Beef Chile Colorado Recipe
Beef Chile Colorado is a beloved Mexican dish renowned for its deep, rich flavors and comforting texture. This hearty stew features tender beef simmered in a vibrant red chili sauce, making it a versatile and satisfying meal.
Whether you’re looking to impress your family at dinner or host a festive gathering, this recipe will become a staple in your cooking repertoire.
What is Beef Chile Colorado?
Beef Chile Colorado is a traditional Mexican stew made with beef chunks slow-cooked in a red chili sauce. The name “Chile Colorado” refers to the red chili peppers used to create the sauce, which gives the dish its distinctive color and robust flavor. The beef becomes tender and flavorful as it absorbs the spices and chili sauce, making every bite a delight.
The History Behind Beef Chile Colorado
Chile Colorado has its roots in Mexican cuisine, where it’s been enjoyed for generations. The dish is often associated with the state of Colorado, though it is a staple in many regions of Mexico. Historically, it was a way to make tough cuts of meat more flavorful and tender through slow cooking and the use of chili peppers. Over time, it has evolved into a popular dish that showcases the rich flavors of Mexican cooking.
How to Make Beef Chile Colorado
Step 1: Prepare the Chilies
Start by toasting the dried chilies. Heat a skillet over medium heat and add the dried ancho and pasilla chilies. Toast them lightly, turning frequently, until they become fragrant and slightly darker. Be careful not to burn them, as this can make them bitter. Once toasted, remove the seeds and stems from the chilies. Soak the chilies in hot water for about 30 minutes, until they become soft.
Step 2: Blend the Sauce
After the chilies are softened, drain them and place them in a blender. Add the tomatoes, garlic, onion, beef broth, and apple cider vinegar. Blend until smooth. If the sauce is too thick, add more beef broth to reach your desired consistency. Taste and adjust seasoning with salt, pepper, cumin, and oregano.
Step 3: Sear the Beef
Season the beef chuck roast or brisket with salt and pepper. Heat a few tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned. This step adds flavor and helps to lock in the juices.
Step 4: Cook the Beef
Once the beef is seared, remove it from the pot and set it aside. In the same pot, add a bit more oil if needed and sauté onions and garlic until they are translucent and fragrant. Return the beef to the pot, and pour the blended chili sauce over it. Add bay leaves and bring the sauce to a simmer.
Step 5: Simmer the Beef
Cover the pot and reduce the heat to low. Simmer the beef for 2.5 to 3 hours, or until it is fork-tender. The long cooking time allows the flavors to meld and the beef to become tender. Stir occasionally and check the sauce level; add more beef broth if necessary to keep the meat covered.
Step 6: Shred the Beef
Once the beef is tender, remove it from the pot and transfer it to a cutting board. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the pot and stir to combine with the sauce. Let it cook for an additional 10-15 minutes to allow the flavors to meld.
Step 7: Serve
Beef Chile Colorado is best served hot. It pairs well with rice, beans, warm tortillas, or even over a bed of mashed potatoes. Garnish with fresh cilantro, lime wedges, and your favorite salsa for added flavor.
Tips for the Perfect Beef Chile Colorado
Use Quality Beef
The quality of the beef can make a big difference in this dish. Choose a well-marbled cut like chuck roast or brisket, which will become tender and flavorful when slow-cooked.
Adjust the Spice Level
If you prefer a milder dish, reduce the amount of dried chilies or remove the seeds. For a spicier version, add extra chilies or a pinch of cayenne pepper.
Don’t Skip the Toasting
Toasting the dried chilies before soaking enhances their flavor and adds a smoky depth to the sauce. Be sure to do this step for the best results.
Let It Rest
Allowing the beef to rest in the sauce after shredding helps the flavors to develop further and ensures the beef is well-coated with the chili sauce.
Serving Suggestions
Beef Chile Colorado is a versatile dish that can be served in many ways. Here are a few ideas:
With Rice and Beans
Pair your Beef Chile Colorado with a side of Mexican rice and refried beans for a complete meal. The creamy beans and fluffy rice complement the rich, spicy beef.
In Tacos
Use the shredded beef as a filling for tacos. Warm up some tortillas, fill them with the beef, and top with chopped onions, cilantro, and a squeeze of lime.
In Burritos
For a hearty burrito, roll the beef in a large flour tortilla along with rice, beans, cheese, and any other fillings you like. Serve with salsa and guacamole.
As a Nacho Topping
Top tortilla chips with Beef Chile Colorado, cheese, and your favorite nacho toppings. Bake until the cheese is melted and bubbly for a delicious and fun appetizer.
Over Enchiladas
Use the shredded beef as a filling for enchiladas. Roll the beef in corn tortillas, cover with enchilada sauce, and bake until bubbly. Top with cheese and garnish with fresh cilantro.
Nutritional Benefits of Beef Chile Colorado
Beef Chile Colorado offers several nutritional benefits, primarily due to its beef content. Beef is a great source of protein, which is essential for muscle repair and overall body function. It also provides important nutrients such as iron, zinc, and B vitamins.
However, it’s important to enjoy Beef Chile Colorado in moderation, especially if you’re monitoring your intake of saturated fats. To balance your meal, consider serving it with a side of vegetables or a fresh salad.
Frequently Asked Questions
Q1: Can I use ground beef instead of chunks?
While traditional Beef Chile Colorado uses chunks of beef, you can use ground beef as an alternative. Just be sure to cook it thoroughly and break it up into small pieces.
Q2: Can I make this dish in advance?
Yes, Beef Chile Colorado is perfect for make-ahead meals. The flavors actually improve after sitting for a day. Store it in the refrigerator for up to 4 days or freeze it for up to 3 months.
Q3: What can I do if the sauce is too thick?
If the sauce is too thick, simply add a bit more beef broth or water to reach your desired consistency. Stir well to combine and adjust seasoning as needed.
Q4: How can I make this dish spicier?
To increase the heat, add more dried chilies, chipotle peppers, or a pinch of cayenne pepper to the sauce. Adjust the spice level to suit your taste.
Q5: Can I make Beef Chile Colorado in a slow cooker?
Yes, you can make Beef Chile Colorado in a slow cooker. After searing the beef, add it to the slow cooker along with the chili sauce ingredients. Cook on low for 8-10 hours or on high for 4-6 hours until the beef is tender and shreddable.
Beef Chile Colorado Recipe
Beef Chile Colorado is a beloved Mexican dish renowned for its deep, rich flavors and comforting texture. This hearty stew features tender beef simmered in a vibrant red chili sauce, making it a versatile and satisfying meal. Whether you’re looking to impress your family at dinner or host a festive gathering, this recipe will become a staple in your cooking repertoire.
Ingredients
- 3 lbs. Beef chuck cubed
- 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 steams 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
- Corn tortillas warmed
- White onion diced
- Cilantro chopped
- Radishes sliced
- Lime wedges
Instructions
In a dry skillet, toast the dried chilies for 2-3 minutes, stirring often. Once the chilies are fragrant, transfer them to a saucepan with the chopped onion and garlic cloves and cover with water. Bring to a simmer for 20 minutes until the chilies are soft.
Using a slotted spoon, transfer the softened chilies, onion, and garlic to a blender with 1 cup of the soaking liquid. Add the cumin, coriander, oregano, and beef stock and blend on high until very smooth. Season the sauce to taste with salt and pepper.
Season the cubed beef with salt and pepper and then toss with the flour. Heat a dutch oven over medium-high heat and add the oil. Once the oil is hot, place beef in a single layer in the pot and brown on all sides. You may need to do this in several batches. Pour out any excess oil.
Return all the beef to the pot and pour in just enough sauce to cover the beef. Any extra sauce can be frozen. Add the bay leaves to the pot and cover with a lid. Simmer on low for 2 hours, until the beef is very tender.
Skim any oil from the top and serve with warm tortillas and any other desired toppings.