Chile Colorado

I love all manners of chili, and chile Colorado is my new favorite. It’s a traditional Mexican stew of tender, braised beef or pork in a red chile sauce that makes enough to feed a crowd (or it could simply feed you for days). Better yet are the leftovers tucked into a burrito, which I can say is glorious. 

The sauce is what makes chile Colorado so special. Dried chiles are rehydrated and blended with aromatics and broth to make a brick-red, smooth sauce that slowly cooks down with the braising liquid until the whole thing is just velvety. Some recipes call for flour as a thickening agent, but you don’t need it — just give the stew time to thicken on its own. Plus, this keeps it gluten-free.

You can serve chile Colorado over rice or tortillas, or on its own. Personally, I love scooping the braised beef into warm flour tortillas with some radishes and lime juice squeezed over top, and maybe some diced white onion (but only if I already have it on hand). Even if you’re not cooking for a crowd, I recommend making a full batch and freezing half for later. Your future self will thank you for the cozy meal.

Chile Colorado is a traditional Mexican stew of either braised beef or pork that’s simmered low and slow in a red chile sauce. The dish comes from the Chihuahua region of Mexico, so the name does not, in fact, come from the state of Colorado. 

Instead, it’s named for the color of the dish. The name comes from the Spanish word colorado, which means “colored red.” Dried chiles are rehydrated and blended with aromatics and broth to make a rich, brick-red sauce that gives the braised beef depth and a smoky flavor.

• Dried chiles. Rehydrated and blended pasilla, guajillo, and ancho chilies give chile Colorado its signature burnished-red hue. If you want a little more heat, add a few arbol chiles to the mix.
• Aromatics. Blending the garlic and onions with the chile sauce evenly distributes their flavor throughout, while also yielding a silky texture.
• Dried spices. Ground cumin, oregano, and bay leaves add an earthy richness to the stew.
• Chicken broth. The beef is braised in chicken broth, but you could also use beef or vegetable broth if that’s what you have on hand. 
• Braising beef. Tough cuts like beef chuck or chuck shoulder roast are perfect for this stew, as they will become tender without completely falling apart.

• Rice. Tomato rice or plain steamed rice makes the perfect base for the saucy stewed beef.
• Flour tortillas. While flour tortillas are the traditional accompaniment to northern Mexican cuisine, you can use warm corn tortillas if you prefer.
• Cilantro. Cilantro adds herby freshness to the stew.
• Lime. A squeeze of lime juice over the top cuts through the richness.
• Radishes. Add a nice crunch that contrasts the tender beef.
• Other toppings. If you have some white onion or shredded cheese on hand, throw them on — customizable toppings will make this dish your own.