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Authentic Beef Chile Colorado Recipe

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4.1 from 2 reviews

Authentic Beef Chile Colorado is a rich and flavorful Mexican stew featuring tender beef chuck simmered in a vibrant, smoky chili sauce made from guajillo, ancho, and chile de arbol peppers. This hearty dish is traditionally served with warm corn tortillas and garnished with fresh diced white onion, chopped cilantro, sliced radishes, and lime wedges for a perfect balance of heat and freshness.

Ingredients

Beef and Seasoning

  • 3 lbs. beef chuck, cut into 2-inch cubes
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 2 tablespoons flour
  • 1 tablespoon neutral oil (such as vegetable or canola oil)

Chili Sauce

  • 6 guajillo chilies, stems and seeds removed
  • 4 ancho chilies, stems and seeds removed
  • 3 chile de arbol, stems and seeds removed
  • 1 yellow onion, chopped
  • 3 garlic cloves
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon dried Mexican oregano
  • 2 1/2 cups beef broth
  • 2 fresh bay leaves

To Serve

  • Corn tortillas, warmed
  • White onion, diced
  • Cilantro, chopped
  • Radishes, sliced
  • Lime wedges

Instructions

  1. Toast Chilies and Prepare Sauce: In a dry skillet over medium heat, toast the guajillo, ancho, and chile de arbol chilies for 2-3 minutes, stirring frequently until fragrant but not burnt. Transfer the toasted chilies to a saucepan along with chopped yellow onion and whole garlic cloves. Cover with water and bring to a gentle simmer for 10 minutes until chilies soften.
  2. Blend the Chili Sauce: Using a slotted spoon, transfer softened chilies, onion, and garlic to a blender. Add 1 cup of the soaking liquid, ground cumin, ground coriander, dried Mexican oregano, and beef broth. Blend on high speed until the mixture is very smooth. Taste and adjust seasoning with salt and pepper as needed.
  3. Brown the Beef: Season the cubed beef with 2 teaspoons kosher salt and 1 teaspoon black pepper, then toss with 2 tablespoons flour until coated. Heat a Dutch oven or heavy-bottomed pot over medium-high heat and add 1 tablespoon neutral oil. When hot, brown the beef cubes in batches in a single layer until all sides develop a deep brown crust. Remove excess oil from the pot after browning.
  4. Simmer the Beef in Sauce: Return all the browned beef to the pot and pour in enough chili sauce to just cover the meat. Add 2 fresh bay leaves, stir gently, and cover with a lid. Reduce heat to low and let simmer gently for 2 hours, or until the beef is very tender and the flavors have melded beautifully.
  5. Finish and Serve: Skim any excess oil from the sauce surface. Serve the Beef Chile Colorado hot with warmed corn tortillas and garnishes like diced white onion, chopped cilantro, sliced radishes, and lime wedges for squeezing. Enjoy the rich, smoky stew with all traditional accompaniments.

Notes

  • To remove seeds and stems easily, cut the stem end of the chilies first, then shake out the seeds.
  • For a thicker sauce, occasionally simmer the blended sauce uncovered to reduce it before adding beef.
  • Use beef chuck for its ideal marbling and tenderness when slow-cooked.
  • Leftover sauce freezes well and can be used for future batches or other dishes.
  • Adjust the number of chiles to control the heat level.
  • Warm tortillas on a dry skillet or directly on the stove flame for an authentic touch.

Find it online: https://cookedbygrace.com/authentic-beef-chile-colorado-recipe/