Chili Colorado
Ingredients
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- 2 ounces dried guajillo chiles (~10 n/a guajillo chiles)
- 1 1/2 ounces dried ancho chiles (~3 medium dried ancho chiles)
- 1 ounce dried pasilla or New Mexico chiles (~3.5 n/a dried pasilla chiles)
- 4 cups water
- 1 medium onion – roughly chopped
- 6 cloves garlic – peeled
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano – crumbled
- 2 pounds beef chuck roast – cut into 1-inch cubes
- 2 teaspoons kosher salt
- 2 tablespoons neutral oil
- 3 cups beef broth
- 1 leaf bay leaf
- 1 tablespoon apple cider vinegar
- 1 tablespoon masa harina
- corn tortillas – warmed (for serving)
- white onion – finely chopped (for serving)
Instructions
1. Remove stems and seeds from the dried guajillo chiles, dried ancho chiles, and dried pasilla or New Mexico chiles; toast them in a dry skillet over medium heat until fragrant and pliable, 30–60 seconds per side, taking care not to burn.
2. Transfer toasted chiles to a bowl and cover with the water; weigh down with a small plate and soak until fully softened, about 20 minutes.
3. Drain the softened chiles (reserve the soaking liquid) and blend with the onion, garlic, ground cumin, and Mexican oregano, adding enough reserved soaking liquid to form a very smooth puree; strain through a fine-mesh sieve if desired.
4. Heat the neutral oil in a heavy pot over medium-high heat. Pat the beef chuck roast dry, season with the kosher salt, and brown in batches until well seared on two sides, 6–8 minutes total; transfer the browned pieces to a bowl.
5. Pour the chile puree into the pot and cook, stirring, until slightly darkened and thickened, 5–7 minutes. Return the browned pieces with any juices, add the beef broth and bay leaf, bring to a simmer, then cover and cook over low heat until the meat is fork-tender, 1 hour 30 minutes to 2 hours.
6. Stir in the apple cider vinegar. For a thicker stew, whisk the masa harina with 0.25 cup hot cooking liquid until smooth, stir it back into the pot, and simmer uncovered, stirring, until the sauce lightly coats a spoon, 5–10 minutes; adjust seasoning to taste.
7. Discard the bay leaf and serve hot with corn tortillas and white onion.
Chili Colorado is a deep red, chile-forward beef stew prized for its silky sauce and layered warmth rather than blistering heat. Tender cubes of beef simmer slowly in a puree of toasted, rehydrated dried chiles—typically guajillo, ancho, and pasilla or New Mexico—balanced by earthy cumin and citrusy Mexican oregano. The result is a glossy, brick-red gravy that clings to the meat and begs to be scooped up with warm tortillas or spooned over rice and beans.
Rooted in northern and central Mexico and widely beloved across the borderlands, this dish takes its name from color, not the U.S. state: colorado refers to the rich, ruddy hue of the chile sauce. Versions vary by region and family, with local dried chiles setting the tone and small touches—like a splash of vinegar or a masa thickener—marking house style. Over time, Chili Colorado has become a staple of cocinas and taquerías alike, a cornerstone of red-chile cookery that showcases traditional techniques of toasting, soaking, and long, gentle braising.