Ingredients:
For the Chile Paste:
- 3 dried Guajillo chiles
- 4 dried New Mexico Chiles
- 2 dried Chile de Arbol chiles
- 4 cups chicken broth or beef stock, divided
- 1 tomato, roasted
- For the Chile Colorado Beef Stew:
- 4 pounds beef chuck, cut into 1-inch chunks
- Salt and ground black pepper to taste
- 2 tablespoons olive oil, vegetable oil, or canola oil
- 1 medium onion, diced
- 6 garlic cloves, minced
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1/4 teaspoon ground allspice
- 2 tablespoons apple cider vinegar
- 2 tablespoons masa harina
- 1 teaspoon chicken bouillon (optional)
Directions:
- To Make the Red Chile Sauce: Remove the stems and seeds from the chiles. Microwave the chiles on high for 30 seconds, then submerge in warm chicken broth for 2 minutes. Blend with the roasted tomato until smooth.
- To Make the Chile Colorado Beef Stew: Season beef with salt and pepper. In a large pot, sear beef in oil until browned. Remove beef and sauté onions and garlic. Add spices and return beef to the pot. Add the red chile sauce and remaining broth, then simmer until beef is tender.
- After the Beef Is Tender: Make a masa harina slurry with cooking liquid and stir into the stew with vinegar. Simmer for 5 minutes.
- Prep Time: 15 minutes | Cooking Time: 2 hours 24 minutes | Total Time: 2 hours 39 minutes
- Kcal: 474 kcal per serving | Servings: 8 people
