Beef Chile Colorado
A rich and flavorful traditional Mexican dish featuring tender beef in a savory red chile sauce, perfect for cozy dinners or festive gatherings.
Ingredients
Main Ingredients
- 2 lbs beef chuck, cut into cubes Can substitute with beef brisket or turkey for a lighter option.
- 4 pieces dried ancho chiles Soak before use.
- 3 pieces dried guajillo chiles Soak before use.
- 1 unit onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth Check for gluten-free options.
- 1 tsp cumin
- 1 tsp oregano
- to taste unit Salt and pepper
- 2 tbsp vegetable oil
Instructions
Preparation
- Begin by gathering all your ingredients and cutting the beef chuck into uniform cubes.
- Soak the dried ancho and guajillo chiles in hot water for about 20 minutes, allowing them to soften.
Cooking
- In a large pot, heat vegetable oil over medium-high heat and brown the beef cubes on all sides (about 5-7 minutes).
- Add the chopped onion to the pot and cook until translucent, around 5 minutes.
- Remove the softened chiles from the soaking water, discard the stems and seeds, then blend with minced garlic and a little soaking water until smooth.
- Stir the blended chile sauce into the pot with the beef and onions, then add beef broth, cumin, and oregano.
- Bring to a gentle boil, reduce heat to low, cover, and simmer for 2 hours.
- Taste the dish and season with salt and pepper before serving.
Serving
- Ladle the Beef Chile Colorado into bowls over rice or serve in warm tortillas.
- Garnish with fresh cilantro or onion for an added touch.
Notes
This dish can be made ahead of time for deeper flavors. Store leftovers in an airtight container for up to 4 days or freeze for 3 months.