Chile Colorado is a traditional Mexican dish made with beef simmered in a rich, flavorful red chile sauce. The name “Colorado” means “colored red,” which refers to the deep red color of the sauce. The dish is known for its robust flavors and can vary in spiciness depending on the types of chiles used.
Ingredients:
- Beef (commonly chuck roast, stew meat, or beef shoulder)
- Dried red chiles (such as New Mexico chiles, guajillo chiles, or ancho chiles)
- Garlic
- Onions
- Beef broth or water
- Spices (cumin, oregano, salt, and pepper)
Instructions:
- Prepare the Chiles: Remove the stems and seeds from the dried chiles. Toast them lightly in a dry skillet until they become fragrant, then soak them in hot water for about 20 minutes until they soften.
- Make the Sauce: Blend the soaked chiles with garlic, onion, and a bit of the soaking liquid until smooth. Strain the mixture to remove any solids and achieve a smooth sauce.
- Cook the Beef: Cut the beef into bite-sized pieces and season with salt and pepper. Brown the beef in a large pot or Dutch oven with a bit of oil.
- Combine and Simmer: Add the red chile sauce to the pot with the browned beef. Pour in beef broth or water until the meat is just covered. Add cumin, oregano, and any additional seasonings. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded.
- Serve: Chile Colorado is traditionally served with rice, beans, and warm tortillas. Garnish with fresh cilantro and a squeeze of lime if desired.
This hearty and comforting dish is a staple in Mexican cuisine and is perfect for family meals or gatherings.
