Chile colorado is a delicious Mexican recipe consisting of tender beef stew meat simmered in a flavorful red sauce made from dried chilies. It goes great with rice but I served mine with some leftover roasted potatoes I had from the day before. All you need are some warm flour tortillas and you’re set! Although warm corn tortillas will work too!
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Chile Colorado
Chile colorado consists of beef stew meat simmered in a flavorful red sauce.
Ingredients
For the meat
- 1 1/2 lb beef stew meat
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbs all purpose flour
- 2 tbs olive oil
- 1 bay leaf
For the sauce
- 5 guajillo chilies seeds and stems removed
- 3 ancho chilies seeds and stems removed
- 1/4 white onion
- 2 garlic cloves peeled
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- 1 tsp chicken base
- 1 cup water
Instructions
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Put the guajillo and ancho chilies in a sauce pan and cover with water. Bring to a boil. Then turn off the heat. Cover and let the chilies soak for 20 min.
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Transfer the soaked chilies to the blender along with the onion, garlic cloves, ground cumin, oregano, chicken base and 1 cup of fresh water. Discard the soaking water. Blend until smooth and set aside.
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Put the beef stew meat in a large bowl and season with salt, pepper and flour. Mix well to make sure the meat is evenly coated.
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In a large pot over medium heat add the olive oil. Once hot, add half of the meat to the pot and brown for 5 min. Flip the meat over and continue to brown for another 5 min. Transfer the browned meat to a plate.
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Add the other half of the meat to the pot and repeat the above steps.
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Strain the sauce into the pot using a fine mesh strainer. Push the liquid through the strainer with a spoon. Discard the solids left behind. Use a spatula to scrape up the browned bits of meat stuck to the bottom of the pot. Add the bay leaf.
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Return the meat to the pot and stir to combine with the sauce. Bring to a boil. Reduce heat to low and cover. Cook for 1 hour.
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Serve and enjoy. Discard the bay leaf.