Authentic Mexican Chile Colorado

by

Prep Time: 25 minutes
Cook Time: 2½–3 hours
Total Time: 3–3½ hours
Servings: 6–8

Introduction

Authentic Mexican Chile Colorado is a classic dish featuring tender chunks of beef slowly simmered in a rich, flavorful sauce made from dried red chiles, garlic, onion, and warm spices. Despite its name, “Colorado” refers to the deep red color of the sauce (“colorado” means “colored red” in Spanish), not the U.S. state.

This comforting dish is traditionally served with warm corn tortillas, Mexican rice, refried beans, or fresh flour tortillas for soaking up every bit of the delicious sauce.

Ingredients

For the Beef

  • 2½ pounds (1.1 kg) beef chuck roast, trimmed and cut into 1½-inch cubes
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

For the Chile Sauce

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

To Finish

  • 1 tablespoon all-purpose flour (optional, for a thicker sauce)
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges

Equipment

  • Dutch oven or heavy pot
  • Blender
  • Fine mesh strainer (optional)
  • Large skillet
  • Tongs

Step 1: Prepare the Chiles

Remove the stems and seeds from the dried chiles.

Heat a dry skillet over medium heat.

Toast the chiles for 15–20 seconds per side, pressing gently with a spatula. Do not burn them, as burnt chiles become bitter.

Transfer the toasted chiles to a bowl.

Cover with hot water.

Soak for 20 minutes until softened.

Step 2: Make the Chile Sauce

Drain the softened chiles.

Place them in a blender with:

  • Garlic
  • Onion
  • Beef broth
  • Cumin
  • Mexican oregano
  • Smoked paprika (if using)
  • Salt
  • Pepper
  • Tomato paste (optional)

Blend until completely smooth, about 2 minutes.

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

Step 3: Brown the Beef

Pat the beef dry with paper towels.

Season with:

  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder

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

Working in batches, brown the beef on all sides, about 3–4 minutes per batch.

Transfer the browned beef to a plate.

Step 4: Cook the Sauce

Reduce the heat to medium.

Pour the blended chile sauce into the same pot.

Cook for 5–7 minutes, stirring frequently, until it darkens slightly and becomes fragrant.

Step 5: Simmer

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

Stir to coat the beef in the sauce.

Bring to a gentle simmer.

Cover and cook over low heat for 2 to 2½ hours, stirring occasionally, until the beef is fork-tender.

If the sauce becomes too thick, add a little more beef broth or water.

Optional Thickening

If you prefer a thicker sauce:

Mix:

  • 1 tablespoon flour
  • 2 tablespoons cold water

Stir into the simmering sauce during the final 10 minutes of cooking.

Serve

Garnish with:

  • Fresh chopped cilantro
  • Lime wedges

Serve with:

  • Warm corn tortillas
  • Mexican rice
  • Refried beans
  • Spanish rice
  • Flour tortillas
  • Fresh avocado slices
  • Pico de gallo

Storage

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Reheating

Stovetop

Heat over medium-low heat until warmed through.

Add a splash of beef broth if needed.

Microwave

Heat in 1-minute intervals, stirring between each interval.

Tips for the Best Chile Colorado

  • Beef chuck roast is ideal because it becomes incredibly tender during slow cooking.
  • Toast the dried chiles briefly to enhance their flavor, but avoid burning them.
  • Soak the chiles until fully softened for the smoothest sauce.
  • Strain the blended sauce if you prefer a silky texture.
  • Simmer low and slow for the most tender beef.
  • The flavor is even better the next day after the spices have had time to meld.

Variations

Pork Chile Colorado

Replace the beef with 2½ pounds of pork shoulder, cut into cubes.

Chicken Chile Colorado

Use boneless, skinless chicken thighs and simmer for about 45–60 minutes.

Spicier Version

Add 2–3 dried árbol chiles to the sauce.

Slow Cooker Method

After browning the beef and blending the sauce, transfer everything to a slow cooker. Cook on Low for 7–8 hours or High for 4–5 hours, until the beef is tender.

Approximate Nutrition (Per Serving)

  • Calories: 430
  • Protein: 36 g
  • Carbohydrates: 10 g
  • Fat: 27 g
  • Saturated Fat: 9 g
  • Fiber: 3 g
  • Sugar: 4 g
  • Sodium: 620 mg

Frequently Asked Questions

What is the difference between Chile Colorado and Chili?
Chile Colorado is a traditional Mexican stew made with dried red chiles and tender beef. American chili typically includes ground meat, chili powder, beans (in many versions), tomatoes, and different seasonings.

Can I make it ahead of time?
Yes. In fact, Chile Colorado often tastes even better the next day because the flavors continue to develop.

Can I use chili powder instead of dried chiles?
For an authentic flavor, dried guajillo and ancho chiles are strongly recommended. Chili powder won’t provide the same depth, sweetness, or rich red color.

How spicy is Chile Colorado?
Traditional Chile Colorado is usually mild to medium. Guajillo and ancho chiles are more flavorful than hot, and you can increase the heat by adding dried árbol chiles if desired.

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