Chile Colorado

Get ready to savor the bold and authentic flavors of Chile Colorado, a traditional Mexican stew that elevates tender chunks of beef with a rich, smoky, and slightly spicy red chile sauce. This hearty dish features the perfect blend of dried guajillo, ancho, and pasilla chiles, which are lightly toasted and blended into a silky, fragrant sauce infused with garlic, cumin, and oregano. Slowly simmered to perfection, the beef becomes melt-in-your-mouth tender while soaking up the deep, complex flavors of the sauce. Serve this comforting classic with warm tortillas or over steamed rice for a satisfying and delicious meal that epitomizes Mexican home cooking. Perfect for weeknight dinners or special occasions, Chile Colorado is a must-try recipe for those who love bold flavors and authentic culinary experiences.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 6 units dried guajillo chiles
• 4 units dried ancho chiles
• 2 units dried pasilla chiles
• 2 pounds beef chuck roast
• 2 tablespoons vegetable oil
• 1 medium onion
• 4 units garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 3 cups beef broth
• 2 teaspoons salt
• 1 teaspoon black pepper

Directions

Step 1

Start by cutting the beef chuck roast into 1.5-inch cubes. Season with salt and black pepper, then set aside.

Step 2

De-stem and de-seed the dried chiles. Heat a skillet over medium heat and gently toast the chiles for about 1 to 2 minutes until fragrant, being careful not to burn them.

Step 3

Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 20 minutes until they are softened.

Step 4

While the chiles are soaking, finely chop the onion and mince the garlic cloves.

Step 5

After the chiles have softened, drain them and place them in a blender along with 1 cup of fresh water. Add the minced garlic, ground cumin, and dried oregano to the blender. Blend until you achieve a smooth chile paste.

Step 6

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef cubes in batches to avoid overcrowding the pot. Remove the beef and set aside.

Step 7

In the same pot, reduce the heat to medium and add the chopped onion. Cook until the onion is translucent, about 5 minutes.

Step 8

Pour the chile paste into the pot with the onions and cook for another 5 minutes, stirring frequently.

Step 9

Add the beef back into the pot, then pour in the beef broth. Stir everything together and bring to a gentle simmer.

Step 10

Reduce the heat to low, cover the pot, and let it cook for about 1.5 to 2 hours, or until the beef is tender and the sauce has thickened to your liking.

Step 11

Adjust the seasoning with additional salt and pepper if necessary. Serve hot with warm tortillas or over cooked rice.

Nutrition Facts

Serving size	(1956.8g)

Amount per serving	% Daily Value*
Calories	2978.8

Total Fat 220.5g	0%
Saturated Fat 78.8g	0%
Polyunsaturated Fat 16.9g
Cholesterol 680.4mg	0%
Sodium 8040.1mg	0%
Total Carbohydrate 87.7g	0%
Dietary Fiber 33.9g	0%
Total Sugars 10.8g
Protein 189.0g	0%

Vitamin D 0IU	0%
Calcium 352.3mg	0%
Iron 38.3mg	0%
Potassium 5473.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.2%

Protein: 24.5%

Carbs: 11.3%