You may not think of Colorado when you think of tasty Tex-Mex flavors, but the Centennial State rises to the occasion with Chile Colorado. Each bite contains a warming, vibrant amount of heat (which can always turn up if you are feeling spicy!) in addition to the truly melt-in-your-mouth beef. Classic chili seasonings and a hint of bright, tropical lime bring the whole dish together, just waiting to be scooped onto tortillas or poured over Mexican rice. Chile Colorado is a mountain of flavor just waiting to be climbed!
Ingredients
- 4 dried ancho, pasilla, or mulato chiles, stems removed, seeds optionally removed
- 5 dried guajillo or New Mexican chiles, stems removed, seeds optionally removed
- 4 cups chicken broth, divided
- 2 1/2 pounds stew meat, cubed beef shoulder, or butt roast
- salt, to taste
- pepper, to taste
- 3 tablespoons flour
- 2 tablespoons oil
- 1 small onion, chopped
- 1/2 jalapeño, optional, minced
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 bay leaf
- juice of 1 small lime
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- tortillas, optional, to taste, for serving
- cilantro, optional, chopped, for garnish
- radishes, optional, sliced, to taste, for serving
- Mexican rice, optional, to taste, for serving
Directions
Step 1 –Rinse the ancho chiles and the guajillo chiles under cold water.
Step 2 –Place the chiles in a large saucepan.
Step 3 –Cover the chiles with the broth.
Step 4 –Bring the broth to a boil, then reduce the heat and simmer uncovered for 20 minutes.
Step 5 –Season the stew meat on all sides with the salt, the pepper, and the flour.
Step 6 –In a skillet over medium-high heat, heat the oil.
Step 7 –Add the stew meat to the hot oil and brown on all sides, about 3 minutes per side. You may need to do this in batches to avoid overcrowding.
Step 8 –Transfer the meat to a plate.
Step 9 –Add the onion and the jalapeño to the skillet and sauté until softened, about 5 minutes.
Step 10 –Pour the softened peppers and broth mixture and the sautéed onion mixture into a blender and blend until smooth.
Step 11 –Add the browned beef and their accumulated juices to the saucepan.
Step 12 –Pour the chili sauce mixture from the blender through a fine mesh strainer into the pot with the meat.
Step 13 –Add the oregano, the cumin, the paprika, and the garlic powder to the pot, stirring well to combine.
Step 14 –Add the bay leaf to the pot.
Step 15 –Bring the mixture to a slow boil and reduce the heat to low.
Step 16 –Cover and simmer the mixture until the meat is very tender, about 1 hour.
Step 17 –Uncover and stir in the lime juice and the cornstarch mixture.
Step 18 –Cook until slightly thickened, about 2-3 minutes.
Step 19 –Serve with the tortillas, the cilantro, the radishes, and the Mexican rice.
