Chile Colorado is a classic Mexican stew celebrated for its deep red color, velvety texture, and bold, earthy flavor. Built on a foundation of dried chiles, this dish transforms simple ingredients into a richly layered sauce that clings beautifully to tender pieces of beef. Every spoonful offers warmth, depth, and the kind of savory comfort that only slow-simmered dishes can provide.
The heart of this recipe lies in the homemade chile sauce. Guajillo, ancho, and pasilla chiles create a complex blend that is both robust and gently smoky. When softened and blended with aromatics and spices, they form a silky, deeply flavored base that takes the stew from ordinary to exceptional.
As the beef simmers low and slow, it absorbs the essence of the chiles, becoming fork-tender while enriching the sauce with its juices. The result is a stew with a refined balance of heat, warmth, and savoriness, perfect for ladling over rice or scooping up with warm tortillas.
Whether served for a special gathering or a comforting weeknight meal, Chile Colorado brings traditional flavors to the forefront in a way that feels both rustic and refined. Its aroma alone is enough to draw everyone to the table, promising a meal that is deeply satisfying and rich with heritage.
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Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Ingredients
• 2 lbs beef stew meat (chuck roast works best), cut into cubes
• 1 tbsp oil
• 1 tsp salt
• 1 tsp black pepper
• 1 small onion, diced
• 3 garlic cloves, minced
For the Chile Sauce:
• 6 dried guajillo chiles
• 4 dried ancho chiles
• 2 dried pasilla chiles (optional, for extra depth)
• 3 cups beef broth (divided)
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp paprika
• Salt to taste
Instructions:
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