Mexican
Chile Colorado (Beef in Red Chile Sauce)
★★★★½ (4.7)
Tender chunks of beef simmered in a deep, smoky red chile sauce until fork-tender - a rustic, deeply savory stew that is fantastic spooned over rice or wrapped into a warm tortilla.
- Straining the chile sauce gives it a smooth, glossy texture worth the extra step
- A light flour roux thickens the sauce so it clings to every bite of beef
- Great make-ahead dish that tastes even richer reheated the next day
- Pat the beef cubes dry and season with 1 teaspoon salt. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat and sear the beef in batches, 3 minutes per side, until well browned on all sides. Remove and set aside.
- Toast the guajillo and ancho chiles in a dry skillet over medium heat, 20 seconds per side, until fragrant, then transfer to a pot, cover with 2 cups water, and simmer 10 minutes until soft. Drain, reserving 1 cup soaking liquid.
- In a blender, combine the softened chiles, reserved soaking liquid, onion quarters, garlic, tomato, cumin, and oregano. Blend for 1 minute until completely smooth.
- Strain the blended sauce through a medium mesh sieve into a bowl, pressing with the back of a spoon to push through the liquid; discard the tough skins left behind.
- Heat the remaining 1 tablespoon oil in the Dutch oven over medium heat and saute the chopped onion for 4 minutes until softened.
- Sprinkle the flour over the onions and stir constantly for 1 minute to cook off the raw flour taste, forming a light paste.
- Slowly pour in the strained chile sauce while whisking to prevent lumps, then add 1 cup of the beef broth and stir to combine.
- Return the seared beef to the pot, add the remaining 1 cup beef broth, and stir well. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, stirring every 30 minutes and adding a splash of broth or water if the sauce thickens too much.
- The beef is ready when it is completely fork-tender and shreds with light pressure but still holds together in chunks; the sauce should coat the back of a spoon.
- Taste and add salt as needed. Serve hot, spooned into warm tortillas or over rice.
Cooking the flour in the oil for a full minute before adding liquid removes the raw, pasty taste and helps the sauce thicken smoothly instead of clumping.
If the sauce reduces too much during the long simmer, add warm broth rather than cold water so you do not drop the pot's temperature and stall the tenderizing process.
Nutrition (per serving)
430Calories
35gProtein
22gFat
24gCarbs
3gFiber
600mgSodium
Nutrition information is estimated and provided for convenience only.
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