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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Beef~Res » Quatro Chiles Beef Chile Colorado!

Quatro Chiles Beef Chile Colorado!

February 26, 20224 Comments

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It’s about time I prepared the beef version for you all! Why only use one kind of dried chile pod when you can use four for this quatro chiles beef chile colorado?

chile colorado plated with white Mexican rice, flour tortilla

Beef Chile Colorado!

Here is the scoop. Growing up in my Mexican family, when we said, chile colorado, we were referring to the pork version with red ancho sauce. And when we said, chile rojo, we were referring to the beef in red chile sauce. The red chiles typically used for the beef were chile California which yields a bright red sauce. I love, love, love the flavors of chile ancho mixed with any dried peppers. Anybody that has been following me for a while, knows how I feel about pork chile colorado or asado de puerco. It’s one of those family recipes that I cherish.

VIDEO LINK

https://animoto.com/play/Cy2KbhJ6Srn4TNYhZy0zyw

Ingredients for chile colorado sauce on board with Mexican tiles
chile colorado plated with Mexican white rice, flour tortilla

Quatro Chiles Beef Chile Colorado!

Where's the beef! It's all included in this beef version of one of my all time favorite recipes, asado de puerco. Also known as Chile Colorado!
5 from 4 votes
Print Pin Rate
Course: Beef
Cuisine: Mexican
Prep Time: 35 minutes minutes
Cook Time: 3 hours hours 30 minutes minutes
Total Time: 4 hours hours 5 minutes minutes
Servings: 6 Servings

Ingredients

  • 2 thick chuck steaks, 2 1/2-3 lbs total weight
  • 5 white potatoes, 1 1/3 lbs
  • Salt and pepper, to taste
  • 1 1/2 tsps granulated garlic
  • avocado oil
  • 4-6 chile ancho, depending on size if large, use 4
  • 4-6 chile california or guajillo
  • 6 chile de arbol
  • 4 chile morita
  • 1 medium white onion sliced in half
  • 4-6 cloves of garlic minced
  • 6 cups broth or water
  • 1 tsp oregano
  • 1 tsp cumin seeds
  • 1 tsp peppercorns
  • 1 inch section Mexican cinnamon
  • 3-4 whole cloves
  • 1/4 c apple cider vinegar

Instructions

  • slice steak into 1 inch chunks, trimming around the bone. Do not discard bone. Season lightly with salt, pepper and granulated garlic. Let sit on counter while you prep and gather remaining ingredients.
  • Remove stems and seeds from large pepper pods. Remove just stems from small peppers. Tear larger pods into smaller pieces. Transfer to a skillet. Drizzle with a little oil and heat to medium.
  • After a few minutes, toss peppers in skillet. Cook them just until they become aromatic and lightly fried, 2-3 minutes. Pour in 2 cups of water or broth. Bring up to a simmer and cook for 10 minutes. Remove from heat.
  • Transfer softened chiles with liquid to the blender jar. Add the onion, garlic, oregano, cumin seeds, cloves, peppercorns, cinnamon, apple cider vinegar, salt to taste and 4 cups of water or broth. Blend on high until very smooth. If using a power blender, no need to strain the sauce. Set aside.
  • In a large dutch oven pot, pour in 3-4 tablespoons of avocado oil. Preheat at medium for a few minutes.
  • Once oil is hot, sear seasoned beef for ten minutes, stirring as needed,
  • After ten minutes, pour in chile colorado sauce from blender jar into pot with beef. Stir well to combine. Bring up to a simmer. Taste for salt. Lower heat slightly, cover and continue cooking for 2 hours or until beef is tender.
  • When beef is close to becoming tender, prep and fry the potatoes.
  • Wash, then slice potatoes into bite size chunks. Transfer to extra large skillet. Drizzle with oil and heat to medium. Fry the potatoes, stirring as needed for 15 minutes. Drain off any excess oil.
  • Once beef is tender, fold in the fried potatoes. Cook for another 20 minutes. Serve with your favorite sides of rice and beans. Don't forget the warm tortillas!

Notes

Frying the potatoes ahead of times adds great flavor to this delicious beef chile colorado or any of your favorite Mexican guisados!
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Reader Interactions

Comments

  1. Beau

    February 28, 2022 at 9:08 pm

    Made this tonight and yum!!! I only had three out of the four chilis and removed some of the arbol seeds before toasting. The spice level was perfect!! Ms. Pina, your recipes never disappoint. I also made your restaurant salsa this last weekend as well. This is how I think Mexican food should taste. Thank you so much for sharing!!!

    Reply
    • Sonia

      March 1, 2022 at 9:20 am

      Thank you Beau for taking the time to write! I truly appreciate it!

      Reply
  2. JoyceK

    May 15, 2023 at 9:33 pm

    Hi Sonia, have been looking for a good Chili Colorado recipe and most of them seemed too bland. Then I remembered your cookbook and came to see what you had; this recipe does not disappoint. So flavorful. I am used to cooking with all of the the chilis you have here, so I was thrilled to find them in this recipe. Thank you so much!!

    Reply
    • Sonia

      May 22, 2023 at 3:59 am

      I am so happy you enjoyed the recipe Joyce !

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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