Chile Colorado is a rich and flavorful dish known for its deep, smoky red chili sauce and tender beef. Served with a side of fluffy rice, this classic Mexican comfort food is perfect for those who appreciate bold, earthy flavors.
Ingredients:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 8 dried guajillo chilies, seeds removed
- 4 dried ancho chilies, seeds removed
- 4 garlic cloves, minced
- 1 onion, chopped
- 1 tsp cumin
- 1 tsp oregano
- 4 cups beef broth
- Salt and pepper to taste
- 2 tbsp oil
For the Rice:
- 1 cup long-grain white rice
- 2 cups water or broth
- 1 tbsp oil
- Salt to taste
Instructions:
- Prepare the Chili Sauce: Toast the dried chilies in a pan until fragrant (2-3 minutes). Soak them in hot water for 20 minutes, then blend with garlic and onion into a smooth paste.
- Brown the Beef: Heat oil in a large pot, season the beef cubes with salt and pepper, and brown on all sides. Remove and set aside.
- Cook the Sauce: In the same pot, add the chili paste, cumin, and oregano. Cook for 5 minutes until it thickens slightly.
- Simmer: Return the beef to the pot, pour in beef broth, and bring to a boil. Reduce the heat, cover, and simmer for 1.5 to 2 hours, until the beef is tender and the sauce thickens.
- Cook the Rice: In a separate pot, heat oil and sauté the rice for 2-3 minutes. Add water or broth, season with salt, bring to a boil, reduce heat, cover, and simmer for 15-18 minutes until cooked.
- Serve: Plate the Chile Colorado with the fluffy rice on the side. Garnish with fresh cilantro if desired.
