Chile Colorado

4 Servings
45 min

Over the winter Phillip kept telling me how he wanted to make Chile Colorado and I had never heard of the dish before. One night Phillip made the dish and I was absolutely blown away. How I ever dismissed this dish in the past, I have no clue. But, I am sure kicking myself for it now. Please don’t be a silly as me and make this dish ASAP!

However you make this dish, let me remind you, it does pack a punch. Our Chile Colorado is not for people who don’t enjoy spice. This dish has heat that lasts even after you finish. If you aren’t a spice person, leave out some of the chilies in adobo. It definitely helps. I recommend using only 3 chilies in adobos and adding another tablespoon of tomato paste to the sauce.

Chile Colorado can be made with either beef or pork and both are delicious. We chose to use beef in our dish. It tends to hold a bit more juice in the meat and doesn’t get as tough when cooked down. Plus, it pairs really well with the tortillas when you dip. Many people however try to stay away from red meat so pork is a great alternative. A pork shoulder holds up very well if you choose to stray away from beef.

The flavors in the sauce are very potent so a nice balance with a tortilla or rice calms the edge just enough without taking the flavor away. We typically have Chile Colorado with both a tortilla and rice. If we have leftovers (and that’s a big IF), we cut the beef down even more before heating it up and then use tortilla chips to scoop up the beef and sauce. If you want a little extra yum, add a bit of cheese on top before heating this up. It’s just like spicy nachos.

From our kitchen to yours, cheers!

Recipe details

  • 4  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients


  • 2 tbsp tomato paste
  • 4 chilies in adobo sauce if you don't like spice use 3 chilies and add an extra tbsp of tomato paste
  • 1 tbsp adobo sauce
  • 2 garlic cloves
  • ¼ cup yellow onion
  • 1 cup chicken broth
  • 1 tsp salt
  • 1 tsp pepper
  • 2 lbs beef round
  • 4 radishes sliced thin
  • 2 jalapenos sliced thin
  • 1 box yellow rice cooked by package directions
  • 1 can black beans
  • 4 tortillas cut into 4's

Instructions

Sauce

In blender add onions, garlic, chiles and adobo sauce, salt, pepper and tomato paste with chicken broth and blend until smooth.
Set aside for later
In a large saute pan over medium heat, add olive oil
Let the sauce cook down and get absorbed a bit into the beef, about 3-5 minutes

Main Dish

Slice the radishes and jalapenos for the garnish.
Finally cube the beef into bite size pieces and season lightly with salt
In a large saute pan over medium heat, add olive oil
Once olive oil is up to heat add the cubed beef and cook about 4-5 minutes until beef is almost 3/4 of the way cooked
Slowly pour in the sauce you blended and mix well.
Let the sauce cook down and get absorbed a bit into the beef, about 3-5 minutes
On your plate or bowl, add yellow rice and black beans if desired to the bottom
Spoon your Chile Colorado on top and garnish with jalapenos, radishes, and a tortilla or two

Tips

  • If you aren't a person who likes spicy food. Only use 3 chilies in adobo and add an extra tablespoon of the tomato paste
  • If you like things saucy like we do, double up on the sauce recipe to drown your beef in it!

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