Excellent on its own or with a dollop of whipped cream or ice cream. It works well with a cup of tea or coffee and is quite simple to make.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 35 mins |
| Additional Time: | 1 hr |
| Total Time: | 3 hrs 5 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 4 ancho chiles
- 4 pounds boneless beef chuck, trimmed and cut into 3/4-inch pieces
- 1 pinch salt and freshly ground black pepper to taste
- 2 medium onions, coarsely chopped
- 6 cloves garlic
- ¼ cup ground red chile pepper
- 2 teaspoons salt
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- 1 cup Mexican beer, or more as needed
Instructions
- Soak the ancho chiles in boiling hot water to cover for 1 hour.
- While dried chiles soak, preheat the oven to 350 degrees F (175 degrees C). Season beef with salt and pepper.
- Heat a cast iron Dutch oven over medium-high heat. Brown the beef on all sides, working in small batches, 5 to 7 minutes. Set aside.
- Drain chiles; remove stems and seeds. Place chiles, onions, garlic, ground chile pepper, salt, cumin seeds, oregano, and coriander in the bowl of a food processor. Pulse to chop, then process into a thick paste. Add 1 cup beer and continue processing to blend.
- Place meat and any accumulated juices back in the Dutch oven, pour in sauce, and stir well. Cover with a sheet of aluminum foil, then place lid on top for a tight seal.
- Bake on the middle rack of the preheated oven for 1 hour; stir. Continue to bake, stirring every 15 minutes, until meat is fork-tender, 30 minutes to 1 hour more, adding more beer if sauce seems too thick.
- You can use any other large, dried red chiles.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 7 g |
| Sodium | 448 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I grew up eating Chile Colorado and this is nothing like it.Maybe it’s an Americanized version? First of all 4 Ancho chiles are nowhere near enough for 4 lbs of meat. Plus there should be Guajillo chiles in the mixture. For 2 lbs of meat, the norm is anywhere from 8-10 Ancho chiles and 2-4 Guajillo chiles. Way too much galic and 1 cup of beer, not nearly enough liquid. It should be at least 3 cups of liquid. After cooking it and tasting it, I had to cook more of the chile mixture. I added 4 more Ancho chiles, added 3 Guajillo chiles and added 2 cups of beef broth. The garlic was still overpowering. I would not recommend this dish to anyone.