Make Chile Colorado Your New Comfort Food
Make Chile Colorado Your New Comfort Food
November 25, 2025
Chile colorado is all about bold, layered flavors that taste like home in every bite. Guajillo and árbol chiles, onion, garlic, and oregano come together in a rich red sauce that coats tender, masa-coated beef cubes. Browning the beef first and letting the sauce slowly thicken brings out a depth and warmth that can’t be rushed. Serve it with warm corn tortillas and Mexican rice, and you’ll see why this dish is a classic—every simmering bite is packed with aroma, comfort, and a little bit of magic.
All Comments
Hi Boo! Yes, the beef should be cubed before you start cooking, as listed in the ingredient list. You’ll toss the raw 1-inch beef cubes with salt, pepper, and masa harina, then brown those cubes directly in the oil in your Dutch oven until they’re golden on all sides. Separately, you’ll soften and blend the chiles, onion, garlic, and spices into a smooth sauce. Once the beef is browned, that’s when you pour in the chile sauce and the broth, stir everything together, and let it simmer until the beef becomes tender and the sauce thickens around it.
The meat in the picture & in all Chile Colorado looks to be cubed. Yet at what point is the meat cubed into small pieces ? When do you add the cooked Chile ? Are we adding the the cubed meat to the heated oil Dutch pot & browning the meat then adding the Chile sauce ? This is very confusing to me, please set me straight with further instruction. Pls answer asap, want to make this.