Chile Colorado de Res

Ingredients

• 3 lb beef chuck (cut into bite-sized pieces)
• 3 tbsp all-purpose flour
• 2 tbsp vegetable oil (for searing meat)
• 6.5 guajillo chiles (6-7 dried chiles)
• 4.5 ancho chiles (4-5 dried chiles)
• 3 chile de arbol (dried chiles)
• 0.5 white onion
• 3 clove garlic (mentioned in transcript)
• 2 tsp oregano
• 1 tsp cumin
• 3.75 cup water (3 1/2 to 4 cups; use the chile soaking water)
• 1.5 tbsp chicken bouillon

Steps

1. 1

   Coat the 3 pounds of cubed beef chuck thoroughly on all sides with 3 tablespoons of all-purpose flour.

2. 2

   Heat a pot over medium-high heat with a little bit of oil. Add the beef and sear until browned on all sides. Once seared, remove the meat from the pot and set aside.

3. 3

   In a separate pot of boiling water, add the guajillo chiles, ancho chiles, chile de arbol, and the half white onion. Boil until the chiles are softened.

4. 4

   Transfer the softened chiles and onion to a blender. Add the garlic, oregano, cumin, and 3 1/2 to 4 cups of the chile soaking water.

5. 5

   Blend the mixture until completely smooth. Add the blended sauce back into the main cooking pot.

6. 6

   Stir in the 1 1/2 tablespoons of chicken bouillon and bring the sauce to a simmer.

7. 7

   Add the seared meat back into the pot, ensuring all pieces are submerged in the sauce.

8. 8

   Cover with a lid and cook for 1 1/2 to 2 hours, or until the beef is tender and can be cut with a fork.

Notes

The author notes that while this dish is commonly made with pork, this version uses beef chuck. Adjust the water amount to achieve your desired sauce thickness.

Nutrition per serving

• main
• stew
• mexican
• beef
• slow-cooked
• dinner