Chile Colorado de Res is a rich, deeply flavorful Mexican stew made with tender chunks of beef simmered in a vibrant red chile sauce. “Colorado” means “colored red” in Spanish, referring to the dish’s bold hue from dried chiles. Served with Mexican rice and warm flour tortillas, it’s a comforting and authentic Mexican classic perfect for family dinners or special occasions.
⏲️ Prep Time & Cook Time
| Task | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 2 hours |
| Total Time | ~2 hrs 20 mins |
🍳 Equipment Needed
- Large Dutch oven or heavy pot
- Blender
- Strainer (optional)
- Cutting board & knife
- Tongs or spatula
- Saucepan (for rice)
- Tortilla warmer or foil (for tortillas)
🛒 Ingredients
For Chile Colorado:
- 2.5 lbs beef chuck roast, cut into 1.5-inch chunks
- 6 dried guajillo chiles (stemmed, seeded)
- 3 dried ancho chiles (stemmed, seeded)
- 1 medium white onion, quartered
- 4 garlic cloves
- 2 cups beef broth (plus more as needed)
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- Salt and pepper to taste
- 1 tbsp oil (for searing)
For Mexican Rice:
- 1 cup long-grain white rice
- 1/4 cup onion, finely chopped
- 1 garlic clove, minced
- 1/4 cup tomato sauce or 1 small tomato, blended
- 2 cups chicken broth
- 2 tbsp oil
- Salt to taste
For Serving:
- 8–10 flour tortillas (store-bought or homemade)
- Optional: chopped cilantro, lime wedges
🧾 Ingredient Notes
- Dried Chiles: Guajillo and ancho chiles are mild and earthy; soak and blend for a smooth, flavorful sauce.
- Beef: Chuck roast is ideal—well-marbled and tender after slow cooking.
- Oregano: Use Mexican oregano if possible—it has citrusy notes compared to Mediterranean.
- Tortillas: Warm them in a skillet or wrapped in foil in the oven before serving.
🍲 Instructions
🔴 Make the Chile Colorado:
- Prep the Chiles: Remove stems and seeds from guajillo and ancho chiles. Toast them lightly in a dry skillet (30–60 seconds) until fragrant.
- Soak Chiles: Place toasted chiles in a bowl and cover with hot water. Let soak for 20 minutes.
- Blend Sauce: Drain soaked chiles. In a blender, combine chiles, onion, garlic, cumin, oregano, and 2 cups beef broth. Blend until smooth. Strain for a silkier sauce (optional).
- Sear the Beef: Season beef chunks with salt and pepper. In a large Dutch oven, heat oil and sear beef in batches until browned on all sides.
- Simmer: Return all beef to pot, pour in the chile sauce, and stir. Add extra broth if needed to cover beef. Simmer covered for 1.5 to 2 hours, stirring occasionally, until beef is tender.
- Adjust: Taste and adjust seasoning with salt or broth if needed.
🍚 Make the Mexican Rice:
- Heat oil in a saucepan. Add rice and toast until lightly golden.
- Add onion and garlic, sauté for 1–2 minutes.
- Stir in tomato sauce and chicken broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 18–20 minutes or until rice is cooked. Fluff with fork.
🌮 Warm the Tortillas:
- Heat flour tortillas in a skillet or wrap in foil and warm in oven at 300°F for 10 minutes.
🔍 Nutrition Facts (Estimated per serving; 6 servings total)
| Item | Amount |
|---|---|
| Calories | 620 kcal |
| Protein | 38 g |
| Carbs | 42 g |
| Fat | 32 g |
| Fiber | 6 g |
| Sodium | 680 mg |
Note: Values vary based on specific brands and serving sizes.
💡 Tips & Variations
Tips:
- For deeper flavor, marinate beef in chile sauce overnight before cooking.
- Strain the chile sauce after blending for a smoother texture.
- Add a pinch of cinnamon or a small piece of Mexican chocolate for depth.
Variations:
- Spicy version: Add 1–2 dried arbol chiles to the sauce.
- Pork version: Use pork shoulder instead of beef for Chile Colorado de Puerco.
- Slow Cooker: After searing beef and blending sauce, transfer everything to a slow cooker and cook on low for 6–8 hours.
