Imagine a steaming bowl of Chile Colorado, where the rich aroma of spices and tender meat wafts through the air, inviting you to dig in. This dish is not just a meal; it’s a celebration of flavors that dance on your palate, with each bite bringing warmth and comfort reminiscent of family gatherings.
When I think of Chile Colorado, I can’t help but remember the laughter-filled evenings spent at my abuela’s kitchen table, where stories were shared over this delightful dish. Cajun Chicken Soup Perfect for cozy dinners or festive occasions, its vibrant colors and mouthwatering taste always promise an unforgettable experience.
Why You'll Love This Recipe
- The ease of preparation makes this Chile Colorado a go-to for weeknight dinners
- Its complex flavors develop beautifully while simmering away
- Visually, the deep reds and rich browns create an appealing feast for the eyes
- Versatile enough for tacos, burritos, or simply served over rice
I once made Chile Colorado for a potluck, and let’s just say my friends still talk about it—mostly because they fought over the last spoonful!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
-
Chuck Roast: A well-marbled cut provides tenderness and flavor when cooked low and slow.
-
Dried Ancho Chiles: These sweet, smoky chiles are essential for that authentic flavor; don’t skip them!
-
Garlic Cloves: Fresh garlic adds depth and aromatic goodness; try using more if you’re feeling adventurous.
-
Onion: Sweet onions enhance the dish’s flavor; sauté until translucent for the best results.
-
Beef Broth: Use low-sodium broth for better control over saltiness while keeping flavors rich. For more inspiration, check out this Hearty beef stew recipe recipe.
-
Cumin Powder: A warm spice that brings out earthy notes; feel free to adjust according to your taste.
-
Oregano: Dried oregano adds a hint of herbal brightness; fresh would work too if you have it handy.
-
Lime Juice: A dash of lime juice at the end brightens up all those rich flavors beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Those Chiles: Start by removing the stems and seeds from your dried ancho chiles. Toast them lightly in a dry skillet over medium heat until fragrant—about 1-2 minutes—and then soak them in hot water for 20 minutes until they’re soft.
Sauté Your Aromatics: In a large pot or Dutch oven, heat some oil over medium heat. Add chopped onions and minced garlic, cooking until they’re golden brown and fragrant—around 5 minutes should do.
Brown That Meat!: Cut your chuck roast into chunks, seasoning with salt and pepper. Increase heat to medium-high and brown the meat on all sides. This step builds flavor that will make your Chile Colorado irresistible.
Blend It Up!: Drain your soaked chiles and add them to a blender along with sautéed onions, garlic, cumin powder, oregano, lime juice, and about one cup of beef broth. Blend until smooth—this is where magic happens!
Simmer Away!: Pour your blended sauce back into the pot with the browned meat. Add remaining beef broth until everything is covered. Bring it to a simmer on low heat for about 2 hours until meat is fork-tender.
Final Touches!: Taste your Chile Colorado before serving—it may need a pinch more salt or lime juice to brighten things up! Serve with warm tortillas or over rice for maximum enjoyment.
With these steps complete, you’ll have a comforting bowl of Chile Colorado that will impress everyone at your table! Comforting Beef Tortellini Bake.
You Must Know
- The secret to a fantastic Chile Colorado lies in the quality of your dried chiles
- Choose fresh, vibrant ones for richer flavor
- Don’t skip the simmering step; it’s crucial for developing that deep, satisfying taste
- And remember, patience is key—great flavors take time!
Perfecting the Cooking Process
Start by toasting the dried chiles for a minute to enhance their flavor. Then, soak them until soft before blending into a smooth paste. Sear your meat and simmer it in the sauce for ultimate tenderness.
Add Your Touch
Feel free to add extra spices like cumin or oregano for a personal twist. You can also experiment with different proteins such as chicken or pork. Crockpot Thai Peanut Chicken For a vegetarian version, swap meat with hearty vegetables or beans. For more inspiration, check out this Creamy French onion chicken recipe.
Storing & Reheating
Store leftover Chile Colorado in an airtight container in the fridge for up to five days. Reheat gently on the stove over low heat to preserve its rich flavors without drying it out.
Chef's Helpful Tips
- To elevate your Chile Colorado, always use fresh herbs and spices for maximum flavor impact
- A splash of vinegar brightens the dish beautifully and balances richness
- Lastly, serve with warm tortillas to soak up every delicious drop!
The first time I served this dish, my family couldn’t stop raving about it; they even asked for seconds and thirds! It felt amazing to share something so flavorful.
FAQ
What is Chile Colorado made of?
Chile Colorado is primarily made from dried red chiles, meat, and spices.
Can I make Chile Colorado vegetarian?
Absolutely! Substitute meat with vegetables or beans for a delicious vegetarian option.
How do I thicken my Chile Colorado sauce?
Authentic Mexican White Sauce.
You can thicken the sauce by simmering longer or adding a cornstarch slurry.
Chile Colorado
- Total Time: 2 hours 20 minutes
- Yield: Serves approximately 6
Description
Dive into a bowl of Chile Colorado, where tender chunks of meat simmer in a rich, spicy sauce made from dried ancho chiles. This dish embodies warmth and comfort, perfect for cozy dinners or festive gatherings. With vibrant colors and deep flavors, Chile Colorado promises to be the star of your table, whether served over rice or in warm tortillas.
Ingredients
- 2 lbs chuck roast, cut into chunks
- 4 dried ancho chiles
- 4 garlic cloves, minced
- 1 medium onion, chopped
- 2 cups low-sodium beef broth
- 2 tsp cumin powder
- 1 tsp dried oregano
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Prepare the chiles by removing stems and seeds. Toast them in a skillet for 1-2 minutes until fragrant, then soak in hot water for 20 minutes.
- In a large pot, heat oil over medium heat. Sauté onions and garlic until golden brown (about 5 minutes).
- Season chuck roast with salt and pepper. Increase heat to medium-high and brown the meat on all sides.
- Blend soaked chiles with sautéed onions, garlic, cumin, oregano, lime juice, and 1 cup of beef broth until smooth.
- Return the blended mixture to the pot with the browned meat. Add remaining broth to cover the meat. Simmer on low heat for about 2 hours until fork-tender.
- Adjust seasoning if necessary and serve warm with tortillas or over rice.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Leave a Comment