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Step 1: Soften the Chiles
Place ancho chiles in a heatproof bowl. Cover with boiling water and let soak for 10 minutes until softened.
Step 2: Build the Sauce
In a large pot over medium heat:
Sauté onion for 4–6 minutes.
Add garlic, cook for 1 minute more.
Stir in cumin and oregano.
Add both tomato cans and broth. Simmer for 10 minutes.
Once the chiles are soft, remove stems and seeds.
Blend chiles with the tomato mixture until smooth.
Season with salt and pepper. Set aside.
Step 3: Brown the Beef
Preheat oven to 325°F (165°C).
In a large oven-safe pot, heat oil over medium heat.
Season beef cubes with salt and pepper.
Brown the beef in batches (4–6 minutes each), ensuring all sides are seared.
Return all beef to the pot.
Step 4: Braise
Pour the blended chile sauce over the beef.
Cover tightly with a lid.
Braise in the oven for 3 hours, stirring occasionally, until the beef is tender and shreds easily.
🌮 To Serve
Serve the chile colorado in warm tortillas with your favorite toppings:
Sliced avocado
Chopped cilantro
Lime wedges
Cotija cheese
Radishes
Sour cream
Pair with steamed rice and refried or black beans for a complete, authentic Mexican meal.
🕔 Slow Cooker Version
Prefer a hands-off method?
Follow the same steps to make the sauce and brown the beef.
Transfer everything to a slow cooker.
Cook on Low for 6–8 hours or High for 3–4 hours until fork-tender.
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