This Chile Colorado recipe combines tender pieces of beef with a rich and flavorful red chile sauce. Serve with rice for an authentic Mexican dinner!
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 8 dried Guajillo chiles, stems removed and seeded 2 dried Ancho chiles, stems removed and seeded 1 dried Arbol chile, stem removed and seeded (or more if you like spicy food) 1/2 medium yellow onion, quartered 1 teaspoon dried oregano * CLICK TO SEE FULL INGREDIENTS *
Instructions:
In a medium pot, add dried Guajillo chiles, Ancho chiles, Arbol chiles, and onion to a medium pot. Cover with water until chiles and onions are completely submerged and bring to a boil over high heat. Once boiling, remove from heat, cover and let it sit for 20 minute to soften the peppers.
Using a slotted spoon, transfer the softened chiles and onions into a large blender. Add in 1 cup of the chile-soaked water, the dried oregano, salt, garlic and cumin. Blend until smooth. Add some of the beef broth from the meat ingredients as needed if the mixture is too thick for your blender.
Once the red chile sauce is as smooth as possible, pour it through a strainer into a bowl, pushing down on the solids that accumulate to get as much moisture out as possible. Discard the solids.
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