Description
Beef Chile Colorado is a hearty, traditional Mexican stew featuring tender beef chuck slow-cooked in a rich, flavorful sauce made from rehydrated New Mexico dried chiles, beef broth, and aromatic spices. This comforting dish offers deep, warming flavors perfect for a satisfying family meal.
Ingredients
Scale
Beef and Broth
- 2 pounds beef chuck, cut into cubes
- 2 cups beef broth
Chile Sauce
- 4 dried New Mexico chiles
- 1 teaspoon cumin
- 1 teaspoon oregano
Vegetables and Seasonings
- 1 onion, chopped
- 3 cloves garlic, minced
- Salt to taste
- Pepper to taste
Instructions
- Soak the Chiles: Soak the dried New Mexico chiles in hot water for 15 minutes until they are softened and pliable, which makes them easier to blend into a smooth sauce.
- Blend the Chile Sauce: Drain the softened chiles and blend them together with beef broth until you achieve a smooth, vibrant red sauce that will form the flavor base of the stew.
- Brown the Beef: In a large pot over medium heat, brown the beef chuck cubes on all sides to develop rich, caramelized flavors that enhance the stew’s depth.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot with the beef and sauté until the onions are tender and translucent, infusing the dish with savory aroma.
- Combine and Season: Pour the blended chile sauce over the beef and onions, then stir in cumin and oregano to incorporate the warm, earthy spices.
- Simmer the Stew: Reduce the heat and let the mixture simmer gently for 1.5 to 2 hours, or until the beef is fork-tender and the flavors have melded beautifully.
- Final Seasoning: Taste the stew and season with salt and pepper as needed, adjusting seasoning to your preference before serving.
Notes
- For best results, use fresh dried New Mexico chiles or substitute with ancho or guajillo chiles if unavailable.
- Slow simmering allows the beef to become tender and the chile flavors to deepen.
- Serve with warm tortillas, rice, or beans to complete the meal.
- You can adjust the heat level by adding a pinch of cayenne pepper or including some chile seeds when blending.
