Mexican Chile Colorado: A Rich and Flavorful Classic 🌶️
When it comes to authentic Mexican comfort food, Chile Colorado (which translates to “red chile”) is a dish that truly stands out. This hearty beef stew is simmered in a rich, velvety sauce made from dried Mexican chiles, garlic, onions, and spices. The result? A bold, savory, and deeply satisfying meal that’s perfect for family dinners, gatherings, or anytime you crave traditional flavors.
Why You’ll Love This Dish ❤️
- Rich and authentic – Made with classic Mexican dried chiles for unmatched depth of flavor.
- Hearty & comforting – Tender beef simmered slowly in a silky red sauce.
- Versatile – Serve it with rice, beans, tortillas, or even over mashed potatoes.
- Meal-prep friendly – Tastes even better the next day after the flavors meld together.
Ingredients 🛒
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 6 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 1 dried pasilla chile, stem and seeds removed
- 4 garlic cloves
- 1 medium onion, quartered
- 4 cups beef broth
- 1 tsp ground cumin
- 1 tsp oregano (preferably Mexican oregano)
- 1 tbsp vegetable oil
- Salt and pepper, to taste
Step-by-Step Directions 👩🍳
1️⃣ Prepare the Chiles
- Heat a skillet over medium heat.
- Lightly toast the guajillo, ancho, and pasilla chiles for 1–2 minutes, until fragrant. Be careful not to burn them.
- Transfer to a bowl, cover with hot water, and let them soak for 15–20 minutes until softened.
2️⃣ Make the Chile Sauce
- Drain the softened chiles and place them in a blender.
- Add garlic, onion, cumin, oregano, and 1 cup of beef broth.
- Blend until completely smooth.
- Strain the sauce through a fine-mesh sieve to remove skins and seeds for a silky texture.
3️⃣ Brown the Beef
- Pat the beef cubes dry and season generously with salt and pepper.
- In a large pot, heat vegetable oil over medium-high heat.
- Sear the beef in batches until browned on all sides. Remove and set aside.
4️⃣ Cook the Sauce
- In the same pot, pour in the chile sauce.
- Cook for 5–7 minutes, stirring often, until it thickens slightly and deepens in color.
5️⃣ Simmer the Stew
- Return the seared beef to the pot.
- Pour in the remaining beef broth and stir well.
- Reduce the heat, cover, and let it simmer for 1.5 to 2 hours, until the beef is fork-tender and the sauce is rich and flavorful.
6️⃣ Serve and Enjoy
- Ladle the Chile Colorado into bowls.
- Serve with warm tortillas, Mexican rice, and beans for a complete meal.
- Garnish with fresh cilantro, lime wedges, and diced onions if desired.
Serving Suggestions 🌮
Chile Colorado is incredibly versatile and pairs beautifully with many Mexican sides:
- Fresh tortillas (flour or corn) to scoop up the sauce.
- Mexican rice for a classic combo.
- Refried beans or black beans for a hearty side.
- Mashed potatoes for a fusion twist.
- Tortilla chips for dipping into that luscious chile sauce.
Tips & Variations 🌟
- Spicy Kick – Add an extra pasilla or toss in a chile de árbol for heat.
- Pork Version – Swap beef with pork shoulder for a different traditional variation.
- Shortcut – Use pre-made beef broth and prep the chile sauce in advance to save time.
- Make-Ahead – Tastes even better the next day as the flavors deepen overnight.
Storage & Reheating 🥡
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheat: Warm gently on the stovetop, adding a splash of broth or water if the sauce thickens too much.
Final Thoughts 🌶️
Mexican Chile Colorado is more than just a beef stew—it’s a dish that embodies the heart and soul of traditional Mexican cooking. The slow-simmered beef, combined with the earthy richness of dried chiles, creates a meal that’s as comforting as it is bold. Perfect for weeknight dinners, family gatherings, or meal prep, this recipe will quickly become a staple in your kitchen.