Recipe Background
You may not think of Colorado when you think of tasty Tex-Mex flavors, but the Centennial State rises to the occasion with Chile Colorado. Each bite contains a warming, vibrant amount of heat (which can always turn up if you are feeling spicy!) in addition to the truly melt-in-your-mouth beef. Classic chili seasonings and a hint of bright, tropical lime bring the whole dish together, just waiting to be scooped onto tortillas or poured over Mexican rice. Chile Colorado is a mountain of flavor just waiting to be climbed!
You may not think of Colorado when you think of tasty Tex-Mex flavors, but the Centennial State rises to the occasion with Chile Colorado. Each bite contains a warming, vibrant amount of heat (which can always turn up if you are feeling spicy!) in addition to the truly melt-in-your-mouth beef. Classic chili seasonings and a hint of bright, tropical lime bring the whole dish together, just waiting to be scooped onto tortillas or poured over Mexican rice. Chile Colorado is a mountain of flavor just waiting to be climbed!
Ingredients
- 4 dried ancho pasilla, or mulato chiles, stems removed, seeds optionally removed
- 5 dried guajillo or New Mexican chiles stems removed, seeds optionally removed
- 4 cups chicken broth divided
- 2 1/2 pounds stew meat cubed beef shoulder, or butt roast
- salt to taste
- pepper to taste
- 3 tablespoons flour
- 2 tablespoons oil
- 1 small onion chopped
- 1/2 jalapeño optional, minced
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 bay leaf
- juice of 1 small lime
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- tortillas optional, to taste, for serving
- cilantro optional, chopped, for garnish
- radishes optional, sliced, to taste, for serving
- Mexican rice optional, to taste, for serving
Directions
- Rinse the ancho chiles and the guajillo chiles under cold water.
- Place the chiles in a large saucepan.
- Cover the chiles with the broth.
- Bring the broth to a boil, then reduce the heat and simmer uncovered for 20 minutes.
- Season the stew meat on all sides with the salt, the pepper, and the flour.
- In a skillet over medium-high heat, heat the oil.
- Add the stew meat to the hot oil and brown on all sides, about 3 minutes per side. You may need to do this in batches to avoid overcrowding.
- Transfer the meat to a plate.
- Add the onion and the jalapeño to the skillet and sauté until softened, about 5 minutes.
- Pour the softened peppers and broth mixture and the sautéed onion mixture into a blender and blend until smooth.
- Add the browned beef and their accumulated juices to the saucepan.
- Pour the chili sauce mixture from the blender through a fine mesh strainer into the pot with the meat.
- Add the oregano, the cumin, the paprika, and the garlic powder to the pot, stirring well to combine.
- Add the bay leaf to the pot.
- Bring the mixture to a slow boil and reduce the heat to low.
- Cover and simmer the mixture until the meat is very tender, about 1 hour.
- Uncover and stir in the lime juice and the cornstarch mixture.
- Cook until slightly thickened, about 2-3 minutes.
- Serve with the tortillas, the cilantro, the radishes, and the Mexican rice.
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