even further, making your final stew even more flavorful and simplifying the cooking process on the day you serve it.
What if I don’t have dried guajillo or ancho chiles?
If you can’t find these specific chiles, some well-stocked Latin markets or online stores are great options. As a substitute, you could try a combination of pasilla and chipotle chiles, but the flavor profile will be slightly different. The unique smoky sweet balance of guajillo and ancho chiles is worth seeking out for authenticity.
Is Chile Colorado gluten-free?
Yes! The core ingredients in this recipe are naturally gluten-free. Just be sure to use gluten-free beef broth and tortillas if you want to keep the entire meal gluten-free.
Final Thoughts
This Chile Colorado: Tender Beef Stew in a Rich Guajillo and Ancho Chile Sauce Recipe is a treasure for anyone who loves rich, comforting meals with authentic Mexican flair. Its simple ingredients come together in a deeply flavorful stew that warms the soul and delights the palate. Once you try it, you’ll be eager to make it again and share it with friends and family—because some dishes are just too good to keep to yourself!
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Chile Colorado: Tender Beef Stew in a Rich Guajillo and Ancho Chile Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
Chile Colorado is a traditional Mexican stew featuring tender beef simmered in a rich, flavorful red chile sauce made from toasted guajillo and ancho chiles, tomatoes, and aromatic spices. This comforting dish is perfect for a hearty meal served alongside warm tortillas, Mexican rice, refried beans, fresh cilantro, and lime wedges.
Ingredients
Chile Colorado Sauce
- 6–8 dried guajillo chiles, seeds and stems removed
- 2–3 dried ancho chiles, seeds and stems removed
- 2 medium tomatoes, chopped
- 4 cloves garlic, peeled
- 1/2 small onion, roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 1/2 cups beef broth (or water)
- Salt to taste
Beef and Seasoning
- 2 pounds beef chuck roast or stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 bay leaf
To Serve
- Flour tortillas or corn tortillas
- Mexican rice
- Refried beans
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Toast the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes, turning occasionally until fragrant. Be careful not to burn them.
- Soften the Chiles: Place the toasted chiles in a heatproof bowl and cover with hot water. Let them soak for 15-20 minutes until softened.
- Blend the Sauce: Drain the chiles and transfer them to a blender. Add chopped tomatoes, garlic, onion, cumin, oregano, black pepper, and beef broth. Blend until smooth. Taste and add salt as needed.
- Heat Oil: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Season Beef: Season the beef cubes with salt, pepper, cumin, and chili powder evenly.
- Sear Beef: Add the beef in batches to the hot pot and brown on all sides, approximately 4-5 minutes per batch. Remove and set aside each batch after browning.
- Combine Beef and Bay Leaf: After all beef is browned, return it all to the pot and add the bay leaf.
- Add Sauce: Pour the blended chile sauce over the beef and stir to combine evenly.
- Simmer: Bring the mixture to a simmer, then cover, reduce the heat to low, and cook for 1.5 to 2 hours. Stir occasionally. Add beef broth or water if the sauce becomes too thick.
- Finish and Remove Bay Leaf: Remove the bay leaf and discard.
- Serve: Serve the Chile Colorado hot with warm tortillas, Mexican rice, refried beans, chopped fresh cilantro, and lime wedges for squeezing.
Notes
- Make sure to not burn the dried chiles during toasting, as it will make the sauce bitter.
- Adjust the thickness of the sauce by adding more beef broth or water during simmering if needed.
- You can substitute beef chuck with stew beef or short ribs for similar results.
- Use fresh lime juice and cilantro for the best garnish flavor.
- This dish improves in flavor when refrigerated overnight as the sauce deepens.
