Easy Chili Colorado With Beef
A classic Mexican dish featuring tender beef simmered in a flavorful red sauce with just the right amount of spice.
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Instructions
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Start boiling water in a large pot with the beef roast.
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Simmer the roast for 2 to 3 hours until fork tender.
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While the beef cooks, select fresh dried chilies, rinse, pat dry, then stem and slit them open.
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Remove seeds and excess veins from the chilies.
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Toast chilies on a comal or griddle over medium-high heat for 2 to 3 minutes, turning frequently.
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Soak toasted chilies in hot water for 30 minutes.
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Blend soaked chilies with 1/4 cup soaking liquid, tomato puree, garlic, oregano, and salt until smooth.
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Remove beef from the pot and drain the water.
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Heat lard or oil in the pot over medium-high heat.
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Shred or cut beef into bite-sized pieces.
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Briefly fry the beef pieces in the hot oil (optional).
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Add broth and the chili-tomato mixture to the pot; simmer for 30 minutes until flavors meld and consistency is desired.
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Serve with hot flour tortillas, chopped onion, and cilantro.