Some dinners begin as passing thoughts long before anything starts cooking. This one came up during a rushed weekday pickup, when another parent and I were talking through meal ideas that could stretch across a table and still feel intentional. She mentioned Chile Colorado, and the name stayed with me as the afternoon moved on.
When I got home, the house was already in motion. Papers were spread across the counter, someone was calling from the other room, and I reached into the pantry for dried chiles. Their deep color and earthy scent felt steady after a long shift. This wasn’t a meal meant to be hurried, but one that could simmer quietly while the evening settled into place.
As the sauce thickened and the beef grew tender, the kitchen filled with a rich, savory smell that pulled everyone closer. The rice stayed warm, tortillas were wrapped in a towel, and plates appeared before I asked. Meals like this tend to stretch naturally, not because they are elaborate, but because no one is ready to leave the table just yet.
Short Description
Chile Colorado De Res With Mexican Rice And Flour Tortillas features tender beef simmered in a smooth red chile sauce made from dried chiles, warm spices, and garlic, served alongside fluffy Mexican rice and soft flour tortillas.
Key Ingredients
For the chile colorado
- 2½ lbs beef chuck or stew meat, cut into chunks
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 dried pasilla chile, optional
- 1 tablespoon oil
- ½ medium onion
- 3 cloves garlic
- 1 teaspoon ground cumin
- ½ teaspoon Mexican oregano
- Salt and black pepper to taste
- 4 cups water or beef broth
For serving
- Mexican rice
- Warm flour tortillas
Tools Needed
- Large pot or Dutch oven
- Blender
- Dry skillet
- Tongs
- Cutting board
- Sharp knife
Cooking Instructions
Step 1: Prepare the dried chiles
Remove the stems and seeds from the dried chiles. Heat a dry skillet over medium heat and toast the chiles for a few seconds per side until fragrant. Do not let them burn.
Step 2: Soak the chiles
Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 15 minutes until softened.
Step 3: Blend the chile sauce
Transfer the softened chiles to a blender along with the onion, garlic, cumin, oregano, salt, and a portion of the soaking liquid. Blend until completely smooth. The sauce should be thick but pourable.
Step 4: Brown the beef
Heat oil in a large pot over medium-high heat. Season the beef with salt and black pepper. Brown the beef in batches until well seared on all sides. Remove and set aside.
Step 5: Combine beef and sauce
Return the browned beef to the pot. Pour the blended chile sauce over the meat. Add water or beef broth until the beef is mostly covered.
Step 6: Simmer gently
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally. The beef should become very tender and the sauce rich and smooth.
Step 7: Adjust seasoning
Taste the sauce and adjust salt or pepper as needed. The finished sauce should be deep red, savory, and lightly smoky.
Step 8: Serve
Serve the chile colorado hot with Mexican rice and warm flour tortillas on the side.
Why You’ll Love This Recipe
Deep flavor built from simple dried chiles
Slow cooking makes the beef tender
Works well for feeding a group
Pairs easily with rice and tortillas
Can be made ahead of time
Freezer-friendly for busy weeks
Mistakes to Avoid & Solutions
Burning the dried chiles
Burnt chiles create bitterness.
Solution: Toast briefly and remove from heat as soon as fragrant.
Skipping the soaking step
Dry chiles will not blend smoothly.
Solution: Soak fully until pliable before blending.
Rushing the simmer
Short cooking time leaves beef tough.
Solution: Simmer low and slow until meat breaks easily.
Too thick sauce
Sauce can reduce too much.
Solution: Add small amounts of broth to loosen as needed.
Under-seasoning at the end
Flavors mellow during cooking.
Solution: Always taste and adjust before serving.
Serving and Pairing Suggestions
Serve over Mexican rice for a full meal
Scoop into warm flour tortillas
Add sliced avocado or radishes on the side
Serve family-style straight from the pot
Pair with a simple cabbage or tomato salad
Storage and Reheating Tips
Store in an airtight container for up to 4 days
Reheat gently on the stovetop over low heat
Add broth if the sauce thickens too much
Freeze for up to 3 months once cooled
FAQs
1. Is Chile Colorado spicy?
It is mild to medium, depending on the chiles used.
2. Can I use fresh chiles instead of dried?
Dried chiles are traditional and give the sauce its depth.
3. Can I make this in a slow cooker?
Yes. Brown the beef first, then cook on low for 7 to 8 hours.
4. What cut of beef works best?
Beef chuck or stew meat with good marbling works well.
5. Can I blend the sauce ahead of time?
Yes. The sauce can be refrigerated for up to 2 days before cooking.
Tips & Tricks
Use gloves when handling dried chiles
Blend the sauce thoroughly for a smooth finish
Stir occasionally to prevent sticking
Let the dish rest off heat before serving
Recipe Variations
Pork Chile Colorado
Replace beef with 2½ lbs pork shoulder and cook the same way.
Extra Smoky Version
Add ¼ teaspoon smoked chipotle powder to the sauce.
Tomato-Enhanced Sauce
Blend in ½ cup crushed tomatoes for added body and sweetness.
Vegetable Forward Bowl
Serve smaller portions of beef over rice with roasted vegetables.
Final Thoughts
Chile Colorado De Res With Mexican Rice And Flour Tortillas settles into the evening at an unhurried pace, simmering gently while the rest of the night carries on around it. The slow cooking fills the kitchen with a deep, savory aroma and brings everything together into a meal that feels balanced and satisfying without needing much attention once it’s on the stove.
Served with Mexican rice and warm flour tortillas, it naturally draws everyone to the table and keeps them there a little longer. Bowls empty quietly, tortillas are passed hand to hand, and the conversation moves easily, shaped by a dinner that encourages slowing down and staying present.
Chile Colorado De Res With Mexican Rice And Flour Tortillas
Ingredients
For the chile colorado
- 2½ lbs beef chuck or stew meat cut into chunks
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 dried pasilla chile optional
- 1 tablespoon oil
- ½ medium onion
- 3 cloves garlic
- 1 teaspoon ground cumin
- ½ teaspoon Mexican oregano
- Salt and black pepper to taste
- 4 cups water or beef broth
For serving
- Mexican rice
- Warm flour tortillas
Instructions
- Remove stems and seeds from dried chiles, then toast briefly in a dry skillet until fragrant.
- Place toasted chiles in a bowl, cover with hot water, and soak for 15 minutes until softened.
- Blend softened chiles with onion, garlic, cumin, oregano, salt, and some soaking liquid until smooth.
- Heat oil in a large pot and brown seasoned beef in batches, then set aside.
- Return beef to the pot, pour in chile sauce, and add broth or water to mostly cover.
- Bring to a gentle boil, reduce heat, cover, and simmer for 1½ to 2 hours until tender.
- Taste and adjust seasoning until the sauce is deep red and well balanced.
- Serve hot with Mexican rice and warm flour tortillas.
