Chile Colorado is a traditional Mexican dish of tender braised beef or pork bathed in a rich sauce made with dried chiles and spices. The dried chiles add a smoky, fruity, deep flavor that creates an undeniably delicious sauce. Tender braised beef in red chile sauce is one of the most comforting dishes you can make at home.
The dried chiles shown above are those most often used for Chile Colorado. This dish is typically mildly spiced, widening its appeal. If you want extra heat, serve the chile with hot sauce and jalapeños on the side.
For authenticity, seek out dried chiles from reputable suppliers. You want the chiles to be deeply colored, soft and pliable (not dry and brittle). Quality dried chiles are readily available online. My go to store for dried chiles is Amazon. Shipping is quick (free for Prime members), there are many options/sellers, and the prices seem reasonable.
Rick Martinez, one of the most amazing chefs, adds a bit of fresh sage to his Chile Colorado as do other chefs. Since I have fresh sage growing in the garden, it was a no brainer to use it (but optional). Mexican oregano is preferred over Mediterranean oregano for this dish. Its flavor imparts bright floral and citrus notes to food. Because of the small amount used, regular oregano which most of us have in our pantry is a fine substitute.
The rehydrated chiles are puréed in a high powered blender such as a Vitamix until smooth. The intoxicatingly scent of the sauce signals a deeply satisfying meal ahead.
Serve the chile with red or white rice, warm flour or corn tortillas, chopped onions, and hot sauce. You can use the chile in enchiladas or make some delightful tamales. However you serve it, you’ve got yourself one of the best homemade chile dishes.
Ingredients
5 dried ancho chiles, stems and seeds removed
2 dried pasilla chiles, stems and seeds removed
3 dried guajillo chiles, stems and seeds removed
1 (32 ounce) carton low-sodium chicken broth, divided
1/2 large onion, coarsely chopped
3 garlic cloves, peeled and coarsely chopped
2 1/2 pounds of trimmed boneless chuck steak, cut into 1 1/2-inch pieces
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons flour
1 tablespoon canola or vegetable oil
1 1/2 teaspoons dried Mexican oregano (or substitute with dried oregano)
1 1/2 teaspoons ground cumin
2 teaspoons finely chopped fresh sage (optional)
1 large or 2 small bay leaves
2 cups water
Warm flour or corn tortillas, Mexican white or red rice, lime wedges, chopped onion, chopped cilantro, sliced radishes and hot sauce for serving
Directions
- Place stemmed and seeded chiles in a medium heavy-bottomed pot along with the chopped onion and garlic. Add 3 cups of the low-sodium chicken broth and bring to a boil over medium-high heat. Gently boil for 2 minutes. Remove from the heat, cover the pot, and let steep until the chiles are softened, about 20 minutes.
- Meanwhile, season trimmed beef cubes with 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Toss seasoned meat with flour.
- Transfer chiles and liquid to a high powered blender and puree until very smooth. If you do not have a high powered blender such as a Vitamix, you may strain the sauce to remove any solids left behind.
- Heat 1 tablespoon canola or vegetable oil in a Dutch oven (or other oven safe pot with a lid) over medium-high heat until shimmering. Add half of the beef in a single layer and sear undisturbed until the bottom of the beef develops a dark brown crust, about 4 minutes. Stir and continue cooking until beef is browned all over, about 4 more minutes. Transfer browned beef to a plate and repeat searing the remaining beef. Return the first batch of beef to the pot.
- Add dried oregano, ground cumin, and sage if using to the beef. Cook, stirring often, until fragrant, about 30 seconds. Add the bay leaf, remaining 1 cup chicken broth, 2 cups of water and the blended chile mixture. Stir and scrape up any browned bits off the bottom of the pot with a wooden spoon.
- Bring to a boil over high heat, cover the pot and transfer to the oven. Cook for 2 hours until the meat is fork tender (you may also simmer the beef on the stovetop). Serve with warm flour or corn tortillas, Mexican rice, lime wedges, chopped onions, cilantro, radish slices and hot sauce or jalapeños.
Notes
- Chile Colorado can be frozen for a few months. Defrost overnight in the refrigerator and gently heat on the stovetop.
