Chile Colorado

Rich and authentic Chile Colorado made with tender beef simmered in a smoky red chile sauce. This traditional Mexican recipe uses dried ancho and guajillo peppers blended with spices for bold flavor. Perfect served with warm tortillas, rice, and beans, this hearty beef stew is a family favorite for weeknight dinners or festive gatherings.

Ingredients

• 4 dried ancho chiles (or pasilla or mulato)
• 5 dried guajillo chiles (or New Mexican chiles)
• 4 cups chicken broth
• 1 small onion, chopped
• ½ jalapeño, minced (optional, for extra heat)
• 2 teaspoons dried oregano
• 1 ½ teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 ½ lbs beef stew meat, or cubed beef shoulder/butt roast*
• Salt and black pepper, to taste
• 3 tablespoons all-purpose flour
• 2 tablespoons oil
• 1 bay leaf
• Juice of 1 small lime
• 1 tablespoon cornstarch + 1 tablespoon water (mixed into a slurry)

For Serving (Optional)

• Warm corn or flour tortillas
• Fresh cilantro, chopped
• Sliced radishes
• Mexican rice

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Instructions

1. Prep the beef: Remove meat from the refrigerator, cut into ½-inch cubes, and pat dry. Season with salt and pepper, then lightly coat with flour.
2. Prepare the chiles: Remove stems (and seeds if you prefer a milder sauce) while rinsing the dried chiles under cold water. Place them in a saucepan, cover with chicken broth, bring to a boil, then reduce to a simmer for about 20 minutes.
3. Brown the beef: Heat oil in a large skillet over medium-high heat. Add beef in batches to avoid overcrowding and sear until browned on all sides. Transfer to a plate.
4. Cook aromatics: In the same pan, add onion and jalapeño. Sauté for 3–4 minutes until softened.
5. Make the sauce: Transfer softened chiles and broth to a blender. Add the sautéed onion and jalapeño. Blend until smooth. Strain the mixture through a fine-mesh sieve into the pot with the beef.
6. Simmer: Stir in oregano, cumin, garlic powder, smoked paprika, and add the bay leaf. Bring to a gentle boil, reduce heat, cover, and simmer for about 1 hour, until the beef is tender.
7. Finish the sauce: Remove lid, stir in lime juice and cornstarch slurry. Simmer for 2–3 minutes until the sauce slightly thickens.
8. Serve: Enjoy hot with tortillas for dipping and sides like rice or beans.

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Tips

• For richer flavor, toast the dried chiles briefly in a dry skillet before simmering.
• Cut beef into even cubes so it cooks evenly.
• For a silky-smooth sauce, blend the chiles thoroughly and don’t skip straining.
• Adjust spice level by using more or fewer jalapeños, or leaving chile seeds in.

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Variations and Substitutions

• Protein Swap: Substitute pork shoulder or chicken thighs for beef.
• Broth: Use beef broth instead of chicken for a deeper flavor.
• Thickener: Skip the cornstarch slurry if you prefer a thinner sauce.
• Vegetarian Version: Use jackfruit or hearty vegetables like mushrooms and zucchini.

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FAQs

Can I make Chile Colorado in advance?
Yes! The flavor deepens after resting. Store in the fridge for up to 4 days or freeze for 2–3 months.

Do I need to strain the sauce?
It’s optional but recommended for the smoothest, most authentic texture.

How spicy is it?
Chile Colorado is more smoky and earthy than fiery. Adjust heat by adding or reducing jalapeños.

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Serving Suggestions

• With warm tortillas for dipping
• Over Mexican rice or refried beans
• As a filling for burritos, enchiladas, or tacos
• With toppings like fresh cilantro, onions, and radishes

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Why You’ll Love This Recipe

• Deep, authentic Mexican flavors
• Comforting and hearty
• Versatile — serve as stew or taco filling
• Make-ahead friendly and freezer-safe