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
Scale
- 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