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–+ servings

Chile Colorado

Devashish
A rich Mexican stew made with dried chiles and tender beef, served with tortillas
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Dish
Cuisine Mexican
Servings 8
Calories 318 kcal

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.

Nutrition

Calories: 318kcalCarbohydrates: 18gProtein: 35gFat: 12gSaturated Fat: 3gCholesterol: 88mgSodium: 529mgPotassium: 998mgFiber: 7gSugar: 9gVitamin A: 5356IUVitamin C: 16mgCalcium: 56mgIron: 5mg
Keyword beef, chile sauce, stew
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