Chile Colorado Mexican Stew
A rich, slow-cooked Mexican stew featuring tender beef in a deep, smoky red chile sauce. Infused with dried chiles, aromatic spices, and rustic warmth, this comfort dish is perfect for cozy meals or gatherings.
- Prep Time: 15
- Cook Time: 150
- Total Time: 165
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Stewing/Simmering
- Cuisine: Mexican
Ingredients
1 1/2 lbs beef chuck, cut into 1-inch cubes
3 guajillo chiles, stemmed
2 New Mexico chiles, stemmed
1 medium onion, roughly chopped
3 garlic cloves, minced
1 tsp ground cumin
1 tsp dried oregano
2 tbsp vegetable oil
1/4 cup raisins (optional)
4 cups beef broth
1 tbsp white vinegar
Salt to taste
Instructions
Pat beef dry and season lightly with salt. Heat oil in a Dutch oven over medium-high heat; brown beef in batches. Remove and set aside.
Roast chiles, onion, and garlic directly over a gas flame or in a dry skillet with slits until charred. Transfer to a bowl, cover with hot water, and let soak 20 minutes.
Drain and puree soaked chiles with 1/2 cup broth to form a smooth sauce. Add cumin, oregano, and 1 tsp sugar (if using raisins).
Return beef to the pot; stir in chile puree, remaining broth, vinegar, and raisins (if using). Bring to a simmer, then reduce heat to low. Cook 2 1/2 hours, stirring occasionally, until beef is fork-tender.
Notes
Use a heavy pot for even cooking
Add masa harina (1-2 tbsp) to thicken the sauce
Stir in frozen corn kernels (1/2 cup) during final 10-15 minutes
Store in an airtight container for up to 3 days
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 110mg
Find it online: https://paulakitchen.com/chile-colorado-recipe-mexican-stew/