Chile Colorado Recipe | Beef In Red Chili Sauce
Servings: 4 servings
Calories: 400kcal
Calories: 400kcal | Carbohydrates: 4g | Protein: 35g | Fat: 27g | Fiber: 1g | Sugar: 1g
Ingredients
- 1.5 pounds Chuck Roast
- 2 tbsp Olive Oil
- 1 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 3 Dried Ancho Chiles
- 3 Dried Guajillo Chiles
- 2 Dried Pasilla Chiles
- 4 cloves Garlic
- 1 Onion chopped
- 3 cups Beef Broth
- 1 tsp Cumin
- 1 tsp Oregano
Instructions
- Prep the Chiles. Remove stems and seeds from the dried chiles. Toast them in a dry skillet over medium heat until fragrant, about 2-3 minutes.
- Soak the Chiles. Place the toasted chiles in a bowl and cover with hot water. Let them soak for 20 minutes until softened.
- Blend the Sauce. Drain the chiles and transfer them to a blender. Add garlic, onion, cumin, oregano, salt, and pepper. Pour in 2 cups of beef broth and blend until smooth.
- Cook the Beef. Season the beef cubes with salt and pepper. Heat olive oil in a large pot over medium-high heat. Brown the beef in batches, ensuring each piece is browned on all sides. Remove and set aside.
- Simmer the Stew. Return the beef to the pot. Pour the chile sauce over the beef and add the remaining 2 cups of beef broth. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until the beef is tender and the sauce has thickened.
- Serve. Enjoy your Chile Colorado with warm tortillas, rice, or beans. Garnish with fresh cilantro if desired.