Name: Beef Chile Colorado Recipe
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Cuisine: Mexican
Ingredients: 3 lbs. beef chuck; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons flour; 1 tablespoon neutral oil; 1 yellow onion, chopped; 3 garlic cloves; 6 guajillo chilies, stems and seeds removed; 4 ancho chilies, stems and seeds removed; 3 chile de arbol, stems and seeds removed; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon dried Mexican oregano; 2 1/2 cups beef broth; 2 fresh bay leaves; Corn tortillas, warmed; White onion, diced; Cilantro, chopped; Radishes, sliced; Lime wedges

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Introduction

Beef Chile Colorado is a rich and comforting Mexican stew featuring tender beef simmered in a flavorful red chili sauce. This dish offers a perfect balance of smoky, spicy, and savory notes that pair beautifully with warm corn tortillas and fresh toppings.

A close-up view of a round terracotta pot filled with rich, chunky dark reddish-brown meat stew that has a glossy, thick sauce coating the tender pieces, showing a rustic texture and warmth. The pot has a visible red handle on the right side, sitting on a white marbled textured surface with a folded red and white striped napkin beneath its left edge. To the top right, there is a small white bowl with green sliced scallions, and to the far right, three folded lightly charred white tortillas rest on the white marbled textured surface. The overall scene suggests a hearty, comforting homemade meal, with warm colors and simple, inviting textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs. beef chuck
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons flour
1 tablespoon neutral oil
1 yellow onion, chopped
3 garlic cloves
6 guajillo chilies, stems and seeds removed
4 ancho chilies, stems and seeds removed
3 chile de arbol, stems and seeds removed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon dried Mexican oregano
2 1/2 cups beef broth
2 fresh bay leaves
Corn tortillas, warmed
White onion, diced
Cilantro, chopped
Radishes, sliced
Lime wedges

Instructions

Step 1: In a dry skillet, toast the dried chilies for 2-3 minutes, stirring often until fragrant. Transfer them to a saucepan with the chopped onion and garlic cloves, then cover with water. Bring to a simmer and cook for 10 minutes until the chilies soften.
Step 2: Using a slotted spoon, transfer the softened chilies, onion, and garlic to a blender along with 1 cup of the soaking liquid. Add the cumin, coriander, oregano, and beef broth. Blend on high until the sauce is very smooth. Season with salt and pepper to taste.
Step 3: Cut the beef into 2-inch cubes. Season with salt and pepper, then toss with flour. Heat a Dutch oven over medium-high heat and add oil. Once hot, brown the beef in a single layer on all sides, working in batches if necessary. Remove excess oil after browning.
Step 4: Return all the beef to the pot and pour in just enough chili sauce to cover it. Reserve any extra sauce for freezing. Add bay leaves, cover with a lid, and simmer on low for about 2 hours, until the beef is very tender.
Step 5: Skim any oil from the surface before serving. Serve the stew hot with warm corn tortillas and toppings like diced white onion, chopped cilantro, sliced radishes, and lime wedges.

Tips & Variations

For a milder stew, reduce the number of chile de arbol or remove them entirely.
To add depth, try using homemade beef broth or add a splash of beer to the sauce while simmering.
If you prefer a thicker sauce, simmer the chili sauce separately to reduce before adding it to the beef.
Serve with avocado slices or pickled jalapeños for added contrast and flavor.

Storage

Store leftover Beef Chile Colorado in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to keep the beef tender. You can also freeze the stew or the extra sauce separately for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

On a white plate with green stripes around the edge, there is a serving of dark brown beef chunks in a rich, shiny, reddish-brown sauce on the right side. To the left of the beef, there is a pile of orange-colored rice mixed with small green herbs. On top of the rice, there are thin, round slices of pink and white radish along with small bits of white onion and chopped green cilantro sprinkled over both the rice and meat. A wedge of lime garnished with cilantro is placed at the bottom edge of the plate. The plate is set on a dark surface with a white marbled texture visible around the edges, and nearby are a white bowl with slices of radish and some tortillas on a wooden dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use beef brisket or short ribs as alternatives. Choose cuts suitable for slow cooking to ensure tenderness.

How spicy is this dish?

The heat level depends on the amount of chile de arbol used. These chilies add a noticeable but manageable spiciness, which you can adjust by adding fewer or omitting them if desired.