Imagine digging into a bowl of tender chunks of beef stewed in a rich, flavorful red chile sauce!
Although you might automatically think of a steaming bowl of chile, the kind with beef and beans, that’s not what you get when you make chile colorado. Alter your thinking to a rich, traditional Mexican stew packed with chunks of tender meat simmered in a savory brick-red chile sauce. And no, it’s not named after the state. In Spanish, the word colorado means “colored red,” which is how the dish got its name.
Chile colorado is a hearty meal full of incredible depth of flavor from a multitude of dried peppers, garlic, cumin, oregano, and my favorite spice, smoked paprika. I have three types of smoked paprika from Spain: sweet, bittersweet, and hot. Any of the three will work in this dish, as will regular smoked paprika that you buy at the supermarket. I’ve tried them all. However, I like the touch of sweetness from my sweet paprika. I advise against using regular paprika in this dish, as you really want the smokiness that you get from smoked paprika.
The magic of this dish, to me, is in the blended dried ancho, pasilla, and guajillo chiles, onion, and garlic that have steeped in rich beef broth. Once blended, you get a flavorful and aromatic purée that gives this dish its signature deep red color.
You can also swap the protein for bold new tastes by using pork, chicken, or turkey chunks. Breast or thigh meat can be used when making this dish with poultry. Purchase boneless, skinless cuts and cut them into half-inch cubes. For a vegan version, swap the beef broth for vegetable broth and use pressed firm or extra-firm tofu, and watch how flavorful the tofu becomes. Something I recently learned was that if you freeze the block of tofu first, then thaw it, the texture changes, and it becomes chewier. In my experience, the thawed and pressed tofu absorbs the flavors of the sauce even more.
The magic of dried chiles
The signature red sauce in chile colorado comes from the trio of dried Mexican chiles—ancho, guajillo, and pasilla. Each of them offers a distinct flavor profile to elevate the sauce, layering spicy, earthy, and slightly sweet notes.
Ancho chiles are dried poblano peppers. They’re a deep reddish-brown with wrinkled skin and they have a mild heat. Their flavor leans sweet and fruity, similar to notes of dried plum and raisin.
Guajillo chiles are dried mirasol peppers. They have a bright, tangy flavor with a subtle smokiness and a medium spice level.
Finally, pasilla chiles are dried chilaca peppers. They’re long, slender, and very dark brown with a complex flavor that’s earthy and slightly bitter. Together, this trio of dried peppers creates the flavor-packed foundation of your dish.
How do I store leftovers?
As with other types of chili, I’ve found chile colorado will taste even better the second day after the flavors have had time to meld. Allow the chile to cool to room temperature, then store it tightly covered or in an airtight container in the refrigerator for up to 4 days. I also freeze the chilled chile for up to 3 months in freezer-safe containers or zippered bags. Defrost the frozen chile overnight in the refrigerator and then reheat gently on the stove.
Serving suggestions
Chile colorado is a versatile dish that you can enjoy with Keto Tortillas, Gluten-Free Tortillas, or this Flour Tortilla Recipe. If you prefer to eat it as a stew, serve it over a bowl of fluffy Quinoa Rice or Slow-Cooker Rice. Add a side of Crock-Pot Black Beans, Pico De Gallo, Pickled Shallots, and some Mexican Coleslaw. End your meal with a cool and refreshing bowl of Fruit Soup.
Ingredients
- 5 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 2 dried guajillo chiles, stems and seeds removed
- 1 medium yellow onion, coarsely chopped
- 4 cloves garlic, peeled
- 4 cups low-sodium beef broth, divided
- 2 1/2 pounds beef stew meat, chuck or shoulder, cut into 1/2-inch cubes
- Kosher salt, to taste
- 2 teaspoons neutral oil, vegetable or canola
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon ground cumin
- 2 bay leaves
- 2 cups water
- 4 tablespoons lime juice
- 12 small flour tortillas
- 4 medium radishes, thinly sliced
- Fresh cilantro leaves, chopped (for garnish)
- Steamed rice, for serving (optional)
Instructions
- Place the dried ancho, pasilla, and guajillo chiles in a medium heavy-bottomed pot along with the chopped yellow onion and whole garlic cloves. Pour in 2 cups of the beef broth and bring to a boil over medium heat. Once boiling, remove from heat, cover, and let steep for about 25 minutes until the chiles are soft and plump.
- Transfer the soft chiles, onion, and garlic along with about 1/2 cup of the soaking liquid to a blender. Blend until the mixture is smooth. Set aside the chile purée.
- Pat the beef stew meat dry and season with kosher salt. Heat the oil in a large, heavy pot over medium-high heat. Working in batches, add portions of the meat in a single layer and sear undisturbed until a dark brown crust forms (around 4 minutes per side), then remove the browned meat to a plate.
- Return all the browned beef to the pot. Add the dried oregano, paprika, ground cumin, bay leaves, the remaining 2 cups of beef broth, and 2 cups water. Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Let it cook uncovered for about 1 hour, stirring occasionally.
- Pour in the blended chile purée and stir to combine. Continue simmering for another 45 minutes until the beef is very tender and the sauce has thickened to a deep reddish brown. Remove the pot from the heat, stir in the lime juice, and adjust salt to taste.
- Warm the tortillas over a medium flame or in a skillet until charred in spots and pliable. Serve the chile colorado in a bowl or spoon it into the tortillas. Garnish with sliced radishes and fresh cilantro. Enjoy with a side of steamed rice if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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