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!
Ingredients: Chili Colorado (Beef)
4lbs. chuck roast
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)
Start by trimming off any excess fat and then dice into about 1 to 1 1/2 inch cubes.
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)
2oz. dry pasillo-ancho chilis (dry pablanos)
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)
Stem and seed the dry chilis and add them to a large bowl. Cover with 3 1/2 cups hot water to reconstitute. Soak for about 20 minutes or until soft.
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)
beef (already simmering)
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
Condiments/Toppings
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
Simply roll 2 to 4 small tortillas (corn or flour) up in a piece of foil and place in a preheated 350 degree oven for about 10 minutes, just long enough to warm them up. Serve on the side.
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!
David
The picture is absolutely beautiful…we eat with our eyes first. Hopefully, I can find all the needed ingredients to make this very soon. Thank you for sharing!
Hi Mary,
It tastes even better than the picture
I to hope you can find everything you need. You should be able to pick it all up at your local store.
Let me know how it turns out for you.
Take care,
David
hello David, how much garlic to use in this recipe? I dont see it in the ingredients list,their is a pic that shows about 7 to 9 cloves of garlic, i8s that correct? Thx
Hi Dan,
Thanks for pointing that out and sorry I missed that. Yes the amount is 6-8 cloves depending on size. I have added that into the ingredient list for the sauce. There is also garlic powder in the seasoning for the meat.
I checked over the recipe again and think everything is good now.
Thanks again and Happy Cooking!
David
Hi there David can I use fresh organic garlic paste? And if so how much?
Hi Desiree,
Absolutely! I like to use the powder in the “meat” part of the recipe because I find that the powders work better but you can definitely use garlic paste, I’d say about a teaspoon. Just replace the amount of garlic powder in that part of the recipe with your garlic paste. Be sure to stir often since any form a fresh garlic can burn so keep that in mind.
As for the Colorado sauce, I used 6-8 cloves of fresh garlic which is approximately 1 1/2 to 2 heaping tablespoons. So I suggest 1 1/2 to 2 tablespoons of your garlic paste for the sauce.
Everything else is the same
I hope that helps and enjoy the recipe!
Happy Cooking,
David
Thank you for this wonderful recipe I have been looking for a great tasting Chili Colorado for a long time.We fixed it this weekend and loved it. Will add this to my monthly meals.
Thanks again
Hi J,Gray,
That’s so nice to hear! I’m glad you’ll be adding it to your meal plan. Hope to see you back to try more stuff!
David
I can’t find the dried chili peppers, either kind locally. Is there anything that I can substitute them with? I have all of the other ingredients and really wanted to make this tonight.
Hi Kim,
You can use a canned red enchilada sauce instead as a quick fix. That will work in a pinch but I do suggest checking a few local stores or try to find a Mexican market if you can
David
Thank you for the great recipes! My husband is picky and knowing Mexican food he said that they are closest to authentic I have ever made.
Hi Bonnie,
That’s great news! I think he will like some of the other Mexican dishes also.
Keep up the great work and Happy Cooking!\
David
Thank you for the pictures and the detail! It is a wonderful recipe! Well worth the effort.
So I stumbled on to your site looking for a recipe for Chile Colorado, I’ve done my own version for several years and really could not get the taste that I liked. After trying yours I am hooked! I always follow the directions to the “T” when I try a new recipe, and for the most part make some changes once I’ve made it a couple of times. In your case I really don’t see how I can improve it. It is an amazing recipe; I can’t wait to try some of the other recipes on your site. I have to admit the only thing I did that was not in your instructions was I made a dark roux I just wanted the sauce to be a little thicker. One suggestion for your readers is let the finished product sit for a day (in the fridge of course) it develops more flavor overnight.
Hi Jaime,
I’m glad you found me and welcome! Thank you for all of your nice words and I like your roux idea
You’re right about leaving in the fridge overnight, a lot of recipes of this nature are often better the next day. The extra time gives it more of a chance to “mature”, if you know what I mean.
I look forward to hearing what you have to say about some of the other recipes.
Happy Cooking!
David
Hello, this recipe sounds yum & I’m making it tonight for a group of people. I wanted to know what your thoughts are on using a crockpot for the simmer part (after browning of course)…if yes – what setting and amount of time would you recommend? Thanks for the recipe, can’t wait to try it!
Hi GirlBob,
Thanks for asking
You can use a crockpot for the simmer part. I would add the meat, sauce and only enough water to reach about half way up the side of the meat instead of “to almost cover” as with the stove top version.
As far as the setting on your crockpot (they vary) I suggest medium and cook for about 4 to 6 hours stirring about every hour. Check the meat for tenderness after about 4 hours to see if it needs more time.
Hope this helps and let me know how it comes out.
Happy Cooking!
David
Perfect! Thanks for the response; I shall report back
Great! I look forward to hearing what you have to say
This was incredible! Went to my best friend’s house for dinner last night and she made the Chili Colorado with cilantro rice, refried beans, guac and it was muy delicioso!! I’m going shopping tomorrow so i can make it for my family tomorrow night. Love you website and how-to pictures. You have a new fan!!!
Hi Rene,
That’s awesome and welcome! Thank your best friend for me
I hope your family will like it as much as you do and let me know how it turns out.
Again, welcome to my site and hope to hear more from you down the road.
Take care and Happy Cooking!
David
Outstanding! Years ago I enjoyed a dish very similar to this in a little town in Northern Mexico. Ever since I’ve longed to find out how it was made; this pretty much hits it “Spot On”. I made a couple of alterations given that I live alone and didn’t need as much as, otherwise, called for. Thanks much!
Hi John,
That’s awesome! I’m glad to help you find that little piece of Mexico you’ve been longing for.
I’m also happy your alterations worked out for you, great job! I usually make big batches so I can freeze some for a later time. It helps on those days I don’t have time to cook
Thanks for trying the recipe and Happy Cooking!
David
What a beautiful meal, David. Thanks for sharing!
Hi Monica,
I’m so glad you enjoyed it and thanks for commenting
David
Looks great! Can you please share your recipe for the beans and rice in the picture? I’m still searching for the great rice I remember and yours looks like it fits the bill!
Hi Kara,
Thanks for asking
You can find both recipes by clicking here
Let me know what you think.
Happy Cooking!
David
Hi there! I’m a mexican living in Canada and have to make all my own food if I want “authentic” taste. I brought back several bags of guajillo chilies from a vallarta back home but didn’t get the other kinds. Can it be made with just guajilloes and of course the fresh ones which I can get at my local market?
Also, I noticed you didn’t strain the chili mixture after you pureed it, yet nearly every other site I’ve seen strains the mixture. Do you recommend that or just make it with all the guts? And I don’t think I can get mexican oregano up here but have the other stuff in my mexican stockpile.
What do you recommend as a substitute, would regular oregano work?
Going to try this tomorrow as my husband tried chili colorado this trip back home and fell in love with it. Can’t wait to add this to my repertoire.
Hi Priscilla,
Thanks for asking
Sounds like you have a few questions here so let me do my best to go through them…
Q. Can I use just guajilloes?
A. You can make the sauce using just guajilloes and it should be fine. The pasillo-anchos just add a more “earthy” flavor and more depth to the sauce.
Q. Should I strain the sauce?
A. It’s really up to you. Since I remove all of the seeds and soak the dry chili’s first I didn’t find it necessary to strain. Also with the addition of the fresh veggies you get a nice thick concentrated sauce.
If I were going to make an enchilada sauce I would probably strain it to get the smooth texture you get in an enchilada sauce. Since you’ll have extra sauce you could strain some of it and compare the two sauces to see what you like more. (You can also save some for enchiladas in another recipe)
Q. Can I use Italian (regular) oregano?
A. Sure. It’s not exactly the same but you can use it. I don’t think it will make “that much” difference. I can’t think of a substitute right now.
Note: You might try searching google for “Mexican Markets” in “your city”, “province”, “country” and see if there is a place near you that might have Mexican ingredients (like oregano).
I hope I’ve covered everything for you and if you have more questions just let me know, I’m here to help you
Please let me know how it turns out, I hope your husband will like it as much as what he had on his trip back home and I hope you like it just as much.
Again, thanks for asking and I hope the weather is nice up there in Canada!
Happy Cooking and take care,
David
Hi David and thank you so much for your in depth answer. I was able to find some pasilla chilies and made this sauce yesterday. It was AWESOME! I love the earthy richness of the flavor as well as the complexities of the different chilies. The only change I made was substituting cubanelle’s for the fresh anaheim chilies as I could not find the others anywhere.
The best verdict on this recipe? My husband said it tasted better than the chili colorado he had at my favorite mexican restaurant back home!
I’m so happy I found this recipe and have a nice supply for the next month or two.
Thank you!
Hi Priscilla,
That’s awesome!!
I’m glad everything worked out for you
This is one of my favorite Mexican sauces too, it may take a little effort to put together but I think it’s well worth it.
I’m glad to hear your husband liked it too, that’s always nice to hear. Now you have a restaurant quality dish that you can make over and over again without the restaurant price tag.
By the way… this stuff gets better with age. Leave your leftovers in the fridge for a day or so and try it again, you’ll see what I mean
You can also freeze some for up to 3 or 4 months in a tightly sealed container.
Thanks for trying the recipe and Happy Cooking!
David
For what it’s worth, the last (2nd) time that I made this I used Pasillo-Anco chilis, exclusively, for the “dried” portion . In all modesty, it turned out delicious. As far as straining goes, it seems that if one blends this long enough there doesn’t seem to be a need to do so. Wouldn’t that take away from the richness of the sauce, just asking? I turned a couple of my friends on to your site and, in particular, to this recipe. Again, thanks for your great efforts.
John M. Berger
Lakewood, CO
Hi John,
Thank you for your input. I like what you did by using only 1 type of dry chili. To get different types and flavors in a Mexican style sauces you can use whatever dry chili (or chili’s) you like. I encourage your way of thinking “outside the box”, that’s awesome!!
As far as straining the sauce I think it’s a matter of personal preference. The richness of “flavor” will be the same, however, the “thickness” of the sauce will change by straining it. If one likes a thinner sauce you can strain it, or if you like your sauce thicker don’t strain it, it’s up to the individual.
Also John, I really appreciate you telling your friends about the site. I offer you my humble thanks and gratitude, you’re great
I hope to hear more of what you have to say on some of my other recipes and as always…
Happy Cooking!
David
This is my husbands favorite dish. He always orders it anytime we go to a Mexican restaurant. I am throwing him a surprise birthday party would love to make this for him and the party! My question is.. How much does this make? Im also making other various main dishes and there will be about 30 people. Would you recommend doubling the recipe, or making two separate batches?
Hi Candi,
Thanks for asking, here’s what I suggest.
Double the amount of meat and seasonings except only add about 2 1/2 teas. of salt. Follow the rest of the recipe as is. Also you may want to double the amount of tortillas, cilantro/onions, lettuce and guacamole.
No need to double the recipe for the sauce as you’ll have enough with what’s in the recipe, it makes extra so just double the amount you add to the meat.
This should give you enough for 30
I hope your surprise party is a great success and you, your husband and guests have a wonderful time!
If you have anymore questions just let me know, I’d be happy to help.
Let me know how it turns out and happy cooking!
David
Hello David,
I am completely delighted with the pictures and i cant wait to get off work and go find all the ingridients to make it tonight.
My Girlfriend and I are trying to follow a calorie count diet and are wondering if you have any info regarding that. Do you happen to have the calorie count or nutritional info on the dish (the meat & Sauce only). I already have the information about the side dishes such as beans or rice. We are not looking for exact data, but at least an idea per serving. For what i have found online, it looks like it would be around the 400-450cals per serving. Am i on the right track?
Hi Cesar,
That’s great, I hope you’ll be able to find all of the ingredients and enjoy the dish
As for nutritional information 400-450 calories sounds about right for a 4 to 6 oz. serving of the chili colorado part of the recipe. It sounds like you have everything else covered.
4 ounces of chuck steak is about 240 calories, fat: 17 grams, Carbs: 0 grams and Protein: 19 grams.
I don’t have a break down of the sauce but I would guess about 150 to 200 calories, fat: 0 but I’m not sure on the carbs. and protein.
I hope this helps and come back and let me know how it comes out.
Happy Cooking!
David
I would like to try this recipe, but want to use some dried Hatch chilis I have. How would you recommend integrating them? I was thinking of replacing 2 of the ancho chilis with 2 of the Hatch chilis. I hear this batch are pretty hot.
Hi Kei,
Thanks for asking
Hatch chili’s are basically dry Anaheim chili’s. In my area they call them guajillo-entero chili’s. The term Hatch refers to the city in New Mexico where they come from. I found that out here.
What I would recommend is using your Hatch chili’s in place of the guajillo-entero chili’s and just follow the recipe as is, all should be fine.
Hope that helps and let me know how it turns out. And if you need anything else just let me know, I’m happy to help.
Happy Cooking!
David
Wow, what a great looking recipe! What are the downsides to just simmering the meat in the sauce after browning instead of using water?
Thanks!
chris
Hi Chris,
The downside to cooking the meat in just sauce (after browning) is that this cut of meat is somewhat tough. Simmering it in water helps to break down the fibers so you’re left with very tender meat.
If you were to just add the sauce after browning you would have meat with the consistency of “shoe leather”, not very good to eat.
The longer you let the meat simmer in the water (which most will evaporate) the more tender the beef. The sauce does not have a lot of water content so the water content that is in the sauce will evaporate long before the meat gets tender.
Hope this helps and let me know how it comes out if you make it
Also let me know if you have more questions, I’m happy to help.
Happy Cooking,
David
First I just wanted to mention I have never made/posted a comment in a forum before, but I am always reading them! It was impossible for me to make your Chili Colorado, Rice and Beans and Not tell you how you have changed my Life! I love Mexican food and do make it often. I have never
been able to master Mexican rice and I could never understand why I mean geez I can make everything else correctly! But with your recipe it came out perfect…and I’ve tried others before I gave up and just bought some whenever I would make a Mexican dish. The Chili Colorado was a major hit and anyone who does not have the time to make the sauce from scratch needs to make the time, don’t make this meal spur of the moment. Plan to do it…it was soooo worth it!! The beans were full of flavor!!! I can’t wait to make this again. From the bottom of my heart I’m so glad I found you on Pinterest, thank you! I looking forward to following your site and making more of your dishes!
Hi Nikki,
Thank you so much for posting and Welcome!
It’s very nice to hear you liked the recipe’s so much, especially the Mexican rice.
To let you in on a little secret to making the rice, the key is to fry the dried rice before adding the water. That makes such a difference in the final product
I look forward to hearing more from you down the road as you try new things.
Again, welcome aboard and Happy Cooking!
David
Hello again! This is Priscilla again, I had posted up a bit when I first made this for my husband. I’m at the point now of using some of my “jars” of sauce for regular get togethers and I have got to say when this sauce sits for a month or two it is even MORE amazing if that is possible.
I was making a mexican “feast” on saturday and did not have the burner space to have this simmering for hours. So after searing the meat I tossed it in a crock pot with water just like in the sauce pan and cooked on high for 2 hours. I then siphoned off about half the juice and poured in the jar of chili colorado sauce and put the crock on low for another 4 hours. It was fall apart tender and my friends who had no experience with “authentic” mexican cooking were raving and wanting jars for themselves!!
Thank you SO much and I can’t wait to make the next batch as I’ve found a nice connection for the dried chilies up north!
Thanks again.
Hi again Priscilla,
That’s awesome!!
Isn’t it nice to have a great home made sauce on hand whenever you need it (instead of a can). I like to freeze a few different sauces as well as refried beans, among other things, they come in so handy.
And you’re right about the sauce, it does get better over time. I also liked what you did with your last batch and thank you for posting some instructions, I’m sure there will be some who find your knowledge very useful.
I’m so happy your friends like it too, maybe you could make extra batches and give jars as gifts during the holidays
Just a thought LOL.
Anyway, great job and I look forward to hearing more from you down the road.
Take care and Happy Cooking!
David
I just entered this dish in a Chili Cookoff in the community where I live and it won in the Meat category. Got a $100 prize so what else can I say. Takes a little time but is definitely worth it. Great flavor. Thanks, David.
Larry – Ocala, Florida
Hi Larry,
WOW!!! That’s just sooo awesome!! It must feel pretty cool to enter a recipe you found online into a cook off and win some extra $$$ GREAT JOB Larry
You are the second person to tell me you won first place for one of my recipes in a contest.
I hope you are enjoying the extra cash and give yourself a big pat on the back for a job well done.
Enjoy and Happy Cooking!
David
Wow David, am I reading some anger between the lines? Not undeserved for sure. This reminds me of a fellow furniture maker in my guild who took on some coop students to supplement the workforce in his shop. One of them took the liberty of copying his designs and submitting them to a design competition in their school, winning I think second or third place. They didn’t understand that taking an idea from someone else and representing it as your own even if you make a few minor changes is still plagiarism (or whatever its called, theft maybe) Even if you have nothing to gain from it but accolades from your peers. All you have to ask yourself is if I told the judges what i did would I get disqualified? yes? Then you’re in the wrong. I think you owe somebody an apology Larry. Creative people who want to share their contributions and knowledge for free on the internet are such and incredible resource for us all to use, and all they ask in return is a morsel of honesty and integrity.
Hi Elemeno,
There is no anger here. I appreciate the fact that Larry took the time to be honest and let me know he entered the recipe in a contest and won first place, as well as the other person who also won first place with another recipe. I think that’s awesome!
To me, that brings credibility to my recipes. Now with that said, I would have a problem if someone tried to market my recipes for profit. If someone were to start a business using my recipes that’s where I would draw the line. To me THAT would be theft. I would even be ok with that if I got a percentage of the profit along with credit for the recipes.
I appreciate your concern and agree that the internet is a great resource for free information. There are many great places to find stuff you’re interested in on the web.
I enjoy making and writing recipes. When I first started this site I had no idea of the response I’d get but I love what everyone has to say. It also makes me feel so good knowing I’m helping people.
Anyway, thank you for commenting and voicing your opinion, I greatly appreciate it
To sum it all up. I don’t mind if people want to enter these recipes in a contest, I just hope if someone does they come back here and let me know how they did. I simply love the input and think it’s great!
Happy Cooking!
David
Well, I am glad David is not upset and honestly, don’t really understand Elemeno – I could have listed my entry as David’s Recipe and still would have won. I think there is a difference between the Internet and going into someone’s shop and stealing designs. The important thing, IMO, is that David got credit for it. I think the fact that his recipe won he he knew it was more important than giving credit in a competition where nobody knew David or really cared……….
Thanks again David, keep up the good work………
Larry
Hey Larry,
Thank you for your input, I appreciate it. I hope you made good use of your winnings and I mean that sincerely
I also appreciate the fact that you came back here to let me know that one of my recipes won a contest. Don’t forget to give yourself some credit as well, after all YOU made it!
Take care and hope to see more of your comments.
David
I made this last week and it was out of this world delicious. The meat was so tender. It is well worth the time it takes to prepare. I have frozen the extra sauce and look forward to using it in other recipes. I can’t wait to try out some of your other recipes.
Hi Terri,
That’s great! I’m sure you’ll be able to think of many different things to do with the leftover sauce
Happy Cooking!
David
This is super easy to make. I used to use the canned enchilada sauce, thank u for the colorado scratch. Tis tasty!
You are very welcome Celia
I have made this recipe twice in the last few months. Both times I heard comments like “That is the best Chili Colorado I have ever had” and “You have got to give me the recipe!” Which I have… Only to discover that some people just don’t know how to follow directions
This recipe is not for the faint at heart, nor is it for the kind of person that cooks while sitting in front of the TV. You will have time for that AFTER you have made the sauce and added it to the simmering meat.
If you are in Southern California like myself, you will find all the ingredients at “Vallarta Supermarkets” (http://www.vallartasupermarkets.com).
I recommend not getting the meat there, but everything else. Get your meat from a butcher. The meat should be at least a “Choice” cut. I don’t recommend a “Select” cut as it is the difference between Great Chili Colorado and mediocre Chili Colorado.
One suggestion… When preparing the sauce, after you have puree’d your chili’s onion and garlic, I highly recommend pouring the sauce through a sieve to remove and large pieces of chili skin and/or seeds that may have been missed.
It creates a smoother consistency to the sauce.
Hi Ken,
Thank you for your comment, you have a lot of great advice. You’re right, this is a recipe that requires patience and attention to detail, and that T.V. can wait for later.
Thanks for the tip about Vallarta’a, anyone living in Southern Ca. should be able to find one somewhat close to home. If not I believe any good grocery store that has a butcher section should have all of the other ingredients as well. A quality cut of beef is also important like Ken says.
Also, you’re absolutely right about a smoother sauce Ken. If you run it through a strainer or sieve you will have a very smooth sauce that will also work great as an enchilada sauce.
Thanks again Ken and Happy Cooking!
David
Choice cuts of meat are very good, but I have also found if you don’t have the budget for absolutely top notch meat then stewing beef and a crock pot for 4-6 hours makes the meat divine! And yes, you really need to focus on this sauce while you are making this.
Funny you should mention Vallarta. My mexican mother is looking forward to making this sauce with me when she visits canada in a few weeks and she’s bringing all the dried chili supplies from her local vallarta! I’m having her bring 2 pounds of each kind of chili so I will have lots of supplies including the mexican oregano.
Happy cooking!
Hi again Priscilla,
That’s sooo cool! I hope you and your Mom have a great time
Maybe you can make enough sauce so not only you can freeze some for yourself but also so your Mom can take some back with her.
I like your idea of the stew meat, that works really well and is budget friendly. It also sounds like you’ll have enough chili’s, and Mexican oregano for at least 6 months… awesome!! (thank you Vallarta’s)
Say hi to your Mom for me and I wish you all have a very memorable time together.
Take care and Happy Cooking to you as well,
David
Thank you David,
Certainly any cut of meat cooked long enough will fall apart nicely. I often take advantage of an opportunity to save a few bucks which is why I was recommending Vallarta.
I was tasked with cooking for Cinco De Mayo (last weekend) and I chose to make your Chili Colorado as well as Carnitas, Chicken Enchiladas (w/green sauce), Cheese Enchiladas (w/red sauce) Chili Rellenos, beans and rice, Pico de Gallo and of course Margaritas!
Prior to the day I had already acquired most everything and knew I would be making a trip to the store for vegetables and dry goods.
What I got and what I paid for it astounds me when I compare what I would have paid at Vons, Ralphs or Albertsons.
I got:
3 oz each, Ancho and Guajillo chilis.
8 Anaheim Green chilis
8 Roma Tomatoes
5 medium White Onions
2 bunches of Green Onions
2 Lbs.of Tomatillos
3 Garlic heads
2 bunches of Cilantro
1 bunch of fresh Oregano
2 pounds of Carrots
1 bunch of Celery
2 Green Bell Peppers
12 Limes
4 Lemons
4 Oranges
All of this cost me exactly $16.41 at Vallarta.
Yes, you can get all of these things at most supermarkets here and I have done it. Never again though…
.
Wow that’s a lot of food! The most I did was my dinner a month ago. Chili rellenoes, tacquitoes, chili colorado, mexican rice, hime made refried beans, guacomole and pico de gallo.
I hear you there about never again! Its a lot of work but so worth it when everyone just chows down and loves it.
I miss Vallarta up here and love those prices!! Specially on their avocadoes. We’re lucky if they go on sale for 1.50 a piece.
Hi Priscilla,
Yeah, that is a lot of food but I agree, it’s sooo worth it. I will often make big batches of stuff and then break it down into “meal size” portions and freeze it. There’s no comparison to a store bought T.V. dinner and it’s so much cheaper than going out to eat.
I feel for you, I wish you had a Vallarta’s up there that you could go to… bummer.
Keep up the great work and as always, Happy Cooking!
David
Hi Ken,
What you made on Cinco De Mayo sounds like my kind of day in the kitchen! You must have been feeding a small army LOL. I’ll bet it all came out wonderfully and it sounds delicious! With all of that I’ll bet the margaritas hit the spot
You’re right about Vallarta’s, they have some of the best prices around and I wish other stores would take a lesson from their pricing. A quick estimate of your list in a “regular” grocery store would be around $30 to $35, almost twice as much! I just wish Vallarta’s was at least nationwide if not global.
Thanks for your input and Happy Cooking!
David
Thanks David, It did come out great and you’re right… 30 or 35 bucks is my estimate too.
I spent 10 hours by myself in the kitchen that day
Fortunately I waited until all the food was done before I made any margaritas
It was a small army I served that day and every single person said the same thing about the Chili Colorado “It was the best they had ever had” I printed several copies of your recipe for people and highlighted the website where it came from (because you have several other great recipes to try!).
As summer is almost on us I expect to be cooking more of this kind of thing. I plan to make Chili Verde soon and I expect to have several requests for the Chili Colorado so I suppose I will just do both of them with beans, rice and Pico de Gallo, thow out some tortillas and let people have at it… Of course this leaves me more time for the margaritas! Yeah!
Thanks for the great recipes… You are bookmarked and shared!
Hey Ken,
That’s fantastic! Maybe I’m weird but I like to spend all day in the kitchen creating, testing and of course tasting!
It sounds like your “small army” was very appreciative of all the work you put in to making their day a special one, GREAT JOB! I really appreciate you spreading the word and passing out the recipe, you are awesome! Thank you so much for sharing. Next time drink a margarita for me
Summertime for me is the time for bbq! I’ve got some great recipes for carne asada and pollo asada that I’ll be making soon and posting. I think you’ll probably like them as well. I do it in the same fashion as you where I make a bunch of stuff and set it up “buffet style”. It’s easier for me and everyone can grab what they want.
Anyway, my creative juices are starting to flow so it’s time to check out my kitchen and make something tasty.
Thanks again Ken and I’ll talk to you soon. Until then, Happy Cooking!
David
I hope you have some idea how many dried chiles there are in two pounds – that could be a lifetime supply – LOL
Hi Larry,
I agree that 2 pounds sounds like a lot but they go quick if you make something with them once a week. I will also sometimes toss some into my spice grinder to make my own chili powder. I can use that chili powder in lots of different things. I love my chili’s
David
Hi Larry!
Yup it may sound like a ton, but I’m a mexican-american living in eastern canada. these dried chilies are like gold for me. I also went through about 350 home made corn tortillas from vallarta in about 6 months since I use tortillas for EVERYTHING and they’re not quite as bad as bread. The tortillas up here not so great. So yeah this should be just enough to last me till I can make it home for Christmas to replenish! I do use a ton of chili in my cooking and also have a few jalapeno and cayene plants in the backyard once the ground thaws… What can I say, I LOVE my heat!
And David, I will try to take a pic or two of mom and I making this sauce. She’s excited to try it as the sauce she’s been making for eons is very different. My dad who loves chili colorado is also looking forward to trying it. I agree the choice cut of meat does make for an amazing dish, but the dish is no less amazing if you have to go “budget” with it. Just time and it turns out fan tastic! I love it both ways….
Hi again Priscilla,
It’s amazing how fast chili’s go when you use them all the time. I usually buy them in 2 to 3 ounce bags and they’re gone the day I get them. But in all honesty, I may not have anymore on the shelf but I will have a big batch of sauce in the freezer to use for quick easy meals. But that doesn’t last very long either
And, Priscilla, I look forward to seeing those pictures if you decide to take them. It’s not often I get a chance to actually “see” people in action making one of my recipes. I thank you so much for offering, that’s just fabulous! I hope your Mom and Dad enjoy the recipe as much as we do.
I also tried to grow some peppers in my backyard but the caterpillars got to them. They liked the green peppers but not so much the jalapenos. I think I’ll try again next spring and find some kind of organic pesticide to keep the bugs away. (I live in the high desert and bugs are everywhere)
Anyway, it’s off to the kitchen to “play” with the food
Take care and I’ll talk to you soon,
David