Carne con Chile Colorado
Tender chunks of beef braised in a rich, deep red sauce made from dried guajillo and ancho chilies. A classic and comforting dish from Northern Mexico, traditionally served with soft flour tortillas.
🧂 Ingredients
- 1 kg Beef chuck roast(Cut into 1.5-inch cubes, trimmed of excess fat)
- 6 Guajillo chilies(Stems and seeds removed)
- 3 Ancho chilies(Stems and seeds removed)
- 2 Roma tomatoes(Halved)
- 4 cloves Garlic(Peeled)
- 1 tsp Ground cumin
- 1/2 tsp Dried Mexican oregano
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil or lard
- 4 cups Water or beef broth(Approximately, for blending and braising)
- for serving Flour tortillas(Warm)
👨🍳 Instructions
- 1
Prepare the chile base: Heat a dry skillet over medium heat. Toast the guajillo and ancho chilies for 1-2 minutes per side until fragrant and slightly softened, being careful not to burn them. Place the toasted chilies in a bowl and cover with hot water. Let them soak for at least 20 minutes until fully rehydrated and pliable. Meanwhile, lightly char the halved tomatoes, garlic cloves, and cumin seeds (if using whole cumin) on the same dry skillet until softened and slightly browned. This adds depth of flavor.
⏱️ 30 minutes - 2
Blend the sauce: Drain the rehydrated chilies, reserving about 1 cup of the soaking liquid. Discard any remaining soaking liquid. In a blender, combine the soaked chilies, charred tomatoes, peeled garlic cloves, 1/2 tsp dried oregano, and 1/2 cup of the reserved chili soaking liquid or fresh water/broth. Blend until a smooth, thick paste forms. You may need to add more liquid, a tablespoon at a time, to achieve a smooth consistency. Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids left in the sieve. Season the strained sauce with salt and pepper to taste.
⏱️ 15 minutes - 3
Sear the beef: Pat the beef cubes thoroughly dry with paper towels; this is crucial for achieving a good sear. Season generously with salt and pepper. Heat 2 tablespoons of vegetable oil or lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding the pot, sear the beef cubes on all sides until deeply browned. This browning develops rich flavor. Remove the seared beef to a plate and set aside.
⏱️ 15-20 minutes - 4
Braise the carne: Pour off all but about 1 tablespoon of fat from the pot. Return the pot to medium heat. Add the strained chile sauce to the pot and cook, stirring constantly, for about 5 minutes until it darkens slightly and becomes very fragrant. This step is called 'sazonar' and deepens the chile flavor. Return the seared beef and any accumulated juices to the pot. Add enough water or beef broth to almost cover the meat (about 3-4 cups). Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and let it braise gently. Cook for at least 2 hours, or until the beef is fork-tender and easily shreds.
⏱️ 2 hours 30 minutes - 5
Finish and serve: Once the beef is tender, uncover the pot and increase the heat to medium-high. Simmer the sauce for 10-15 minutes, stirring occasionally, until it has thickened to your desired consistency. Taste and adjust seasoning with salt and pepper if needed. Serve the Carne con Chile Colorado hot, spooned over warm flour tortillas. It's also excellent with rice.
⏱️ 15 minutes
💡 Pro Tips
- ✓Chile colorado literally means 'red chile' in Spanish, referring to the deep red hue imparted by the dried chilies.
- ✓The deep red color and complex flavor come from the specific blend of dried guajillo and ancho chilies, which offer mild heat and fruity, smoky notes.
- ✓Northern Mexican style traditionally utilizes flour tortillas due to the region's agricultural focus on wheat.
- ✓Don't skip toasting the chilies and searing the beef; these steps are essential for developing the dish's signature depth of flavor.
- ✓For a smoother sauce, ensure you blend it thoroughly and strain it well.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute pork shoulder for beef for a delicious variation.
- Add a few dried chile de árbol (seeds removed for less heat) along with the guajillo and ancho chilies for a spicier kick.
- Add a pinch of ground cinnamon or a bay leaf during braising for added aromatic complexity.