Mexican Chile Colorado Stew
Chile Colorado is a hearty Mexican stew made with tender pieces of beef that you simmer in a red chile sauce, broth, and spices. It's absolutely filling and delicious!
Ingredients
- 4 ancho chiles, dried, stemmed, seeded
- 4 guajillo chiles, dried, stemmed, seeded
- 4 cups chicken broth (or beef broth)
- 2 tbsp oil
- 2 1/2 lbs beef chuck roast (or any stew meat), cubed and cut into bite-sized pieces
- salt and pepper, to taste
- 3 tbsp flour
- 1 onion, yellow, chopped
- 1/2 tbsp garlic, minced
- 1 jalapeno (optional), seeded, chopped (add up to 2 jalapenos, more = spicier)
- 2 tsp dried oregano,
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1 bay leaf
- fresh squeezed lime juice, to taste
- 1-2 tbsp cornstarch
Instructions
- PREP THE CHILES: In a pan over high heat, bring stemmed and seeded chiles and broth to a boil. Once boiling, reduce heat to low, simmering for 18 to 20 minutes. Remove into a bowl.4 ancho chiles,, 4 guajillo chiles,, 4 cups chicken broth
- PREP THE MEAT: Season meat well with salt and pepper, then dust with flour. Heat oil over medium/high heat in the pan. Add prepped meat (do in batches if needed), cooking until browned on all sides. Remove from pan and set aside.2 tbsp oil, 2 1/2 lbs beef chuck roast, salt and pepper,, 3 tbsp flour
- PREP INGREDIENTS: Over medium heat, cook onions, garlic, and jalapenos for 4-6 minutes. Once complete, add the onion, garlic, jalapeno mix, prepped chiles, and broth to a blender or food processor and blend smooth. Using a strainer, strain the blended sauce into a pot on the stove.1 onion,, 1/2 tbsp garlic,, 1 jalapeno (optional),
- MAKE THE STEW: Add the browned meat and any juices to the pot with the strained sauce, and add seasonings (oregano, cumin, paprika), stirring to combine. Add bay leaf to pot and bring to a boil over medium/high heat (~7 heat level). Once boiling, reduce to low heat. Simmer covered for 50 to 60 minutes - the meat should be tender. Add lime juice and cornstarch to the stew, stirring to combine. Let the sauce thicken over low heat for about 3-5 more minutes.2 tsp dried oregano,, 1 1/2 tsp ground cumin, 1 tsp paprika, 1 bay leaf, fresh squeezed lime juice,, 1-2 tbsp cornstarch
- ENJOY: Serve warm with cilantro, rice, beans, tortillas, and Mexican or Jalapeno Cornbread (recipes in notes)!
Notes
This stew serves well with cornbread! Try my two delicious and tasty cornbread recipes below :)
Jalapeno Cornbread Recipe:
http://caramelizedonions.com/jalapeno-cornbread/ Mexican Cornbread Recipe:
http://caramelizedonions.com/easy-mexican-cornbread/
http://caramelizedonions.com/jalapeno-cornbread/ Mexican Cornbread Recipe:
http://caramelizedonions.com/easy-mexican-cornbread/