Chile Colorado
Ingredients
- 8 dried guajillo chiles – stems and seeds removed
- 4 dried ancho chiles – stems and seeds removed
- 2 tbsp lard
- 3 pounds beef chuck – cut into 1.5-inch cubes
- 2 tsp kosher salt – divided
- 1 white onion – roughly chopped
- 6 cloves garlic – peeled
- 1 tsp ground cumin
- 1 tsp Mexican oregano – crushed
- 3 cups beef broth – divided
- 1 bay leaf
- corn tortillas – warmed (for serving)
- cooked Mexican rice – for serving
- cooked pinto beans – for serving
Instructions
1. Prep the chiles: Tear open the dried guajillo chiles and dried ancho chiles, discarding stems and most seeds. Toast them in a dry skillet over medium heat until fragrant and pliable, 30–45 seconds per side, taking care not to burn.
2. Soak the chiles: Transfer toasted chiles to a bowl and cover with very hot water. Soak until softened, 20–30 minutes, then drain well.
3. Season and brown the beef: Pat the beef chuck dry and season with 1 tsp kosher salt. Heat the lard in a heavy pot over medium-high heat. Brown the beef in 2–3 batches until well seared on at least two sides, 6–8 minutes per batch. Transfer browned beef to a plate; pour off excess fat, leaving a thin film in the pot.
4. Make the chile sauce: In a blender, combine the soaked guajillo and ancho chiles, white onion, garlic, ground cumin, Mexican oregano, and 2 cups beef broth. Blend until very smooth, 1–2 minutes, then strain through a fine-mesh sieve into a bowl, pressing to extract as much sauce as possible.
5. Build the stew base: Return the pot to medium heat and add 1 cup beef broth to deglaze, scraping up browned bits. Return the beef and any accumulated juices to the pot, pour in the strained chile sauce, and add the bay leaf. Bring to a gentle simmer.
6. Simmer until tender: Reduce heat to low, cover partially, and cook at a gentle simmer until the beef is fork-tender and the sauce has thickened to lightly coat a spoon, 1.5–2 hours, stirring occasionally. If the sauce reduces too much, add a splash of hot water to keep the beef just submerged. Season with the remaining 1 tsp kosher salt, or to taste.
7. Finish and serve: Remove and discard the bay leaf. Serve the Chile Colorado hot with warmed corn tortillas, cooked Mexican rice, and cooked pinto beans.
Chile Colorado is a rich red chile–braised beef stew celebrated for its deep, earthy flavor and silky, brick-red sauce. The heart of the dish is a puree of dried chiles—most often guajillo and ancho—blended with aromatics and gently simmered with seared beef until tender. The result is savory, slightly smoky, and layered, with a mellow heat and a luscious texture that clings to each bite.
Its roots trace to northern and central Mexico, where dried red chiles and long, slow braises are foundational techniques. The name “colorado” refers to the color rather than the U.S. state, deriving from the Spanish for “reddish.” Over time, regional variations emerged—some leaning on local chile varieties, others on preferred cuts of meat—but the defining elements remain the same: toasted dried chiles, careful blending, and a slow simmer that fuses sauce and meat into a comforting staple served with tortillas, rice, and beans.