This hearty Chile Colorado recipe delivers tender meat swimming in a rich, deeply-flavored red chile sauce. In just 1 hour and 45 minutes, you’ll have a restaurant-worthy Mexican dish packed with authentic flavors.
Each serving provides 35g of protein while staying relatively light at 318 calories. The slow-simmered sauce develops complex layers of taste, making it perfect for family dinners or weekend gatherings. Plus, with 7g of fiber per serving, it’s as nutritious as it is delicious.
Ingredients for Chile Colorado
- Dried Chiles: 4 ancho chiles and 5 guajillo chiles – core of our rich sauce
- Meat Base: 2½ lbs stew meat or cubed beef shoulder, cut into ½-inch pieces
- Aromatics: Small onion, ½ jalapeno (optional), garlic powder
- Seasonings: Oregano, cumin, smoked paprika, bay leaf, salt, and pepper
- Liquids: 4 cups chicken broth, lime juice
- Thickeners: 3 Tbsp flour, cornstarch slurry
- For Serving: Tortillas, fresh cilantro, sliced radishes, Mexican rice
Step-by-Step Instructions
- Prep the Meat: Cut beef into uniform ½-inch cubes for even cooking
- Prepare Chiles: Clean chiles under cold water, remove stems. Simmer in broth for 20 minutes
- Brown the Meat: Season with salt, pepper, and flour. Brown in batches until golden
- Sauté Aromatics: Cook onion and jalapeno until softened and fragrant
- Make Chile Sauce: Blend softened chiles, broth, and sautéed vegetables until smooth
- Combine and Season: Return meat to pot, add strained chile sauce and seasonings
- Slow Cook: Simmer covered for 1 hour until meat becomes tender
- Finish: Add lime juice and cornstarch slurry, cook until sauce thickens
- Serve: Enjoy with warm tortillas, Mexican rice, and fresh garnishes
Cooking Techniques
The magic of Chile Colorado comes from two main cooking methods: toasting and simmering dried chiles, and properly browning the meat. When cooking your meat, work in small batches to get that beautiful brown crust – overcrowding the pan will just steam the meat instead.
And here’s a friendly tip: don’t skip straining the chile sauce! This extra step makes your sauce silky smooth and totally worth the effort.
Chile Choices and Heat Levels
This recipe is super flexible with chile peppers! Ancho chiles give a mild, sweet heat, while guajillos add a bright, clean spiciness. Want it milder? Remove all the seeds from your dried chiles before cooking.
Looking for more kick? Keep those seeds in and add the full jalapeño instead of just half. You can also swap the chiles around – try pasilla chiles for a darker, raisiny flavor or New Mexican chiles for a brighter taste.
Serving Suggestions
Chile Colorado shines brightest when served with warm tortillas for soaking up that rich sauce! Make it a complete Mexican feast by adding Mexican rice, pinto or black beans, and fresh toppings.
Try diced raw onion, sliced radishes, or fresh cilantro for a pop of color and crunch. A squeeze of lime just before eating adds a bright finishing touch. For a heartier meal, spoon it over a bed of rice or use it as a filling for burritos.
Storage and Leftovers
This dish actually gets better after a day or two in the fridge, as the flavors have time to blend together. Store it in an airtight container for up to 4 days. When reheating, add a splash of broth if the sauce seems too thick. You can also freeze portions for up to 3 months – just thaw overnight in the fridge before gently reheating on the stovetop.
Chile Colorado
Equipment
- Blender
- Saucepan
- Skillet
- Fine mesh strainer
Ingredients
For the Chile Sauce
- 4 dried ancho chiles or pasilla or mulato
- 5 dried guajillo chiles or New Mexican chiles
- 4 cups chicken broth
For the Meat
- 2 1/2 lbs stew meat or cubed beef shoulder/butt roast
- 3 tablespoons flour
For Serving (optional)
- Tortillas corn or flour
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.
