chile colorado

Cook Time: 1 hour 30 minutes | Total Time: 1 hour 50 minutes
Servings: 6 | Intensity: Medium
Difficulty Level: Intermediate

 Description

Chile Colorado (pronounced “chee-leh co-lo-RAH-doh”) is a bold and deeply flavorful Mexican stew made with tender beef chunks simmered in a rich, red chile sauce. The name translates to “colored chili” — not because it comes from the state of Colorado, but due to its vibrant red hue.

A staple in Mexican homes and taquerias, this dish is all about depth of flavor — smoky, mildly spicy, earthy, and comforting. It’s traditionally served with warm tortillas, Mexican rice, and refried beans, though it’s also excellent spooned over rice or stuffed into burritos.

 Ingredients

For the Beef:

• 2 ½ lbs beef chuck roast, cut into 1-inch cubes

• 1 tbsp vegetable oil or lard

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp onion powder

For the Chile Sauce:

• 6 dried guajillo chiles (stems and seeds removed)

• 3 dried ancho chiles (stems and seeds removed)

• 1 dried pasilla chile (optional, for smoky depth)

• 3 cups hot water (to rehydrate chiles)

• 1 medium white onion, quartered

• 4 cloves garlic

• 1 tsp cumin seeds (or ¾ tsp ground cumin)

• 1 tsp dried oregano (preferably Mexican oregano)

• 1 tsp smoked paprika (optional)

• ½ tsp ground cinnamon

• 1 tbsp apple cider vinegar or white vinegar

• Salt to taste

Optional Garnishes:

• Fresh chopped cilantro

• Sliced radishes

• Lime wedges

• Warm tortillas

 Preparation Steps

1. Prepare the Chiles

• In a dry skillet over medium heat, lightly toast the dried chiles for about 30 seconds per side. Be careful not to burn them — you just want them aromatic.

• Place the toasted chiles in a bowl and cover with 3 cups of very hot water. Let them soak for 20 minutes until softened.

2. Sear the Beef

• In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat.

• Season beef cubes with salt, pepper, garlic powder, and onion powder.

• Working in batches, sear the beef cubes until browned on all sides. Don’t overcrowd the pan; you want a good crust.

• Remove beef and set aside.

3. Make the Chile Colorado Sauce

• In a blender, add the soaked chiles (drain them but reserve the soaking liquid), onion, garlic, cumin, oregano, paprika, cinnamon, vinegar, and 1 cup of the reserved soaking liquid.

• Blend until smooth. Add more liquid as needed for a pourable sauce consistency.

• For a silky texture, strain the sauce through a fine mesh sieve to remove any solids or skins.

4. Simmer the Stew

• Return the beef to the pot. Pour in the chile sauce and enough water or beef broth to just cover the meat.

• Bring to a boil, then reduce heat to low, cover, and let it simmer for 1.5 to 2 hours — or until the beef is fork-tender and the sauce is thickened and rich.

• Stir occasionally and adjust salt and seasoning as needed.

 Flavor Profile & Intensity

• Spice Level: Mild to Medium
  The chiles used (guajillo, ancho, pasilla) are flavorful with low to moderate heat. If you want it spicier, add a dried chile de arbol or two, or serve with hot sauce on the side.

• Flavor Notes: Smoky, earthy, slightly sweet, mildly tangy from the vinegar, deep umami from slow-cooked beef and roasted chiles.

 Serving Suggestions

Serve Chile Colorado with:

• Warm corn or flour tortillas

• Mexican rice

• Refried or whole pinto beans

• A side of avocado slices or guacamole

• Lime wedges for a fresh pop of acidity

Want to take it further? Shred the beef and turn it into tacos, burritos, enchiladas, or even top nachos with it!

 Storage & Make-Ahead Tips

• Fridge: Store in an airtight container in the refrigerator for up to 5 days.

• Freezer: Chile Colorado freezes beautifully! Freeze in portioned containers for up to 3 months.

• Reheat: Reheat gently on the stove or in the microwave. Add a splash of broth or water if it has thickened too much.

Tip: The flavors get even better the next day, making this an ideal make-ahead meal.

 Cooking Tips & Tricks

• Meat Cut: Chuck roast is ideal for its marbling and tenderness. You can also use pork shoulder for a variation called Chile Colorado de Puerco.

• Straining the Sauce: Straining isn’t mandatory, but it makes the sauce luxuriously smooth.

• Short on Time? Use a pressure cooker (Instant Pot) to reduce cooking time to about 45 minutes on high pressure.

• Vegetarian Twist: Swap out beef for mushrooms or jackfruit and use veggie broth!

 Nutrition Facts (Per Serving)

(Based on 6 servings, without tortillas or sides)

Note: Nutrition may vary depending on exact ingredients and portion sizes.

 Final Presentation

Serve in a rustic bowl, topped with fresh chopped cilantro and a squeeze of lime. Offer warm tortillas on the side to scoop up every bit of that velvety red sauce. A cold Mexican beer or a tall glass of horchata pairs wonderfully with the rich, warm spices of this classic dish.