Description
Experience the rich, bold flavors of Authentic Beef Chile Colorado, a classic Mexican stew made with tender beef chuck roast simmered in a vibrant blend of guajillo and ancho chiles. This ultimate recipe delivers a deep, smoky, and slightly tangy sauce enriched with garlic, cumin, and oregano, perfect for a hearty main course served alongside rice, tortillas, or beans.
Ingredients
Scale
Beef and Broth
- 2 ½ pounds beef chuck roast, cut into 1-inch cubes
- 3 cups beef broth, divided
Chiles and Seasonings
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 4 garlic cloves
- 1 small white onion, quartered
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1 tablespoon apple cider vinegar
Cooking Essentials
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Soften the chiles: Place the dried guajillo and ancho chiles in a saucepan with 2 cups of beef broth. Bring to a simmer over medium heat, then cover and let sit for 15 minutes until softened.
- Prepare the beef: Season the beef cubes generously with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, searing all sides for a good crust, then set aside.
- Make the chile sauce: In a blender, combine the softened chiles with their soaking liquid, garlic, onion, cumin, oregano, and apple cider vinegar. Blend until smooth, adding more broth if necessary to reach a thick sauce consistency.
- Strain the sauce: Pour the blended chile sauce through a fine mesh sieve into a bowl to remove any remaining skins or seeds, ensuring a smooth texture.
- Simmer the stew: Return the browned beef to the pot. Pour in the strained chile sauce and add the remaining 1 cup of beef broth. Stir well to coat the meat evenly. Bring the stew to a simmer over medium heat, then reduce the heat to low. Cover and cook for 2 to 2 ½ hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened.
- Finish and serve: Taste and adjust seasoning with salt and pepper as needed. Serve the beef chile colorado hot with rice, tortillas, or beans for a hearty meal.
Notes
- For an even deeper flavor, toast the dried chiles briefly in a dry skillet before soaking to release their oils.
- Prepare the chile sauce a day ahead and refrigerate to let the flavors meld and intensify.
- This dish freezes beautifully and tastes even better the next day after the flavors have married.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
