Can I use a different type of dried chiles?

Absolutely! While ancho and guajillo create the classic flavor profile, you can experiment with other dried Mexican chiles like pasilla or mulato. Each brings different notes to the dish. Just remember that some chiles (like árbol) are significantly hotter, so adjust quantities accordingly if substituting.

What if I can't find masa harina?

If masa harina isn't available, you can substitute with a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water) or use a flour roux (cook 1 tablespoon flour in 1 tablespoon butter until golden, then incorporate). The flavor won't be identical, but the sauce will still thicken nicely.

Is this dish very spicy?

Not particularly! Despite using dried chiles, authentic Chile Colorado is more about deep, complex flavor than heat. Ancho and guajillo chiles are on the milder side of the scale. If you're concerned, you can remove the veins inside the chiles along with the seeds to reduce heat further.

Can I make this in advance for a party?

This is actually an ideal make-ahead dish! Prepare it 1-2 days before your event, refrigerate, and reheat slowly before serving. The flavors will develop beautifully during that time. Just add a little extra broth when reheating if it's thickened too much.

Authentic Chile Colorado Recipe

Name: Authentic Chile Colorado Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Mexican
Ingredients: 4 ancho chiles; 4 guajillo chiles; 1 medium tomato, stem removed, quartered; ½ white onion, cut in half; 4 cloves garlic, crushed; 2 cups beef broth, unsalted; 1 teaspoon salt; 2 pounds stew meat or 2 pounds chuck roast, chopped; 2 tablespoons avocado oil; 1 teaspoon salt; 1 cup beef broth, unsalted; 2 teaspoons dried Mexican oregano; 1½ teaspoons ground cumin; 2 tablespoons masa harina; 2 dried bay leaves

Description

This Authentic Chile Colorado brings bold and robust flavors to your plate with tender beef in a rich, smoky, and mildly spicy chile sauce. Made with traditional ingredients like ancho and guajillo chiles, this hearty stew pairs wonderfully with rice and fresh tortillas, delivering a taste of authentic Mexican cuisine in every bite. Perfect for family dinners or gatherings, it’s a dish that’s both comforting and delicious.

Ingredients

Units Scale

Chile Sauce

4 ancho chiles
4 guajillo chiles
1 medium tomato, stem removed, quartered
1/2 white onion, cut in half
4 cloves garlic, crushed
2 cups beef broth, unsalted
1 teaspoon salt

Stew

2 pounds stew meat or 2 pounds chuck roast, chopped
2 tablespoons avocado oil
1 teaspoon salt
1 cup beef broth, unsalted
2 teaspoons dried Mexican oregano
1 1/2 teaspoons ground cumin
2 tablespoons masa harina
2 dried bay leaves

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Instructions

Prepare the Dried Chiles
Remove the stems and seeds from the dried chiles. Heat a small saucepan over medium heat to toast the chiles for several minutes, flipping to toast both sides evenly. Remove and set them aside.
Roast the Vegetables
In the same saucepan, roast the tomato, onion, and garlic for 2-3 minutes. Add the toasted chiles back to the pan.
Simmer the Sauce Base
Pour 2 cups of beef broth over the chiles and vegetables. Bring the mixture to a boil, cover, and let it sit off the heat for 15-20 minutes to allow the chiles to soften.
Prepare the Beef
Slice the beef into 2-inch chunks if needed. Heat a large Dutch oven over medium heat and add avocado oil. Sear the beef in batches, seasoning each batch with a pinch of salt. Brown all sides of the beef pieces, then remove them from the pan and set aside.
Blend the Chile Sauce
Add the chiles, tomato, onion, garlic, and soaking broth to a blender. Add the salt and blend until smooth.
Assemble the Stew
Pour the chile sauce into the Dutch oven. Add the remaining cup of beef broth, cooked beef, cumin, oregano, and bay leaves. Mix everything together.
Bring to a Boil and Simmer
Heat the stew over medium-high heat until it comes to a boil. Cover with a lid, reduce the heat to low, and simmer for 1 hour or until the beef is tender and falls apart easily.
Thicken the Stew
Stir in the masa harina and allow the stew to simmer further until it thickens slightly.
Serve and Enjoy
Remove the bay leaves before serving. Serve hot over rice with flour tortillas on the side. Garnish with fresh cilantro if desired.

Notes

Cooking Method Variations:

Pressure Cooker: Use the sauté setting to roast the chiles and veggies and sear the beef. Cook on high pressure for 35 minutes, naturally release for 10 minutes, then quick release any remaining pressure. Add masa harina and simmer on sauté mode to thicken.
Slow Cooker: Prepare the chile sauce and sear the meat on the stovetop before transferring all ingredients to a slow cooker. Cook on low for 6-8 hours until the beef is tender. Stir in the masa harina and cook an additional 30 minutes on high to thicken.

Make Ahead and Storage:

Storage: Keep in an airtight container in the refrigerator for 3-4 days.
Freezer: Freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge.
Reheating: Heat the stew on the stovetop over medium heat, stirring until warmed through.

Nutrition

Serving Size: 1 Serving
Calories: 320kcal
Sugar: 3g
Sodium: 520mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg