Chile Colorado con Carne

Ingredients

• •2 lbs beef chuck, cut into 1-inch cubes
• •8 dried guajillo chiles, deseeded
• •4 dried ancho chiles, deseeded
• •1 onion, quartered
• •6 cloves garlic
• •2 cups beef broth (gluten-free)
• •2 tbsp vegetable oil
• •1 tbsp cumin
• •1 tsp oregano
• •1 tsp salt
• •½ tsp black pepper

Directions

1. 1Heat oil in a large pot over medium-high heat and brown the beef in batches until golden, about 8 minutes total; set aside.
2. 2Toast the dried chiles in a dry skillet for 2 minutes, then soak them in hot water for 15 minutes until soft.
3. 3Blend the soaked chiles with onion, garlic, and 1 cup of the soaking liquid until smooth; strain through a sieve.
4. 4Pour the chile sauce into the pot with the beef, add remaining beef broth, cumin, oregano, salt, and pepper.
5. 5Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes until beef is very tender, stirring occasionally.
6. 6Taste and adjust seasoning as needed before serving with rice, beans, or warm tortillas.

💡 Slow cooker: brown the meat first, then cook LOW 7–8 hours, or HIGH 3–4 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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