Description
Authentic Beef Chile Colorado is a rich and hearty Mexican stew featuring tender beef chuck simmered in a deeply flavorful sauce made from toasted dried chiles, aromatic spices, and beef broth. This ultimate recipe delivers a perfect balance of spice and savory notes, ideal for a comforting main course served with warm tortillas, rice, or beans.
Ingredients
Scale
Main Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 dried pasilla chile, stemmed and seeded
- 3 cups beef broth, divided
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1 tablespoon all-purpose flour (optional for thickening)
Instructions
- Toast Chiles: In a dry skillet over medium heat, toast the dried guajillo, ancho, and pasilla chiles for 1–2 minutes per side until fragrant but not burnt. Transfer to a bowl, cover with 2 cups of hot beef broth, and let soak for 15 minutes to soften.
- Brown the Beef: Meanwhile, season the beef cubes with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat and brown the beef in batches. Set the browned beef aside on a plate.
- Sauté Onion and Garlic: In the same pot, add additional oil if needed and sauté the chopped onion until soft and translucent, about 5 minutes. Add minced garlic and tomato paste, cooking for 1 minute to develop flavors.
- Make Chile Sauce: In a blender, combine softened chiles with their soaking liquid, cooked onions and garlic, cumin, oregano, cinnamon, and flour. Blend until smooth. Strain the sauce through a fine mesh strainer back into the pot to remove any solids.
- Simmer Stew: Return the browned beef to the pot, add remaining 1 cup of beef broth, and stir well to combine. Cover and simmer over low heat for 1.5 to 2 hours until beef is tender and sauce thickens.
- Serve: Once cooked, adjust seasoning to taste and serve hot with warm tortillas, rice, or beans for a complete meal.
Notes
- For extra depth of flavor, add a splash of apple cider vinegar or a small square of dark chocolate to the sauce while it simmers.
- Chile Colorado can be made ahead and tastes even better the next day as flavors develop.
- This dish freezes well for up to 3 months; reheat gently on stovetop.
- To make gluten-free, omit the flour or substitute with cornstarch for thickening.
