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Chile Colorado

Chile Colorado recipe

Course Main Course
Cuisine Mexican
Prep Time 45 minutes
Cook Time 4 hours
Servings 4


  • 4 guajillo chile
  • 4 New Mexico chile
  • 2 arbol chile
  • 1 ancho chile
  • 4 cloves garlic
  • 1 onion
  • 3 lbs chuck roast
  • flour
  • 4 cups beef stock
  • 3 bay leaves
  • cumin, coriander, oregano, apple cider vinegar


  1. Sear and soak the chiles (see notes)

  2. Blend the soaked chiles and garlic with two cups beef broth

  3. Dice onion and cook in a little vegatable oil until it starts to brown

  4. Trim excess fat from chuck roast and cut into cubes

  5. Coat with flour, season with salt and pepper and sear in a large pot

  6. Add browned onion and blended chile sauce to the beef

  7. Add bay leaves and remaininng two cups beef stock to beef

  8. Cover and simmer on low heat

  9. Depending on the size of your cubed beef it will take 3-4 hours for the beef to start to fully break down. When you can start to shred it with a fork and little effort youre almost there

  10. In the final 30 minutes of cooking I like to add a little cumin and ground coriander to offse the richness of the beef (see notes)

  11. Likewise I add apple cider vinegar to cut through the fattiness as well (see notes)