Entree: Mexico – Northern Mexico – Carne en Salsa Colorado (Chile Colorado) (Beef in red chile sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Additional 20 min

Total 2 hrs 5 min

Ingredients

- 2 lb (0.9 kg) beef stew meat (chuck), cut into 1–1.5 inch pieces
- 4 ancho chiles, stems removed and seeds discarded
- 4 guajillo chiles, stems removed and seeds discarded
- 1 medium onion, sliced
- 4 cloves garlic, peeled
- 2 cups (480 ml) beef broth
- 2 tbsp (30 ml) vegetable oil
- 1 large tomato, chopped
- 1 tsp (4 g) dried oregano
- 1/2 tsp (1.5 g) ground cumin
- Salt and freshly ground black pepper to taste
- Fresh cilantro and warm tortillas for serving

Instructions

1. Toast ancho and guajillo chiles in a dry skillet until aromatic, 20–40 seconds per side. Remove, open and discard stems/seeds, then soak in hot water 15–20 minutes; drain.
2. Season beef with salt and pepper. In a heavy pot heat 1 tbsp (15 ml) oil and brown beef in batches; set browned pieces aside.
3. In the same pot add remaining 1 tbsp (15 ml) oil and sauté sliced onion until translucent, 5 minutes. Add garlic and chopped tomato and cook until softened.
4. Blend soaked chiles, sautéed onion/garlic/tomato mixture, oregano, cumin and 1 cup (240 ml) beef broth until smooth. Strain sauce back into the pot.
5. Return beef to the pot, add remaining beef broth, bring to a simmer, cover and cook gently 1.5–2 hours until beef is fork-tender and sauce has thickened. Adjust salt.
6. Serve hot with rice, warm tortillas and chopped cilantro.