Entree: Mexico – Chihuahua, Northern Mexico – Chile Colorado con Carne

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 2 hrs

Additional 15 min

Total 3 hrs

Ingredients

- 2.5 lb (1.1 kg) beef chuck, trimmed and cut into 1 1/2-inch (3–4 cm) cubes
- 3 tbsp (45 ml) neutral oil or lard, divided
- 6 dried guajillo chiles, stems removed and seeds discarded (approx. 30–40 g)
- 2 dried ancho chiles, stems removed and seeds discarded (approx. 15–25 g)
- 1 1/2 cups (360 ml) hot water, plus more for soaking as needed
- 1 medium white onion, divided (about 8 oz / 225 g total); 1/2 for sauce, 1/2 thinly sliced for cooking
- 6 garlic cloves (about 20–24 g), divided (4 for sauce, 2 for beans/rice)
- 3 cups (720 ml) beef broth (preferably low-sodium)
- 2 tbsp (30 ml) white vinegar or apple cider vinegar
- 2 tsp (4 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano (or regular oregano)
- 2 bay leaves
- 1 tsp (5 g) fine sea salt, plus additional to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) tomato paste (optional, for color and body)
- 1 tbsp (15 ml) vegetable oil (for rice)
- 1 1/2 cups (270 g) long-grain white rice, rinsed
- 2 1/2 cups (600 ml) water or low-sodium chicken broth (for rice)
- 2 tbsp (30 ml) tomato paste (for rice) or 1 small tomato blended (optional)
- 2 (15 oz / 425 g) cans pinto beans, drained and rinsed
- 2 tbsp (30 ml) lard or oil (for beans)
- 1 small onion, finely chopped (for beans) (about 3 oz / 85 g)
- 1 garlic clove, minced (for beans)
- 12 corn tortillas (about 6–8 inches / 15–20 cm)
- Fresh cilantro, chopped, for garnish (about 1/4 cup / 10 g)
- 2 limes, cut into wedges
- Salt and pepper to taste

Instructions

Short Description:
A hearty Chihuahuan beef stew of browned beef simmered in a rich, mildly smoky sauce made from local dried red chiles, garlic, and spices, served with Mexican rice, refried pinto beans, and warm corn tortillas for a complete meal.

Regional Notes:
This Chihuahuan version emphasizes beef (beef chuck) simmered until very tender in a sauce built from local dried red chiles such as guajillo and ancho, garlic, onion, vinegar, and simple spices. Compared with other regions, the sauce is robust and slightly thicker, focused on chile flavor rather than tomatoes, and typically served with rice, beans, and tortillas as a full Northern Mexican plate.

1. Prepare the dried chiles: heat a dry skillet over medium heat. Lightly toast the guajillo and ancho chiles 10–20 seconds per side until fragrant but not burned. Remove from heat, cut stems, shake out seeds, and soak the toasted chiles in 1 1/2 cups (360 ml) hot water for 15–20 minutes until softened.
2. Make the chile purée: in a blender, combine the softened chiles with 4 garlic cloves, 1/2 of the medium onion (roughly chopped), 2 tbsp (30 ml) vinegar, 1 tsp (5 g) salt, 2 tsp (4 g) ground cumin, 1 tsp (1 g) dried oregano, 1 tbsp (15 ml) tomato paste (if using), and 1/2 cup (120 ml) of the chile soaking liquid. Purée until completely smooth. If too thick, add more soaking liquid a tablespoon at a time. Strain the purée through a fine-mesh sieve into a bowl, pressing solids to extract a smooth sauce; discard solids.
3. Brown the beef: heat 2 tbsp (30 ml) oil or lard in a large heavy pot or Dutch oven over medium-high heat. Pat beef cubes dry and sear in batches until well browned on all sides, about 3–4 minutes per side. Remove browned beef to a plate and set aside.
4. Sweat the onion: in the same pot, add remaining 1 tbsp (15 ml) oil if needed and sauté the remaining half onion, thinly sliced, until softened and translucent, about 5 minutes. Add the optional minced garlic (if any left) and cook 30 seconds until fragrant.
5. Combine and simmer: return the browned beef to the pot, pour in the strained chile purée and 3 cups (720 ml) beef broth, add 2 bay leaves, 1/2 tsp (1 g) black pepper, and adjust salt. Stir to combine and bring to a gentle simmer. Cover partially and simmer gently for 1.5–2 hours, stirring occasionally, until beef is fork-tender and sauce is thickened. If sauce becomes too thin, simmer uncovered the last 20–30 minutes to reduce. Taste and adjust salt, vinegar, or spices.
6. While the beef simmers, make the rice: heat 1 tbsp (15 ml) oil in a medium saucepan over medium heat. Add rinsed rice and toast, stirring, until edges are translucent and slightly nutty, 3–4 minutes. Stir in 2 tbsp (30 ml) tomato paste or blended small tomato and 1 minced garlic clove, cook 30 seconds, then add 2 1/2 cups (600 ml) water or chicken broth and a pinch of salt. Bring to a boil, reduce to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.
7. Prepare refried beans: heat 2 tbsp (30 ml) lard or oil in a skillet over medium heat. Sauté the finely chopped small onion (about 3 oz / 85 g) until translucent, then add 1 minced garlic clove and cook 30 seconds. Add the drained pinto beans, 1/4 cup (60 ml) water or bean liquid, and a pinch of salt. Mash with a potato masher or back of a spoon to desired texture and cook until heated through, stirring; add more liquid if needed to reach creamy consistency. Adjust seasoning.
8. Warm the tortillas: wrap corn tortillas in a clean kitchen towel and warm on a dry skillet or comal for 30–60 seconds per side, or heat in a low oven wrapped in foil for 10 minutes.
9. Finish and serve: remove bay leaves from the Chile Colorado. Spoon the beef and abundant chile sauce into a serving bowl. Serve with Mexican rice, refried pinto beans, and warm corn tortillas on the side. Garnish with chopped cilantro and lime wedges; offer extra salsa or pickled onions if desired.
10. Storage: refrigerate cooled leftovers in an airtight container up to 3–4 days; sauce often improves after a day. Reheat gently on the stove with a splash of broth.