Name: Beef Chile Colorado Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Mexican
Ingredients: 3 lbs. beef chuck; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons flour; 1 tablespoon neutral oil; 1 yellow onion, chopped; 3 garlic cloves; 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 1/2 cups beef broth; 2 fresh bay leaves; Corn tortillas, warmed; White onion, diced; Cilantro, chopped; Radishes, sliced; Lime wedges

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Introduction

Beef Chile Colorado is a rich, flavorful Mexican stew made with tender beef simmered in a vibrant red chili sauce. This comforting dish is perfect for a hearty meal and pairs wonderfully with warm corn tortillas and fresh toppings.

A white plate with green stripes holds two main parts: on the left is orange Mexican rice mixed with small bits of herbs, topped with four thin round slices of radish with a pink center and white edges, and sprinkled with chopped white onion and cilantro leaves; on the right are dark brown, tender chunks of meat covered in a thick reddish-brown sauce garnished with chopped cilantro and onion pieces; a small lime wedge with cilantro is placed at the bottom center of the plate; the plate is set on a white marbled surface with parts of a fork and a white cloth visible at the bottom left, and partial views of a white bowl with sliced radishes at top left, another white bowl with similar orange rice at top right, and a wooden plate with stacked tortillas at bottom right; photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs. beef chuck
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons flour
1 tablespoon neutral oil
1 yellow onion, chopped
3 garlic cloves
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 1/2 cups beef broth
2 fresh bay leaves
Corn tortillas, warmed
White onion, diced
Cilantro, chopped
Radishes, sliced
Lime wedges

Instructions

Step 1: In a dry skillet, toast the dried guajillo, ancho, and chile de arbol chilies for 2-3 minutes, stirring often, until fragrant. Transfer them to a saucepan with the chopped onion and garlic cloves, cover with water, and bring to a simmer. Cook for 10 minutes until the chilies are soft.
Step 2: Using a slotted spoon, transfer the softened chilies, onion, and garlic to a blender with 1 cup of the soaking liquid. Add the cumin, coriander, oregano, and beef broth, then blend on high until very smooth. Season the sauce with salt and pepper to taste.
Step 3: Cut the beef into 2-inch cubes. Season with salt and pepper, then toss with the flour to coat evenly. Heat a dutch oven over medium-high heat and add the oil. When hot, brown the beef in a single layer on all sides, working in batches if necessary. Remove excess oil after searing.
Step 4: Return all the beef to the pot and pour in enough sauce to cover the meat. Save any extra sauce for freezing. Add the bay leaves, cover with a lid, and simmer on low heat for 2 hours, or until the beef is very tender.
Step 5: Skim off any oil from the top of the stew. Serve the Beef Chile Colorado with warm corn tortillas and garnish with diced white onion, chopped cilantro, sliced radishes, and lime wedges.

Tips & Variations

For a milder flavor, reduce the number of chile de arbol or remove them entirely.
Make the sauce ahead and freeze extras for quick meals later.
Use a slow cooker to cook the beef on low for 6-8 hours instead of simmering on the stove.
Serve with avocado slices or Mexican crema for added creaminess.

Storage

Store leftover Beef Chile Colorado in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often improve after a day, making it a great make-ahead dish. You can also freeze the stew for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white bowl filled with a rich, dark red stew made of thick chunks of meat coated in a glossy, deep red sauce. The meat pieces are stacked in the center, covered in a shiny sauce with textured patches of tender meat visible. Small green herb leaves are sprinkled over the top, adding a fresh contrast to the deep red sauce. The bowl sits on a wooden surface with a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, you can substitute beef chuck with brisket or short ribs, which also become tender when slow-cooked, though cooking times may vary slightly.

How spicy is Beef Chile Colorado?

The dish has a moderate heat level thanks to the chile de arbol. You can adjust the spiciness by reducing or omitting these chilies or by adding more if you prefer it hotter.