Description
Sizzling Beef Chile Colorado promises a journey through Mexican culinary landscapes, blending tender meat with rich, smoky chile sauce. Passionate cooks discover bold flavors that dance on their palate, inviting warm comfort with each delectable bite.
Ingredients
Scale
Main Protein:
- 3 pounds (1.36 kilograms) beef chuck, cubed
Dried Chilies and Spices:
- 6 guajillo chilies, stems and seeds removed
- 4 ancho chilies, stems and seeds removed
- 3 chile de arbol, stems and seeds removed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried Mexican oregano
- 2 tablespoons flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Supporting Ingredients:
- 1 tablespoon neutral oil
- 1 yellow onion, chopped
- 3 garlic cloves
- 2 1/2 cups (591 milliliters) beef broth
Garnishes:
- Corn tortillas, warmed
- White onion, diced
- Cilantro, chopped
- Radishes, sliced
- Lime wedges
Instructions
- Toast dried chilies in a dry skillet for 2-3 minutes until fragrant, releasing their deep, rich aroma. Stir continuously to prevent burning.
- Transfer toasted chilies, chopped onion, and garlic to a saucepan. Cover with water and simmer for 20 minutes until chilies become soft and pliable.
- Remove chilies, onion, and garlic with a slotted spoon and place in a blender. Add 1 cup of soaking liquid, cumin, coriander, oregano, and beef stock. Blend on high until the mixture becomes a silky, smooth sauce. Adjust seasoning with salt and pepper.
- Coat cubed beef with salt, pepper, and flour, ensuring even coverage. Heat Dutch oven over medium-high heat and add oil. Brown beef in single-layer batches, creating a rich caramelized exterior. Drain excess oil between batches.
- Return all browned beef to the pot. Pour sauce to completely cover the meat, reserving extra for future use. Add bay leaves and cover with lid.
- Reduce heat and simmer for 2 hours at low temperature, allowing beef to become incredibly tender and absorb the complex chili sauce flavors.
- Remove bay leaves, skim any surface oil, and serve with warm tortillas, garnishing with preferred toppings.
Notes
- Toasting chilies intensifies their flavor and removes any bitter notes, creating a more complex sauce base.
- Blending sauce ingredients thoroughly ensures a smooth, consistent texture without chunky bits that might disrupt the dish’s silky consistency.
- Browning beef in batches prevents overcrowding, which can steam the meat instead of developing a rich, caramelized exterior that adds depth to the final flavor.
- Cooking low and slow allows tough beef cuts to break down, becoming incredibly tender and absorbing the rich chile sauce completely.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg