Chile Colorado
Rated 5.0 stars by 1 users
Author
Dalyah & Guy from Birdeye
Servings
6
Prep Time
20 minutes
Cook Time
3 hours
A low and slow braised beef recipe with a deep, smoky, rich sauce. It’s the kind of dish that gets better the next day and feeds a crowd without much fuss – prep it in the morning, let it do its thing on the stove, and come back to something delicious.
Ingredients
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1 SRF Black® Chuck Roast
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4 guajillo chiles, deseeded
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2 ancho chiles, deseeded
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3 árbol chiles, deseeded
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1 chipotle pepper in adobo
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4 cups vegetable broth, warmed, for rehydrating chiles
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3 cups vegetable broth, for braising
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½ white onion, quartered
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5 garlic cloves
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1 tablespoon dried oregano
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1 tablespoon ground cumin
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1 tablespoon salt
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1 tablespoon sugar
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1 bay leaf
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Salt and pepper, for seasoning the beef
To Serve
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Fresh tortillas
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½ white onion, finely diced
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Cilantro, finely chopped
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Lime wedges
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Radishes, thinly sliced
Directions
Bring 4 cups of vegetable broth to a gentle simmer. While it warms, deseed all your chiles and add them to a large bowl, then pour the hot broth over them. Let soak for about 30 minutes until soft and fully rehydrated. Don't discard the liquid — it's the base of your sauce.
Transfer the rehydrated chiles and all the soaking liquid into a blender. Add the chipotle pepper, onion, garlic cloves, oregano, cumin, sugar, and salt. Blend until completely smooth with no visible flecks of chile.
Cut the roast into medium-sized chunks and season generously on all sides with salt and pepper. Heat a Dutch oven over high heat with a neutral oil until very hot. Sear the beef in batches — don't crowd the pan — until you get a deep crust on each side. Set aside.
Return the seared beef to the Dutch oven. Pour in the chile sauce and 3 cups of vegetable broth — you want the meat mostly submerged. Add the bay leaf and stir to combine. Bring to a simmer, then cover and reduce to low heat. Cook for 3 to 4 hours, stirring every hour to make sure the sauce isn't burning on the bottom. The beef is ready when it's tender and pulls apart easily, and the sauce has thickened to a deep red.
Ladle the chile colorado into bowls and serve with a big stack of warm tortillas, lime wedges, thinly sliced radishes, avocado, and chopped cilantro. Keep it simple — the sauce does all the work.
Recipe Note
Author Bio
Private chefs and founders of Birdeye, Dalyah and Guy share a passion for developing vibrant, ingredient-driven menus inspired by their travels and time spent exploring farmers' markets. Their love for hosting shines through in everything they do, from intimate dinner parties to relaxed gatherings with friends and family.