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Beef Chile Colorado Recipe

Beef Chile Colorado Recipe
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★★★★★

4.7 from 7 reviews

Beef Chile Colorado is a rich and flavorful Mexican stew made with tender beef chuck simmered in a vibrant and smoky chili sauce made from guajillo, ancho, and chile de arbol peppers. This hearty dish is perfect for serving with warm corn tortillas and fresh toppings like diced white onion, cilantro, radishes, and lime wedges for a satisfying and authentic experience.

Ingredients

Scale

Chile Colorado Sauce

  • 3 lbs. beef chuck
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons flour
  • 1 tablespoon neutral oil
  • 1 yellow onion, chopped
  • 3 garlic cloves
  • 6 guajillo chilies, stems and seeds removed
  • 4 ancho chilies, stems and seeds removed
  • 3 chile de arbol, stems and seeds removed
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon dried Mexican oregano
  • 2 1/2 cups beef broth
  • 2 fresh bay leaves

For Serving

  • Corn tortillas, warmed
  • White onion, diced
  • Cilantro, chopped
  • Radishes, sliced
  • Lime wedges

Instructions

  1. Toast Chilies and Simmer: In a dry skillet, toast the dried guajillo, ancho, and chile de arbol chilies for 2-3 minutes, stirring frequently, until fragrant. Transfer the toasted chilies to a saucepan along with the chopped yellow onion and garlic cloves. Cover with water and bring to a simmer. Cook for 10 minutes until the chilies have softened.
  2. Blend Sauce: Using a slotted spoon, transfer the softened chilies, onion, and garlic to a blender. Add 1 cup of the soaking liquid along with ground cumin, ground coriander, dried Mexican oregano, and the beef broth. Blend on high until smooth. Season the sauce with salt and freshly ground black pepper to taste.
  3. Prepare Beef: Cut the beef chuck into 2-inch cubes. Season the beef with kosher salt and freshly ground black pepper, then toss with the flour until evenly coated.
  4. Brown Beef: Heat a dutch oven over medium-high heat and add the neutral oil. When hot, add the beef cubes in a single layer and brown them on all sides. Work in batches if necessary to avoid overcrowding. Remove any excess oil after browning.
  5. Simmer Beef in Sauce: Return all the browned beef to the pot and pour in enough blended chili sauce to cover the beef. Reserve any leftover sauce for freezing or future use. Add the two fresh bay leaves, cover the pot with a lid, and simmer on low heat for approximately 2 hours until the beef is tender and flavorful.
  6. Serve: Skim off any excess oil from the surface of the stew. Serve the Beef Chile Colorado hot with warmed corn tortillas and your choice of toppings such as diced white onion, chopped cilantro, sliced radishes, and lime wedges.

Notes

  • Toast the chilies carefully as burning them will result in a bitter sauce.
  • Removing seeds from chilies helps control heat while maintaining flavor.
  • Be sure to brown the beef well to develop deep flavor in the stew.
  • Simmering low and slow makes the beef tender and the sauce rich.
  • Any leftover sauce can be frozen and used later for another meal.
  • Use fresh toppings like radishes and lime to brighten the rich stew.
  • This dish pairs excellently with warm corn tortillas for authentic serving.

Nutrition

Keywords: Beef Chile Colorado, Mexican beef stew, guajillo chili sauce, ancho chile, chile de arbol, slow cooked beef, traditional Mexican recipe

Find it online: https://servedbynora.com/beef-chile-colorado-recipe/