Chile Colorado
Chile Colorado
Embedded Files
Ingredient List
Ingredient List
Beef
~5.2 lbs beef chuck, cut into 3–5 large slabs
2 tsp salt
1 tsp pepper
1 tbsp oil (for searing)
Chiles & Sauce Components
Chiles & Sauce Components
6 guajillo chiles, dried
3 ancho chiles, dried
2 pasilla chiles, dried (optional)
3-5 Roma tomatoes, halved
1 white onion, halved
5 cloves garlic, whole, unpeeled
2 tsp cumin
1.5 tsp oregano
1 tbsp apple cider vinegar
2–3 cups beef broth (as needed)
Salt to taste
Brine/Marinade
Brine/Marinade
Quick Dry Brine:
Quick Dry Brine:
Generously season beef slabs with kosher salt and pepper 4–24 hours before cooking.
Rest in fridge uncovered for surface drying and flavor absorption.
Wet Marinade Option (For boldness):
Wet Marinade Option (For boldness):
Combine:
2 tbsp lime or orange juice
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp ground cumin
1 tbsp oregano
Salt & pepper
Coat beef slabs and marinate for 4–12 hours, ideally overnight.
Smoke the Elements
Smoke the Elements
Set smoker to 225-250°F
Important: Avoid going higher than 250°F. At higher temps, your smoker or pellet grill struggles to properly develop the smoky flavor you want. Low and slow builds better bark and deeper smoke infusion.
Cook:
Dried Chiles (use foil pan or mesh tray) - Develop slight darkening, visible toasting, and aromatic depth. Look for blistered patches but avoid burning or excessive blackening.
Important: Complete this smoking step before hydrating the chiles. Smoking them dry enhances their flavor; hydration comes after.
Tomatoes (halved), Onion (halved), Garlic Cloves - smoke for 45–60 minutes
Tomatoes: Skin shows blistering and slight collapse, but avoid letting them fully deflate into mush.
Onion: Surface starts to brown and char lightly, edges should dry slightly, but retain interior firmness.
Peeled Garlic: Skins take on light color, cloves soften. Avoid burning or bitter black spots.
Beef - Smoke to 120-140°F
The meat should firm slightly on the outside with rich surface color; interior will still be raw. This sets the foundation for deep smoky flavor and perfect texture after the final simmer.
Hydrate & Blend the Sauce (Around 6:30–7:00 PM)
Hydrate & Blend the Sauce (Around 6:30–7:00 PM)
Hydrate smoked chiles in hot water for 20–30 minutes.
In your large pot or blender:
Hydrated chiles
Smoked tomatoes, onion, garlic
1–2 tsp ground cumin
1 tsp Mexican oregano
1–2 tbsp apple cider vinegar
0.5 to 1.5 cups beef broth (add more as needed for smooth blending)
Blend until smooth. Adjust seasoning to taste; should be bold, smoky, slightly tangy.
Sauce Consistency Note: I prefer a sauce with texture like salsa, so I prefer to avoid over-blending.
Final Simmer
Final Simmer
Cube smoked beef into large, bite-sized chunks.
Add beef to pot with blended chile sauce.
Stir to coat, add broth until beef is just submerged.
Simmer:
Low to medium-low heat
Maintain a lazy bubble, not a hard boil
Stir every 20–30 minutes
Simmer 2–3 hours until beef is fork-tender and sauce thickens to desired consistency
Crockpot is definitely an option here: 4-8 hours on low
Enjoy!
Note: Flavor will deepen as it is stored
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