There is something truly magical about a Chile Colorado Recipe with Tender Beef in Spicy Red Chile Sauce Recipe that warms the soul and excites the palate all at once. This classic Mexican dish features succulent beef cubes simmered to tender perfection in a richly spiced and vibrant red chile sauce that balances smoky, earthy, and mildly spicy flavors. It’s hearty, comforting, and brings a celebration of traditional ingredients to your dinner table, making every bite a delightful experience you’ll want to share with friends and family.
Ingredients You’ll Need
Gathering the right ingredients is your first step toward this flavor-packed wonder. Each one may seem simple, but together they create the perfect harmony of taste, color, and texture that defines this chile Colorado classic.
- Dried guajillo chiles: These provide a deep, mildly spicy base and a beautiful red color to the sauce.
- Dried ancho chiles: Adding smoky undertones and a hint of sweetness that rounds out the sauce.
- Tomatoes: Freshness and subtle acidity that brighten the sauce’s flavor.
- Garlic and onion: Classic aromatics that build a rich foundation for the sauce.
- Ground cumin and dried oregano: Essential warm spices that enhance the earthy notes.
- Ground black pepper: A touch of heat and sharpness.
- Beef broth: Helps meld everything together while keeping the sauce lush and savory.
- Beef chuck roast or stew meat: The star ingredient that, once slow-cooked, becomes irresistibly tender and flavorful.
- Vegetable oil: For sealing in juices and ensuring a beautiful sear on the beef.
- Seasonings (salt, pepper, chili powder, bay leaf): To season the beef perfectly and infuse subtle layers of flavor.
- Flour or corn tortillas, Mexican rice, and refried beans: Perfect sidekicks to round out the meal.
- Fresh cilantro and lime wedges: Bright, fresh finishing touches that add zing and vibrancy.
How to Make Chile Colorado Recipe with Tender Beef in Spicy Red Chile Sauce Recipe
Step 1: Toast and Soften the Chiles
Start with toasting the dried guajillo and ancho chiles in a dry skillet over medium heat. This quick toasting releases their incredible aroma without burning them. Once toasted, soak them in hot water until they soften — this makes them easy to blend into a rich, smooth chile sauce.
Step 2: Blend the Chile Sauce
Next, drain the softened chiles and transfer them to a blender along with the chopped tomatoes, garlic, onion, cumin, oregano, black pepper, and beef broth. Blend everything until it’s velvety smooth and brings an incredible depth of flavor to the sauce. Taste and adjust salt to your liking—this sauce sets the stage for everything.
Step 3: Brown the Beef
Heat vegetable oil in a large pot or Dutch oven and season the beef cubes with salt, pepper, cumin, and chili powder. Sear the beef in batches until every side is beautifully browned. This step locks in juices and layers of flavor before simmering.
Step 4: Simmer the Beef in Sauce
Return the browned beef to the pot and add a bay leaf for warmth. Pour the blended chile sauce over the beef and stir well to combine. Bring it to a gentle simmer, cover, and reduce the heat to low. Let it cook slowly for 1.5 to 2 hours, stirring occasionally until the beef becomes irresistibly tender and the sauce thickens into a luscious coating.
Step 5: Final Touches and Serve
Remove and discard the bay leaf before serving. This step ensures the flavors have fully infused and the sauce has reached its perfect consistency. Serve hot with warm flour or corn tortillas, complemented by sides of Mexican rice and refried beans for a full, satisfying meal.
How to Serve Chile Colorado Recipe with Tender Beef in Spicy Red Chile Sauce Recipe
Garnishes
Fresh chopped cilantro sprinkled atop the Chile Colorado brightens the earthy flavors, while a squeeze of lime adds a zesty pop that balances the richness perfectly. These small finishing touches transform the dish into an irresistible feast.
Side Dishes
Classic Mexican sides like Mexican rice and refried beans make ideal companions for Chile Colorado. They absorb the savory sauce wonderfully and add textural variety. Plus, warm tortillas are perfect for scooping up every last bit of that sumptuous chile sauce.
Creative Ways to Present
For a fun twist, serve the chile Colorado layered in a burrito or on top of crispy tostadas with avocado slices and pickled red onions. It also makes a hearty filling for enchiladas smothered in extra chile sauce and melted cheese, offering endless delicious possibilities.
Make Ahead and Storage
Storing Leftovers
Chile Colorado tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure it cools completely before sealing to maintain freshness and prevent condensation.
Freezing
This recipe freezes beautifully if you want to prep in advance. Transfer the chile and beef mixture into a freezer-safe container or bag. It will keep for up to 3 months, allowing you to enjoy this comforting dish anytime with minimal effort.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of beef broth or water if the sauce thickens too much. Stir occasionally until warmed through to maintain the tender texture of the beef and avoid drying out the sauce.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While beef chuck roast is ideal for its marbling and tenderness after slow cooking, other stew cuts like brisket or short ribs also work wonderfully. Just ensure you cook low and slow for the best results.
How spicy is the Chile Colorado Recipe with Tender Beef in Spicy Red Chile Sauce Recipe?
It has a moderate heat level that’s accessible to most palates. The guajillo and ancho chiles lend warmth and depth rather than intense spiciness, making it perfect for those who enjoy flavorful yet balanced dishes.
Can I make this recipe in a slow cooker?
Yes! After browning the beef and blending the sauce, combine everything in your slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. This method delivers tender beef and rich sauce with minimal hands-on time.
What can I substitute for dried chiles if I can’t find them?
While dried guajillo and ancho chiles are essential for authentic flavor and color, you can use a blend of mild chili powders like ancho chili powder combined with smoked paprika. However, the taste won’t be quite the same without soaking and blending the dried chiles.
Is this recipe gluten-free?
The recipe itself is naturally gluten-free, especially if you use corn tortillas. Just double-check all spice blends and broth labels to ensure no hidden gluten ingredients sneak in.
Final Thoughts
Sharing this Chile Colorado Recipe with Tender Beef in Spicy Red Chile Sauce Recipe feels like inviting you into a warm kitchen filled with rich aromas and heartfelt tradition. It’s a dish that comforts and excites, perfect for gatherings or a cozy night in. Give it a try—you’ll discover why this classic remains a beloved favorite for good reason!
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Chile Colorado Recipe with Tender Beef in Spicy Red Chile Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
Chile Colorado is a classic Mexican beef stew featuring tender chunks of beef simmered in a rich, flavorful sauce made from toasted dried guajillo and ancho chiles blended with tomatoes, garlic, and spices. This hearty dish is perfect served with warm tortillas, Mexican rice, and refried beans, garnished with fresh cilantro and lime wedges for a burst of freshness.
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 2-3 minutes, turning occasionally until fragrant. Be careful not to burn them.
- Soften the Chiles: Place the toasted chiles in a heatproof bowl and cover with hot water. Let them soak for 15-20 minutes to soften fully.
- Blend the Sauce: Drain the softened chiles and transfer them to a blender. Add chopped tomatoes, garlic, onion, cumin, oregano, black pepper, and beef broth. Blend until smooth. Taste and adjust salt as needed.
- Prepare the Beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
- Season the Beef: Season beef cubes with salt, pepper, cumin, and chili powder evenly.
- Sear the Beef: Add beef in batches to the hot pot, searing on all sides until browned, about 4-5 minutes per batch. Remove browned beef and set aside.
- Combine Ingredients: Return all browned beef to the pot and add the bay leaf.
- Add Sauce and Simmer: Pour the blended chile sauce over beef and stir to combine well.
- Cook the Stew: Bring to a simmer, then cover and reduce heat to low. Let simmer gently for 1.5-2 hours until beef is tender and the sauce has thickened, stirring occasionally. Add more beef broth or water if sauce becomes too thick.
- Finish: Remove and discard the bay leaf.
- Serve: Serve Chile Colorado hot with warm tortillas, Mexican rice, refried beans, garnished with fresh cilantro and lime wedges for an added zest.
Notes
- To deepen the flavor, you can char the tomatoes slightly before blending.
- If you prefer a spicier dish, add a pinch of cayenne pepper to the sauce.
- Leftover Chile Colorado tastes great the next day, as flavors meld even more.
- For a thicker sauce, simmer uncovered for the last 15 minutes.
- Use beef broth for richer flavor or water for a lighter version.
- The dish can be paired with corn or flour tortillas based on preference.
