This authentic Chile Colorado (Mexican Stew) has fall-apart tender chunks of beef in a bold red chile sauce made from dried chiles, broth and warm spices.
CHILI SAUCE Ancho Chiles | Guajillo Chiles Tomato | White Onion Garlic Cloves | Beef Broth STEW Stew Meat | Avocado Oil Salt | Beef Broth Dried Mexican Oregano | Cumin Masa Harina | Bay Leaves
Toast the dry peppers (stems and seeds removed), tomatoes, onion and garlic. Sear the beef briefly on all sides in the same dutch oven or large pot you will be cooking in.
Blend the toasted peppers and veggies with some broth to create a smooth Chile sauce. This is the flavoring blend for the stew. Add the Chile sauce and additional broth to the seared meat and add seasonings.
Bring to a simmer, cover and cook on low for at least an hour until meat is tender and fall apart. Mix in the masa to thicken the stew at the end, let this simmer for several minutes until thickened.
Remove the bay leaves, serve over rice with fresh flour tortillas on the side. Garnish with cilantro if desired.