Chile Colorado

Instructions:

1. Remove the stems and seeds from all dried chiles. Rinse them and place them in a pot with 2 cups of beef broth. Simmer for 10 minutes, or until fully softened.
2. Transfer the softened chiles, their broth, garlic, cumin, oregano, paprika, and 1/2 cup fresh broth to a blender. Blend until smooth, then strain if you prefer a more refined sauce.
3. Heat the oil in a large pot over medium-high heat. Season the beef with salt and pepper, then brown it on all sides.
4. Add the diced onion to the pot and sauté until softened.
5. Pour the prepared chile sauce over the beef, then add the remaining broth. Stir well to combine.
6. Reduce the heat to low and simmer for 1.5–2 hours, or until the beef is ultra tender and the sauce has thickened.
7. Taste and adjust seasoning as needed.
8. Serve with warm tortillas, rice, beans, or potatoes.

Variations

• Substitute pork shoulder for beef to create a rich and tender pork Colorado.
• Add diced potatoes directly to the stew during the last 30 minutes for a heartier meal.
• Mix in a small amount of tomato sauce for a brighter, slightly tangier finish.
• Incorporate a dried árbol chile for additional heat.

Tips

• Toast the dried chiles lightly in a dry skillet before simmering to enhance their flavor.
• Straining the sauce creates an extra-smooth consistency, though it’s optional.
• Allow the stew to rest for 10 minutes before serving to deepen the flavors.
• Leftovers taste even better the next day as the flavors continue to develop.