Chile Colorado with Rice & Beans Plate

Deeply savory, fall-apart tender, and bursting with smoky heat—Chile Colorado is a bold, comforting Mexican dish featuring braised beef in a rich ancho chile sauce. Whether served for gatherings or weeknight meals, this recipe brings full-bodied flavor and fills your kitchen with irresistible aromas.

Pair it with warm tortillas, fresh toppings, and classic rice and beans for a hearty, satisfying plate.

🛒 Ingredients

For the Sauce

1 teaspoon olive or vegetable oil

1 small white onion, finely chopped

2 cloves garlic, minced

½ teaspoon ground cumin

½ teaspoon dried oregano

3 dried ancho chiles

1 can (14.5 oz) fire-roasted tomatoes (with juices)

1 can (10 oz) RO*TEL tomatoes (or additional fire-roasted)

1 cup chicken or beef broth

Salt and pepper, to taste

For the Meat

2 teaspoons olive or vegetable oil

3½ pounds beef chuck roast or stew meat, cubed

Salt and pepper, to taste

For Serving

Warm corn or flour tortillas

Sliced avocado (optional)

Chopped cilantro

Lime wedges

Crumbled Cotija cheese (optional)

Sliced radishes (optional)

Sour cream (optional)

Cooked rice and beans (as sides)

🔥 How to Make Chile Colorado

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