Description
A classic Mexican dish featuring tender meat simmered in a rich, red chili sauce.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 4 dried ancho chilies
- 2 dried guajillo chilies
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tsp cumin
- 1 tsp oregano
- Salt to taste
- Pepper to taste
Instructions
- Remove stems and seeds from dried chilies.
- Soak chilies in hot water for 20 minutes.
- Blend soaked chilies with garlic, onion, and 1 cup of beef broth until smooth.
- In a pot, brown the beef chunks in oil over medium heat.
- Add the chili sauce to the pot.
- Add remaining beef broth, cumin, oregano, salt, and pepper.
- Cover and simmer for 2 hours or until meat is tender.
- Serve hot with tortillas or rice.
Notes
- Adjust spice level by adding more or less chili.
- Can substitute beef with chicken or pork.
- Serve with fresh cilantro and lime.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Chile Colorado, Mexican cuisine, beef dish, chili sauce