If you’re looking for new and fun ways to spice up your kitchen, Chile Colorado or Chili Colorado is one of those classic Mexican dishes that will quickly become a family favorite.
A traditional Mexican dish made with dried chiles, Chile Colorado will have your kitchen smelling divine in no time.
Chile Colorado is a famous Mexican dish incorporating colorful, infused chiles into a hearty, meaty stew. Hailing from Chihuahua, Mexico, it has become one of the staple dishes of Mexican cuisine.
In the rest of this article, I’ll discuss the origins of Chile Colorado and what makes it so unique.
I’ll also give you a simplified recipe so you can prepare it for your family and friends.
Why Is It Called Chile Colorado?
You might be wondering why it’s called Chile Colorado. Spoiler alert: It doesn’t come from Colorado.
This dish is called Chile Colorado because it is a variation of ‘chili’ and has a beautiful deep color. ‘Colorado’ is a shout-out to its famous red color rather than the place in the US. With so many variations of chili in the world, this one is undoubtedly the best.
Many people nowadays prefer to use chili powder to make this glorious dish.
However, it is traditionally made from a plethora of Mexican peppers.
This infusion is what gives it that distinctive color.
Where Did Chile Colorado Originate?
Chile Colorado originated in Chihuahua, Mexico. It became so popular that communities all over Mexico soon began to enjoy it, and it has since become a staple of Mexican cuisine.
Mexican food is a mish-mash of many different influences.
Natural resources such as chile peppers have become the essence of many Mexican dishes.
The creativity of the Mexican people can be seen in the vast number of ways they utilize these native ingredients.
Chile Colorado is just one example of the distinct creativity of Mexican food – owing to the specific way the dish is made, blending dried chile peppers with spices to create a simple yet hearty meal.
How Is Chile Colorado Typically Served?
Chile Colorado is typically served with tacos, tortillas, and Mexican rice. Otherwise, it is perfectly acceptable to enjoy it on its own, given its intense, nourishing taste.
You can modernize the dish by serving it alongside potatoes and a generous parsley garnish, but serving it with Mexican rice is by far the most traditional serving suggestion.
Chile Colorado Recipe
I’ll now give you a simplified recipe for Chile Colorado, adapted from The Art of Food and Wine.
It will undoubtedly fill your home with a gorgeous, mouth-watering smell, so any guests coming for dinner will be delighted as they enter.
This recipe will serve three people, so double or triple it if you make it for a crowd.
Ingredients
- 1.5 lbs (680 grams) of chuck beef
- Extra light virgin olive oil
- 4 dried chile peppers (a mix of guajillo and puya)
- 8 oz (230 ml) beef stock
- 5 garlic cloves
- 1 tbsp cumin seeds
- ½ tsp allspice
- 3 bay leaves
- Salt and pepper
Method
- If the chuck beef hasn’t already been cut, slice it into thick 2-inch (5 cm) chunks. In a heavy-based pan, heat olive oil until it simmers.
- Place the meat, in batches, in the pan. Then sear until all sides are browned. Put the meat to one side to cool.
- Wipe down the skillet, then place it back on low heat. Throw in the dried guajillo and puya chiles until they begin to release their aromas. Set aside and allow them to cool slightly, then remove the seeds and roughly chop them.
- In a small saucepan, heat 12 oz (350 ml) of water to a rolling boil. Add the chopped chile, turn off the heat, and cover for about 15 minutes.
- After 15 minutes, remove the chile pieces to a plate. Save about half of the chile-infused water.
- In a blender, pour the beef stock and all the spices. Pulse until everything is smooth. You can use a hand blender if you wish.
- The sauce should be thick but not too gloopy – add in more chile-infused water if necessary. Once this is done, put the meat back in the heavy-based pot.
- Cover the meat with the sauce and give it all a good mix. Throw in your bay leaves, season with salt and pepper, then set the pot over medium heat. Once the mixture has warmed, turn down the heat to low and put the lid on.
- Leave this on low for about 1.5 to 2 hours, checking and stirring every so often to ensure the mixture isn’t sticking. Once the meat begins to fall apart, remove the bay leaves and season to taste.
- Serve with Mexican rice and tortillas. You can also eat it in a small bowl with an optional garnish of fresh parsley.
Final Thoughts
Chile Colorado is well worth the long cooking time.
The meat will be tender and soft, and the infused flavors of the dried chiles will give you an otherworldly experience.
Visit Mexico in your kitchen with the famed Chile Colorado!
Sources
- The Art of Food and Wine: Chile Colorado Recipe
- Honest Food: Chile Colorado
- The Spruce Eats: History of Spanish (Mexican) Rice
- Productos Real: Chile Colorado and its Many Possibilities
- Bon Appetit: Chile Colorado is the Greatest Recipe of All Time
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.