Chile Colorado Con Carne Tucson's El Charro
Dive into the bold, authentic flavors of the Southwest with this Chile Colorado Con Carne, inspired by Tucson's iconic El Charro Café. This hearty dish features tender beef chuck roast simmered to perfection in a rich, smoky chile sauce made from an aromatic blend of New Mexico, guajillo, and pasilla chiles. The recipe highlights traditional techniques, such as toasting and soaking dried chiles, to intensify their deep, earthy flavors, while a masa harina slurry adds a satisfying thickness to the sauce. Perfect for serving with warm tortillas, rice, or beans, this dish is a true taste of Sonoran cuisine that will transport you to the streets of Tucson with every bite. Whether you're embracing your inner chef or seeking to impress at a family dinner, this recipe is a must-try for lovers of Mexican-inspired comfort food.
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Ingredients
- 2 pounds beef chuck roast
- 6 pieces dried New Mexico chiles
- 4 pieces dried guajillo chiles
- 2 pieces dried pasilla chiles
- 4 pieces garlic cloves
- 1 medium, chopped yellow onion
- 4 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon masa harina
- 2 tablespoons water
Directions
Step 1
Trim the beef chuck roast and cut into 1.5-inch cubes. Pat the beef dry with paper towels and season with 1 teaspoon of kosher salt and black pepper.
Step 2
Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches until browned on all sides, about 2-3 minutes per side. Transfer the browned beef to a plate and set aside.
Step 3
Remove the stems and seeds from the dried chiles. Toast the chiles in a dry skillet over medium heat for about 1-2 minutes until aromatic, but not burned.
Step 4
Place the toasted chiles in a heatproof bowl and pour 2 cups of boiling water over them. Let them soak for 20 minutes to soften.
Step 5
While the chiles soak, add the remaining 1 tablespoon of vegetable oil to the Dutch oven. Sauté the chopped onion until softened and golden, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
Step 6
Transfer the soaked chiles (reserve the soaking water) to a blender along with the sautéed onion, garlic, cumin, oregano, and 1 cup of the beef broth. Blend until smooth, adding some of the reserved soaking water if needed for a smooth consistency.
Step 7
Strain the chile sauce through a fine-mesh sieve into the Dutch oven to remove any solid bits. Cook the sauce over medium heat for 5 minutes to deepen the flavors.
Step 8
Return the seared beef to the Dutch oven, and pour in the remaining 3 cups of beef broth. Stir to combine, making sure the beef is submerged in the sauce. Bring to a simmer.
Step 9
Cover the Dutch oven and reduce the heat to low. Simmer for 90 minutes, stirring occasionally, until the beef is tender and the sauce has thickened slightly.
Step 10
To thicken the sauce further, mix the masa harina with 2 tablespoons of water to create a slurry. Stir the slurry into the stew during the last 10 minutes of cooking. Taste and adjust seasoning with more salt if needed.
Step 11
Serve the Chile Colorado hot with warm tortillas, rice, or beans. Garnish with fresh cilantro if desired.
Nutrition Facts
| Serving size | (2181.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2969.2 |
| Total Fat 218.6g | 0% |
| Saturated Fat 78.6g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 680.4mg | 0% |
| Sodium 5378.0mg | 0% |
| Total Carbohydrate 78.8g | 0% |
| Dietary Fiber 33.3g | 0% |
| Total Sugars 12.9g | |
| Protein 190.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 363.1mg | 0% |
| Iron 36.1mg | 0% |
| Potassium 5447.0mg | 0% |
Source of Calories