Description
This authentic Beef Chile Colorado recipe features tender beef chuck simmered in a rich, smoky, and deeply flavorful red chile sauce made from guajillo, ancho, and arbol chilies. Served with fresh toppings and warm tortillas, it’s a traditional Mexican comfort dish perfect for family dinners or entertaining guests.
Ingredients
For the Chile Colorado
- 3 lbs. beef chuck, cut into 2-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons flour
- 1 tablespoon neutral oil
- 1 yellow onion, chopped
- 3 garlic cloves
- 6 guajillo chilies, stems and seeds removed
- 4 ancho chilies, stems and seeds removed
- 3 chile de arbol, stems and seeds removed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried Mexican oregano
- 2 1/2 cups beef broth
- 2 fresh bay leaves
For Serving
- Corn tortillas, warmed
- White onion, diced
- Cilantro, chopped
- Radishes, sliced
- Lime wedges
Instructions
- Toast the Dried Chilies: In a dry skillet over medium heat, toast the guajillo, ancho, and chile de arbol peppers for 2–3 minutes until fragrant, stirring often to avoid burning.
- Soften the Chilies: Transfer the toasted chilies to a saucepan. Add the chopped onion and garlic cloves, then cover with water. Bring to a simmer and cook for about 10 minutes until the chilies are soft.
- Blend the Sauce: Using a slotted spoon, transfer the softened chilies, onion, and garlic to a blender. Add 1 cup of the soaking liquid, ground cumin, coriander, Mexican oregano, and beef broth. Blend on high until very smooth, then season the sauce with salt and pepper to taste.
- Prepare the Beef: Season the beef cubes with salt and pepper, then toss with flour to lightly coat each piece.
- Brown the Beef: Heat oil in a Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, making sure all sides are seared. Remove excess oil when finished.
- Simmer the Stew: Return all the browned beef to the pot. Pour in the blended red chile sauce, adding only enough to cover the beef (reserve any extra sauce for another use). Add the bay leaves. Cover with a lid and simmer on low for 2 hours, or until the beef is very tender.
- Finish and Serve: Skim any oil from the top and serve the chile colorado with warm corn tortillas and desired toppings such as diced onion, cilantro, sliced radishes, and lime wedges.
Notes
- For extra depth, make the chile sauce a day ahead to let the flavors meld in the fridge overnight.
- Use the reserved chile sauce for enchiladas, tacos, or as a marinade for other dishes.
- If you prefer less heat, reduce the number of chile de arbol peppers.
- Chuck roast is ideal, but brisket or stewing beef work well too.
- The stew can be made in advance and freezes beautifully.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main-course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 60g
- Cholesterol: 150mg
