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Beef Chile Colorado

Beef Chile Colorado is a slow-simmered, deeply spiced chile-braised beef with a smooth brick-red roasted chile sauce. The beef turns fork-tender as the sauce thickens into a glossy coat—ideal over rice or in warm tortillas.
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Prep Time 35 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chile Sauce
  • 6 dried guajillo chiles Stemmed and seeded
  • 4 dried ancho chiles Stemmed and seeded
  • 2 dried pasilla chiles Stemmed and seeded
  • 4 cup beef broth Divided
  • 6 garlic cloves Peeled
  • 1 tsp cumin
  • 1 tsp dried oregano Mexican preferred
  • 0.5 tsp smoked paprika
  • 0.5 tsp black pepper
  • 1 tsp salt
Beef
  • 3 lb beef chuck Cut into 1½-inch cubes
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 2 tbsp vegetable oil
  • 1 medium yellow onion Diced
  • 4 garlic cloves Minced
  • 1 tbsp tomato paste
  • 2 cup beef broth
To Serve
  • 1 fresh cilantro Roughly chopped
  • 1 white rice Or warm flour tortillas
  • 1 sour cream Optional
  • 1 lime wedges

Equipment

  • 1 Dutch oven

Method
 

Toast and rehydrate the chiles
  1. Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 30–45 seconds per side until fragrant, using a gentle press and a quick sizzle; do not let them burn.
  2. Place the toasted chiles in a heatproof bowl, pour 2 cups of hot beef broth over them, and let soak for 20–25 minutes until completely soft and pliable.
Blend and strain the chile sauce
  1. Blend the soaked chiles and soaking broth with the peeled garlic, cumin, oregano, smoked paprika, salt, and black pepper on high for 1–2 minutes until completely smooth.
  2. Strain the sauce through a fine-mesh strainer, pressing to extract all liquid, then discard the solids.
Brown and simmer the beef
  1. Pat the beef chuck cubes dry, then season all over with the salt, black pepper, and cumin.
  2. Heat the vegetable oil in a large Dutch oven over medium-high heat and sear the beef in batches until deeply browned, about 3–4 minutes per side, then transfer to a plate.
  3. Reduce heat to medium, add the diced onion, and cook until softened and golden, about 5 minutes.
  4. Add the minced garlic and tomato paste and cook for 1–2 minutes until fragrant and the paste deepens in color.
  5. Return the beef to the pot, pour the strained chile sauce over the beef, then add the remaining 2 cups of beef broth and stir gently so the liquid nearly covers the beef.
  6. Bring to a gentle simmer, reduce heat to low, cover, and cook for 2 to 2½ hours, stirring occasionally, until fork-tender and the sauce thickens into a glossy brick-red coat; taste and adjust salt.
Serve
  1. Ladle the chile colorado over white rice or spoon into warm flour tortillas, then top with cilantro and a squeeze of lime; add sour cream if desired and serve immediately.

Notes

For extra silky sauce, keep straining until you can no longer see thick solids in the liquid. Refrigerate leftovers in a sealed container for up to 3–4 days; rewarm gently on the stovetop or microwave with a splash of broth. Freeze up to 3 months (thaw overnight) and reheat slowly. For a lower-carb option, serve with cauliflower rice instead of white rice or tortillas.