Chile Colorado with rice plate

Chile Colorado with Rice Plate Recipe

Servings: 4-6
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Chile Colorado is a flavorful Mexican dish featuring tender beef simmered in a rich, red chili sauce. Served alongside warm rice, this plate is a satisfying and hearty meal perfect for a family dinner. The deep red sauce gets its signature color from dried red chilies, which infuse the dish with a smoky and slightly spicy flavor. Paired with rice, this dish offers a well-rounded meal with a balance of protein, carbs, and robust flavors.

Ingredients

For the Chile Colorado:

• 2 lbs beef stew meat or chuck roast (cut into bite-sized cubes)
• 2 tablespoons vegetable oil
• 6 dried guajillo chilies
• 2 dried ancho chilies
• 2 dried New Mexico or pasilla chilies
• 4 garlic cloves
• 1 medium white onion, quartered
• 4 cups beef broth (divided)
• 1 teaspoon ground cumin
• 1 teaspoon oregano (Mexican oregano preferred)
• 1 tablespoon all-purpose flour (optional, for thickening)
• Salt and pepper to taste

For the Rice:

• 1 ½ cups long-grain white rice
• 2 tablespoons vegetable oil or butter
• 3 cups chicken broth (or water)
• 1 garlic clove, minced
• ½ onion, finely chopped
• 1 teaspoon salt
• 1 small tomato, finely diced (optional)
• Fresh cilantro for garnish (optional)

Instructions

Step 1: Prepare the Chilies

1. Remove seeds and stems: Begin by prepping the dried chilies. Using kitchen scissors, cut the stems off and shake out the seeds. It’s okay if a few seeds remain, but removing the majority helps reduce bitterness.
2. Toast the chilies: In a dry skillet over medium heat, toast the dried chilies for about 1-2 minutes per side. This helps bring out their natural oils and deepens the flavor. Be careful not to burn them, as this can make the sauce bitter.
3. Rehydrate the chilies: Place the toasted chilies in a bowl and cover them with hot water. Let them soak for about 20 minutes until they soften. Drain and set aside.

Step 2: Make the Red Chili Sauce

1. Blend the sauce: In a blender, add the rehydrated chilies, garlic cloves, quartered onion, 2 cups of beef broth, cumin, and oregano. Blend until smooth. For a silkier sauce, strain it through a fine mesh sieve to remove any solids.
2. Simmer the sauce: In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Pour in the red chili sauce and bring it to a simmer. Allow the sauce to cook for 10 minutes, stirring occasionally. If it gets too thick, you can add more broth to reach your desired consistency. Season with salt and pepper to taste.

Step 3: Cook the Beef

1. Brown the beef: While the sauce is simmering, heat the remaining oil in a separate large skillet over medium-high heat. Season the beef cubes with salt and pepper. Add the beef in batches to avoid overcrowding the pan and brown on all sides, about 3-4 minutes per batch.
2. Combine beef and sauce: Once all the beef is browned, add it to the pot with the chili sauce. Stir to coat the beef in the sauce.
3. Simmer: Add the remaining 2 cups of beef broth to the pot, bring it to a boil, then reduce the heat to low. Cover the pot and let the beef simmer for 1 to 1 ½ hours, or until it becomes tender and the sauce has thickened. If the sauce is too thin, you can stir in a tablespoon of flour mixed with a little water to thicken it.

Step 4: Prepare the Rice

1. Sauté the rice: In a medium saucepan, heat the oil or butter over medium heat. Add the rice and cook, stirring constantly, until it begins to turn golden brown. This step adds a nutty flavor to the rice.
2. Add onion and garlic: Add the minced garlic and finely chopped onion to the rice, stirring for about 1 minute until fragrant.
3. Cook the rice: Add the chicken broth (or water), salt, and diced tomato (if using). Stir well, bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and has absorbed the liquid. Fluff the rice with a fork before serving.

Step 5: Serve the Plate

1. Plating: On each plate, serve a generous portion of the Chile Colorado, making sure to ladle some of the rich red sauce over the beef. Beside it, place a scoop of the fluffy rice.
2. Garnish: Optionally, garnish the plate with a sprinkle of fresh cilantro for a bright, herbal touch.

Tips for Success:

• Adjust the heat level: If you prefer a spicier dish, you can add a dried arbol chili or two when making the chili sauce. For a milder version, stick to the guajillo and ancho chilies, which provide flavor without too much heat.
• Meat alternatives: Although beef is traditional, you can substitute with pork shoulder or even chicken thighs for a different take on Chile Colorado.
• Leftovers: This dish reheats beautifully. Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will intensify over time, making it even more delicious the next day!

Variations:

1. Chile Colorado Burritos: Wrap the tender Chile Colorado meat and rice in a warm flour tortilla to make burritos. Add beans, cheese, and sour cream if desired.
2. Chile Colorado Enchiladas: Use the red chili sauce as the base for enchiladas. Roll the beef in corn tortillas, top with the sauce, cheese, and bake.

Conclusion:

Chile Colorado is a bold and flavorful dish that brings together tender beef and rich, smoky chili sauce, making it a comforting meal when served alongside fluffy rice. This dish will impress with its deep flavors and satisfying textures, perfect for any occasion, from casual family dinners to more special gatherings. The recipe is versatile, allowing for easy adjustments to heat levels and proteins, ensuring it can fit any palate or dietary preference. Enjoy!