Chile Colorado De Res With Mexican Rice And Flour Tortillas
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.
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.