Description
Beef Chile Colorado is a rich and flavorful Mexican stew made with tender beef chuck simmered in a vibrant, smoky chili sauce made from guajillo, ancho, and chile de arbol peppers. This hearty dish is traditionally served with warm corn tortillas and fresh toppings like diced white onion, cilantro, radishes, and lime wedges, making it a perfect comfort meal.
Ingredients
Chile Colorado Sauce
- 6 guajillo chilies, stems and seeds removed
- 4 ancho chilies, stems and seeds removed
- 3 chile de arbol, stems and seeds removed
- 1 yellow onion, chopped
- 3 garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried Mexican oregano
- 2 1/2 cups beef broth
- 2 fresh bay leaves
- 2 teaspoons kosher salt (plus more to taste)
- 1 teaspoon freshly ground black pepper (plus more to taste)
- 1 cup water (for soaking chilies)
Beef and Cooking
- 3 lbs beef chuck, cut into 2-inch cubes
- 2 tablespoons all-purpose flour
- 1 tablespoon neutral oil (such as vegetable or canola oil)
For Serving
- Corn tortillas, warmed
- White onion, diced
- Cilantro, chopped
- Radishes, sliced
- Lime wedges
Instructions
- Toast Chilies: In a dry skillet over medium heat, toast the guajillo, ancho, and chile de arbol chilies for 2-3 minutes, stirring often, until fragrant but not burnt. Remove from heat.
- Soften Chilies with Aromatics: Transfer the toasted chilies along with the chopped yellow onion and garlic cloves into a saucepan. Add enough water to cover and bring to a simmer. Cook for about 10 minutes until the chilies are soft.
- Make the Sauce: Using a slotted spoon, transfer the softened chilies, onion, and garlic into a blender along with 1 cup of the soaking liquid from the saucepan. Add ground cumin, ground coriander, dried Mexican oregano, beef broth, salt, and pepper. Blend on high until the sauce is very smooth. Adjust seasoning with additional salt and pepper if needed.
- Prepare the Beef: Cut the beef chuck into 2-inch cubes if not already done. Season the beef cubes generously with kosher salt and freshly ground black pepper, then toss with all-purpose flour until coated evenly.
- Braise the Beef: Heat a Dutch oven or heavy pot over medium-high heat and add neutral oil. Once hot, brown the beef cubes in a single layer, working in batches if necessary, until all sides are nicely seared. Remove excess oil if desired.
- Simmer Beef in Sauce: Return all the seared beef to the pot. Pour the prepared chili sauce over the beef just enough to cover it. Add the bay leaves and cover the pot with its lid.
- Cook Until Tender: Reduce the heat to low and simmer the beef for about 2 hours, stirring occasionally, until the meat is very tender and flavorful.
- Finish and Serve: Skim off any excess oil from the surface of the stew. Serve the Beef Chile Colorado hot, accompanied by warm corn tortillas and your choice of diced white onion, chopped cilantro, sliced radishes, and lime wedges for garnish.
Notes
- To remove seeds from chilies, slice off stems and shake out seeds before toasting.
- If you prefer a less spicy stew, reduce the number of chile de arbol used or omit entirely.
- The extra sauce can be frozen in an airtight container for up to 3 months for future use.
- Use a blender or immersion blender to achieve a smooth sauce texture.
- For a gluten-free version, substitute flour with cornstarch or a gluten-free flour blend.
- Make sure to simmer gently to avoid toughening the meat and to develop deep flavors.
- Leftovers taste even better the next day after flavors meld further.
