Beef Chile Colorado Recipe – Authentic Mexican Dinner Idea
This beef chile colorado recipe is a bold and hearty Mexican dish made with tender beef simmered in a rich red chile sauce. Perfect for family dinners, weeknight meals, or anytime you crave authentic comfort food with deep flavor.
Equipment
- Dutch oven or heavy pot
- Skillet (for toasting chiles)
- Blender
- Strainer
- Mixing bowls
Ingredients
Beef
- 2 lbs chuck roast or brisket, cut into chunks
- 2 tbsp vegetable oil
- Salt and pepper to taste
Chile Sauce
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 2 dried pasilla chiles
- 2 cloves garlic
- ½ onion, chopped
- 1 tomato, roasted or canned
- 2 cups beef broth
- 1 tsp cumin
- 1 tsp oregano
- 1 tbsp vinegar
- Salt to taste
Optional Thickener
- 1 tbsp masa harina mixed with 2 tbsp water
Instructions
- Sear Beef: Season beef chunks with salt and pepper. Heat oil in Dutch oven and sear until browned. Remove and set aside.
- Prepare Chiles: Toast dried chiles lightly in skillet until fragrant. Soak in hot water for 20 minutes until softened.
- Blend Sauce: Blend chiles with garlic, onion, tomato, cumin, oregano, and soaking liquid until smooth. Strain for velvety texture.
- Simmer Stew: Return beef to pot. Pour in chile sauce and broth. Add vinegar. Simmer gently for 1½–2 hours until beef is tender.
- Thicken (Optional): Stir in masa harina slurry to thicken sauce.
- Serve: Enjoy hot with rice, beans, and warm tortillas.
Notes
- Chile Choice: Adjust heat with chile de árbol for spicier flavor.
- Beef Cuts: Chuck roast offers tenderness; brisket adds depth.
- Cooking Method: Can be adapted for slow cooker or Instant Pot.
- Storage: Refrigerate up to 4 days; freeze for 2 months.
- Pro Tip: Always toast and strain chiles for maximum flavor and smoothness.