Chile Colorado is a delicious Mexican dish made with tender pieces of meat, typically beef, cooked in a rich and flavorful red chili sauce. It’s often served with rice and beans for a complete and satisfying meal. Here’s a recipe for Chile Colorado with rice and beans:
Ingredients:
For the Chile Colorado:
- 2 pounds beef stew meat, cut into bite-sized pieces
- 4 dried ancho chilies, seeds and stems removed
- 2 dried guajillo chilies, seeds and stems removed
- 2 dried pasilla chilies, seeds and stems removed
- 2-3 cloves garlic, minced
- 1 onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 1 bay leaf
For the Rice and Beans:
- 1 cup long-grain white rice
- 2 cups water
- 1 cup cooked pinto beans (canned or homemade)
- Salt to taste
Instructions:
For the Chile Colorado:
- Place the dried ancho, guajillo, and pasilla chilies in a dry skillet over medium-high heat. Toast them for about 1-2 minutes on each side until they become fragrant but not burnt. Remove them from the skillet and place them in a bowl.
- Cover the toasted chilies with hot water and let them soak for about 15-20 minutes until they soften.
- Once the chilies are soft, remove them from the soaking water and place them in a blender along with the minced garlic, chopped onion, ground cumin, dried oregano, ground coriander, salt, and black pepper. Add a small amount of the chili soaking water and blend until you have a smooth sauce. Set aside.
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef pieces and brown them on all sides.
- Pour in the chili sauce from the blender and stir to coat the beef.
- Add the beef broth and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and add more water or broth if needed.
For the Rice and Beans:
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 2 cups of water. Add a pinch of salt and bring the mixture to a boil.
- Reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes, or until it’s tender and the water is absorbed. Fluff the rice with a fork.
- Heat the cooked pinto beans in a separate pot or in the microwave. Season them with a pinch of salt.
To Serve:
- Serve the Chile Colorado over a bed of cooked rice and accompanied by warmed pinto beans.
- Garnish with chopped fresh cilantro, diced onion, and lime wedges, if desired.
Enjoy your delicious Chile Colorado with rice and beans plate!