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chile colorado plated with Mexican white rice, flour tortilla
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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!
Course Beef
Cuisine Mexican
Prep Time 35 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 5 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!