Sunday, July 23, 2017


Chile Colorado is a traditional beef dish stewed in a red chile sauce. Colorado translates to "colored red" in Spanish. 

6 whole dried Guajillo chiles, broken into pieces, stems and seeds removed
2 cups boiling-hot water
2 T avocado oil, divided
1 large yellow onion, chopped
1 poblano, pepper, seeded and coarsely chopped
1 jalapeño pepper, seeded and coarsely chopped
3 cloves garlic
1 T oregano leaves
1 3 to 4 lb beef chuck roast, trimmed of fat and cut into large chunks
1 28-oz can red chile sauce or 3 10-oz cans enchilada sauce
2 cups beef broth
1 T chile powder
1 T ancho chile powder
1 T ground cumin
Sea salt and freshly ground black pepper

Place dried chiles in a large heat-proof bowl and add the boiling water.
Let sit in water for 20 minutes.

Meanwhile, heat a Dutch oven over medium heat and add one tablespoon of the oil.
Sauté the onion, poblano, jalapeño, garlic, and oregano in oil for 10 minutes.

Spoon into a blender and add the soaked Guajillo chiles along with the soaking water.
Blend mixture until smooth.

In the same Dutch oven brown the meat in batches. 
Transfer browned meat to a platter while browning the rest.
Return all the meat to the Dutch oven and add the pureed mixture from the blender.
Add the red chile sauce or enchilada sauce, beef broth, chile powders, and cumin.
Season to taste with salt and pepper.

Place in a 300 degree F oven for 4 hours.

Serve with black beans and Mexican rice.

Serves 6