Entrée: Mexico – Chile Colorado

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

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

2 lbs / 900 g beef chuck, cut into 1-inch cubes
8 dried guajillo chiles, stems and seeds removed
4 dried ancho chiles, stems and seeds removed
4 cups (960 ml) beef broth
1 medium onion, chopped
4 cloves garlic, minced
1 tsp ground cumin
1 tsp dried oregano
1 tbsp (15 ml) vegetable oil
Salt and pepper to taste
Fresh cilantro, for garnish (optional)
Lime wedges, for serving (optional)

Instructions

1. Prepare the Chiles: Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 2-3 minutes until they start to puff up and are fragrant, being careful not to burn them.
2. Hydrate the Chiles: Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 20 minutes until soft.
3. Blend the Sauce: Drain the chiles and transfer them to a blender. Add 2 cups of beef broth, chopped onion, minced garlic, ground cumin, and dried oregano. Blend until smooth. If needed, add more broth to achieve a pourable consistency.
4. Brown the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot. Brown the beef on all sides, working in batches to avoid overcrowding.
5. Simmer the Sauce: Once all the beef is browned, return it to the pot and pour in the chile sauce. Add the remaining beef broth and stir well to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 1.5 to 2 hours. Stir occasionally, until the beef is tender and the sauce has thickened.
6. Adjust Seasoning and Serve: Taste and adjust seasoning with additional salt and pepper if necessary. Serve the Chile Colorado hot, garnished with fresh cilantro and lime wedges if desired.