Ingredients
Chile Sauce
- 4 dried ancho chiles (or pasilla or mulato)
- 5 dried guajillo chiles (or New Mexican chiles)
- 4 cups chicken broth
- 1 small onion, chopped
- ½ of a jalapeno, minced (optional, for more heat)
- 2 teaspoons dried oregano
- 1 ½ teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 bay leaf
- Juice from 1 small lime
- Cornstarch slurry (1 Tablespoon cornstarch mixed with 1 Tablespoon water)
Beef and Seasoning
- 2 ½ lbs stew meat (cubed beef shoulder or butt roast)
- Salt and pepper, to taste
- 3 Tablespoons flour
- 2 Tablespoons oil
For Serving (Optional)
- Tortillas (corn or flour)
- Chopped fresh cilantro, for garnish
- Sliced radishes
- Mexican rice
Instructions
- Prepare the Meat: Remove beef from the fridge and cut into ½ inch cubes. Season all sides with salt and pepper, then sprinkle evenly with flour. This will help brown the meat and thicken the sauce later.
- Brown the Meat: Heat oil in a skillet over medium-high heat. Once hot, add meat in batches to avoid overcrowding. Cook until browned on all sides, about 4-5 minutes per batch. Remove browned meat and set aside.
- Soften the Chiles: Remove stems and seeds from dried chiles if you prefer milder heat. Rinse under cold water. Place chiles in a saucepan, cover with chicken broth, and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until softened.
- Sauté Aromatics: In the same skillet used for the beef, add chopped onion and minced jalapeno. Sauté for several minutes until softened and fragrant.
- Blend the Sauce: Transfer softened chiles and broth to a blender. Add sautéed onion and jalapeno. Blend until completely smooth to create the chile sauce.
- Combine Ingredients: Return browned beef and any accumulated juices to the pot. Strain the blended chile sauce through a fine mesh strainer into the pot to remove any solids. Add dried oregano, ground cumin, smoked paprika, garlic powder, and bay leaf. Stir well to combine.
- Simmer the Stew: Bring the mixture to a slow boil over medium heat. Reduce to low, cover, and simmer gently for about 1 hour, or until the beef is very tender and the flavors meld.
- Finish the Sauce: Uncover the pot and stir in fresh lime juice and the prepared cornstarch slurry. Cook for a few more minutes, stirring occasionally, until the sauce thickens slightly to a rich stew consistency.
- Serve: Serve the Chile Colorado hot, accompanied by warm corn or flour tortillas, fresh chopped cilantro, sliced radishes, and Mexican rice for a full traditional meal experience.
Notes
- Removing the seeds from the chiles reduces the heat if you prefer a milder stew.
- Use fresh lime juice to brighten the flavor just before serving.
- For thicker sauce, let it simmer uncovered for a few extra minutes after adding cornstarch slurry.
- Browning the beef in batches is important to get a good sear without steaming the meat.
- Leftovers store well and can taste even better the next day as flavors develop further.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
