Name: Chile Colorado Stew with Tender Beef in Rich Chili Sauce Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Mexican
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 of a jalapeño, minced (optional, for more heat); 2 teaspoons dried oregano; 1 ½ teaspoons ground cumin; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 bay leaf; Juice from 1 small lime; Cornstarch slurry (1 Tablespoon cornstarch mixed with 1 Tablespoon water); 2 ½ lbs stew meat (cubed beef shoulder or butt roast); Salt and pepper, to taste; 3 Tablespoons flour; 2 Tablespoons oil; Tortillas (corn or flour); Chopped fresh cilantro, for garnish; Sliced radishes; Mexican rice

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 of a jalapeno, minced (optional, for more heat)

2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

2 ½ lbs stew meat (or cubed beef shoulder/butt roast)

Salt and pepper

3 tablespoons flour

2 tablespoons oil

1 bay leaf

Juice from 1 small lime

Cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water)

Tortillas (corn or flour)

Chopped fresh cilantro (for garnish)

Sliced radishes (optional)

Mexican rice (for serving)

Instructions

Step 1: Remove the meat from the fridge and cut into ½ inch cubes. Set aside.

Step 2: Remove stems and seeds from the dried chiles (for milder heat if desired) while rinsing them under cold water. Place the chiles in a saucepan and cover with chicken broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.

Step 3: Meanwhile, season the meat on all sides with salt and pepper and sprinkle with flour. Heat oil in a skillet over medium-high heat. Once hot, add the meat and cook until browned on all sides. Do this in batches if needed to avoid overcrowding. Remove meat and juices to a plate and set aside.

Step 4: Add chopped onion and minced jalapeno to the skillet and sauté for several minutes until softened.

Step 5: Transfer the softened chiles and broth to a blender. Add the sautéed onion and jalapeno, then blend until smooth. Set aside.

Step 6: Return the browned beef and any accumulated juices to the pot. Strain the chili sauce from the blender through a fine mesh strainer into the pot. Add oregano, cumin, smoked paprika, garlic powder, and stir well. Add the bay leaf.

Step 7: Bring the mixture to a slow boil, then reduce heat to low. Cover and simmer for about an hour until the meat is very tender.

Step 8: Uncover and stir in the lime juice and cornstarch slurry. Cook for a few more minutes until the sauce thickens slightly.

Step 9: Serve the stew hot with warm tortillas for dipping, garnished with chopped cilantro and sliced radishes. Accompany with Mexican rice and beans if desired.

Tips & Variations

For a milder stew, remove all seeds from the dried chiles before soaking.

Use beef chuck roast if stew meat is unavailable; it becomes very tender after slow simmering.

If you prefer a thicker sauce, add more cornstarch slurry gradually until desired consistency is reached.

Serve with pickled onions or avocado slices for added freshness.

FAQs

Can I use fresh chiles instead of dried?

Dried chiles provide a deep, smoky flavor that fresh chiles don’t replicate. However, you can substitute with fresh chiles; just roast or sauté them before blending, but expect a different taste.