Description
This Authentic Beef Chile Colorado recipe is the ultimate Mexican beef stew, featuring tender beef cubes simmered in a rich, flavorful chile sauce. Perfect for a hearty and satisfying meal.
Ingredients
Scale
For the Beef:
- 3 lbs beef chuck roast, cut into 1 1/2-inch cubes
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
For the Chile Sauce:
- 6 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 4 cups beef broth, divided
- 4 garlic cloves, peeled
- 1 medium onion, quartered
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 1/2 teaspoon ground cinnamon
- 1 tablespoon apple cider vinegar
- 1 tablespoon masa harina (optional, for thickening)
Instructions
- Toasting the Chiles: In a dry skillet, toast guajillo, ancho, and pasilla chiles until fragrant. Soak in hot beef broth for 20 minutes.
- Preparing the Beef: Season beef cubes and brown in a Dutch oven. Set aside.
- Making the Sauce: Blend soaked chiles with garlic, onion, spices, and vinegar until smooth.
- Simmering: Return beef to the pot, pour in chile sauce and broth, simmer for 2–2 1/2 hours until tender.
- Finishing Touch: Optionally stir in masa harina to thicken. Serve with tortillas, rice, and beans.
Notes
- Prepare the chile sauce ahead for deeper flavor.
- Add dried árbol chiles for extra heat.
- This dish freezes well.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising, stovetop simmer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 130 mg
