Chile Colorado is a warm and comforting dish made with tender beef and a rich red sauce made from dried chiles. It’s all about deep flavors that keep you coming back for more!
This dish pairs perfectly with rice and tortillas. Just imagine smothering that tasty sauce on everything—yum! I love making it on a cozy night when I want something hearty and satisfying.
Key Ingredients & Substitutions
Beef Stew Meat: I love using chuck or round cuts for their tenderness after slow cooking. If you prefer a leaner choice, use sirloin. For a different flavor, you can swap beef with chicken thighs or even mushrooms for a vegetarian version.
Dried Chiles: Guajillo and ancho chiles are perfect for that deep color and taste. If you can’t find them, substitute with New Mexico chiles or a mix of paprika and cayenne for warmth. Just adjust to your spice level!
Beef Broth: Homemade is best, but store-bought works fine too. Chicken broth can substitute in a pinch for a milder flavor, or vegetable broth for a vegetarian dish.
Cilantro: Fresh cilantro adds a nice touch. If you’re not a fan, parsley or green onions can brighten the dish as a garnish instead.
How Do I Achieve the Perfect Chile Sauce?
Making the chile sauce is crucial to the flavor of Chile Colorado. Here’s how to do it right:
- Toast Chiles: Carefully toast your dried chiles until fragrant—this enhances their flavor. Don’t let them burn, as bitter tones can spoil the sauce.
- Soak and Blend: Soak the chiles until they soften, then blend with garlic and spices. This creates a smooth, rich sauce. Add broth gradually until you have the desired consistency.
- Cook the Sauce: After blending, cook the sauce to deepen the flavors. Sauté with onions for a few minutes; this step makes a big difference!
Taking these steps will ensure your sauce is packed with flavor, bringing the whole dish together beautifully!
How to Make Chile Colorado
Ingredients You’ll Need:
For the Main Dish:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 6 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 4 cups beef broth
- 1 medium white onion, chopped
- 4 cloves garlic
- 1 tsp ground cumin
- 1 tsp dried oregano (Mexican oregano preferred)
- 1/2 tsp ground cinnamon
- 2 tbsp vegetable oil
- Salt and pepper, to taste
For Serving:
- Fresh cilantro, chopped (for garnish)
- Cooked white rice, for serving
Time Needed:
This recipe will take about 15 minutes to prep and around 2 hours to cook. It’s a labor of love, but totally worth it for the rich, savory flavors that build up as it simmers. Perfect for a cozy evening either enjoyed with family or shared with friends!
Step-by-Step Instructions:
1. Prepare the Chiles:
Start by toasting the dried guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until they become fragrant. Make sure not to burn them! Once toasted, take them off the heat.
2. Soak the Chiles:
Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 15 minutes or until they soften. This step is essential to get that nice blendable texture.
3. Blend the Chile Sauce:
After soaking, drain the chiles and put them in a blender. Add in the garlic, half of the chopped onion, cumin, oregano, cinnamon, and about 1 cup of beef broth. Blend until you have a smooth sauce, adding more broth as needed to get the right consistency. Set this sauce aside for later.
4. Brown the Beef:
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches until they are nicely seared on all sides. Once browned, remove the beef from the pot and set it aside.
5. Sauté the Onions:
Using the same pot, add the remaining chopped onions and sauté them until they turn translucent. This adds a delicious base flavor to your dish.
6. Cook the Chile Sauce:
Now, pour the prepared chile sauce into the pot with the sautéed onions. Let it cook for about 5 minutes, stirring occasionally to let the flavors meld.
7. Combine Beef and Broth:
Add the browned beef back into the pot and pour in the remaining beef broth. Give everything a good stir to combine all the flavors.
8. Simmer to Perfection:
Bring your mixture to a boil, then reduce the heat to low and cover. Let it simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened up beautifully. The longer it cooks, the better the flavor will become!
9. Season to Taste:
Once the beef is tender, taste the sauce and adjust the seasoning with salt and pepper as needed.
10. Serve and Enjoy:
Serve your Chile Colorado hot, garnished with chopped cilantro. It goes wonderfully with fluffy white rice and warm tortillas on the side. Enjoy the rich, deep flavors of this traditional Mexican comfort food!
Can I Use a Different Type of Meat?
Absolutely! While beef is traditional, you can substitute with chicken thighs for a lighter option. For a vegetarian version, use mushrooms or jackfruit, adjusting cooking times accordingly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the chile for up to 3 months; just let it cool, then portion it out before freezing for easier reheating later!
Can I Make This Dish Spicier?
Yes! To add heat, consider including a few dried chipotle chiles when blending the sauce, or simply add a pinch of cayenne pepper to taste. Just start with a little—it’s easy to add more heat, but hard to take it away!
What Can I Serve with Chile Colorado?
This dish pairs wonderfully with fluffy white rice or warm tortillas to help soak up the delicious sauce. You can also serve it alongside beans or a fresh salad for a complete meal!