Description
Chile Colorado is a rich and flavorful Mexican stew featuring tender beef simmered in a vibrant sauce made from dried ancho and guajillo chiles. This classic dish offers a perfect balance of smoky, earthy, and mildly spicy flavors, enhanced with aromatic spices and fresh lime juice. Served traditionally with warm tortillas, Mexican rice, and garnished with fresh cilantro and radishes, Chile Colorado is a comforting and hearty meal perfect for any occasion.
Ingredients
Scale
Chili Sauce
- 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)
Beef and Seasoning
- 2 ½ lbs stew meat (cubed beef shoulder or butt roast)
- Salt and pepper, to taste
- 3 Tablespoons flour
- 2 Tablespoons oil
To Serve
- Tortillas (corn or flour)
- Chopped fresh cilantro, for garnish
- Sliced radishes
- Mexican rice
Instructions
- Prepare the Meat: Remove meat from the refrigerator and cut into ½ inch cubes. Season all sides with salt and pepper, then sprinkle with flour evenly. Set aside.
- Soften the Chiles: Remove stems and seeds from dried chiles (seeds can be omitted for milder heat) 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 until softened.
- Brown the Meat: Heat oil in a skillet over medium-high heat. Once hot, add the cubed meat in batches to avoid overcrowding and brown on all sides. Remove browned meat and place on a plate, setting aside the accumulated juices.
- Sauté Aromatics: In the same skillet, add chopped onion and minced jalapeño. Sauté until softened and fragrant, about several minutes.
- Blend the Sauce: Transfer the softened chiles and the broth from the saucepan into a blender. Add the sautéed onion and jalapeño and blend until smooth. Set the blended sauce aside.
- Combine and Season: Return the browned beef along with its juices to a large pot. Strain the blended chili sauce through a fine mesh strainer into the pot. Add dried oregano, ground cumin, smoked paprika, garlic powder, and the bay leaf. Stir well to combine.
- Simmer the Stew: Bring the mixture to a slow boil over medium heat, then reduce to low heat. Cover and simmer for about 1 hour, or until the meat is very tender.
- Thicken and Finish: Uncover the pot and stir in the fresh lime juice and cornstarch slurry. Cook for a few more minutes until the sauce thickens slightly.
- Serve: Ladle the Chile Colorado stew into bowls. Serve hot with warm corn or flour tortillas, Mexican rice, and a garnish of fresh cilantro and sliced radishes.
Notes
- Removing chili seeds reduces heat; include seeds if you prefer a spicier dish.
- For a deeper smoky flavor, lightly toast the dried chiles before soaking.
- Be careful not to overcrowd the pan when browning meat to ensure a good sear.
- The cornstarch slurry helps thicken the sauce; adjust quantity if you prefer a thinner or thicker consistency.
- Leftovers reheat well and flavors deepen overnight.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Mexican
Keywords: Chile Colorado, Mexican stew, beef stew, ancho chile, guajillo chile, spicy beef stew, traditional Mexican recipe
