Description
Chile Colorado is a flavorful Mexican stew featuring tender chuck roast simmered in a rich sauce made from toasted dried guajillo and ancho chiles, fire-roasted tomatoes, and a blend of traditional spices including cumin, oregano, and cocoa powder. This hearty dish captures the essence of authentic Mexican comfort food and is perfect for serving with rice, beans, and warm tortillas.
Ingredients
Scale
Chile Sauce
- 8 dried guajillo chile peppers
- 4 dried ancho chile peppers
- 1–3 arbol chile peppers (optional for heat)
- 1 15 oz. can fire roasted diced tomatoes with juices
- 3 cups reduced sodium beef broth
Beef and Seasoning
- 3 pounds chuck roast, trimmed and cut into 1-inch pieces
- 2 tablespoons all-purpose flour
- ½ teaspoon salt (plus ½ teaspoon for flour mixture)
- ½ teaspoon black pepper (plus ½ teaspoon for flour mixture)
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 6 cloves garlic, minced
- 1 tablespoon beef bouillon or better than bouillon
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon sugar (optional, recommended for mole flair)
- ¼ teaspoon ground cinnamon (optional, recommended for mole flair)
- 2 bay leaves
For Serving (Optional)
- Mexican rice
- Warmed corn tortillas, tostadas, or tortilla chips
- Beans
- Thinly sliced radishes
- Chopped cilantro
- Chopped avocados
- Cotija cheese
Instructions
- Prepare Chilies: Cut the tops off all the dried guajillo, ancho, and arbol chiles with kitchen shears. Slice each chile along one edge to open like a book and scrape out all of the seeds, reserving some seeds if you want additional heat later.
- Toast and Soften Chilies: Heat a large Dutch oven over medium-high heat and briefly toast the chiles until fragrant. Add enough water to just cover them without touching the bottom of the pot. Simmer for 5 minutes, then turn off the heat and let the chiles soak to soften while you prepare the beef.
- Prepare Beef: Trim excess fat from the chuck roast and chop into 1-inch pieces. In a bowl or plastic bag, whisk together the flour, ½ teaspoon salt, and ½ teaspoon pepper. Add the beef pieces and toss to coat evenly. Set aside.
- Make Chile Sauce: Remove the softened chiles to a blender with 1 cup of the soaking liquid and the can of fire roasted diced tomatoes. Blend until smooth, leaving a vent open to allow steam to escape. If your blender isn’t powerful, strain the chili sauce through a fine mesh sieve to remove solids.
- Sear Beef: Rinse and dry the Dutch oven. Heat 2 tablespoons vegetable oil over medium-high heat and add half the beef in an even layer. Sear until browned on one side, then flip and brown the other side. Stir to brown all sides evenly and transfer the beef to a plate with a slotted spoon. Repeat with the remaining beef.
- Sauté Vegetables and Spices: Add a drizzle of olive oil if needed to the empty Dutch oven. Cook the chopped onion over medium heat until softened, about 5 minutes, scraping up the browned bits. Add garlic and ground cumin, cooking for 30 seconds until fragrant.
- Combine Ingredients: Return the beef to the Dutch oven, then pour in the blended chile sauce. Add oregano, coriander, smoked paprika, beef bouillon, cocoa powder, sugar, cinnamon, bay leaves, and beef broth. Stir to combine.
- Simmer: Cover and bring the mixture to a boil. Reduce heat to low and simmer, covered, for 45 minutes until the beef is tender. Stir every 10 minutes and replace the lid to prevent burning.
- Thicken Sauce: Uncover the pot, increase heat to medium, and simmer for an additional 15 minutes or until the sauce thickens to your desired consistency. Taste and adjust seasoning with additional salt, reserved chili seeds, or cayenne pepper for heat if preferred.
- Serve: Discard bay leaves. Serve the Chile Colorado hot with Mexican rice, beans, warmed corn tortillas, and your favorite toppings like radishes, cilantro, avocados, and Cotija cheese.
Notes
- Removing seeds from chiles controls the heat level; reserve some seeds for extra spice at the end.
- Toasting the dried chiles enhances their flavor and aroma.
- Using fire-roasted diced tomatoes adds a smoky depth to the sauce.
- Cocoa powder, sugar, and cinnamon provide a subtle mole flair to the dish, balancing the heat with a touch of sweetness and earthiness.
- Simmering the beef slowly ensures tender, flavorful meat.
- This recipe can be adjusted for spiciness by varying the number of arbol chiles or adding reserved seeds.
- Serve with warm tortillas and traditional Mexican sides for a complete meal.
Nutrition
- Serving Size: 1 serving (approx. 1 1/2 cups)
- Calories: 450
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 125 mg
