Tender and juicy chunks of beef slow simmered in a delicious authentic Mexican style chili colorado (red) sauce. The sauce is made from a blend of dry and fresh chilis, onion and peppers. Then combined with slow simmered chuck steak until the beef is fall apart tender. Wrap it in a warm tortilla with guacamole, shredded lettuce, cilantro and onions, YUM! Add some refried beans and rice and dig in!
1 1/2 teas. salt
1 teas. pepper
2 teas. onion powder
1 teas. garlic powder
1 tbsp. oil
water to almost cover the meat
Note: Combine all of the dry seasonings into a bowl and mix well.
Method: Chili Colorado (Beef – 1st half of cooking)
Preheat a large stock pot to high heat. Add about 1 1/2 teaspoons of oil to your pot and wait until it just starts to smoke.
Add 1/2 of the meat and 1/2 of the seasonings and sear on all sides. This will take about 15 to 18 minutes. Transfer the cooked beef to a large bowl and set aside for now.
Repeat with the rest of the meat, seasonings and oil.
Note: The reason for two batches is so that the meat will get a good sear. Adding all of the meat at once will “steam” it. In order to get a good sear there needs to be at least some space to stir and rotate to sear all sides.
When the second batch has seared pour the first batch back in and add enough water to almost cover.
Bring it to a boil and then reduce the heat until you have a slow boil when covered.
Keep it covered and simmer for about 1 hour, stirring occasionally. (You should have about the same amount of water at the end of this hour, if you notice the water evaporating just add a little more when needed.)
We’ll finish simmering the meat in this beautiful sauce. You should have enough time to make the sauce while the meat is cooking.
Ingredients: Chili Colorado (Sauce)
1 1/2oz. dry guajillo-entero chilis (dry Anaheim chilis)
1 green pepper
1 fresh Anaheim chili
1-2 jalapeno peppers (depends on how hot you like it)
1 big onion (or 2 small ones)
6-8 cloves fresh garlic
3 1/2 cups water
1 teas. salt
1 teas. dry Mexican oregano
1 teas. chili powder
1/2 teas. cumin powder
Method: Chili Colorado (Sauce)
Chop onions. Cut, seed and stem the fresh Anaheim chili, green pepper and jalapenos (seeds are optional) into large chunks for easy blending.
Add the reconstituted chilis, fresh veggies and “chili water” to a blender and blend until smooth. (You may have to do this in batches)
Pour the mixture into a medium to large sauce pan.
Add the seasonings and place on a burner over high heat to bring it to a boil.
Reduce the heat to about medium to medium low and simmer covered for about 30 to 40 minutes stirring occasionally.
Your Colorado sauce is ready.
Note: This is a “concentrate”, it makes about 1/2 gallon so you’ll have some left over. It freezes well for up to 3 months. Dilute with water or broth and it can be used as an enchilada sauce or for a Mexican style rice and even as a taco sauce. It can also be used to slow simmer chicken or pork 🙂
Another quick note: You can substitute a canned red enchilada sauce for a quicker and easier version if you like. I do recommend taking the extra time to make this sauce though, canned sauces just don’t compare to this fresh home made sauce.
Ingredients: Beef (2nd half of cooking)
2-3 cups Colorado sauce
Method: Beef (2nd half of cooking)
Now that your beef has been simmering for an hour or so it should be getting soft and tender.
Add 2 to 3 cups of your sauce and stir it in.
Cover and simmer for another 1 1/2 to 2 hours.
It’s now ready.
Note: The longer you cook it the more tender it will get 🙂
I’m using a cilantro and onion mix which is about 1/2 onion, fine diced mixed with 1 1/2 to 2 cups chopped fresh cilantro, about 1/2 head of shredded lettuce and guacamole.
For the tortillas
And there it is! Just add some of your favorite refried beans and rice and you’re all set!
This is an outstanding chili colorado recipe. I’m sure you’re gonna love it! The beef is so tender and juicy. The Colorado sauce is loaded with layers of flavor from the fresh and dried chilis and seasonings. The crispness of the lettuce, cilantro and onions adds a slight crunch and the guacamole is so refreshing. Wrap this up in a warm fresh tortilla and dig in! Happy Cooking!