Easy Chile Colorado

Raven Higheagle


A rich and flavorful red stew with chunks of tender beef. Serve with fresh flour tortillas for the ultimate comfort food.

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Serves 6 to 8


35 Min


3 Hr 30 Min


Stove Top


dried red chiles (such as guajillo, california or new mexico) rehydrated and ground into a paste *see below
3 lb
beef roast with enough water to cover
1 can(s)
beef stock
1 can(s)
tomato sauce
4 clove
garlic, peeled and finely diced
1 Tbsp
dried oregano
1 tsp
2 Tbsp
lard or oil for frying

Directions Step-By-Step

Rehydrating Dried Chiles:

Pick dried chiles that have no tears or broken pieces. Use whole chiles that look fresh. Rinse off any excess dust or grime under cool water.
Pat dry then cut the top off of each chili and then slit it down the middle.
Shake out the seeds, using your fingers or a spoon to dislodge any seeds that want to stick. Peel off any excess dried veins that are lighter in color and run in a line down the inside.
Heat a comal (or griddle) over medium/high heat and roast the dried chiles for 2-3 minutes.
Turn them often to avoid burning them.
Then you're going to cover the chiles in hot water and let them soak for about 30 minutes.

Remove the chiles from the water and place the chiles in a blender with about 1/4 cup of water or the soaking liquid (if it is not too bitter) and puree until smooth.
You can also add the garlic and oregano to the chiles while blending them. The finished puree is what you will add to the Chile Colorado.
For the Chile Colorado:

Simmer the beef in a large pot for 2-3 hours or until it is fork tender. This can also be done in a crock pot during the day.

Remove the beef from the water, and drain the water out of the pot.
Add the lard or oil into the pot over medium/high heat. Cut or pull the beef into bite sized pieces and fry them in the oil briefly. (This step can be skipped for a lower fat version.)
Add the beef broth, tomato sauce, seasoning and chili paste to the pot and simmer for 30 minutes. Serve with steaming hot flour tortillas and a side of chopped white onion and chopped cilantro leaves.

About this Recipe

Course/Dish: Beef, Gravies
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: For Kids, Healthy, Heirloom