Description
This Authentic Beef Chile Colorado recipe delivers a rich, deeply flavorful Mexican stew featuring tender beef chuck simmered in a vibrant red chile sauce made from dried guajillo, ancho, and optional árbol chiles. Perfectly spiced with cumin, Mexican oregano, and smoked paprika, and thickened slightly with masa harina, this dish embodies traditional flavors that are comforting and perfect for any occasion.
Ingredients
Scale
Beef and Seasoning
- 3 pounds beef chuck roast, trimmed and cut into 1 1/2-inch cubes
- 2 teaspoons fine salt, divided
- 1 teaspoon black pepper
- 2 tablespoons neutral oil (avocado or canola)
Chiles and Broth
- 10 dried guajillo chiles, stemmed and seeded
- 4 dried ancho chiles, stemmed and seeded
- 2 dried árbol chiles, stemmed and seeded (optional for extra heat)
- 4 cups low-sodium beef broth, divided
Sauce Ingredients
- 1 small white onion, quartered
- 6 cloves garlic, peeled
- 1 tablespoon Mexican oregano
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika (optional)
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar or piloncillo (optional, to balance)
- 2 bay leaves
- 1 (14.5-ounce) can diced tomatoes (optional but common)
- 2 tablespoons masa harina (optional, for thickening)
To Serve
- Chopped cilantro
- Diced onion
- Warm tortillas or rice
Instructions
- Season the Beef: Sprinkle 1 1/2 teaspoons of salt and the black pepper over the beef cubes, coating them evenly for flavor.
- Brown the Beef: Heat the oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, cooking 2 to 3 minutes per side until well seared and caramelized. Transfer browned beef to a plate and set aside.
- Toast the Dried Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and optional árbol chiles for 15 to 30 seconds per side until aromatic but not burnt.
- Soak the Chiles: Place the toasted chiles in a bowl and cover with 2 cups of hot beef broth. Let them soak for 20 minutes until softened.
- Blend the Chile Sauce: Add the softened chiles and their soaking liquid to a blender along with the quartered onion, garlic cloves, Mexican oregano, cumin, smoked paprika (if using), tomato paste, apple cider vinegar, and 1/2 teaspoon salt. Blend until completely smooth. For a silky texture, strain the sauce through a fine-mesh sieve.
- Simmer the Sauce: Return the Dutch oven to medium heat and pour in the blended chile sauce. Stir and simmer for 3 minutes to deepen the flavors.
- Add Beef and Simmer: Add the browned beef and any accumulated juices, bay leaves, diced tomatoes if using, and the remaining 2 cups of beef broth. Bring the mixture to a gentle simmer.
- Braise the Beef: Cover the pot and cook on low heat for 2 to 2 1/2 hours, stirring occasionally, until the beef is fork-tender. If the sauce becomes too thick, add a splash more broth as needed.
- Optional Thickening: If desired, whisk the masa harina with 3 tablespoons water to make a slurry. Stir into the pot and simmer uncovered for an additional 5 to 10 minutes until the sauce thickens and becomes glossy.
- Adjust Seasoning: Taste the chile colorado and adjust salt as needed. If the sauce is too sharp, add brown sugar or piloncillo gradually to balance flavors.
- Serve: Serve the chile colorado hot with warm tortillas or rice, garnished with chopped cilantro and diced onion.
Notes
- Guajillo and ancho chiles provide the classic deep red, mildly smoky flavor, while árbol chiles add heat without altering the fundamental flavor.
- For extra richness, let the finished chile colorado rest for 15 minutes before serving; the flavors will deepen.
- Leftovers taste even better the next day and freeze well for up to 3 months.
