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Tender Chile Colorado

Featured in: Comfort Food Favorites

This flavorful dish turns beef into super tender bites using a sauce loaded with three kinds of dried chiles. Guajillos give it an earthy kick, anchos add a hint of sweetness, and árbol chiles bring heat for a robust taste. Whether slow-cooked all day, made quick in an Instant Pot, or simmered on the stove, the beef becomes perfectly tender. Use it in tacos, quesabirria, or as a filling stew for ultimate comfort.
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punchofyummy
Updated on Wed, 19 Mar 2025 17:51:38 GMT
A hearty beef stew topped with cilantro, served next to flavorful yellow rice and colorful veggies. Pin it
A hearty beef stew topped with cilantro, served next to flavorful yellow rice and colorful veggies. | pinchofyummy.com

This Chile Colorado brings bold Mexican taste straight to your home. The soft beef bathing in that deep-red sauce always reminds me of how my grandma used to cook. Grab some hot tortillas and a side of rice and beans for a meal that feels like a warm hug.

Easy Wonder

Something incredible happens when dried peppers combine with juicy beef chunks. It's simple enough for a Tuesday night but fancy enough when family visits. Enjoy it however you want - with rice, wrapped in tortillas, or just by itself.

What You'll Need

  • Beef Chuck: Chopped into small chunks.
  • Fresh Lime: Adds a bright kick.
  • Stock: Chicken or beef both turn out great.
  • Cumin: A little goes a long way for richness.
  • Mexican Oregano: Can't swap it with the Italian kind.
  • Fresh Garlic: Use the entire head for best taste.
  • Dried Chiles: Ancho, guajillo, árbol mix for the best flavor.

Let's Cook

Let's Cook
Slow Cook: Let beef bubble away in sauce until it falls apart.
Make The Sauce: Mix up chiles, garlic and spices until smooth.
Brown Your Beef: Get those pieces nice and crusty for extra taste.
Toast Those Chiles: Heat them quickly in a hot, dry pan until you smell them.
A plate of savory beef stew garnished with cilantro and served with yellow rice and red chilies. Pin it
A plate of savory beef stew garnished with cilantro and served with yellow rice and red chilies. | pinchofyummy.com

Make It Perfect

Don't rush browning your meat - it's totally worth the extra time. Go for a mix of different peppers since they each add their own flavor. Cook it real slow for meat that melts in your mouth. Want it milder? Just cut back on those árbol chiles.

Mix It Up

Swap beef for chicken or pork if you want. Don't eat meat? Try it with cactus paddles or garbanzo beans. A tiny bit of Mexican chocolate makes it surprisingly rich. Got a crockpot? Just set it for 8 hours on low and walk away.

Keep It Fresh

It stays good in your fridge for 5 days or in the freezer for up to 3 months. When you want to eat it later, let it thaw overnight and warm it up slowly with the lid on so the sauce stays nice.

Serve It Right

Put it on top of some fluffy rice with beans on the side. It makes awesome fillings for tacos and burritos too. Always heat up those tortillas so you can dip them in that amazing sauce.

Quick Answers

Can't get those chiles anywhere? Buy them online or just use some good store sauce instead. Need more heat? Just throw in extra árbol chiles. In a hurry? You can skip browning the meat but you'll miss out on lots of flavor.

Real Comfort

Each spoonful brings back good times from the past. It sticks to old cooking ways but you can still make it your own. Always cook extra - it freezes really well for those days when you need something that feels like home.

A plate of flavorful beef stew with cilantro and lime, served alongside yellow rice garnished with herbs. Pin it
A plate of flavorful beef stew with cilantro and lime, served alongside yellow rice garnished with herbs. | pinchofyummy.com

Frequently Asked Questions

→ Can I prepare this in advance?
The red sauce freezes for 6 months and reheats perfectly with the meat already cooked.
→ What other meats work?
Substitute beef with pork or chicken thighs, or try nopales or chickpeas for a veggie version.
→ Does it work in a slow cooker?
Absolutely. After prepping the sauce and browning the meat, cook on high for 4-5 hours or low for 6-8 hours for perfect tenderness.
→ How can I make it gluten-free?
Use tapioca starch or rice flour instead of regular flour for coating the meat.
→ Any ideas for extra flavor?
A small piece of Mexican chocolate adds a touch of sweetness and a bit of richness to the sauce.

Chile Colorado

A bold Mexican dish with chunks of beef cooked in a tasty red chile sauce made from a variety of dried peppers.

Prep Time
15 Minutes
Cook Time
95 Minutes
Total Time
110 Minutes
By: Amelia


Difficulty: Difficult

Cuisine: Mexican

Yield: 6 Servings (6 servings)

Dietary: Low-Carb, Dairy-Free

Ingredients

01 2 ancho chiles.
02 8 guajillo chiles.
03 1 árbol chile.
04 Half a yellow onion.
05 A teaspoon of dried oregano.
06 One and a half teaspoons kosher salt.
07 A single garlic clove.
08 Half a teaspoon of cumin powder.
09 Stew beef, about 2 pounds.
10 A couple tablespoons of flour.
11 Quarter teaspoon of ground black pepper.
12 Two tablespoons olive oil.
13 Two and a half cups beef broth.
14 One bay leaf.

Instructions

Step 01

Soak cooked chiles and onion for 20 minutes. Puree with a cup of the soaking water, oregano, garlic, cumin, and salt.

Step 02

Mix the beef with flour, pepper, and salt until coated.

Step 03

Cook the beef in hot oil in small portions for about 5 minutes until it gets golden brown.

Step 04

Add the meat, chile mixture, broth, and bay leaf. Cover and let it gently cook for 45 minutes until soft.

Step 05

Let it simmer uncovered for 15 minutes so the sauce thickens up.

Notes

  1. The sauce freezes well, so you can make it ahead of time.
  2. Swap out the beef and try this with pork or chicken!
  3. Works great using an Instant Pot or your slow cooker.

Tools You'll Need

  • A big pot or Dutch oven.
  • Blender for making the sauce.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 328
  • Total Fat: 13 g
  • Total Carbohydrate: 15 g
  • Protein: 37 g