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.