Directions
-
Begin by preparing the dried chiles. Remove the stems and seeds from 3 guajillo chiles, 2 ancho chiles, and 1 optional pasilla chile. Toast them lightly in a dry skillet for just a few seconds per side until fragrant. This step enhances their flavor tremendously.
-
Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 15 minutes until softened. This soaking process is essential for achieving that smooth texture in the sauce.
-
Once the chiles are tender, blend them with the chopped onion, minced garlic, cumin, oregano, salt, and a splash of the soaking liquid until smooth. The result should be a rich and vibrant chile sauce.
-
In a large pot, heat the tablespoon of oil over medium-high heat. Season the beef chunks with salt and pepper, then brown them on all sides. This step locks in the juices, ensuring the beef remains tender and flavorful during cooking.
-
Pour the prepared chile sauce over the browned beef and add enough beef broth or water to cover the meat adequately. The sauce should generously envelop each piece of beef, making it tremendously flavorful.
-
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1 1/2 to 2 hours, or until the beef is very tender and the sauce thickens into a luscious consistency.
-
After the cooking time, taste the dish and adjust the seasoning as needed. The sauce should be rich, smooth, and have a slightly smoky flavor that highlights the chiles.
-
Serve the Beef Colorado Chile hot, alongside fluffy Mexican rice and warm flour tortillas. This pairing elevates the dish, allowing you to scoop up the beef and sauce with ease.
Continue reading on the next page 👇👇