Chile Colorado

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Chile Colorado is a classic Mexican dish made with tender chunks of beef slowly simmered in a rich, flavorful red chile sauce. Despite its name, “Colorado” refers to the deep red color of the sauce, not the U.S. state. This comforting dish is delicious served with warm tortillas, Mexican rice, and refried beans.

Recipe Information

  • Prep Time: 25 minutes
  • Cook Time: 2 hours 15 minutes
  • Total Time: 2 hours 40 minutes
  • Servings: 6–8
  • Difficulty: Moderate

Ingredients

For the Beef

  • 2½ pounds beef chuck roast, cut into 1½-inch cubes
  • 2 tablespoons vegetable oil
  • 1½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 tablespoons all-purpose flour (optional, for coating)

For the Chile Sauce

  • 6 dried guajillo chiles, stems and seeds removed
  • 4 dried ancho chiles, stems and seeds removed
  • 2 dried pasilla chiles (optional, for deeper flavor)
  • 4 cups beef broth, divided
  • 4 cloves garlic
  • ½ medium white onion
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 tablespoon tomato paste (optional)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper

Optional Garnishes

  • Chopped fresh cilantro
  • Diced white onion
  • Lime wedges
  • Sliced radishes
  • Crumbled queso fresco

Equipment

  • Large Dutch oven or heavy pot
  • Blender
  • Fine-mesh strainer (optional, for an extra-smooth sauce)
  • Tongs

Instructions

Step 1: Prepare the Chiles

  1. Wipe the dried chiles clean with a damp paper towel.
  2. Remove the stems and seeds.
  3. Heat a dry skillet over medium heat.
  4. Toast the chiles for 20–30 seconds per side, just until fragrant. Do not burn them.
  5. Transfer the chiles to a bowl and cover with 2 cups of hot beef broth.
  6. Soak for 20 minutes until softened.

Step 2: Season and Brown the Beef

Season the beef with:

  • Salt
  • Black pepper
  • Garlic powder
  • Ground cumin

If desired, lightly dust the beef with flour.

Heat the oil in a Dutch oven over medium-high heat.

Brown the beef in batches for 3–4 minutes per side.

Transfer the browned beef to a plate.

Step 3: Make the Chile Sauce

In a blender, combine:

  • Softened chiles and their soaking liquid
  • Garlic
  • Onion
  • Oregano
  • Ground cumin
  • Smoked paprika
  • Tomato paste
  • Apple cider vinegar
  • 2 cups remaining beef broth

Blend until completely smooth.

For an extra silky sauce, strain it through a fine-mesh sieve.

Step 4: Cook the Sauce

Pour the chile sauce into the same pot used for the beef.

Cook over medium heat for 8–10 minutes, stirring occasionally, until it thickens slightly and deepens in color.

Step 5: Simmer

Return the browned beef and any accumulated juices to the pot.

Stir well to coat the meat in the sauce.

Bring to a gentle simmer.

Cover and cook on low heat for 1½–2 hours, stirring occasionally, until the beef is fork-tender.

If the sauce becomes too thick, add a little extra beef broth.

Taste and adjust the seasoning before serving.

Serving Suggestions

Serve Chile Colorado with:

  • Warm flour or corn tortillas
  • Mexican rice
  • Refried beans
  • Spanish rice
  • Cilantro-lime rice
  • Fresh avocado slices
  • Pickled jalapeños
  • A simple green salad

Storage

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat gently on the stovetop.

Tips for Success

  • Use beef chuck roast for the most tender results.
  • Toast the dried chiles briefly to enhance their flavor, but avoid burning them.
  • Straining the sauce creates a smooth, restaurant-style texture.
  • Simmer low and slow for the most tender beef.
  • The flavor is even better the next day, making this a great make-ahead meal.

Variations

Pork Chile Colorado

Substitute pork shoulder for the beef and cook until tender.

Chicken Chile Colorado

Use boneless chicken thighs and reduce the simmering time to about 45 minutes.

Spicier Version

Add 1–2 dried árbol chiles to the sauce for extra heat.

Slow Cooker Version

After browning the beef and preparing the sauce, transfer everything to a slow cooker and cook on Low for 7–8 hours or High for 4–5 hours.

Instant Pot Version

Brown the beef using the sauté function, add the chile sauce, then pressure cook on High for 35 minutes with a 15-minute natural release.

Approximate Nutrition (Per Serving)

  • Calories: 465
  • Protein: 39 g
  • Carbohydrates: 11 g
  • Fat: 29 g
  • Saturated Fat: 10 g
  • Fiber: 3 g
  • Sugar: 4 g
  • Sodium: 760 mg

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