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Authentic Beef Chile Colorado Recipe

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Authentic Beef Chile Colorado is a traditional Mexican stew featuring tender beef chuck simmered in a rich, spicy red chile sauce made from guajillo, ancho, and chile de arbol chilies. This hearty dish is slow-cooked to develop deep flavors and served with warm corn tortillas and fresh accompaniments like diced white onion, cilantro, radishes, and lime wedges.

Ingredients

Chile Colorado

  • 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: In a dry skillet, toast the dried guajillo, ancho, and chile de arbol chilies for 2-3 minutes, stirring often until fragrant. Transfer toasted chilies to a saucepan along with chopped onion and garlic cloves, cover with water, and bring to a simmer. Let simmer for 10 minutes until chilies are soft.
  2. Prepare Chile Sauce: Using a slotted spoon, transfer softened chilies, onion, and garlic to a blender. Add 1 cup of the soaking liquid along with ground cumin, coriander, dried Mexican oregano, and beef broth. Blend on high until very smooth. Season the sauce with salt and pepper to taste.
  3. Brown the Beef: Cut the beef chuck into 2-inch cubes. Season with kosher salt and freshly ground black pepper, then toss with flour to coat. Heat a Dutch oven over medium-high heat and add neutral oil. Once hot, brown the beef cubes in a single layer, working in batches if necessary, until all sides are seared. Remove excess oil from the pot after browning.
  4. Simmer Beef in Sauce: Return all the seared beef to the Dutch oven and pour enough chile sauce to fully cover the meat. Add the fresh bay leaves. Cover with a lid and simmer on low heat for 2 hours, stirring occasionally, until the beef is very tender.
  5. Finish and Serve: Skim any excess oil from the surface of the stew. Serve the Beef Chile Colorado hot with warm corn tortillas and fresh toppings such as diced white onion, chopped cilantro, sliced radishes, and lime wedges.

Notes

  • Removing seeds from chilies decreases heat slightly for balanced spice.
  • Use a blender or food processor to achieve a smooth, rich sauce texture.
  • Brown beef in batches to ensure even searing and avoid overcrowding the pan.
  • The sauce can be made in advance and frozen for future use.
  • Substitute beef chuck with other stew beef cuts if desired.

Find it online: http://bitezly.com/authentic-beef-chile-colorado-recipe/