Get ready to dive into the rich flavors of Mexico with this mouth-watering Chile Colorado recipe!

This popular Mexican stew is a game-changer, featuring tender pieces of beef simmered in a bold, flavorful red chile sauce made from dried Mexican chiles, broth, and spices. It’s a flavor explosion that will leave you craving for more!

To start, cook the chiles by removing the stems (and seeds if you want, for milder heat), rinsing them under cold water, and placing them in a saucepan. Cover them with broth, bring to a boil, then reduce the heat and simmer, uncovered, for 20 minutes.

While the chiles are cooking, prep the meat by cutting it into ½ inch cubes and seasoning it on all sides with salt and pepper. Sprinkle with flour and brown the meat in hot oil until browned on both sides.

Next, sauté the onion and jalapeño, then add them and the cooked chiles to a blender (along with the broth). Blend until smooth and set aside.

Return the browned beef back to the pot, strain the chili sauce from the blender through a fine mesh strainer, into the pot. Add oregano, cumin, paprika, garlic powder, and stir well. Add a bay leaf for extra flavor.

Bring the mixture to a slow boil, then reduce the heat to low, cover, and simmer for about an hour, or until the meat is tender. Uncover and stir in lime juice and cornstarch slurry. Cook for a few more minutes, until the sauce has slightly thickened.

This Chile Colorado recipe is a staple for any Mexican food lover. You can make it ahead of time, store leftover stew in the fridge for about 2-3 days, or freeze it for up to 3 months. Reheat on the stove and serve with Mexican rice and corn tortillas for a delicious meal.

So, what are you waiting for? Dive into the world of Chile Colorado and experience the bold flavors of Mexico!