CHILE COLORADO
Chile Colorado is a hearty Mexican beef stew featuring tender chuck roast simmered in a bold, homemade red chile sauce made from dried New Mexico chiles, garlic, and spices. Rich, comforting, and full of authentic flavor perfect for cozy meals or taco night.
Ingredients
For the Beef
- 2 lbs chuck roast cut into 1-inch pieces
- flour for coating meat
- 2-4 tablespoon oil for searing
For the Sauce
- 10 New Mexico Dry chiles stems and seeds removed
- ¼ white onion
- 3 garlic cloves
- 2 ½ cups water
- 1 teaspoon cumin
- 1 cube beef bouillon
- salt to taste
- pepper to taste
Instructions
- Make the chile sauce: In a saucepan, combine the dried chiles and onion. Cover with water, bring to a boil, then reduce to a simmer for 10–15 minutes until chiles are softened. Transfer to a blender with 2 ½ cups of fresh water, garlic, cumin, oregano, bouillon, salt, and pepper. Blend until smooth and set aside.
- Prepare the beef: Season the beef chunks with salt and pepper, then lightly coat with flour. In a large skillet or pot, heat oil over medium-high heat. Working in batches, sear the beef on all sides until browned. Remove and set aside.
- Build the stew: In the same pan, pour in the blended red sauce. Scrape up the browned bits from the bottom using a wooden spoon. Bring the sauce to a gentle simmer.
- Simmer the beef: Return the seared beef to the pan, stir to coat in the sauce, and cover. Cook on medium-low (closer to low) for about 1.5 hours, or until the meat is fork-tender. Stir occasionally and adjust heat if needed to maintain a gentle simmer.
- Serve: Serve warm with Mexican rice, refried beans, and fresh tortillas.