Chile Colorado with Ground Beef and Papitas

Ingredients

8 to 10 dried red chile pods, such as New Mexico, California, or guajillo chiles

3 to 4 cups hot water, for soaking the chiles

1 1/2 cups clean water, for blending the chile sauce

2 garlic cloves, for blending with the chiles

1 1/2 pounds ground beef

3 medium potatoes, peeled and diced

1 teaspoon salt, or to taste

1 teaspoon garlic powder

1/2 teaspoon black pepper, optional

1/2 teaspoon ground cumin, optional

1 tablespoon oil, if needed

Extra water or broth, as needed for simmering

Remove the stems and seeds from the dried chile pods.

Place the chile pods in a pot or heat-safe bowl. Pour boiling water over them and let them soak for 15 to 20 minutes, or until softened.

Drain the softened chiles and transfer them to a blender.

Add 1 1/2 cups clean water and 2 garlic cloves. Blend until smooth.

For a smoother sauce, strain the blended chile sauce through a fine mesh strainer to remove any skins or seeds. Set aside.

In a large pot or deep skillet, cook the ground beef over medium heat, breaking it apart as it browns.

When the beef is almost fully cooked, add the diced potatoes.

Cook for 4 to 5 minutes, stirring occasionally, so the potatoes begin to absorb some of the beef flavor.

Pour the blended chile sauce into the pot with the beef and potatoes.

Season with salt, garlic powder, black pepper, and cumin if using.

Stir well to combine.

Bring the mixture to a gentle simmer.

Cover partially and cook for 20 to 30 minutes, stirring occasionally, until the potatoes are tender and the chile sauce has thickened.

If the sauce becomes too thick before the potatoes are soft, add a little water or broth and continue simmering.

Taste and adjust the salt if needed.

Serve hot.

Use New Mexico chile pods for a classic deep red flavor.

Guajillo chiles add a slightly fruity flavor, while California chiles are usually milder.

For more heat, add a few chile de árbol pods when blending the sauce.

Straining the chile sauce gives the dish a smoother texture, but it is optional.

Cut the potatoes into even pieces so they cook at the same speed.

The sauce should be thick, rich, and glossy when finished.

Serve this Chile Colorado with warm flour tortillas or corn tortillas.

It is delicious with Mexican rice, beans, or refried beans.

You can spoon it into burritos, tacos, or breakfast plates with eggs.

Top with chopped cilantro, diced onion, shredded cheese, or a squeeze of lime if desired.

Leftovers taste even better the next day after the chile sauce has soaked into the beef and potatoes.