Chili Colorado Mexican Beef Stew (Printable Version)
# What You'll Need:
→ Beef and Main Ingredients
01 -
1 kg beef chuck roast, cut into 2.5 cm cubes
02 -
2 tablespoons cooking oil
→ Dried Chiles
03 -
4 dried guajillo chiles, stems and seeds removed
04 -
2 dried pasilla chiles, stems and seeds removed
05 -
2 dried ancho chiles, stems and seeds removed
→ Aromatics and Broth
06 -
1 litre low sodium beef broth
07 -
1 white onion, diced
08 -
3 garlic cloves, minced
→ Spices
09 -
2 bay leaves
10 -
1 teaspoon Mexican oregano
11 -
1 teaspoon ground cumin
12 -
1 teaspoon ground coriander
13 -
1 teaspoon fine sea salt, plus more to taste
14 -
1/2 teaspoon freshly ground black pepper
# Step-by-Step Directions:
01 -
Heat oil in a large cast iron skillet over medium-high heat. Once hot, add beef cubes in a single layer without crowding. Sear on all sides until deeply browned. Work in batches if necessary for even browning. Transfer seared beef to a plate.
02 -
Bring a large pot of water to a boil. Add guajillo, pasilla, and ancho chiles. Boil for 10 minutes until chiles are softened. Remove chiles from water, reserving 250 ml of the soaking liquid.
03 -
Place softened chiles in a blender with reserved soaking liquid. Blend until completely smooth. For a silky texture, pass puree through a fine-mesh strainer, discarding any solids.
04 -
Return seared beef to skillet. Pour strained chile puree over beef. Stir to coat evenly. Bring to a gentle simmer over medium heat.
05 -
Add beef broth, bay leaves, oregano, cumin, coriander, salt, and black pepper to the pan. Stir well, bring to a light boil, then reduce heat to low. Cover and simmer gently for 45 minutes, stirring occasionally.
06 -
Stir in diced onions and minced garlic. Continue to cook, uncovered, for 20 minutes or until onions are tender and stew has thickened slightly. Adjust seasoning with additional salt if needed. Discard bay leaves before serving.
07 -
Serve hot with steamed rice or warm corn tortillas. Garnish with fresh coriander if desired.
# Helpful Notes:
01 -
For deeper flavor, brown beef thoroughly in batches and avoid crowding the pan. This enhances caramelization and the stew's final richness.
02 -
To increase spiciness, add 1 to 3 chipotle chiles in adobo sauce to the chile puree according to taste preference.
03 -
The dish keeps well refrigerated for up to 5 days and also freezes successfully for up to 3 months.
04 -
Slow cooker adaptation: Prepare chile sauce and sear beef, then cook with remaining ingredients on low for 6–8 hours until tender.