Authentic Chile Colorado Recipe
Discover the soul-warming flavors of an authentic Chile Colorado recipe that will transport your taste buds straight to the heart of Mexico. Utilizing the earthy richness of dried chiles, this dish combines the perfect balance of spices to create a deep, flavorful sauce that will become a staple in your culinary repertoire. For those seeking comfort in a bowl, this traditional dish is both satisfying and simple to prepare.
When I first learned to make Chile Colorado from my grandmother, I was captivated by the care she took in selecting the perfect ancho chiles. She would tell me stories of her childhood in Puebla, where this dish was a Sunday family tradition. Every spoonful back then was savored amidst laughter and love, a tradition that continues in my family today.
Why You’ll Love This Recipe
This Chile Colorado recipe stands out for its ease of preparation and depth of flavor. The traditional blend of spices and chiles creates a complex taste profile that is both spicy and savory, a perfect companion to your favorite side of rice or tortillas. Moreover, it’s a dish that can be made in larger quantities and stored, making it ideal for meal prep and busy weeknights.
Ingredients Notes
The key ingredient for any authentic Chile Colorado is the selection of dried chiles. Ancho and guajillo chiles provide the rich, fruity backdrop that defines the dish. If these are unavailable, you can substitute with pasilla chiles. Additionally, the use of fresh garlic, cumin, and Mexican oregano is essential for depth. Opt for fresh, high-quality beef shoulder for a tender result.
Recipe Steps
Step 1
Start by gently toasting the dried chiles on a hot skillet until fragrant. This step enhances their flavor. Once toasted, soak them in boiling water for about 15 minutes until softened.
Step 2
While the chiles soak, cube the beef shoulder into bite-sized pieces. Season with salt and pepper, then sear in a hot pan with oil until browned on all sides. Remove and set aside.
Step 3
In the same pan, add chopped onions and garlic, sautéing until translucent. Blend the softened chiles, onion, garlic, and soaking liquid until smooth, then pour the sauce back into the pan.
Step 4
Return the beef to the pan, add cumin, oregano, and a bit of chicken stock. Let the mixture simmer on low heat for at least an hour, or until the beef is tender and the sauce thickens.
Step 5
Taste and adjust seasoning if necessary. Serve with warm tortillas or over rice for a hearty meal that’s sure to delight.
Storage Options
Store any leftover Chile Colorado in an airtight container in the refrigerator for up to 4 days. To freeze, place in a freezer-safe container or bag for up to 3 months. For reheating, thaw overnight in the refrigerator and warm gently on the stove, adding a splash of water if the sauce has thickened.
Variations & Substitutions
For a lighter version, consider using chicken instead of beef. Vegetarians can replace the meat with hearty mushrooms or potatoes to maintain the dish’s satisfying texture. Adding a splash of citrus like lime can lift and brighten the flavors, offering a refreshing twist.
Frequently Asked Questions
Can I prepare Chile Colorado in a slow cooker?
Yes, you can prepare the dish in a slow cooker. After searing the beef and blending the sauce, combine all ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily shredded.
What’s the best way to thicken the sauce?
If the sauce is too thin, let it cook uncovered on low heat until it reaches the desired thickness. Adding a slurry made from cornstarch and water in the final 10 minutes of cooking can also help thicken the sauce.
Is it possible to make this dish less spicy?
To reduce the spice level, remove the seeds from the chiles before toasting them. Additionally, using milder chiles such as pasilla can lower the heat without compromising on the richness of flavor.
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Authentic Chile Colorado Recipe
IngredientsÂ
Main Ingredients
- 2 pounds beef chuck roast cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 5 cups low sodium beef broth
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt to taste
- 5 each dried guajillo chiles stems and seeds removed
Instructions
Preparation Steps
- Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Add the beef and brown on all sides, about 5 minutes.
- Remove beef and set aside. In the same pot, heat remaining oil and add guajillo chiles. Toast briefly until fragrant.
- Return beef to the pot, add beef broth, cumin, garlic powder, and salt. Stir well.
- Bring mixture to a boil, then reduce heat and simmer covered for 1.5 hours or until beef is tender.
Notes
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