Chile Colorado is a classic Mexican dish known for its rich, bold flavors and tender pieces of meat simmered in a vibrant, red chili sauce. This dish features succulent beef or pork chunks cooked slowly in a sauce made from a blend of dried red chilies, such as guajillo, ancho, and pasilla, which give the dish its characteristic deep color and smoky, slightly spicy flavor. The chilies are blended with tomatoes, onions, garlic, and spices to create a sauce that’s both hearty and comforting. Ideal for serving over rice, with warm tortillas, or alongside beans, Chile Colorado is a satisfying meal that brings the warmth and authenticity of traditional Mexican cuisine to your table. Perfect for family dinners or special occasions, this dish is sure to impress with its complex flavors and tender, melt-in-your-mouth meat.
Ingredients:
- 2 lbs beef chuck or pork shoulder, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 dried pasilla chili, stemmed and seeded
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef or chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground coriander
- Salt and black pepper, to taste
- 1 tbsp apple cider vinegar
- Fresh cilantro, chopped (for garnish)
Instructions:
- Prepare the Chilies:
- Heat a dry skillet over medium heat. Toast the guajillo, ancho, and pasilla chilies for about 1-2 minutes, turning frequently, until they become fragrant but not burnt. Transfer the chilies to a bowl and cover them with hot water. Let them soak for about 15 minutes until softened, then drain.
- Make the Chili Sauce:
- In a blender, combine the soaked chilies, diced tomatoes, minced garlic, cumin, oregano, coriander, and 1 cup of broth. Blend until smooth. If needed, strain the sauce to remove any remaining bits of chili skin.
- Brown the Meat:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef or pork cubes and brown them on all sides. Do this in batches if necessary to avoid overcrowding the pot. Remove the meat and set it aside.
- Cook the Onion:
- In the same pot, add the chopped onion and sauté for about 5 minutes, or until softened.
- Simmer the Chile Colorado:
- Return the browned meat to the pot. Pour the chili sauce over the meat, add the remaining broth, and stir well. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the meat is tender and the sauce has thickened.
- Finish and Season:
- Stir in the apple cider vinegar and season the Chile Colorado with salt and black pepper to taste. Let it simmer for another 5 minutes to blend the flavors.
- Serve:
- Serve the Chile Colorado hot, garnished with fresh cilantro. Pair it with steamed rice, warm tortillas, or beans for a complete and satisfying meal.
Chile Colorado is a hearty and flavorful dish that showcases the deep, complex flavors of dried chilies and tender, slow-cooked meat. This comforting, rich stew is perfect for bringing the authentic taste of Mexico to your home, offering a delicious meal that’s sure to be a hit with family and friends.
