Mexican Stew Meat: Chile Colorado Recipe

Chile colorado is a Mexican beef stew in which chunks of beef simmer until tender in a sauce made from dried red chiles, garlic, and warm spices. Stew meat suits the slow braise, and the finished dish is delicious with rice, beans, or warm tortillas; chile choices and seasonings vary between regional and family versions.

Ingredients

2 lb beef stew meat, preferably chuck, cut into roughly 1½-inch (4 cm) pieces (900 g)
1½ tsp fine salt, divided (9 g)
½ tsp ground black pepper (1 g)
2 tbsp neutral cooking oil, such as vegetable oil (30 ml)
4 dried guajillo chiles (about 30 g), stems and seeds removed
2 dried ancho chiles (about 20 g), stems and seeds removed
1 dried árbol chile, stem removed (about 1 g; optional, for more heat)
1 small white onion, about half for the sauce and half diced for the pot (about 225 g total)
4 garlic cloves, peeled (about 12 g)
1 tsp ground cumin (2 g)
1 tsp dried Mexican oregano (1 g)
1 tbsp apple cider vinegar (15 ml)
2 cups low-sodium beef broth, divided (480 ml)
1 bay leaf (about 0.2 g)

Instructions

Prepare the beef and chiles. Pat the beef dry with paper towels so it can brown rather than steam. Season it on all sides with 1 teaspoon of the salt and the black pepper. Remove stems and shake the seeds from the dried chiles; a few seeds can remain if you want a hotter sauce. Cut the onion in half, reserving one half for the blender and dicing the other half for the pot. Set a kettle or saucepan of water to boil for soaking the chiles.
Toast the dried chiles. Set a dry skillet over medium heat. Toast the guajillo, ancho, and optional árbol chiles in a single layer, turning them with tongs, for about 10 seconds per side. They should become fragrant and pliable, not blackened. Work in batches if the skillet is crowded. Burnt chiles can make the sauce unpleasantly bitter, so take them off the heat as soon as they smell aromatic.
Soak and blend the sauce. Put the toasted chiles in a heatproof bowl and cover them with just-boiled water. Weigh them down with a small plate if they float, and soak for 20 minutes, until softened. Drain and discard the soaking water. Blend the chiles with half the onion, garlic, cumin, oregano, vinegar, and 1 cup (240 ml) of the beef broth until smooth, about 1 minute. If your blender is small, blend in batches and take care when blending warm ingredients. For a particularly silky sauce, push it through a fine-mesh strainer; this is optional.
Brown the beef. Heat the oil in a heavy Dutch oven or deep, lidded pot over medium-high heat. Brown the beef in batches, leaving space between pieces, for about 4 minutes per batch and turning to color several sides. For a 2 lb (900 g) batch, allow about 12 minutes total. Transfer browned pieces to a plate as needed. The goal is a deep brown surface, not fully cooked beef; crowding the pot traps moisture and prevents proper browning.
Build the stew. Lower the heat to medium and add the diced onion to the same pot. Cook for about 5 minutes, stirring and scraping up browned bits, until the onion softens. Pour in the blended chile sauce and cook for 2 minutes, stirring often. Add the beef and any juices on the plate, the remaining 1 cup (240 ml) broth, the bay leaf, and the remaining ½ teaspoon salt. Stir to coat the beef. If the sauce seems very thick, add a splash of broth or water; it should be thick but loose enough to simmer.
Braise until tender. Bring the pot just to a gentle simmer, then cover and lower the heat. Simmer for 1 hour 45 minutes, stirring every 25 to 30 minutes and making sure the sauce bubbles gently rather than boiling hard. If it sticks, lower the heat and add a little water. Begin checking the beef at 1 hour 30 minutes: it is ready when a fork slides in easily and the pieces are tender, not merely when the cooking time has passed. Some stew meat may need another 10 to 15 minutes, depending on the size of the pieces and the cut.
Check doneness and finish. Check a large piece with a food thermometer. USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this braised beef should be well above that temperature when fork-tender. Turn off the heat and let the covered pot rest for 3 minutes. Remove the bay leaf, taste the sauce, and adjust the salt if needed. If the sauce is thinner than you like, simmer uncovered for a few minutes before the rest, stirring so it does not scorch.

Tips

Choose a sensible chile substitute. Guajillo chiles give a fruity, gently tangy flavor, while ancho chiles contribute a mild, raisin-like depth. If you cannot find one, use more of the other type. Mild dried New Mexico chiles can also stand in for guajillos, though the sauce will taste less tangy. Smoked paprika is not a direct replacement for dried chiles; it adds smoke but not the same fruity flavor or body.
Control the heat gradually. The árbol chile is optional, and chile heat varies from pod to pod. Leave it out for a mild stew, or blend in half of one first and taste the sauce before adding more. Removing seeds reduces some heat, but the chile flesh still has plenty of flavor.
Do not rush the browning or braise. Dry meat and work in batches for better browning. Once the sauce is in the pot, keep the heat low enough for a quiet simmer. A rolling boil can make the sauce splatter and the beef cook unevenly, while a too-short braise leaves collagen-rich stew meat tough.
Adjust the sauce at the end. If it tastes a little flat, first check the salt, then add a small splash of vinegar for brightness. If it is too sharp, give it a few more minutes to simmer. Avoid adding a large amount of liquid at once; a spoonable chile sauce clings to the meat better than a thin broth.

Serving Suggestions

Serve chile colorado hot in shallow bowls, with plenty of sauce over the beef. Steamed long-grain rice is a simple base that catches the chile sauce, while refried or whole pinto beans make the meal more substantial. Warm corn tortillas are useful for scooping up the last of the sauce; flour tortillas work well too if that is what you have. Add a small bowl of chopped white onion, fresh cilantro, or lime wedges so everyone can finish their serving to taste.

For a fuller plate, include a crisp cabbage salad, sliced radishes, or a simple green salad to add a cool, fresh contrast. You can also spoon the beef and sauce into warm tortillas for tacos, or serve it over rice with beans on the side. Keep the toppings uncomplicated: the dried-chile sauce is already richly seasoned, so a squeeze of lime or a little fresh onion is often enough.

Variations

Make it milder: Omit the árbol chile and use only guajillo and ancho chiles. For an even softer chile flavor, replace one guajillo with another ancho. Avoid swapping in fresh jalapeños as though they were equivalent; they bring a greener, brighter flavor and change the character of the sauce.

Add potatoes: Stir in 1 lb (450 g) of peeled potatoes cut into 1-inch (2.5 cm) chunks for the final 35 to 40 minutes of braising. Keep them mostly submerged, and check that they are tender before serving. Adding them much earlier can make them fall apart during the long simmer.

Use another braising cut: Beef chuck cut into cubes is a reliable choice, but other beef stew cuts can work. If you cut a whole piece of chuck yourself, keep the cubes similar in size so they finish at about the same time. Leaner cuts may become dry before they turn tender, so check them early and keep the pot covered with a gentle simmer.

Adjust the chile blend: If ancho chiles are unavailable, use additional guajillos and expect a brighter, less earthy sauce. If guajillos are unavailable, additional ancho chiles make the sauce deeper and sweeter-tasting, but less tangy. There are many home-style approaches to chile colorado; this version keeps the sauce focused on dried chiles rather than adding tomatoes.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer the beef and sauce to a shallow, covered container and keep it refrigerated for 3 to 4 days. The sauce may thicken as it chills; that is normal. For longer storage, freeze the cooled stew in airtight, freezer-safe containers for about 2 to 3 months for best quality. Thaw it in the refrigerator rather than on the counter.

Reheat only the portion you plan to eat, either in a covered saucepan over medium-low heat or in the microwave in a covered, microwave-safe dish. Stir occasionally and add a tablespoon or two of water or broth if the sauce is too thick. Heat leftovers to 165°F (74°C), checking with a food thermometer, and bring the center of the stew fully up to temperature. Avoid repeatedly cooling and reheating the whole pot.

Frequently Asked Questions

What kind of stew meat works best?

Chuck is a particularly good option because its connective tissue softens during a slow braise and helps make the sauce feel rich. Pre-cut stew meat can be a mixture of cuts, so piece size and tenderness may vary. Cut or sort unusually large pieces to roughly the same size, and let the fork test—not just the clock—tell you when the beef is ready.

Is chile colorado very spicy?

This recipe is moderately mild when made with guajillo and ancho chiles and no árbol chile. The optional árbol chile raises the heat, and individual dried chiles vary. For a cautious first batch, leave it out; you can serve hot sauce separately rather than making the whole pot hotter.

Can I make the chile sauce ahead?

Yes. Blend the sauce and refrigerate it in a covered container for up to 2 days, then use it to braise the beef. The prepared sauce may thicken in the refrigerator; stir in a little broth if needed. Keep it chilled until you are ready to cook, and do not leave it at room temperature for an extended period.

Can I cook this in a slow cooker?

You can adapt the recipe, but browning the beef and softening the onion on the stovetop first will build flavor. Blend and briefly cook the chile sauce as directed, then transfer it with the beef and broth to the slow cooker. Cook on low until the beef is fork-tender, often about 7 to 8 hours, but follow your appliance’s guidance and check the beef rather than relying only on the estimate.

Why is my beef still tough after braising?

It most often needs more time at a gentle simmer. Toughness does not always mean the beef is overcooked: stew cuts can remain firm until their connective tissue has had enough time to soften. Check that there is liquid in the pot, cover it, and continue cooking in 10- to 15-minute intervals until a fork enters the pieces easily.

Can I make this without a blender?

A blender gives the smoothest sauce, but a food processor can work if it is suitable for liquids and you blend in batches. For a less smooth, more rustic texture, finely chop the softened chiles and garlic, then mash them with the spices and broth. Take care to remove the chile stems and avoid leaving large pieces of tough chile skin in the finished stew.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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