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Chile Colorado

Healthy Fact of the Day

Ancho and guajillo chiles are rich in antioxidants and low in calories. Use lean beef chuck and serve with brown rice or cauliflower rice for a more balanced plate.
Chile Colorado

Chile Colorado

Recipe by Daily Disher

Chile Colorado is a rich, deeply flavored Mexican stew made with tender beef and a bold, smoky red chile sauce.

Course: MainCuisine: MexicanDifficulty: Medium
5.0 from 2 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

    Ingredients

    • 2.5 pounds beef chuck, cut into cubes

    • 3 tablespoons vegetable oil

    • 5 dried guajillo chiles, stemmed and seeded

    • 5 dried ancho chiles, stemmed and seeded

    • 4 cups beef broth

    • 1 cup diced tomatoes

    • 1 large onion, chopped

    • 4 cloves garlic, minced

    • 1 teaspoon ground cumin

    • 1 teaspoon dried oregano

    • 1 tablepoon apple cider vinegar

    • 1 teaspoon salt

    • 0.5 teaspoon black pepper

    • 2 tablespoons flour

    • 0.25 cup fresh cilantro, chopped

    Directions

    • Begin by heating 2 tablespoons of vegetable oil in a large pot over medium-high heat. Brown the beef cubes in batches, making sure not to crowd the pot. Remove and set aside once uniformly browned.
    • In a small pan, toast the guajillo and ancho chiles over medium heat for about 2 minutes until fragrant being careful not to burn them.
    • Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 20 minutes until they become tender.
    • After soaking, drain the chiles and place them in a blender along with 2 cups of beef broth, tomatoes, onion, garlic, cumin, oregano, and apple cider vinegar. Blend until you achieve a smooth consistency.
    • In the same pot used to brown the beef, add the remaining oil and the flour. Stir constantly to create a roux, which will take around 2 minutes.
    • Add the blended sauce to the roux and stir well to combine. Return the beef to the pot along with any juices that may have accumulated on the plate.
    • Pour in the remaining beef broth, bring the mixture to a simmer, and season with salt and pepper. Cover the pot, lower heat, and allow it to cook for about 2 hours until the beef is tender.
    • After cooking, taste and adjust seasoning if needed. Stir in the chopped cilantro before serving and serve hot with rice or warm tortillas.

    Nutrition Facts

    • Total number of serves: 4
    • Calories: 250kcal
    • Cholesterol: 0mg
    • Sodium: 620mg
    • Potassium: 400mg
    • Sugar: 8g
    • Protein: 6g
    • Calcium: 60mg
    • Iron: 2mg

    Chile Colorado is a hearty, traditional Mexican dish featuring tender chunks of beef simmered in a smoky, brick-red sauce made from dried guajillo and ancho chiles. Slow-cooked until melt-in-your-mouth tender, it’s flavorful, warming, and perfect with rice or tortillas for a comforting meal that brings the heat—and heart.

    5.0 from 2 votes

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    Tip of the Day

    “Always let your meat rest before slicing.”

    Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

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