Chile Colorado (Mexican Red Chile Beef)

Instructions:

1. Heat a dry skillet over medium heat. Lightly toast the dried chiles for about 10–15 seconds per side, just until fragrant. Do not let them burn.
2. Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for 15 minutes, or until softened.
3. Add the softened chiles to a blender along with garlic, onion, cumin, oregano, cloves, salt, pepper, and 1 cup of beef broth. Blend until very smooth. Strain the sauce if desired for an extra-smooth texture.
4. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
5. Add the beef in batches and brown on all sides. Do not overcrowd the pot.
6. Pour the red chile sauce over the browned beef and stir to coat evenly.
7. Add the remaining beef broth and the bay leaf. Bring the mixture to a gentle boil.
8. Reduce the heat to low, cover, and simmer for 1½ to 2 hours, stirring occasionally, until the beef is fork-tender and the sauce is thick and glossy.
9. Taste and adjust seasoning as needed. Remove the bay leaf before serving.

Variations

• Use pork shoulder instead of beef for a slightly richer, traditional variation.
• Add a small piece of Mexican chocolate at the end of cooking for a subtle depth and richness.
• For extra heat, include an additional árbol chile or a pinch of cayenne.
• Shred the beef and use it as a filling for tacos, burritos, or enchiladas.

Tips

• Always toast the dried chiles lightly to enhance their flavor, but avoid burning them as this can make the sauce bitter.
• Straining the chile sauce is optional, but it creates a smoother, more refined texture.
• Letting the Chile Colorado rest overnight allows the sauce to thicken and the flavors to deepen significantly.
• Serve with warm tortillas, rice, or beans to soak up every bit of the rich red sauce.