Description
Chile Colorado is a vibrant and flavorful dish that brings the heart of Mexico to your table. Tender beef chuck roast simmered in a rich, red sauce made from rehydrated ancho chiles creates a comforting meal perfect for any occasion. With its smoky undertones and zesty lime finish, every bite offers an exciting culinary experience. Serve it over rice or in warm tortillas for an unforgettable feast that will have everyone asking for seconds!
Ingredients
Scale
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 4 dried ancho chiles, soaked in hot water
- 4 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- 3 cups low-sodium chicken broth
- 2 tbsp olive oil
- Juice of 1 lime
Instructions
- Gather all ingredients and chop the onion and garlic.
- Rehydrate the dried ancho chiles in hot water for about 15 minutes.
- Heat olive oil in a large pot over medium heat; sauté onions until golden (about 5 minutes). Add minced garlic and cook until fragrant.
- Add beef chunks to the pot; brown on all sides (7-10 minutes).
- Blend rehydrated chiles with chicken broth until smooth; pour into the pot. Stir in cumin and oregano.
- Cover and simmer on low heat for at least 1.5 hours or until beef is fork-tender.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 0g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg