Authentic Beef Chile Colorado
A flavorful and hearty dish that combines tender beef chuck with a vibrant, spicy sauce made from a blend of dried chilies, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 3 lbs. beef chuck Cut into 2-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons flour For dusting the beef
- 1 tablespoon neutral oil For browning the beef
Chili Sauce Ingredients
- 1 yellow onion chopped
- 3 cloves garlic
- 6 guajillo chilies stems and seeds removed
- 4 ancho chilies stems and seeds removed
- 3 chile de arbol stems and seeds removed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried Mexican oregano
- 2.5 cups beef broth
For Serving
- Corn tortillas, warmed
- White onion, diced
- Cilantro, chopped
- Radishes, sliced
- Lime wedges
Instructions
Chili Preparation
- In a dry skillet, toast the dried chilies for 2-3 minutes, stirring often until fragrant.
- Move the toasted chilies to a saucepan with chopped onion and garlic. Cover with water and bring to a simmer.
- Cook for 10 minutes until the chilies are soft.
Sauce Blending
- Use a slotted spoon to transfer softened chilies, onion, and garlic into a blender.
- Add 1 cup of the soaking liquid, cumin, coriander, oregano, and beef broth.
- Blend on high until you achieve a very smooth sauce. Season with salt and pepper to taste.
Beef Cooking
- Season the beef with salt and pepper, then sprinkle with flour.
- Heat a Dutch oven over medium-high heat and add the neutral oil.
- When hot, place the beef in a single layer and brown on all sides. Brown in batches if necessary.
- Remove any excess oil after browning.
- Return all the beef to the pot and pour in enough sauce to cover the meat.
- Add the bay leaves, cover the pot, and simmer on low for 2 hours until the beef is very tender.
- Skim off any oil from the top before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat until heated through. You can freeze for up to 3 months in a freezer-safe container and defrost in the refrigerator before reheating. Toasting the dried chilies enhances their flavor. Adjust the number of chilies based on your heat preference. Feel free to substitute with other available dried chiles.