Chile colorado is a Mexican-style beef braise made with stew beef cubes, dried red chiles, tomatoes, and warm spices. The cubes simmer slowly in a smooth, brick-red sauce until tender, making this a satisfying dinner over rice, beans, or warm tortillas. Recipes vary by region and household; this version balances dried-chile flavor with ingredients that are easy to find.
Ingredients
- 2 lb (900 g) beef chuck stew cubes, cut into roughly 1½-inch (4 cm) pieces
- 4 dried guajillo chiles, about 1¼ oz (35 g), stemmed and seeded
- 2 dried ancho chiles, about 1 oz (28 g), stemmed and seeded
- 2 tbsp (30 ml) neutral oil, divided
- 1 medium yellow onion, about 8 oz (225 g), chopped
- 4 garlic cloves, about ½ oz (15 g), peeled and roughly chopped
- 1 medium Roma tomato, about 5 oz (140 g), chopped, or ½ cup (120 g) canned crushed tomatoes
- 2 cups (475 ml) low-sodium beef broth, plus up to ½ cup (120 ml) more as needed
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried Mexican oregano, or ¾ tsp (1 g) Mediterranean oregano
- ½ tsp (1 g) ground coriander
- 1 bay leaf, about 0.02 oz (0.5 g)
- 1 tsp (6 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (8 g) chopped fresh cilantro, for serving
- 1 lime, about 2 oz (55 g), cut into wedges for serving
Instructions
- Prepare the chiles. Wipe the dried guajillos and anchos with a clean, dry cloth. Remove their stems and seeds, then tear the pods into large pieces. Heat a dry skillet over medium heat. Toast the chiles in batches for about 10 to 15 seconds per side, pressing them gently with a spatula. They should smell fragrant, not smoky or scorched. Put them in a heatproof bowl, cover with hot water, and soak for 20 minutes. This soaking time is included in the prep time. Drain the chiles and discard the soaking water.
- Season and brown the beef. Pat the beef dry with paper towels; dry surfaces brown more effectively than damp ones. Season it with the salt and pepper. Heat 1 tablespoon (15 ml) oil in a heavy Dutch oven or wide, lidded pot over medium-high heat. Brown the beef in two or three batches, turning the pieces so several sides develop a deep brown crust. Allow about 4 to 5 minutes per batch, and add the remaining oil if the pot looks dry. Transfer the browned beef to a plate. Avoid crowding the pot, which can make the meat steam instead of sear.
- Make the red chile sauce. Reduce the heat to medium and add the onion to the same pot. Cook for 4 to 5 minutes, stirring and scraping up browned bits, until softened. Add the garlic, cumin, oregano, and coriander; stir for about 30 seconds, just until fragrant. Add the tomato and cook for 2 minutes. Transfer this mixture to a blender with the drained chiles and 1 cup (240 ml) of the broth. Blend until smooth, taking care with hot ingredients: let steam escape through the blender lid’s vent and cover it with a folded towel. If your blender is small, blend in batches.
- Simmer the beef. Pour the sauce into the pot, keeping the heat low at first because blended sauce can splatter. Add the browned beef, bay leaf, and remaining 1 cup (240 ml) broth. Stir, bring the liquid to a gentle simmer, and scrape the bottom of the pot once more. Cover with the lid slightly ajar and cook over low heat for 1 hour 45 minutes to 2 hours, stirring every 25 to 30 minutes. Keep the sauce at a quiet simmer rather than a vigorous boil. If it becomes very thick before the beef is tender, add the reserved extra broth a few tablespoons at a time.
- Check tenderness and finish. The beef is ready when a fork slides into a cube easily and the meat begins to separate with gentle pressure. Use a food thermometer to check a large cube: the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest; this braise cooks beyond that temperature as it becomes tender. Lift out a cube to check, let it rest for 3 minutes for the safety check, then return it to the pot. Remove the bay leaf, stir in the vinegar, and taste the sauce. Add salt if needed. If the sauce is looser than you like, simmer uncovered for 5 to 10 minutes; if it is too thick, loosen it with a little broth.
- Serve. Spoon the beef and plenty of sauce into shallow bowls. Finish with cilantro and serve lime wedges alongside so each person can add a little fresh acidity at the table.
Tips
- Choose the right beef. Chuck stew meat is a reliable choice because its connective tissue softens during a long braise. If your cubes are unusually small or large, check them earlier or later than the stated time; tenderness, rather than the clock alone, is the useful cue.
- Keep dried chiles from burning. Toast them briefly, moving them around as they warm. A blackened chile can make the whole sauce bitter. If the chiles are already brittle and fragrant, skip toasting and soak them directly in hot water.
- Adjust the heat gently. Guajillo and ancho chiles are usually valued for their flavor more than their heat, but individual dried chiles can vary. For more warmth, blend in one small dried árbol chile. For a milder sauce, use one fewer guajillo and replace it with a little extra broth; the result will be less chile-forward.
- Use the right substitute for Mexican oregano. Mexican oregano has a citrusy, slightly earthy character. Mediterranean oregano is an easy substitute, though it tastes more herbal and less bright. If dried guajillo or ancho chiles are not available, use a mild dried red chile such as New Mexico chile; the flavor and color will change, so avoid substituting hot chile flakes in the same quantity.
Serving Suggestions
Serve chile colorado with steamed rice to catch the sauce, or set out warm corn or flour tortillas for scooping. Pinto or black beans make a simple side, while a crunchy cabbage slaw, sliced radishes, or a green salad adds freshness alongside the rich braise. A little chopped onion, cilantro, or a squeeze of lime can be offered at the table, but the sauce is flavorful enough that elaborate toppings are not necessary.
For a casual meal, shred or break apart a few of the tender cubes and tuck them into tortillas with sauce for beef tacos. Keep extra sauce nearby for dipping. You can also spoon the beef over roasted potatoes or use it as a filling for enchiladas; if using it in tortillas, drain off some sauce first so the filling is easier to handle. For a larger spread, pair the dish with rice, beans, tortillas, and one fresh vegetable side.
Variations
Add potatoes: Peel and cut 1 lb (450 g) waxy or all-purpose potatoes into 1-inch (2.5 cm) chunks. Add them for the final 35 to 45 minutes of braising, adding a splash of broth if needed. They should be tender when pierced but still hold their shape. This makes the pot more substantial and slightly softens the chile flavor.
Make it smokier: Replace one ancho chile with one dried pasilla chile, if available. Pasilla adds a deeper, raisin-like flavor; it may make the sauce darker and more complex, but it is not a direct match for ancho. For a small smoky note without searching for another chile, add ¼ teaspoon (0.5 g) smoked paprika with the other spices.
Use a different cut: Beef shoulder or boneless short rib cut into cubes can stand in for chuck. Short rib is richer and may leave a more luxurious, fatty sauce, so skim excess fat from the surface before serving. Avoid very lean beef if possible: it can become dry or firm during the time needed for a braise to turn tender.
Make the sauce less spicy or more savory: For a gentler chile flavor, replace one guajillo with an additional ½ cup (120 g) crushed tomato and blend with the same broth amount. The sauce will be less red and more tomato-forward. For a deeper savory taste, brown the beef in batches as directed and take time to scrape up the browned bits; they add flavor without needing extra seasoning.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. Chile colorado keeps for 3 to 4 days in the refrigerator. The sauce may thicken as it chills; that is normal. For longer storage, freeze it in airtight, meal-size containers for up to 3 months for best quality. Thaw frozen portions overnight in the refrigerator, not on the counter.
Reheat the beef and sauce gently in a covered saucepan over medium-low heat, stirring occasionally and adding a few tablespoons of water or broth if the sauce has become too thick. Heat leftovers to 165°F (74°C), checking with a food thermometer. A microwave also works: use a microwave-safe covered dish, stir partway through, and check the temperature in more than one spot. Refrigerate any reheated portion that has not been served promptly, and avoid repeatedly warming and cooling the same batch.
Frequently Asked Questions
Can I make chile colorado with frozen stew beef?
Thaw the beef completely in the refrigerator before cooking, then pat it dry and brown it as directed. Frozen cubes added straight to the pot can cool the sauce, release extra liquid, and make it harder to brown the meat evenly. Keep thawed raw beef refrigerated until you are ready to cook it.
Why is my beef still tough after simmering?
Beef chuck often becomes tender only after its connective tissue has had enough time to soften. Keep the pot at a gentle simmer and continue cooking in 15-minute increments, checking with a fork. A hard boil can make the meat tighten and the sauce reduce too quickly, so lower the heat and add a splash of broth if needed.
Can I make the sauce without a blender?
A blender gives the smoothest sauce, but an immersion blender can work directly in a heatproof container after the chiles and cooked aromatics are combined with broth. Blend carefully to avoid splashes. Without either tool, finely chop the soaked chiles and aromatics, then simmer the sauce longer; it will have a more rustic, textured finish.
Can I prepare this dish ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it for up to 3 to 4 days. The sauce often tastes more integrated after a night in the refrigerator. Reheat gently to 165°F (74°C) before serving, adding broth if the chilled sauce is too thick.
Is chile colorado always made with beef?
No single version represents every cook. Beef is a common choice for this style of red chile braise, and some versions use pork or other cuts. The name refers to the dish’s red-colored chile sauce, and recipes can differ in which dried chiles, tomatoes, and spices they include.
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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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