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If you have a craving for something deeply comforting and packed with authentic Mexican flavors, this Chile Colorado: Tender Beef in Rich Guajillo and Ancho Chile Sauce Recipe is the ultimate answer. Imagine succulent, melt-in-your-mouth beef slowly simmered in a luxuriously rich sauce made from toasted guajillo and ancho chiles, tomatoes, and fragrant spices. This dish strikes the perfect balance between smoky, mildly spicy, and savory notes, making every bite a true celebration of traditional Mexican cooking at home. Whether you’re serving it for a family dinner or a festive gathering, it’s guaranteed to become a favorite you’ll want to make again and again.
Ingredients You’ll Need
Getting started with Chile Colorado: Tender Beef in Rich Guajillo and Ancho Chile Sauce Recipe is delightfully simple thanks to straightforward ingredients that each add a unique touch of flavor, heat, and texture. Every element combines perfectly to create the characteristic depth this dish is known for.
- Dried guajillo chiles: These bring a smoky, mildly fruity flavor essential for the sauce’s signature taste.
- Dried ancho chiles: They add a subtle earthiness and gentle heat, balancing the guajillos beautifully.
- Tomatoes: Fresh and ripe, they create the base’s vibrant color and natural sweetness.
- Garlic and onion: Aromatics that infuse the sauce with savory richness and depth.
- Ground cumin and oregano: These spices provide a warm and slightly herbal undertone that’s classic in Mexican cuisine.
- Black pepper: A hint of spice to enhance the overall flavor without overpowering.
- Beef broth: Used to thin the sauce and add savory, meaty richness.
- Beef chuck roast or stew meat: This cut becomes beautifully tender and juicy after slow cooking in the sauce.
- Vegetable oil: For searing the beef to lock in flavor and create a rich crust.
- Chili powder and bay leaf: Additional layers of flavor that complement the chile sauces perfectly.
- Salt: To season and bring all the flavors to life.
- Flour or corn tortillas, Mexican rice, refried beans: Classic accompaniments that round out this hearty meal.
- Fresh cilantro and lime wedges: Fresh garnishes to lift, brighten, and finish the dish beautifully.
How to Make Chile Colorado: Tender Beef in Rich Guajillo and Ancho Chile Sauce Recipe
Step 1: Toast and Soften the Chiles
Start by toasting the dried guajillo and ancho chiles in a dry skillet over medium heat for 2-3 minutes, until they release their aroma. This step is crucial because it intensifies the chiles’ natural flavors. Once toasted, soak them in hot water for about 15-20 minutes until they soften, which makes them easier to blend into a smooth sauce.
Step 2: Blend the Chile Sauce
Drain the softened chiles and place them in a blender with chopped tomatoes, garlic, onion, cumin, oregano, black pepper, and beef broth. Blend everything until completely smooth, then taste and season with salt as needed. This sauce will be the soul of your Chile Colorado, rich and luscious with layers of smoky flavor.
Step 3: Prepare and Sear the Beef
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the cubed beef with salt, pepper, cumin, and chili powder to ensure plenty of flavor. Then, sear the beef in batches until browned on all sides, taking about 4-5 minutes per batch. This caramelization step adds amazing depth to the final dish, so don’t rush it!
Step 4: Combine Beef and Sauce, Then Simmer
Return all the browned beef to the pot and add a bay leaf. Pour the blended chile sauce over the beef and stir to combine everything thoroughly. Bring the mixture to a gentle simmer, then cover the pot and reduce heat to low. Let the beef cook slowly for 1.5 to 2 hours until tender and the sauce thickens, stirring occasionally. If it seems too thick, simply add a little more beef broth or water to keep it saucy and delicious.
Step 5: Final Touches Before Serving
Once your beef is perfectly tender and infused with all those incredible flavors, remove and discard the bay leaf. Your Chile Colorado: Tender Beef in Rich Guajillo and Ancho Chile Sauce Recipe is now ready to be served.
How to Serve Chile Colorado: Tender Beef in Rich Guajillo and Ancho Chile Sauce Recipe
Garnishes
Fresh cilantro and bright lime wedges are absolute must-haves to garnish your Chile Colorado. The cilantro adds an herbaceous freshness that contrasts beautifully with the rich beef and chile sauce, while a squeeze of lime juice brings a lively, zesty brightness that perfectly cuts through the dish’s natural richness.
Side Dishes
Serve your Chile Colorado alongside warm flour or corn tortillas, fluffy Mexican rice, and creamy refried beans for a classic, hearty meal that feels like a celebration in every bite. These sides soak up the flavorful sauce and round out the textures and tastes for a full, satisfying Mexican feast.
Creative Ways to Present
Looking to jazz things up? Try using your Chile Colorado as a filling for tacos topped with diced onions and radishes or spoon it over a bed of creamy mashed potatoes for a surprising but delicious twist. You can also layer the beef and sauce in enchiladas, then sprinkle with cheese and bake—deliciously versatile and sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Chile Colorado tastes even better the next day as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the beef is fully cooled before sealing the container to keep it fresh.
Freezing
This dish freezes wonderfully, making it perfect for batch cooking and future meals. Portion the beef and sauce into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
To reheat, warm your Chile Colorado gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef broth or water if the sauce has thickened too much. This slow reheating keeps the beef tender and the sauce luscious, just like freshly made.
FAQs
Can I use other cuts of beef for Chile Colorado?
Absolutely! Beef chuck roast is ideal because it becomes tender and juicy after slow cooking, but you can also use brisket or short ribs. Just make sure the cut is suitable for braising to achieve that melt-in-your-mouth texture.
How spicy is this Chile Colorado recipe?
This recipe is mildly spicy with smoky, earthy notes thanks to the guajillo and ancho chiles. It’s not overpowering, making it approachable for many palates, but you can adjust the heat by adding more chiles or a pinch of cayenne if you love it hotter.
Can I make the sauce in advance?
Yes! The chile sauce can be prepared a day ahead and refrigerated, which actually helps deepen the flavors. Just store it in an airtight container and add it to the beef when you’re ready to cook.
Is it possible to make this recipe in a slow cooker?
Definitely. After searing the beef, combine it with the chile sauce in your slow cooker and cook on low for 6 to 8 hours until the beef is tender. This hands-off option is perfect for busy days.
What can I substitute if I can’t find guajillo or ancho chiles?
If these chiles aren’t available, consider using New Mexico chiles or mild dried red chiles as a substitute. The key is to keep the smoky and slightly sweet flavor profile that defines Chile Colorado sauce.
Final Thoughts
I can’t recommend this Chile Colorado: Tender Beef in Rich Guajillo and Ancho Chile Sauce Recipe enough for anyone who loves a deeply satisfying, authentic Mexican dish bursting with bold flavors. It’s just so rewarding to see the beef turn tender and soak up all that incredible chile sauce, making every forkful a celebration. Trust me, once you make this at home, it will quickly become a go-to comfort recipe cherished by your whole family. Give it a try—you deserve this kind of deliciousness in your life!
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Chile Colorado: Tender Beef in Rich Guajillo and Ancho Chile Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
Chile Colorado is a rich and flavorful Mexican stew featuring tender beef chuck simmered in a vibrant red chile sauce made from guajillo and ancho chiles, tomatoes, and aromatic spices. This traditional dish offers deep smoky and savory notes, perfect when served with warm tortillas, Mexican rice, refried beans, fresh cilantro, and lime wedges.
Ingredients
For the Chile Colorado Sauce:
- 6–8 dried guajillo chiles, seeds and stems removed
- 2–3 dried ancho chiles, seeds and stems removed
- 2 medium tomatoes, chopped
- 4 cloves garlic, peeled
- 1/2 small onion, roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 1/2 cups beef broth (or water)
- Salt to taste
For the Beef:
- 2 pounds beef chuck roast or stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 bay leaf
To Serve:
- Flour tortillas or corn tortillas
- Mexican rice
- Refried beans
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Toast the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes, turning occasionally until fragrant. Take care not to burn them as this will cause bitterness.
- Soften the Chiles: Place the toasted chiles in a heatproof bowl and cover them with hot water. Allow them to soak for 15-20 minutes until they become soft and pliable.
- Blend the Sauce: Drain the softened chiles and add them to a blender along with chopped tomatoes, garlic, onion, cumin, oregano, black pepper, and beef broth. Blend everything until smooth. Taste the chile sauce and season with salt as needed.
- Heat the Oil and Prepare Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat for searing.
- Season the Beef: In a bowl, season the beef cubes with salt, pepper, cumin, and chili powder to enhance their flavor.
- Sear the Beef: Add the beef cubes to the hot oil in batches, avoiding overcrowding. Sear each batch until browned on all sides, about 4-5 minutes per batch. Remove and set the browned beef aside.
- Combine Beef and Bay Leaf: Return all the browned beef to the pot and add the bay leaf for aromatic flavor infusion.
- Simmer in Sauce: Pour the blended chile sauce over the beef in the pot and stir to combine evenly.
- Cook Low and Slow: Bring the mixture to a simmer, then cover the pot and reduce heat to low. Let it cook gently for 1.5 to 2 hours until the beef is tender and the sauce thickens, stirring occasionally. Add additional beef broth or water if the sauce thickens too much.
- Finish and Remove Bay Leaf: Once cooked tender, remove and discard the bay leaf from the stew.
- Serve: Ladle the Chile Colorado into serving bowls and accompany with warm flour or corn tortillas, Mexican rice, refried beans, a garnish of fresh chopped cilantro, and lime wedges to squeeze over for added brightness.
Notes
- Use dried guajillo and ancho chiles for authentic flavor; substitute with other dried red chiles if unavailable.
- Chiles should be toasted carefully to avoid burning, which imparts bitterness.
- Beef chuck is best for stews due to its marbling and tenderness after slow cooking.
- If the sauce thickens too much during cooking, add more beef broth or water to reach desired consistency.
- Serve with warm tortillas and traditional Mexican sides for a complete meal.
- Leftovers store well and often taste better the next day after flavors meld.
