Baked Mexican Chamorros With Chile Colorado

Baked Mexican Chamorros with Chile Colorado is a rich and flavorful dish featuring tender beef shanks simmered in a deep, smoky red chile sauce. The combination of guajillo and ancho chiles creates a beautifully balanced heat, while spices like cumin and oregano enhance the depth of flavor.

Slow-cooked to perfection, this dish is comforting, bold, and perfect for serving with rice, beans, and warm flour tortillas.

Whether for a special occasion or a hearty family meal, this traditional recipe is sure to impress!

Why You’ll Love This Recipe:

People will love Baked Mexican Chamorros with Chile Colorado because it’s deeply flavorful, tender, and rich with authentic Mexican spices.

The slow-cooked beef shanks become melt-in-your-mouth tender, soaking up the smoky, slightly spicy guajillo and ancho chile sauce.

The combination of garlic, onion, cumin, and oregano creates an aromatic, well-balanced dish that pairs perfectly with rice, beans, and warm tortillas.

It’s a comforting, hearty meal that brings bold, traditional flavors to the table, making it a favorite for any occasion!

Key Ingredients:

Guajillo & Ancho Chiles – These dried chiles create a rich, smoky, and slightly sweet red sauce with a mild heat.

Beef Shanks (Chamorros) – A flavorful, bone-in cut that becomes tender and juicy when slow-cooked.

Garlic & Onion – Essential aromatics that enhance the depth of the chile sauce.

Cumin & Oregano – Traditional Mexican spices that add warmth and earthiness to the dish.

Beef Bouillon – Intensifies the savory, umami flavor of the sauce.

All-Purpose Flour – Helps thicken the sauce, coating the beef shanks for a velvety texture.

How to make Baked Mexican Chamorros With Chile Colorado

Ingredients :

10 chile guajillo stems removed, seeded and deveined

2 chile ancho stems removed, seeded and deveined

8 cups water divided

2 garlic cloves

¼ onion chopped

1 teaspoon beef bouillon

½ teaspoon whole oregano crushed in your hand

½ teaspoon whole cumin

Salt

Pepper

4 beef shanks

2 tablespoons olive oil

2 tablespoons all purpose flour

Instructions:

For the Sauce:

In a stockpot, add the cleaned guajillo and ancho chiles along with 4 cups of water.

Cover and bring to a boil.

Turn heat off.

Let sit for 10 minutes.

Discard water.

To a blender, add all the chiles, 2 cups of water, garlic, onion, bouillon, oregano, cumin, and salt.

Strain the sauce into a separate container.

Gently push the sauce through the strainer with the back of a cooking spoon.

Set sauce aside until ready to use.

For the meat:

Separate the meat from the bone.

Salt and pepper the meat.

Heat the oil in a large stockpot.

Brown the meat, stirring occasionally.

Add flour to the meat pot.

Cook for 2 minutes, or until you can no longer see the white flour.

Add the sauce and remaining two cups of water.

Stir to combine.

Cover and cook on low-medium heat for 30 minutes.

Taste for salt.

Serve with rice, beans, and flour tortillas.

Enjoy !!

Notes:

Adjusting Spice Level – Guajillo and ancho chiles are mild, but you can add a few chile de árbol for extra heat.

Straining the Sauce – This step ensures a smooth, velvety texture by removing any chile skins or seeds.

Slow Cooking for Tender Meat – The longer the chamorros simmer, the more tender and flavorful they become. For best results, cook on low heat.

Serving Suggestions – Pair with Mexican rice, refried beans, and warm flour or corn tortillas for a complete meal.

Make-Ahead Tip – The chile Colorado sauce can be made in advance and stored in the fridge for up to 3 days or frozen for later use.

Alternative Meat Option – If beef shanks are unavailable, you can substitute with short ribs, beef chuck, or pork shanks for a different twist.

Nutrition Information:

Calories: ~450 kcal | Protein: ~40g | Carbohydrates: ~15g | Dietary Fiber: ~4g | Sugars: ~4g | Fat: ~25g | Saturated Fat: ~8g | Cholesterol: ~120mg | Sodium: ~800mg | Iron: ~4mg

Frequently Asked Questions:

Can I use a different cut of beef instead of beef shanks?

Yes! While beef shanks add rich flavor due to the bone marrow, you can substitute with beef short ribs, chuck roast, or oxtails.

These cuts are also great for slow-cooking and will absorb the flavorful chile sauce well.

How spicy is this dish, and how can I adjust the heat?

This dish has a mild to medium spice level, as guajillo and ancho chiles are not extremely hot.

If you prefer more heat, add a few arbol chiles.

If you want it milder, reduce the number of guajillo chiles or add a teaspoon of honey or sugar to balance the heat.

Can I make this dish in a slow cooker or Instant Pot?

Yes! For a slow cooker, brown the meat first, then add the sauce and cook on low for 6-8 hours or high for 4-5 hours.

In an Instant Pot, brown the meat on the sauté function, add the sauce, then pressure cook for 45-50 minutes with a natural release.

What are the best side dishes to serve with this?

This dish pairs perfectly with Mexican rice, refried beans, flour or corn tortillas, and a fresh salad.

You can also serve it with pinto beans cooked with bacon and jalapeños for extra flavor.

Can I make the chile sauce ahead of time?

Absolutely! You can prepare the chile Colorado sauce up to 3 days in advance and store it in an airtight container in the refrigerator.

You can also freeze it for up to 3 months and thaw before using.

This saves time when cooking!

How do I get the most flavor out of the beef shanks?

For the best flavor, season the meat generously with salt and pepper before browning.

Browning the meat properly in hot oil will create a deep, rich flavor.

Also, allowing the dish to simmer longer (1-2 hours) will enhance tenderness and develop a more flavorful sauce.

Why do I need to strain the chile sauce?

Straining removes any seeds and tough bits of chile skin, giving you a smoother, silkier sauce.

This step ensures your sauce coats the beef evenly and has the best texture.

If you prefer a chunkier sauce, you can skip this step.

Can I use dried ground spices instead of whole chiles?

While dried chiles provide the best flavor, you can substitute with 2 tablespoons of chili powder and 1 tablespoon of smoked paprika if needed.

However, the depth of flavor won’t be as rich as using whole dried chiles.

How can I thicken the sauce if it’s too thin?

If your sauce is too thin, let it simmer uncovered for an extra 10-15 minutes to reduce.

You can also add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water to thicken it quickly.

Can I make this recipe in advance?

Yes! The flavors actually improve when the dish sits overnight.

Store it in the refrigerator for up to 3 days and reheat on the stovetop over low heat.

The sauce will thicken slightly, so you may need to add a splash of water or broth when reheating.