Chile Colorado

How to Cook Chile Colorado

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1. Remove the stems and seeds from the chillies. Toast in a dry pan for 20 seconds on each side. Soak in the hot water for 20 minutes.

   Mark done

2. Blend the chillies with 250 ml of the soaking water, the garlic, cumin, oregano, vinegar and salt until smooth. Strain.

   Mark done

3. Heat the oil in a heavy pot and brown the beef in batches for 10 minutes. Remove. Cook the onion in the same pot for 5 minutes.

   Mark done Start 10 min timer

4. Return the beef, add the sauce and stock, and bring to a simmer. Cook with the lid ajar for 2 hours, stirring now and then, until the beef is tender and the sauce is thick.

   Mark done Start 2 hr timer

Things to Watch For

1. Toast the chillies briefly.
2. Strain the sauce for a smooth texture.
3. It tastes even better the next day.

Swaps and Variations

• Dried chilli flakes can stand in for the chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve It With

Mexican rice · Refried beans · Flour tortillas · Lime wedges

Storing Leftovers

Keeps in the fridge for 4 days and freezes for up to 3 months.

Quick Answers

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.