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Per serving
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- 1
Make the Red Chile Sauce
Add the guajillo chiles, ancho chiles, arbol chile, and onion to a medium pot. Cover completely with water and bring to a boil over high heat. Remove from heat, cover, and let sit for 20 minutes to rehydrate and soften the chiles. Don't let it keep boiling — that makes them bitter.
- 2
Blend the Sauce
Using a slotted spoon, transfer the softened chiles and onion into a blender. Add 1 cup of the chile-soaked water, the oregano, 1 teaspoon of salt, garlic, and cumin. Blend until smooth. Add a splash of beef broth if the blender is struggling. Set aside.
- 3
Season and Brown the Beef
Toss the beef stew meat with the flour, remaining 1/2 teaspoon salt, and black pepper in a large bowl until coated. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in two batches, about 5 minutes per batch. Transfer to a bowl and repeat with the remaining meat.
- 4
Simmer It All Together
Return all the browned beef to the pot. Pour in the blended red chile sauce, beef broth, and add the bay leaf. Stir to combine and bring to a boil. Reduce heat to a simmer, cover, and cook for 45 minutes until the meat is tender.
- 5
Reduce and Serve
Uncover the pot, taste, and add more salt if needed. Raise the heat to medium and cook uncovered for another 15 minutes until the sauce thickens slightly. Discard the bay leaf. Serve with Mexican rice, beans, and warm corn tortillas.
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Chile Colorado
Created by: TacoEveryDay
Ingredients
- 8 guajillo chiles
- 2 ancho chiles
- 1 arbol chile
- 1/2 yellow onion
- 1 tsp dried oregano
- 1 1/2 tsp kosher salt
- 1 garlic clove
- 1/2 tsp ground cumin
- 2 lb beef stew meat
- 2 tbsp all-purpose flour
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 1/2 cup beef broth
- 1 bay leaf
Instructions
- Make the Red Chile SauceAdd the guajillo chiles, ancho chiles, arbol chile, and onion to a medium pot. Cover completely with water and bring to a boil over high heat. Remove from heat, cover, and let sit for 20 minutes to rehydrate and soften the chiles. Don't let it keep boiling — that makes them bitter.
- Blend the SauceUsing a slotted spoon, transfer the softened chiles and onion into a blender. Add 1 cup of the chile-soaked water, the oregano, 1 teaspoon of salt, garlic, and cumin. Blend until smooth. Add a splash of beef broth if the blender is struggling. Set aside.
- Season and Brown the BeefToss the beef stew meat with the flour, remaining 1/2 teaspoon salt, and black pepper in a large bowl until coated. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in two batches, about 5 minutes per batch. Transfer to a bowl and repeat with the remaining meat.
- Simmer It All TogetherReturn all the browned beef to the pot. Pour in the blended red chile sauce, beef broth, and add the bay leaf. Stir to combine and bring to a boil. Reduce heat to a simmer, cover, and cook for 45 minutes until the meat is tender.
- Reduce and ServeUncover the pot, taste, and add more salt if needed. Raise the heat to medium and cook uncovered for another 15 minutes until the sauce thickens slightly. Discard the bay leaf. Serve with Mexican rice, beans, and warm corn tortillas.