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Easy Chile Colorado - Mexican red beef stew with tender beef and bold red chili sauce

Chile Colorado

An easy and comforting Mexican red beef stew made with dried chiles, tender beef, and flavorful spices, perfect for a cozy dinner.
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

Beef and Chiles
  • 2 pounds Beef chuck or stew meat, cut into bite-sized pieces Use a tender cut for the best texture.
  • 5 dried chiles Dried guajillo chiles Provides a bright red color and a gentle kick.
  • 2 dried chiles Dried ancho chiles Adds sweetness and depth to the flavor.
  • 1 medium Onion, chopped
  • 3 cloves Garlic, minced
Broth and Seasonings
  • 3 cups Beef broth or water Use broth for more flavor.
  • 1 tablespoon Tomato paste Or use a small tomato instead.
  • 1 teaspoon Salt Season to taste.
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano
  • 2 tablespoons Oil for browning Use a neutral oil.

Method
 

Preparation
  1. Toast the dried chiles in a dry pan for 10 to 20 seconds per side until fragrant. Be careful not to burn them.
  2. Cover the toasted chiles with hot water and let them soak until softened, usually 15 to 20 minutes.
  3. While the chiles are soaking, heat oil in a pot and brown the beef in batches to develop flavor.
  4. Cook chopped onion in the same pot until translucent, then add minced garlic and cook for another minute.
Sauce Preparation
  1. Blend the softened chiles with some soaking water or broth, tomato paste, cumin, oregano, and salt until smooth.
  2. Pour the red chile sauce into the pot with the browned beef and add enough broth to cover.
Cooking
  1. Simmer on low heat until the beef is tender, about 1 hour 30 minutes.
Serving
  1. Let the stew rest for 15 minutes before serving to enhance the flavor.

Notes

For best flavor, brown the beef well, do not burn the chiles, and season in layers. Let the stew rest before serving.