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Chile Colorado

Chile Colorado

This Chile Colorado recipe features a rich sauce made from dried chiles and tender meat, perfect for a flavorful stew.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course main dish
Cuisine Mexican
Servings 6 servings
Calories 318 kcal

Equipment

  • Skillet
  • Saucepan
  • blender
  • Fine mesh strainer

Ingredients
  

  • 4 pieces dried ancho chiles or pasilla or mulato
  • 5 pieces dried guajillo chiles or New Mexican chiles
  • 4 cups chicken broth
  • 1 small onion chopped
  • 0.5 of a jalapeno minced (optional, for more heat)
  • 2 teaspoons Dried oregano
  • 1.5 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked Paprika
  • 2.5 lbs stew meat or cubed beef shoulder/butt roast
  • Salt and pepper
  • 3 Tablespoons flour
  • 2 Tablespoons oil
  • 1 piece bay leaf
  • Juice from 1 small lime
  • 1 Tablespoon cornstarch slurry 1 Tablespoon cornstarch mixed with 1 Tablespoon water

For serving (optional)

  • Tortillas corn or flour
  • chopped fresh Cilantro for garnish
  • Sliced radishes
  • Mexican rice

Instructions
 

  • Remove meat from fridge and cut into ½ inch cubes. Set aside.
  • Remove the stems (and seeds if you want, for milder heat) from the dried chiles while rinsing them under cold water. Place chiles in a saucepan and cover with broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.
  • Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour. Add oil to a skillet over medium high heat. Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding.
  • Remove meat to a plate and set aside. Add onion and jalapeno to the pan and saute for several minutes.
  • As the onions cook, pour the softened peppers and the broth into a blender. Add the sautéed onion and jalapeno and blend until smooth. Set aside.
  • Return browned beef (and accumulated juices) back to the pot. Strain the chili sauce from the blender through a fine mesh strainer, into the pot. Add oregano, cumin, paprika, garlic powder and stir well. Add bay leaf.
  • Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour, or until the meat is very tender.
  • Uncover and stir in lime juice and cornstarch slurry. Cook for a few more minutes, until the sauce has slightly thickened.
  • Serve as a stew with tortillas for dipping and a side of Mexican rice and beans.

Notes

Spice level: without the jalapeño, Chile Colorado is Medium spicy.

Nutrition

Serving: 1bowlCalories: 318kcalCarbohydrates: 18gProtein: 35gFat: 12gSaturated Fat: 3gCholesterol: 88mgSodium: 529mgPotassium: 998mgFiber: 7gSugar: 9gVitamin A: 5356IUVitamin C: 16mgCalcium: 56mgIron: 5mg
Keyword Beef Stew, Chile Colorado, chile sauce, Comfort Food, Mexican Stew, spicy stew
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