Rich and flavorful Chile Colorado with tender slow-cooked beef in a smoky red chile sauce. This authentic Mexican beef stew is perfect for family dinners, Mexican recipes at home, or comfort food meals. Made with New Mexico, California, and Ancho chiles, simmered with tomato paste and spices, this dish pairs well with rice, tortillas, and fresh cilantro for a traditional Mexican experience.
Ingredients
For the Chile Colorado:
- 5 cups water
- 7 dried New Mexico chiles
- 3 dried California chiles
- 3 dried Ancho chiles
- 1 small yellow onion, diced
- 5 garlic cloves, minced
- 2 tablespoons vegetable oil (or your favorite neutral oil)
- 3 pounds beef stew meat or beef chuck roast, trimmed and cut into bite-sized cubes
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano
- 2 cups low-sodium beef broth
- 12 ounces tomato paste (from 2 cans, 6 ounces each)
- Sea salt, to taste
- Freshly ground black pepper, to taste
Optional for Serving:
- Cooked rice
- Thinly sliced radish and chopped cilantro leaves
Instructions
Soak the Chiles
- Rinse all dried chiles under cold water. Place them in a large pot or Dutch oven with 5 cups of water.
- Bring to a boil over high heat, then remove from heat and let the chiles soak for 30 minutes until softened.
Brown the Beef and Aromatics
- Heat the oil in a large Dutch oven over medium heat.
- Add the onion and cook, stirring occasionally, until lightly browned.
- Add the garlic and beef cubes. Cook, stirring occasionally, until the beef is browned on all sides, about 7–10 minutes.
Build the Sauce
- Stir in the beef broth, tomato paste, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat to low and simmer uncovered.
Prepare the Chile Puree
- Remove the softened chiles from the soaking liquid using tongs or a slotted spoon. Discard the stems.
- Place the chiles in a food processor with half of the soaking liquid (reserve the other half). Puree until smooth.
Combine and Simmer
- Pour the chile puree through a fine-mesh colander into the pot with the beef, pressing gently with a spoon to remove seeds and skins.
- Add the remaining chile soaking liquid through the colander. Bring the sauce to a boil, then reduce heat to low and simmer uncovered for 2 hours, or until the beef is tender and the sauce has slightly thickened.
Serve
- Serve with cooked rice, if desired, and garnish with thinly sliced radish and chopped cilantro.
Why You’ll Love This Recipe
- Deep, smoky flavor from a blend of New Mexico, California, and Ancho chiles.
- Tender beef that melts in your mouth after slow simmering.
- Authentic Mexican comfort food perfect for family dinners or special occasions.
Tips
- Remove seeds and skins from the chiles to prevent bitterness and ensure a smooth sauce.
- Use a heavy-bottomed Dutch oven for even cooking and better flavor development.
- Taste and adjust seasoning after simmering, as chiles can vary in heat and flavor.
Variations and Substitutions
- Beef substitute: Use short ribs or pork shoulder for a different twist.
- Chiles: Guajillo or pasilla chiles can be substituted for similar flavor.
- Spice: Add a pinch of smoked paprika or cayenne for extra heat.
- Vegetarian option: Substitute beef with roasted mushrooms or jackfruit, and use vegetable broth.
FAQs
Can I make this ahead of time?
Yes, chile colorado tastes even better the next day after the flavors meld. Store in the refrigerator for up to 3 days.
Can I freeze it?
Yes, fully cooked chile colorado can be frozen in an airtight container for up to 3 months. Reheat gently on the stovetop.
How spicy is this dish?
Medium heat from the combination of chiles, but you can remove seeds or reduce the number of chiles for a milder flavor.
Serving
- Serve over white or Mexican-style rice.
- Garnish with thinly sliced radishes and fresh cilantro for color and freshness.
Suggestions
- Pair with warm corn tortillas for a traditional Mexican meal.
- Add a side of beans or roasted vegetables to complete the meal.
- Leftover chile colorado can be used in tacos, burritos, or enchiladas for a second meal.
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