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Chile Colorado Recipe

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!

Chile colorado and roasted potatoes on a white plate.
Chile colorado and roasted potatoes on a white plate.
5 from 1 vote
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Chile Colorado

Chile colorado consists of beef stew meat simmered in a flavorful red sauce.

Course Main Course
Cuisine Mexican
Keyword chile colorado
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Servings 2
Calories 832 kcal
Author Carissa

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Add the other half of the meat to the pot and repeat the above steps.

  6. 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.

  7. 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.

  8. Serve and enjoy. Discard the bay leaf.

Nutrition Facts
Chile Colorado
Amount Per Serving
Calories 832 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 8g50%
Polyunsaturated Fat 4g
Monounsaturated Fat 18g
Cholesterol 211mg70%
Sodium 1076mg47%
Potassium 2379mg68%
Carbohydrates 49g16%
Fiber 19g79%
Sugar 26g29%
Protein 83g166%
Vitamin A 16259IU325%
Vitamin C 21mg25%
Calcium 134mg13%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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