Chili Colorado Mexican Beef Stew (Printer-Friendly)
Tender beef braised in a robust, smoky red chile sauce bursting with authentic Mexican flavor and warmth.
# What You’ll Need to Cook:
→ Main
01 -
1 kg beef chuck roast, trimmed and cut into 3 cm cubes
02 -
2 tablespoons vegetable oil
→ Chili Sauce
03 -
3 dried guajillo chiles, stems and seeds removed
04 -
2 dried pasilla chiles, stems and seeds removed
05 -
2 dried ancho chiles, stems and seeds removed
→ Broth and Liquids
06 -
750 ml low sodium beef broth
07 -
500 ml water
→ Spices and Seasonings
08 -
2 teaspoons ground cumin
09 -
1 teaspoon ground coriander
10 -
1 teaspoon Mexican oregano, crumbled
11 -
2 bay leaves
12 -
1 1/2 teaspoons salt, plus more to taste
13 -
1/2 teaspoon ground black pepper
→ Fresh Aromatics
14 -
1 medium white onion, finely diced
15 -
4 garlic cloves, minced
# Steps to Prepare:
01 -
Heat the vegetable oil in a large cast iron skillet or Dutch oven over high heat. Working in batches to avoid crowding, sear the beef cubes on all sides until deeply browned. Remove the beef and set aside.
02 -
Bring 500 ml of water to a boil in a saucepan. Add the guajillo, pasilla, and ancho chiles. Boil for 10 minutes, stirring occasionally, until the chiles are soft. Drain, reserving 250 ml of the soaking liquid.
03 -
Transfer the softened chiles to a blender along with the reserved soaking liquid. Blend until a smooth puree forms. Pass the puree through a fine-mesh sieve to remove skins and seeds.
04 -
Return the seared beef to the skillet. Pour the strained chile puree over the beef and bring to a boil over medium-high heat.
05 -
Stir in the beef broth, cumin, coriander, Mexican oregano, bay leaves, salt, and black pepper. Mix well to combine. Lower the heat to a gentle simmer.
06 -
Cover the pot and simmer gently for 45 minutes, stirring occasionally. Adjust salt to taste, if necessary.
07 -
Uncover and stir in the diced onion and minced garlic. Continue to cook uncovered on low heat for 20 minutes, allowing the onion to soften and flavors to meld.
08 -
Remove bay leaves. Ladle into bowls and garnish as desired. Serve with warm corn tortillas and rice.
# Extra Cooking Tips:
01 -
For deeper flavor, prepare the stew a day ahead and refrigerate overnight; reheat gently before serving.
02 -
Chili Colorado can be frozen in airtight containers for up to 3 months.
03 -
Adjust heat level by adding chipotles in adobo or more dried chiles for extra spiciness.