Chile Colorado

Chile Colorado, a classic Mexican dish bursting with rich flavors and tender meat. This recipe combines the robust taste of ancho chiles, fire-roasted tomatoes, and aromatic spices to create a mouthwatering sauce that perfectly complements the succulent beef. Whether simmered on the stovetop or slow-cooked to perfection, this dish promises to fill your home with irresistible aromas and satisfy your cravings for authentic Mexican cuisine.

Serve it up with your favorite toppings and sides, like warm tortillas, creamy avocado, tangy lime wedges, and crumbled cotija cheese, for a complete and unforgettable dining experience. Get ready to dive into a bowl of hearty goodness with this tantalizing Chile Colorado recipe!

How to make Chile Colorado

Ingredients

For the sauce:

• 1 teaspoon of olive or vegetable oil

• 1 small white onion finely chopped

• 2 cloves of garlic minced

• 1/2 teaspoon cumin

• 1/2 teaspoon dried oregano

• 3 whole dried ancho chiles

• 1 14.5-ounce can of Hunt’s Fire Roasted Tomatoes undrained

• 1 10-ounce can of RO*TEL Tomatoes undrained if you don’t like spice, you can use a second can of the Hunt’s Fire Roasted Tomatoes instead

• 1 cup of chicken or beef broth

• salt and pepper to taste

For the meat:

• 2 teaspoons of olive or vegetable oil

• 3 1/2 pounds beef chuck roast or stew meat cut into 1 and 1/2 inch cubes

• salt and pepper to taste

For serving:

• Corn or flour tortillas, Sliced avocado, chopped cilantro, lime wedges, cotija cheese, sliced radishes, sour cream

Directions

For the sauce:

• Place the chiles in a bowl and pour boiling water over them to cover. Let sit for 10 minutes.

• While the chiles are soaking, heat the oil in a large pot. Add the onion and cook 4-6 minutes or until softened. Add the garlic and cook for 1 minute more, stirring constantly. Add the cumin, oregano, Hunt’s Fire Roasted Tomatoes, RO*TEL tomatoes and chicken broth to the pot. Turn up the heat to a simmer and cook for 10 minutes.

• Take the chiles out of the hot water and cut in half; remove the seeds and stems.

• Place the chiles in a blender along with the tomato mixture and blend until completely smooth. Season to taste with salt and pepper.

For the meat:

Preheat the oven to 325 degrees. Heat the oil in a large pot. Season the beef with salt and pepper to taste. Place the meat in the pot in a single layer and cook for 4-6 minutes or until browned. You may need to do this step in batches.Place all of the browned meat into the pot and pour the sauce over the top. Cover the pot and bake for 3 hours or until meat is very tender. Serve the meat with tortillas, Mexican rice, pinto beans, chopped cilantro, cheese, lime wedges, radishes and sour cream.

SLOW COOKER INSTRUCTIONS:

Prepare the sauce as directed. Season the meat with salt and pepper and place in the slow cooker. Pour the sauce over the meat. Cook on high for 3-4 hours or low for 6-8 hours.

Enjoy!!

Notes:

Sauce Preparation: The sauce is the heart of this dish, made with aromatic ingredients like onions, garlic, and a blend of spices including cumin and dried oregano. The star of the sauce is the dried ancho chiles, which are rehydrated and blended with fire-roasted tomatoes and broth to create a rich and flavorful base.

Ancho Chiles: Ancho chiles are dried poblano peppers known for their deep, smoky flavor with hints of fruitiness. Rehydrating them in boiling water softens them and allows their flavors to infuse the sauce, providing a distinctive taste that defines the dish.

Meat Selection: Beef chuck roast or stew meat is chosen for its tenderness and ability to hold up well to slow cooking. Cutting the meat into cubes ensures even cooking and allows the flavors of the sauce to penetrate deeply into the meat.

Slow Cooking Method: Slow cooking the meat in the sauce for several hours results in incredibly tender and flavorful beef. The low and slow cooking process allows the meat to absorb the flavors of the sauce while becoming fork-tender.

Serving Suggestions: The versatility of Chile Colorado allows for various serving options. It can be enjoyed with warm tortillas, adding a textural element to the dish. Sliced avocado, chopped cilantro, lime wedges, cotija cheese, sliced radishes, and sour cream provide additional layers of flavor and freshness.

Slow Cooker Option: For added convenience, the recipe includes instructions for preparing Chile Colorado in a slow cooker. This method allows for hands-off cooking and flexibility in meal preparation, making it perfect for busy days or when entertaining guests.

Nutrition Information:

Serving size: 1 serving (excluding additional toppings)

Frequently Asked Questions:

Can I adjust the level of spiciness in Chile Colorado?

Yes, you can customize the spiciness by adjusting the amount of dried chiles and ROTEL tomatoes used.

If you prefer milder flavor, you can use additional Hunt’s Fire Roasted Tomatoes instead of ROTEL tomatoes.

Can I make Chile Colorado in a slow cooker?

Yes, you can prepare Chile Colorado in a slow cooker.

Simply follow the instructions provided for slow cooker cooking.

It offers convenience and allows the flavors to develop over a longer cooking time.

Can I use a different type of meat instead of beef chuck roast?

While beef chuck roast is commonly used in Chile Colorado, you can experiment with other cuts of meat such as beef stew meat or even pork.

Adjust the cooking time accordingly based on the type and size of the meat you choose.

What are some popular toppings and sides to serve with Chile Colorado?

Common toppings and sides for Chile Colorado include corn or flour tortillas, sliced avocado, chopped cilantro, lime wedges, cotija cheese, sliced radishes, and sour cream.

You can also serve it with Mexican rice and pinto beans for a complete meal.

Can I use different types of chiles in Chile Colorado?

While the recipe calls for dried ancho chiles, you can experiment with other dried chiles to add different flavors and levels of spiciness.

Popular options include guajillo, pasilla, or New Mexico chiles.

Adjust the quantity based on your desired heat level.

Can I make Chile Colorado without using canned tomatoes?

If you prefer to use fresh tomatoes, you can substitute the canned tomatoes with an equal amount of diced fresh tomatoes.

You may need to adjust the cooking time slightly to ensure the tomatoes cook down and release their flavors.

Can I make Chile Colorado vegetarian or vegan?

Yes, you can modify the recipe to make it vegetarian or vegan.

Replace the beef broth with vegetable broth or water, and use plant-based protein alternatives such as seitan or tofu instead of beef.

Ensure you adjust the cooking time as needed.