Chile Colorado Recipe

Prep and season

Pat flank steak strips dry with paper towels. Season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature 10–15 minutes while you prepare the sauce.

Sear

Heat 2 tablespoons vegetable oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Working in batches if necessary, sear the flank strips 1–2 minutes per side until browned but not fully cooked through. Transfer seared strips to a plate and set aside.

Soak chiles

Place the cleaned guajillo and ancho chiles in a heatproof bowl. Pour 2 cups of just-boiled water over them to cover. Press chiles down with a spoon and let soak 20 minutes until softened.

Roast tomatoes and aromatics

While chiles soak, heat a dry skillet over medium-high heat. Add the quartered roma tomatoes and roast until blistered and slightly charred, about 6–8 minutes, turning once. In the same skillet, lightly char the chopped onion and whole garlic cloves (or roast them on a sheet) until softened and browned in spots, about 4–6 minutes total.

Blend the sauce

Drain the chiles, reserving about 1/4 cup of the soaking liquid. In a blender, combine the softened chiles, roasted tomatoes, charred onion, garlic, 1 cup tomato sauce, 1 tsp ground cumin, 1 tsp dried oregano, 1 tbsp apple cider vinegar, and the reserved soaking liquid. Blend until smooth and bright red, adding up to 1/4 cup extra water or reserved liquid to achieve a sauce consistency.

Cook the sauce

Heat 2 tablespoons vegetable oil in the same skillet or Dutch oven over medium heat. Pour the blended sauce into the pan and simmer, stirring occasionally, for 6–8 minutes to cook the raw tomato flavor out. Stir in 1.5 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Simmer on low for 8–10 minutes until slightly thickened and glossy.

Finish with beef

Return the seared flank strips and any accumulated juices to the sauce, stirring to combine and submerge the meat. Simmer gently over low heat for 6–10 minutes until the beef is cooked through and tender and the flavors meld. Taste and adjust seasoning with more salt or vinegar if needed.

Mexican rice

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1 cup long-grain rice and toast, stirring, 2–3 minutes until lightly golden. Add 2 cups chicken broth and 2 tbsp tomato sauce, bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until rice is tender. Stir in optional 1/4 cup peas in the last 2 minutes of cooking. Fluff with a fork and keep warm.

Beans

Warm 1 cup canned pinto beans or refried beans in a small saucepan over low heat, stirring occasionally, until hot. If using whole beans, season with a pinch of salt and a splash of water if needed.

Tortillas & garnish

Warm flour tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Chop cilantro and cut lime into wedges for serving.

Assemble and serve

Place a portion of Mexican rice and beans on each plate. Spoon chile colorado and a generous portion of the flank strips over or beside the rice. Serve with warm flour tortillas, lime wedges, and chopped cilantro on the side so diners can make tacos or eat family-style.