Chile colorado is a Mexican dish featuring tender pieces of beef in a rich, smoky, and savory red sauce. The Spanish word colorado means “colored red” and refers to the color of the sauce, not to the state of Colorado. The primary chile used in this recipe is the New Mexico chile with its spicy, smoky, and slightly sweet flavor. Mexican immigrants most likely brought their chile colorado recipes with them to America where it remains popular in the southwest region of the country.
Recipe Servings: 12
Prep Time
12 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
3 hours 15 minutes
Total Time
3 hours 57 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 9 dry chiles (New Mexico, ancho, pasilla, or guajillo), washed with stems and seeds removed
- 3 cups chicken stock (water can be substituted)
- 1 tsp garlic powder
- 1 tsp Mexican oregano
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper
- ½ tsp ground cumin
- ½ tsp ground coriander seed
- 5 lbs boneless beef chuck roast, trimmed of fat
- ½ cup all-purpose flour
- 1 Tbsp kosher salt
- 1 Tbsp ground black pepper
- 3 Tbsp olive oil
- 1 large yellow onion, chopped
- 2 cups beef stock (water can be substituted)
Directions
- Combine the chiles and chicken stock in a medium saucepan and bring it to a boil.
- Remove the pan from the heat and let it rest for 30 minutes.
- Pour the mixture through a strainer and into a bowl.
- Put the chiles and 1 cup of the liquid, along with the garlic powder, Mexican oregano, ground cinnamon, cayenne pepper, ground cumin, and ground coriander seed in a blender and blend until smooth. Add more liquid, as necessary, to create a smooth sauce.
- Pour the sauce through a sieve to remove any seeds and tough skins.
- Cut the roast into 1–2-inch chunks.
- Whisk together the flour, salt, and pepper in a shallow bowl.
- Sprinkle the flour mixture over the chunks of beef.
- Heat the olive oil in a large pot set over medium heat.
- Add the onion and sauté it for about 5 minutes, until tender and translucent.
- Add some of the beef chunks, working in batches to avoid overcrowding the pan, and cook until evenly browned. Remove the cooked meat from the pan and repeat until all the chunks are browned.
- Return all the meat to the pot, stir in the chile sauce, add beef stock, and bring it to a boil over medium heat.
- Reduce the heat to a low simmer and cook for 3 hours or until the meat is tender. If necessary, add more beef stock or water during cooking.
- Remove the pot from the heat and serve immediately with optional toppings such as chopped onion, shredded cheddar cheese, or sour cream. Tortilla chips also are commonly served with Chile Colorado.
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