Chile Colorado, refried pinto beans and Mexican rice

Here’s a classic and flavorful recipe for Chile Colorado with refried pinto beans and Mexican rice. These dishes are staples of Mexican cuisine, combining rich, hearty flavors with comforting textures.

Chile Colorado

Ingredients:

• 1 lb beef chuck roast (cut into cubes)
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cups beef broth (or water)
• 1 tsp cumin
• 1 tsp oregano
• 1 tbsp vinegar
• Salt and pepper to taste
• 2 tbsp vegetable oil

Instructions:

1. Prepare the chiles: Remove the stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry pan over medium heat for a minute or two until fragrant. Then, soak them in hot water for 20 minutes until softened. Blend the chiles with 1 cup of beef broth, the garlic, and the vinegar until smooth. Set aside.
2. Brown the beef: In a large pot, heat the vegetable oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches to ensure they get a nice crust. Remove and set aside.
3. Cook the onion: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the cumin and oregano, stirring for a minute.
4. Simmer the beef: Return the beef to the pot and pour in the blended chile mixture. Add the remaining beef broth, bring to a boil, then reduce to a simmer. Cover and cook for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Adjust seasoning with salt and pepper.

Refried Pinto Beans

Ingredients:

• 2 cups cooked pinto beans (or 1 can, drained and rinsed)
• 2 tbsp vegetable oil or lard
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1/2 tsp cumin (optional)
• Salt to taste
• 1/2 cup water or broth

Instructions:

1. In a skillet, heat the oil or lard over medium heat. Add the onions and garlic and sauté until softened and fragrant, about 4 minutes.
2. Add the cooked beans (or canned beans) along with the cumin, if using, and mash them with a potato masher or the back of a spoon. Add water or broth, a little at a time, until you reach the desired consistency.
3. Continue cooking, stirring occasionally, until the beans are thick and creamy. Season with salt to taste and set aside.

Mexican Rice

Ingredients:

• 1 cup long-grain white rice
• 2 tbsp vegetable oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 3/4 cups chicken broth (or water)
• 1/2 cup tomato sauce
• 1/2 tsp cumin
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the oil in a medium saucepan over medium heat. Add the rice and cook, stirring constantly, until it turns golden brown, about 5-7 minutes.
2. Add the chopped onion and garlic, cooking for an additional 2-3 minutes until softened.
3. Stir in the chicken broth, tomato sauce, cumin, and salt. Bring to a boil, then cover and reduce the heat to low. Simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
4. Fluff the rice with a fork and garnish with fresh cilantro, if desired.

Serving

Serve the Chile Colorado over a bed of fluffy Mexican rice with a side of creamy refried pinto beans. This comforting plate is a perfect combination of savory beef, aromatic rice, and smooth, flavorful beans. Enjoy with warm tortillas for the complete experience!