Jul 14 2026
Restaurants›Hidalgo Mexican Bar and Grill Ankeny›Chile Colorado Recipe

Chile Colorado Recipe

Inspired by Hidalgo Mexican Bar and Grill Ankeny
Time1h 30m
Serves4

Grilled chunks of sirloin steak simmered in a red chilli sauce. Served with rice, beans and tortillas.

Jump to Recipe

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.

Beef and Marinade

Chile Colorado Sauce

Sides & Garnish

Method

Beef and Marinade

  1. 1

    Trim and season

    Trim excess fat from the sirloin and cut into 1½-inch chunks. Pat the beef dry with paper towels. Season evenly with 2 tsp kosher salt and 1 tsp black pepper.

  2. 2

    Preheat grill or skillet

    Heat a grill or heavy skillet over high heat until very hot. Brush the steak chunks lightly with 2 tbs vegetable oil to prevent sticking.

  3. 3

    Grill/sear the steak

    Working in batches if necessary, grill or sear the steak chunks for 2–3 minutes per side until a good char develops but the interior is still medium-rare to medium (cook slightly under because they'll simmer in the sauce). Transfer the seared beef to a plate and set aside.

Chile Colorado Sauce

  1. 4

    Soak the chiles

    Remove stems and seeds from the guajillo and ancho chiles. Toast the chile skins briefly in a dry skillet over medium heat for 30–60 seconds per side to deepen flavor (don't burn). Place toasted chiles in a bowl and pour 3 cups hot water over them. Let soak for 20 minutes until softened.

  2. 5

    Sauté aromatics

    Heat 2 tbs vegetable oil in a medium saucepan over medium heat. Add 1 cup chopped yellow onion and sauté 5–7 minutes until softened and beginning to brown. Add 4 cloves garlic and sauté 30–60 seconds until fragrant.

  3. 6

    Blend the sauce

    Transfer the softened chiles (reserve soaking liquid) to a blender. Add the sautéed onion and garlic, 2 tbs tomato paste, 1 tsp ground cumin, 1 tsp dried oregano, 1 tbsp apple cider vinegar, 1 tsp brown sugar, 1.5 tsp salt, and 1/2 tsp black pepper. Add 1 cup of the chile soaking liquid and 1/2 cup of beef stock to help blend. Puree until very smooth, adding more soaking liquid if needed to reach a silky but thick sauce consistency (about 1 to 1¼ cups of liquid total).

  4. 7

    Cook and finish the sauce

    Strain the blended sauce through a fine sieve into the saucepan to remove any bits and seeds, pressing solids to extract flavor. Add the remaining 1½ cups beef stock and 1 bay leaf. Simmer over medium-low heat for 10 minutes, stirring occasionally. Taste and adjust seasoning with additional salt or a splash more vinegar if it needs brightness.

  5. 8

    Combine beef and sauce

    Add the seared beef chunks to the simmering sauce, ensuring they are mostly submerged. Simmer gently, uncovered or partially covered, for 20–25 minutes until the beef is tender and cooked through and the sauce has thickened slightly. If sauce becomes too thick, add a few tablespoons of stock or water. Discard the bay leaf before serving.

Sides & Garnish

  1. 9

    Warm sides

    Warm the cooked rice and beans. If using canned beans, heat with a splash of water and a pinch of salt until hot. Warm tortillas in a skillet or wrapped in foil in a 350°F (175°C) oven for 5–8 minutes.

  2. 10

    Plate and garnish

    Serve the chile colorado with grilled beef chunks in the red chile sauce alongside rice and beans. Place tortillas on the side. Garnish with chopped cilantro, diced onion (if using) and lime wedges for squeezing over the beef.

More from Hidalgo Mexican Bar and Grill Ankeny