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How to Make Chile Colorado - A Step-by-Step Guide

Chile Colorado, also known as red chili, is a traditional Mexican dish that is loved for its rich, bold flavors and tender chunks of meat. This hearty stew-like dish gets its deep red color and robust flavor from a combination of dried chilies, spices, and a slow cooking process that allows the meat to absorb all the delicious flavors.

Originating in the state of Chihuahua, Mexico, Chile Colorado has become a staple in Mexican cuisine and is often enjoyed during special occasions and ...

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Ingredients

  • 9 New Mexico dry chiles - washed, with stems and seeds removed
  • 3 cups water
  • 5 pounds boneless beef chuck roast, trimmed of fat
  • ½ cup all-purpose flour
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cups beef stock, or as needed

Information

  • Prep Time: 20 mins
  • Cook Time: 3 hrs 10 mins
  • Total Time: 3 hrs 30 mins
  • Servings: 12

  • Gather all ingredients.
  • Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften.
  • Strain into a bowl, reserving the cooking liquid.
  • Place chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce.
  • Pass sauce through a fine mesh strainer to remove any seeds or tough skins; set aside.
  • Cut beef into 1- to 2-inch chunks. Combine flour, salt, and pepper in a medium bowl. Dredge beef chunks in the seasoned flour; set aside.
  • Heat olive oil in a large pot over medium heat. Sauté onion until tender and translucent, about 5 minutes.
  • Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove seared meat, and continue browning the remaining meat. Return reserved seared meat to the pot.
  • Stir in puréed chile mixture. Add beef stock just to cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

    • Nutrition

    544 cal.

    • Total Fat: 42g
    • Saturated Fat: 16g
    • Cholesterol: 136mg
    • Sodium: 624mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 34g
    • Vitamin C: 4mg
    • Calcium: 30mg
    • Iron: 4mg
    • Potassium: 571mg

    Categories

    Spicy recipes
    Meat recipes
    Mexican recipes
    Stew recipes
    Sauce recipes