Description
Beef Chile Colorado is a rich and flavorful Mexican stew featuring tender beef cubes simmered in a smoky, aromatic red chile sauce made from dried ancho and guajillo chiles. This hearty dish is slowly cooked to perfection, making it an ideal meal for any occasion.
Ingredients
Scale
Beef and Broth
- 2 lbs beef chuck, cut into cubes
- 2 cups beef broth
- 2 tbsp vegetable oil
Chiles and Seasonings
- 4 dried ancho chiles
- 3 dried guajillo chiles
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- Soak Chiles: Soak the dried ancho and guajillo chiles in hot water for 20 minutes to soften and rehydrate them, which helps release their flavors.
- Prepare Chiles: Remove the stems and seeds from the softened chiles to reduce bitterness and improve texture.
- Make Chile Sauce: Blend the prepared chiles with minced garlic and a little of the soaking water until you achieve a smooth, vibrant sauce.
- Brown Beef: In a large pot, heat the vegetable oil over medium-high heat, then add the beef cubes and brown them on all sides to develop deep flavor.
- Sauté Onion: Add the chopped onion to the pot and cook until softened and translucent, building the flavor base.
- Combine Ingredients: Stir in the chile sauce, beef broth, cumin, and oregano to the pot, mixing well to combine all flavors.
- Simmer Stew: Reduce the heat and let the stew simmer gently for about 2 hours, or until the beef is tender and the sauce is rich and thickened.
- Season and Serve: Taste the stew and season with salt and pepper as needed before serving hot.
Notes
- Choose quality dried chiles for the best flavor depth.
- Ensure to remove chile seeds to avoid excessive bitterness in the sauce.
- Simmering low and slow is key to tender beef and rich sauce.
- This dish pairs well with warm tortillas, rice, or beans.
- Leftovers can be refrigerated and taste even better the next day.
