Name: Mexican Chile Colorado Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Mexican
Ingredients: 2 lbs beef chuck roast, cut into 1-inch cubes; 4 cups beef broth; 6 dried guajillo chiles, stems and seeds removed; 4 dried ancho chiles, stems and seeds removed; 1 dried pasilla chile, stem and seeds removed; 4 garlic cloves; 1 medium onion, quartered; 1 tsp ground cumin; 1 tsp oregano (preferably Mexican oregano); 1 tbsp vegetable oil; Salt and pepper, to taste

Ingredients

2 lbs beef chuck roast, cut into 1-inch cubes

6 dried guajillo chiles, stems and seeds removed

4 dried ancho chiles, stems and seeds removed

1 dried pasilla chile, stem and seeds removed

4 garlic cloves

1 medium onion, quartered

4 cups beef broth

1 tsp ground cumin

1 tsp oregano (preferably Mexican oregano)

1 tbsp vegetable oil

Salt and pepper, to taste

Instructions

Step 1: Heat a skillet over medium heat. Lightly toast the guajillo, ancho, and pasilla chiles for 1–2 minutes, until fragrant. Be careful not to burn them. Transfer to a bowl, cover with hot water, and let them soak for 15–20 minutes until softened.

Step 2: Drain the softened chiles and place them in a blender. Add garlic, onion, cumin, oregano, and 1 cup of beef broth. Blend until completely smooth. Strain the sauce through a fine-mesh sieve to remove skins and seeds for a silky texture.

Step 3: Pat the beef cubes dry and season generously with salt and pepper. In a large pot, heat vegetable oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.

Step 4: In the same pot, pour in the chile sauce. Cook for 5–7 minutes, stirring often, until it thickens slightly and deepens in color.

Step 5: Return the seared beef to the pot. Pour in the remaining beef broth and stir well. Reduce the heat, cover, and let it simmer for 1.5 to 2 hours, until the beef is fork-tender and the sauce is rich and flavorful.

Step 6: Ladle the Chile Colorado into bowls. Serve with warm tortillas, Mexican rice, and beans for a complete meal. Garnish with fresh cilantro, lime wedges, and diced onions if desired.

Tips & Variations

For extra richness, add a small piece of Mexican chocolate or a teaspoon of brown sugar to the sauce before simmering.

Use beef short ribs or brisket if you prefer a fattier cut that becomes tender during slow cooking.

If you can’t find Mexican oregano, regular oregano works in a pinch but the flavor will be slightly different.

To control heat, remove all seeds from the chiles or add a mild chile instead if you prefer less spice.

FAQs

Can I make this recipe in a slow cooker?

Yes, after searing the beef and preparing the sauce, combine all ingredients in a slow cooker and cook on low for 6–8 hours or until the beef is tender.

What are the best side dishes for Chile Colorado?

Traditional sides include warm corn or flour tortillas, Mexican rice, refried beans, and fresh toppings like chopped onions, cilantro, and lime wedges.