Ingredients:
2 lbs beef chuck roast, cut into 1-inch cubes
6 dried guajillo chiles, stems and seeds removed
4 dried ancho chiles, stems and seeds removed
1 dried pasilla chile, stem and seeds removed
4 garlic cloves
1 medium onion, quartered
4 cups beef broth
1 tsp ground cumin
1 tsp oregano
1 tbsp vegetable oil
Salt and pepper, to taste
Directions:
Prepare the chiles: In a skillet over medium heat, lightly toast the guajillo, ancho, and pasilla chiles until fragrant (about 1-2 minutes). Be careful not to burn them. Transfer the toasted chiles to a bowl, cover with hot water, and let them soak for 15-20 minutes until softened.
Make the chile sauce: Drain the soaked chiles and transfer them to a blender. Add the garlic, onion, cumin, oregano, and 1 cup of beef broth. Blend until smooth, then strain the sauce through a fine-mesh sieve to remove any solids.
Brown the beef: Season the beef cubes with salt and pepper. In a large pot, heat the vegetable oil over medium-high heat. Sear the beef on all sides until browned, working in batches if necessary. Remove the beef and set aside.
Cook the sauce: In the same pot, add the chile sauce and cook for 5-7 minutes, stirring frequently, until it thickens slightly and darkens in color.
Simmer the stew: Add the seared beef back to the pot along with the remaining beef broth. Stir to combine, then reduce the heat and simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.
Serve: Enjoy your Chile Colorado with warm tortillas, rice, or beans. Garnish with cilantro, lime, and diced onions if desired.
This rich and flavorful stew is a classic comfort food in Mexican cuisine!