Chile Colorado

Chunks of beef stewed in a deep red sauce of dried chillies, garlic and cumin until beautifully tender.

TIME BREAKDOWN
Prep: 25 min
Cook: 2h 30m
Total: 2 hours 55 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 1.2kg beef chuck, trimmed and cut into 3cm cubes
  • 5 dried guajillo chillies, stalks and seeds removed
  • 3 dried ancho chillies, stalks and seeds removed
  • 4 cloves garlic, peeled
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tbsp apple cider vinegar
  • 3 tbsp vegetable oil
  • 1 large white onion, finely chopped
  • 500ml beef stock
  • 2 tbsp plain flour
  • 1 tsp fine salt
  • 1 tsp black pepper
  • Cooked rice and warm tortillas, to serve
  • Fresh coriander, to serve

Method

  1. Toast the chillies in a dry pan for 30 seconds per side, soak in hot water for 15 minutes and drain.

  2. Blend the chillies with the garlic, cumin, oregano, vinegar and 200ml of the stock until smooth, then strain.

  3. Toss the beef in the flour, salt and pepper. Heat 2 tbsp of the oil in a casserole and brown the beef in batches. Set aside.

  4. Add the remaining oil and soften the onion for 8 minutes.

  5. Return the beef to the pan, pour in the chilli sauce and remaining stock and bring to a simmer.

  6. Cover and cook gently for 2 hours until the beef is tender and the sauce thick. Serve with rice, tortillas and coriander.