Chile Colorado (Northern Mexican Red Chile Beef Stew)
Local name: Chile colorado
In short: Chunks of beef chuck simmered until tender in a smooth red sauce of dried guajillo and ancho chiles, garlic and cumin. It takes about 3 h 25 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 3 h
- Total
- 3 h 25 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 550 kcal
Chile colorado is a rancher's stew from northern Mexico, especially Chihuahua and Sonora, where beef is the main meat. Chunks of chuck cook slowly in a sauce of dried red chiles, garlic and cumin until the meat is tender enough to cut with a spoon. The sauce is brick red, earthy and mildly spicy rather than fiery. It is usually eaten with tortillas, rice and beans, and it tastes even better on the second day.
Instructions
- Toast the chiles in a dry skillet for about 20 seconds per side until fragrant. Cover with the hot water and soak for 15 minutes.
- Blend the chiles with their soaking water, the cumin, oregano, vinegar and 1/2 tsp salt until completely smooth. Strain through a sieve, pressing out the liquid.
- Pat the beef dry and season it with 1 tsp of the salt. Heat the oil in a large heavy pot over medium-high heat and brown the beef in batches, 4 to 5 minutes per batch. Move it to a plate.
- Lower the heat to medium. Cook the onion in the same pot for 5 minutes, then add the garlic for 1 minute.
- Pour in the chile sauce and cook, scraping the bottom, for 5 minutes until it darkens slightly.
- Return the beef to the pot with the stock and bay leaves. Bring to a simmer, cover and cook over low heat for 2 to 2 1/2 hours, stirring occasionally, until the beef is very tender.
- Uncover for the last 20 minutes if the sauce is thin. Taste and add the remaining salt. Serve with tortillas, rice and beans.
Tips
- For a thicker sauce, simmer uncovered for the last 20 minutes, or press a few beef cubes against the side of the pot and stir them in.
- Pork shoulder is a good alternative to beef and cooks in about the same time. Add 2 or 3 dried chiles de árbol to the sauce for more heat.
Questions and answers
What is the difference between chile colorado and birria?
Chile colorado is a thick stew of cubed beef in a smooth red chile sauce, eaten as a main dish. Birria is braised on the bone, shredded, and served with a thin broth.
Can I make chile colorado in a slow cooker?
Yes. Brown the beef, then cook it with the sauce on low for 8 hours until tender. Reduce the sauce on the stove if it is too thin.
Is chile colorado very spicy?
No. Guajillo and ancho chiles give color and depth with mild heat. Add chiles de árbol if you want it hotter.
How long does it take to make Chile Colorado (Northern Mexican Red Chile Beef Stew)?
About 3 h 25 min in total: 25 min of preparation and 3 h of cooking.
How many calories are in Chile Colorado (Northern Mexican Red Chile Beef Stew)?
About 550 kcal per serving, with 40 g of protein, 16 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 550 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 16 g |
| Fat | 30 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
