Chile Colorado

Meat cooked in a rich red chili sauce that can be served on tortillas, with rice, or as a stew.

Ingredients Directions

  • 2 1/2 lbs stew meat (beef chuck, or pork shoulder)
  • 4 dried ancho chiles (or pasilla or mulato)
  • 5 dried guajillo chiles (or New Mexican chiles)
  • 4 cups chicken broth
  • 1 small onion chopped
  • 1 jalapeno minced
  • 2 tsp dried oregano (or equivalent fresh)
  • 1 1/2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp smoked Paprika
  • 1 bay leaf
  • Salt and pepper
  • 3 tbsp flour
  • 2 tbsp oil
  • 2 Tablespoons oil
  • Juice from 1 small lime
  • Cornstarch slurry (1 tbsp cornstarch mixed with lime juice)

  1. Cut the meat into 1/2 inch chunks.
  2. Remove the stems and seeds from the dried chiles while rinsing them under cold water.
  3. Place chiles in a saucepan and cover with the broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.
  4. Season the meat on all sides with salt and pepper and sprinkle with flour. Add oil to a skillet over medium high heat. Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding.
  5. Remove meat to a plate and set aside. Add onion and jalapeno to the pan and sauté for several minutes.
  6. As the onions cook, pour the softened peppers and the broth into a blender. Add the sautéed onion and jalapeno and blend until smooth. Set aside.
  7. Return browned beef (and accumulated juices) back to the pot. Strain the chili sauce from the blender through a fine mesh strainer, into the pot. Add oregano, cumin, paprika, garlic powder, and bay leaf.
  8. Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour or until the meat is very tender.
  9. Uncover and stir in the lime juice cornstarch slurry. Cook for a few more minutes until the sauce has slightly thickened. Add salt and pepper to taste.

Notes

  • I often use a mix of dried ancho, juajillo, and pasilla peppers
  • Labeled spicy, but it isn't particularly spicy unless extra jalapeno, chipotle, or something is added. Red chilies do not tend to have that much spice.

Original Recipe

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recipes/chile_colorado.txt · Last modified: 2021/06/19 14:32 (external edit)

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