Description
A rich and flavorful Chile Colorado dish served with Mexican rice and beans, perfect for family gatherings.
Ingredients
Scale
- 1 teaspoon olive or vegetable oil
- 1 small white onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3 whole dried ancho chiles or a mix of ancho/guajillo
- 1 (14.5 oz) can fire-roasted tomatoes, undrained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 cup chicken or beef broth
- Salt and pepper to taste
- 2 teaspoons olive or vegetable oil (for meat)
- 3 1/2 pounds beef chuck roast or stew meat, cut into 1 1/2 inch cubes
- Mexican rice, prepared
- Pinto or black beans, prepared
- Corn or flour tortillas
- Sliced avocado
- Chopped cilantro
- Lime wedges
- Cotija cheese
- Sliced radishes
- Sour cream
Instructions
- Heat 1 teaspoon of oil in a large pot over medium heat. Sauté the onion until softened (4 to 6 minutes). Add garlic and cook for 1 minute until fragrant, followed by stirring in the ground cumin and oregano for another minute.
- Stem and seed the dried chiles and soak them in hot water for approximately 10 minutes until softened.
- Add fire-roasted tomatoes, diced tomatoes with green chilies, and chicken/beef broth to the pot. Bring to a simmer and cook for about 10 minutes.
- Drain the soaked chiles, discard seeds and stems, then blend with the tomato mixture until smooth. Return the sauce to the pot and adjust seasoning.
- Preheat the oven to 325°F. In a large pot or Dutch oven, heat 2 teaspoons of oil and season the beef with salt and pepper. Brown in batches for about 4 to 6 minutes.
- Return the meat to the pot, pour over the red chile sauce, cover, and bake for approximately 3 hours until the meat is tender.
- Shred or slice the beef and serve warm with prepared Mexican rice and beans, tortillas, and toppings like avocado, cilantro, lime wedges, cotija cheese, radishes, and sour cream.
Notes
For richer flavors, marinate beef in red chile sauce overnight. If short on time, use a pressure cooker to reduce cooking time.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 42g
- Cholesterol: 100mg