If you’ve ever wanted to dive into a classic Mexican comfort dish that’s full of vibrant flavors and rich, tender beef, this Chile Colorado Recipe is exactly what you’re craving. Featuring a deeply flavorful red chile sauce made from guajillo and ancho chiles, paired with melt-in-your-mouth chuck roast, it’s a dish that feels like a warm hug from the inside. Whether you’re gathering with family or simply treating yourself, this recipe brings the perfect balance of smoky, spicy, and savory that never fails to satisfy.
Ingredients You’ll Need
The beauty of this Chile Colorado Recipe lies in its simplicity—each ingredient is straightforward yet essential, contributing to the depth of flavor, the beautiful color, and the luscious texture that make the dish truly special.
- 6-8 dried guajillo chiles: These provide a smoky, slightly fruity base that defines the sauce’s rich color.
- 2-3 dried ancho chiles: Add a mild sweetness and a hint of spice to balance the heat.
- 2 medium tomatoes: Freshness and natural acidity brighten the sauce.
- 4 cloves garlic: Infuse a wonderful aromatic depth and savory flavor.
- 1/2 small onion: Adds sweetness and complexity to the sauce.
- 1 teaspoon ground cumin: Brings earthy warmth to the mix.
- 1 teaspoon dried oregano: Offers a subtle herbal note typical of Mexican cuisine.
- 1/2 teaspoon ground black pepper: Adds gentle heat and a sharp bite.
- 1 1/2 cups beef broth: Richens the sauce and helps tenderize the meat.
- Salt to taste: Balances all the flavors perfectly.
- 2 pounds beef chuck roast or stew meat: The star protein that becomes tender and succulent.
- 2 tablespoons vegetable oil: For searing the beef to lock in juices.
- Additional salt and pepper: To season the meat before browning.
- 1/2 teaspoon ground cumin (extra): Boosts the meat’s seasoning.
- 1/2 teaspoon chili powder: Enhances the overall chili flavor.
- 1 bay leaf: Adds a subtle aromatic undertone as the beef simmers.
- Flour or corn tortillas: Perfect for wrapping up those tender beef bites.
- Mexican rice: A classic side that soaks up the sauce beautifully.
- Refried beans: Creamy and comforting, a perfect companion on the plate.
- Fresh cilantro, chopped: Brightens every bite with herbal freshness.
- Lime wedges: A squeeze of citrus to cut through the richness.
How to Make Chile Colorado Recipe
Step 1: Toast and Rehydrate the Chiles
Start by heating a dry skillet on medium and toasting the guajillo and ancho chiles for about 2 to 3 minutes. The key here is to bring out their natural oils without burning them, so keep the heat steady and your attention close. Once toasted, soak the chiles in hot water for 15 to 20 minutes until they soften and become pliable. This step unlocks their vibrant, smoky flavor and makes them easy to blend into a velvety sauce.
Step 2: Blend the Chile Colorado Sauce
Drain the softened chiles and pop them in a blender along with chopped tomatoes, garlic, onion, cumin, oregano, black pepper, and beef broth. Blend everything until completely smooth and rich. Taste the sauce and season with salt to enhance all those complex flavors. This sauce is the heart of your Chile Colorado Recipe, so don’t rush—it’s worth it to get it just right.
Step 3: Brown the Beef
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. While it’s warming, season the beef cubes generously with salt, pepper, cumin, and chili powder. Add the meat in batches to avoid crowding, browning each piece on all sides until a deep caramelized crust forms. Browning is crucial—it seals in the juices and adds a fantastic depth of flavor that you’ll notice in every bite.
Step 4: Combine and Simmer
Once all the beef is browned, return all pieces to the pot along with a bay leaf, and pour the blended chile sauce over the top. Stir everything gently to coat the beef thoroughly. Bring the pot to a simmer, cover, then lower the heat and let it cook slowly for 1.5 to 2 hours. Patience is key; the low and slow simmer tenderizes the beef until it’s fork-tender and lets the sauce thicken into a luscious gravy. If the sauce becomes too thick, a little extra broth or water can be added to maintain the perfect consistency.
Step 5: Final Touches
When the beef is tender and the sauce just right, remove the bay leaf and discard it. Your Chile Colorado is now ready for the table, filling the kitchen with the tantalizing aroma that only a slow-cooked stew can deliver.
How to Serve Chile Colorado Recipe
Garnishes
A simple garnish can elevate your Chile Colorado to a fresh and vibrant meal. Sprinkle chopped fresh cilantro over the top for a pop of color and herbal brightness. Don’t forget a squeeze of lime juice—its citrusy zing cuts through the richness, waking up all the flavors.
Side Dishes
This dish pairs perfectly with warm flour or corn tortillas to scoop up the tender beef and sauce. Serve alongside classic Mexican rice—fluffy, seasoned rice that soaks up every bit of the sauce—and hearty refried beans for a truly satisfying plate. These sides complement the Chile Colorado Recipe beautifully, creating a well-rounded meal that’s both comforting and authentic.
Creative Ways to Present
Want to switch things up? Serve the Chile Colorado on crispy tostadas topped with diced onions and queso fresco for some delightful crunch. Or tuck the beef into soft tacos garnished with avocado slices and pickled jalapeños for an extra kick. You can even spoon the saucy beef over creamy mashed potatoes for a fusion-style twist that’s pure comfort food.
Make Ahead and Storage
Storing Leftovers
Chile Colorado Sauce and tender beef stew beautifully store in an airtight container in the refrigerator for up to 3 to 4 days. The flavors often deepen overnight, making your leftovers just as enjoyable as the original meal. Be sure to cool it completely before refrigerating to keep everything fresh.
Freezing
This Chile Colorado Recipe freezes wonderfully. Transfer cooled portions into freezer-safe containers or heavy-duty freezer bags. It will keep its flavor and texture for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for the best results.
Reheating
To reheat, warm the chile and beef gently on the stove over medium-low heat, stirring occasionally. Add a splash of beef broth or water if the sauce has thickened too much. Reheating slowly helps keep the beef tender and the sauce silky smooth, just like the first time you made it.
FAQs
What type of meat is best for Chile Colorado Recipe?
Beef chuck roast or stew meat is ideal because it has enough fat and connective tissue to become tender and flavorful after slow cooking. Avoid lean cuts as they tend to dry out.
Can I use other dried chiles instead of guajillo and ancho?
While guajillo and ancho chiles are traditional and provide the signature flavor, you can experiment with other dried chiles like pasilla or New Mexico chiles for slightly different but delicious variations.
Is Chile Colorado very spicy?
This recipe balances mild to medium heat, focusing more on rich, smoky flavors rather than intense spiciness. If you prefer it hotter, you can add a pinch of cayenne or some chopped fresh jalapeños.
Can I make Chile Colorado vegetarian?
You can adapt the sauce for a vegetarian version by omitting the beef and using vegetable broth, then adding hearty vegetables like mushrooms, potatoes, or jackfruit for texture.
How long does it take to cook Chile Colorado?
The total cooking time is about 2 hours and 15 minutes, including soaking the chiles and slow simmering the beef until tender. Patience is key for the best results.
Final Thoughts
There’s something truly magical about making your own Chile Colorado Recipe from scratch—the way the chiles toast and soften, the deep red sauce, and the succulent, tender beef coming together in one harmonious dish. It’s a meal that invites you to slow down and savor every bite. If you haven’t tried making this classic yet, I promise it’s worth every minute in the kitchen. Your taste buds—and guests—will thank you.
Print
Chile Colorado Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
Chile Colorado is a classic Mexican beef stew featuring tender chunks of beef simmered in a rich, aromatic sauce made from toasted guajillo and ancho chiles, tomatoes, and traditional spices. This hearty dish combines slow-cooked, flavorful meat with a mildly spicy and vibrant red chile sauce, typically served with warm tortillas, Mexican rice, refried beans, fresh cilantro, and lime wedges for a complete and satisfying meal.
Ingredients
Chile Colorado Sauce
- 6–8 dried guajillo chiles, seeds and stems removed
- 2–3 dried ancho chiles, seeds and stems removed
- 2 medium tomatoes, chopped
- 4 cloves garlic, peeled
- 1/2 small onion, roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 1/2 cups beef broth (or water)
- Salt to taste
Beef and Seasonings
- 2 pounds beef chuck roast or stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 bay leaf
To Serve
- Flour tortillas or corn tortillas
- Mexican rice
- Refried beans
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Prepare the Chile Colorado Sauce: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes, turning occasionally until fragrant. Be careful not to burn them.
- Soak the Chiles: Once toasted, place the chiles in a heatproof bowl and cover with hot water. Let them soak for 15-20 minutes to soften.
- Blend the Sauce: Drain the chiles and transfer them to a blender. Add the chopped tomatoes, garlic, onion, cumin, oregano, black pepper, and beef broth. Blend until smooth. Taste the sauce and add salt as needed.
- Heat the Oil and Season Beef: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt, pepper, cumin, and chili powder.
- Sear the Beef: Add the beef in batches to the pot and sear on all sides until browned, about 4-5 minutes per batch. Remove the browned beef and set aside.
- Combine Beef and Bay Leaf: After all the beef is browned, return it to the pot and add the bay leaf.
- Simmer in Sauce: Pour the blended chile sauce over the beef in the pot and stir to combine. Bring to a simmer, then cover and reduce the heat to low. Let the beef cook for 1.5-2 hours, or until tender and the sauce thickens. Stir occasionally, adding more broth or water if the sauce gets too thick.
- Finish and Serve: Remove the bay leaf and discard it. Serve the Chile Colorado with warm tortillas, Mexican rice, refried beans, and garnish with fresh cilantro and lime wedges.
Notes
- Toast the chiles carefully as burning them will make the sauce bitter.
- Adjust the sauce thickness by adding more broth or water during simmering if needed.
- For extra tenderness, you can cook the beef longer at low heat until it reaches your desired softness.
- Guajillo chiles provide a mild heat while ancho chiles add depth and slight sweetness; adjust quantities to your heat preference.
- This dish can be made a day ahead to allow the flavors to meld even more.
