This stew is all about the deep red color and flavor of dried chiles. The larger peppers (guajillo, new mexico, pasilla) add an earthy fruitiness and mild spice, while the small chiles de arbol add some serious heat. Adjust the amount of hot chiles you use according to your preference (and tolerance) for spice.
Prep time: PT15M
Cook time: PT160M
Total time: PT175M
Keywords
Chile Colorado, Mexican Beef Stew
Ingredients
6 cups beef broth
2 ounces (about 8-10) dried mild red chiles, such as Guajillo, New Mexico, or pasilla
3 –6 dried chile de arbol
3½ pounds trimmed beef chuck roast, (cut into 1-inch cubes)
Rinse dried chiles and remove stems and seeds. Bring 6 cups beef broth to a simmer in a medium pot. Add dried chiles and simmer for 20 minutes. Remove from heat, cover, and let steep 20 minutes. Blend chiles and broth in a large food processor or blender; set aside.
Season beef chuck generously with 2 teaspoons salt and ½ teaspoon pepper on all sides. In a large heavy-duty pot or Dutch oven, heat 2 tablespoons oil over medium-high heat. Sear beef, working in batches to avoid overcrowding, until deeply browned on all sides. Transfer to a large bowl.
Reduce heat to medium-low and add 1 diced onion to the pot. Cook until onions have softened and loosened all of the brown bits on the bottom of the pan, about 5 minutes. Stir in 4 sliced cloves garlic, 1½ tablespoons oregano, and 1 teaspoon cumin, and cook until fragrant, 1–2 minutes.
Stir in 2 tablespoons tomato paste and cook 2 minutes longer. Return browned beef to pot along with blended chile sauce and 2 bay leaves. Bring to a simmer over medium heat, then cover and reduce heat to low. Simmer until beef is tender and falls apart when pried with two forks, about 2 hours.
Remove lid and discard bay leaves. Taste and season with salt and pepper as needed.
OPTIONAL: for a thicker, more silky stew, make a cornstarch slurry with 2 tablespoons cornstarch and a few ounces of broth ladled from the stew. Whisk to combine then stir slurry into pot and simmer a few more seconds until thickened.
Stir in ¼ cup chopped cilantro and 2 tablespoons lime juice. Serve hot with rice, more cilantro leaves, and a dollop of Greek yogurt or sour cream.
