Chile Colorado
Chile Colorado
Ingredients
For the Chile Colorado
- 2 pounds beef chuck, cut into 1 1/2-inch chunks
- 6 New Mexican chiles, dried
- 4 guajillo chiles, dried
- 2 pasilla chiles, dried
- 2 chile de arbol, dried (optional, for heat)
- 4 cups beef broth, plus more as needed
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 4 cloves garlic, sliced
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 4 cups cooked rice
- 8 corn tortillas, warmed
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup sour cream
Instructions
- 1
Wash the dried chiles thoroughly in a colander. Remove the stems and deseed them. In a medium saucepan, combine the cleaned chiles with 4 cups of beef broth. Bring to a simmer over medium-high heat. Once simmering, remove from heat, cover, and let the chiles steep for 20 minutes to rehydrate.
⏱️ 25 min
- 2
While the chiles are steeping, season the beef chuck chunks generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Brown the beef in batches, ensuring not to overcrowd the pot, which would cause the beef to steam rather than sear. Brown for 3-4 minutes per side until a deep crust forms. Remove the browned beef from the Dutch oven and set aside in a bowl, reserving any juices that accumulate.
⏱️ 15 min
- 3
Carefully transfer the rehydrated chiles and their broth into a blender. Blend on high speed until the mixture is completely smooth, creating a rich chili sauce. You may need to add a splash more broth if the mixture is too thick to blend.
⏱️ 5 min
- 4
In the same Dutch oven (do not clean it), add the chopped yellow onion. Cook over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the sliced garlic and cook for another 1-2 minutes until fragrant. Stir in the dried Mexican oregano, ground cumin, and tomato paste. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly and caramelizes.
⏱️ 10 min
- 5
Return the browned beef and any reserved juices to the Dutch oven. Use the beef juices to deglaze the pot, scraping up any browned bits from the bottom. Pour the blended chili sauce over the beef and aromatics. Add the bay leaves. Stir everything together to combine well.
⏱️ 5 min
- 6
Bring the stew to a gentle simmer. Reduce the heat to low, cover the Dutch oven, and cook for 2 to 2 1/2 hours, or until the beef is incredibly tender and easily pulls apart with a fork. Stir occasionally to prevent sticking. Taste and adjust seasoning with more salt and pepper if needed.
⏱️ 150 min
- 7
Remove the bay leaves before serving. Serve the Chile Colorado hot, either with cooked rice or warm corn tortillas. Garnish with fresh chopped cilantro, a squeeze of fresh lime juice, and a dollop of sour cream, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chile Colorado
For the Chile Colorado
- 2 pounds beef chuck, cut into 1 1/2-inch chunks
- 6 New Mexican chiles, dried
- 4 guajillo chiles, dried
- 2 pasilla chiles, dried
- 2 chile de arbol, dried (optional, for heat)
- 4 cups beef broth, plus more as needed
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 4 cloves garlic, sliced
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 4 cups cooked rice
- 8 corn tortillas, warmed
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup sour cream
Instructions
- 1
Wash the dried chiles thoroughly in a colander. Remove the stems and deseed them. In a medium saucepan, combine the cleaned chiles with 4 cups of beef broth. Bring to a simmer over medium-high heat. Once simmering, remove from heat, cover, and let the chiles steep for 20 minutes to rehydrate.
⏱️ 25 min - 2
While the chiles are steeping, season the beef chuck chunks generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Brown the beef in batches, ensuring not to overcrowd the pot, which would cause the beef to steam rather than sear. Brown for 3-4 minutes per side until a deep crust forms. Remove the browned beef from the Dutch oven and set aside in a bowl, reserving any juices that accumulate.
⏱️ 15 min - 3
Carefully transfer the rehydrated chiles and their broth into a blender. Blend on high speed until the mixture is completely smooth, creating a rich chili sauce. You may need to add a splash more broth if the mixture is too thick to blend.
⏱️ 5 min - 4
In the same Dutch oven (do not clean it), add the chopped yellow onion. Cook over medium heat, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the sliced garlic and cook for another 1-2 minutes until fragrant. Stir in the dried Mexican oregano, ground cumin, and tomato paste. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly and caramelizes.
⏱️ 10 min - 5
Return the browned beef and any reserved juices to the Dutch oven. Use the beef juices to deglaze the pot, scraping up any browned bits from the bottom. Pour the blended chili sauce over the beef and aromatics. Add the bay leaves. Stir everything together to combine well.
⏱️ 5 min - 6
Bring the stew to a gentle simmer. Reduce the heat to low, cover the Dutch oven, and cook for 2 to 2 1/2 hours, or until the beef is incredibly tender and easily pulls apart with a fork. Stir occasionally to prevent sticking. Taste and adjust seasoning with more salt and pepper if needed.
⏱️ 150 min - 7
Remove the bay leaves before serving. Serve the Chile Colorado hot, either with cooked rice or warm corn tortillas. Garnish with fresh chopped cilantro, a squeeze of fresh lime juice, and a dollop of sour cream, if desired.
⏱️ 5 min