Mexican Chile Colorado

• tiempo total: 2 hours 25 minutes

Ingredientes

2 pounds beef chuck roast, cut into 1-inch cubes

6 dried guajillo chiles, stems and seeds removed

4 dried ancho chiles, stems and seeds removed

1 dried pasilla chile, stem and seeds removed

4 garlic cloves

1 medium onion, quartered

4 cups beef broth

1 teaspoon ground cumin

1 teaspoon Mexican oregano (or dried oregano)

1 tablespoon vegetable oil

Salt and black pepper, to taste

Instrucciones

Heat a dry skillet over medium heat. Toast the guajillo, ancho, and pasilla chiles for 1 to 2 minutes, turning frequently until fragrant. Be careful not to let them burn, as this can make the sauce bitter.

Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for 15 to 20 minutes, or until softened.

Drain the softened chiles and place them in a blender with the garlic, onion, ground cumin, oregano, and 1 cup of the beef broth. Blend until completely smooth.

Pour the blended sauce through a fine-mesh sieve into a bowl, pressing with a spoon to remove any remaining skins or seeds. Discard the solids.

Pat the beef cubes dry with paper towels and season generously with salt and black pepper.

Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches until deeply seared on all sides. Remove the beef and set aside.

In the same pot, pour in the strained chile sauce. Cook for 5 to 7 minutes, stirring frequently, until the sauce thickens slightly and becomes darker in color.

Return the browned beef to the pot. Pour in the remaining beef broth and stir well to combine.

Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 1½ to 2 hours, stirring occasionally, until the beef is fork-tender and the sauce is rich and velvety.

Taste and adjust the seasoning with additional salt and black pepper if needed. Serve hot with warm tortillas and your favorite Mexican side dishes.

Notas

Prepare a day ahead