Chile Colorado Recipe
Make Chile Colorado Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chile Colorado Sauce
Beef and Finishing
Method
Chile Colorado Sauce
- 1
Prep chiles
Wipe the dried guajillo and ancho chiles with a dry cloth. Use kitchen shears or a knife to cut off stems and shake out seeds. Wipe out any remaining seeds but do not soak yet.
- 2
Toast chiles
Heat a dry skillet over medium heat. Toast the chiles 15–20 seconds per side, pressing lightly with a spatula, until fragrant but not burned. Remove and cool slightly.
- 3
Soak chiles
Place toasted chiles in a heatproof bowl and pour 1 cup of very hot (not boiling) water over them. Steep 15–20 minutes until softened. Reserve 1 cup of the soaking liquid.
- 4
Blend sauce
In a blender add the softened chiles (trim any remaining tough stems), reserved soaking liquid (about 1 cup), 2 tablespoons vinegar, tomato paste, peeled garlic cloves, oregano, cumin, thyme (if using), 1 teaspoon salt and 1/4 teaspoon black pepper. Blend at high speed until very smooth, about 1–2 minutes. If too thick, add up to 1/4 cup additional broth or soaking liquid to reach a purée-like consistency.
- 5
Strain sauce
Pass the blended chile purée through a fine-mesh sieve into a bowl, pressing with a spoon or spatula to extract the smooth sauce and discard any bits of skin or seed. This yields a silky chile Colorado base.
- 6
Cook sauce
Heat 1–2 tablespoons vegetable oil or lard in a medium saucepan over medium heat. Pour the strained chile sauce into the pan and cook, stirring, for 4–5 minutes to remove the raw flavor. Add 1 to 1 1/2 cups broth, 1/2 to 1 teaspoon additional salt to taste, and simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Adjust seasoning with remaining salt and pepper and 1 tablespoon vinegar if needed.
Beef and Finishing
- 7
Season and sear beef
Pat the beef cubes dry and toss with 1 teaspoon salt and 1/2 teaspoon black pepper. In a heavy Dutch oven or large skillet heat 1 tablespoon oil over medium-high heat. Working in batches if necessary, brown the beef cubes on all sides, 3–4 minutes per side, developing a good crust. Transfer seared beef to a plate.
- 8
Sauté onion
If pan is dry, add remaining 1 tablespoon oil to the pot. Add the quartered onion and sauté 3–4 minutes until softened and edges begin to brown. You can rough-chop the onion after sautéing for easier eating.
- 9
- 10
Braise
Bring to a gentle simmer, then reduce heat to low, cover, and braise for 1 hour 30 minutes to 2 hours, or until beef is fork-tender. Check once at 45 minutes to skim any foam and ensure the sauce is not sticking; add a splash of broth if it is getting too thick.
- 11
Finish and rest
When beef is tender, remove bay leaf. Taste and adjust salt, pepper, or a splash of vinegar if it needs brightness. Let rest 5–10 minutes off heat to allow sauce to thicken slightly.
- 12
Serve
Serve Chile Colorado over warm rice, with flour or corn tortillas, or alongside refried beans. Garnish with chopped cilantro and lime wedges if desired.