Chile Colorado


  • 4 dried ancho, pasilla, or mulato chiles, stems removed, seeds optionally removed
  • 5 dried guajillo or New Mexican chiles, stems removed, seeds optionally removed
  • 4 cups chicken broth, divided
  • 2 1/2 pounds stew meat, cubed beef shoulder, or butt roast
  • salt, to taste
  • pepper, to taste
  • 3 tablespoons flour
  • 2 tablespoons oil
  • 1 small onion, chopped
  • 1/2 jalapeño, optional, minced
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • juice of 1 small lime
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • tortillas, optional, to taste, for serving
  • cilantro, optional, chopped, for garnish
  • radishes, optional, sliced, to taste, for serving
  • Mexican rice, optional, to taste, for serving


  1. Rinse the ancho chiles and the guajillo chiles under cold water.
  2. Place the chiles in a large saucepan.
  3. Cover the chiles with the broth.
  4. Bring the broth to a boil, then reduce the heat and simmer uncovered for 20 minutes.
  5. Season the stew meat on all sides with the salt, the pepper, and the flour.
  6. In a skillet over medium-high heat, heat the oil.
  7. Add the stew meat to the hot oil and brown on all sides, about 3 minutes per side. You may need to do this in batches to avoid overcrowding.
  8. Transfer the meat to a plate.
  9. Add the onion and the jalapeño to the skillet and sauté until softened, about 5 minutes.
  10. Pour the softened peppers and broth mixture and the sautéed onion mixture into a blender and blend until smooth.
  11. Add the browned beef and their accumulated juices to the saucepan.
  12. Pour the chili sauce mixture from the blender through a fine mesh strainer into the pot with the meat.
  13. Add the oregano, the cumin, the paprika, and the garlic powder to the pot, stirring well to combine.
  14. Add the bay leaf to the pot.
  15. Bring the mixture to a slow boil and reduce the heat to low.
  16. Cover and simmer the mixture until the meat is very tender, about 1 hour.
  17. Uncover and stir in the lime juice and the cornstarch mixture.
  18. Cook until slightly thickened, about 2-3 minutes.
  19. Serve with the tortillas, the cilantro, the radishes, and the Mexican rice.

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