Description
Hearty Mexican chile colorado brings robust flavors dancing across your palate with tender beef simmered in rich, smoky red sauce. Spicy comfort beckons you to savor each comforting bite of this classic southwestern comfort dish.
Ingredients
Scale
Protein:
- 2 pounds (907 grams) beef chuck or pork shoulder, cut into chunks
Chiles and Aromatics:
- 5–6 dried ancho chilies
- 2 dried guajillo chilies
- 2 dried pasilla chilies
- 1 onion, quartered
- 4 cloves garlic, peeled
Additional Ingredients:
- 1 teaspoon cumin seeds
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped cilantro (optional for garnish)
Instructions
- Meticulously eliminate stems and inner membranes from dried chilies, then gently toast them in an ungreased skillet at medium temperature for 1-2 minutes until aromatic.
- Submerge the toasted chilies in scalding water, allowing them to rehydrate and soften for approximately 20-30 minutes.
- Carefully drain the plumped chilies and transfer to a blender. Incorporate aromatics like onion, garlic, and spices including cumin, oregano, salt, and black pepper. Add one cup of beef broth and puree until achieving a silky, uniform consistency.
- Warm vegetable oil in a substantial cooking vessel over medium-high heat. Introduce meat chunks, searing thoroughly until developing a rich golden-brown exterior, roughly 5-7 minutes.
- Pour the velvety chili sauce over browned meat, complementing with remaining beef broth, concentrated tomato paste, and tangy apple cider vinegar. Integrate ingredients uniformly.
- Reduce flame to low, allowing the mixture to gently simmer. Cover and cook for 2-3 hours, transforming tough meat fibers into succulent, tender morsels while concentrating sauce flavors.
- Present the robust Chile Colorado alongside fluffy rice, warm tortillas, or as a delectable taco filling. Optional garnish of fresh cilantro adds vibrant finishing touch.
Notes
- Selecting chilies carefully ensures a robust, authentic flavor profile without overwhelming heat.
- Toasting dried chilies awakens their deep, complex aromatics and prevents a raw, bitter taste.
- Soaking chilies in hot water helps soften them completely and extract maximum flavor intensity.
- Blending sauce ingredients thoroughly creates a smooth, cohesive base that coats meat evenly.
- Browning meat before simmering develops rich caramelization and enhances overall dish depth.
- Slow cooking allows tough meat cuts to become incredibly tender and absorb sauce flavors completely.
- Low and slow simmering concentrates sauce, creating a luxurious, velvety texture that clings perfectly to meat.
- Consider using chuck roast or pork shoulder for maximum tenderness and flavor absorption.
- Gluten-free option: Replace tomato paste with pureed fresh tomatoes for diet flexibility.
- Prep Time: 40 minutes
- Cook Time: 2 hours (or 3 hours)
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 363 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 95 mg