Colorado means “red” in Spanish, and this dish is indeed a deep, vivid red. My easy Sonoran-style chile colorado con carne recipe is made by browning cubed beef in the same pan as a thawing frozen chile disc, which melds the flavors as they cook. Mexican oregano, adobo seasoning, red wine vinegar and Worcestershire sauce rounds out the sauce. The recipe is from my cookbook Taste of Tucson. Serve over my flat Sonoran-Style Enchiladas, or in tacos, tostadas, salads or burritos.
Servings: 4
Colorado means “red” in Spanish, and this dish is indeed a deep, vivid red. Cubed beef is simmered in red chile sauce. Serve over my flat Sonoran-Style Enchiladas, or in tacos, tostadas, salads or burritos.
Ingredients
- 1 14-ounce container frozen red chile puree
- 2 tablespoons olive oil
- 1 ½ pounds beef chuck cut into 1-inch pieces
- 4 garlic cloves minced
- 3 tablespoons all-purpose or almond flour
- 1 tablespoon dried Mexican oregano
- ½ teaspoon sea salt
- 1 tablespoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon Adobo seasoning
Instructions
- run the container of chile puree under hot water to defrost it slightly. Meanwhile, heat the olive oil in a large saucepan over medium heat. Remove the partially frozen disc of chile puree from its container and place it on one side of the pan. (It will defrost and cook while the beef is browning.) Add the cubed beef and sauté for 10 minutes or until cooked through and the chili is totally liquefied. Reduce the heat to medium-low, stir in the rest of the ingredients, cover, and simmer for 15-20 minutes. Keep warm
Notes
What is the difference between chile colorado and chili con carne? Both dishes feature beef in a red chile sauce, but they differ in origin and technique. Chile colorado is a Sonoran and Mexican dish built on a pure dried red chile sauce. Chili con carne is a Tex-Mex dish that typically tomato based, and sometimes has beans. For a comparison, see Jackie's Texas-style chili con carne recipe
What is frozen red chile puree and where can I find it? Frozen red chile puree is made from roasted, peeled, and pureed dried red chiles — most commonly New Mexico or Hatch red chiles. It captures the deep flavor of freshly made red chile sauce in a convenient frozen form. Find it in the frozen foods section of most grocery stores.
What do you serve with chile colorado? Chile colorado is one of the most versatile Sonoran dishes you can make. Serve it over Sonoran flat enchiladas for a classic Tucson meal, spoon it into warm flour tortillas for burritos, or pile it onto tostadas with queso fresco and shredded cabbage. It also works beautifully as a taco filling alongside Sonoran-style chunky guacamole and chicken tortilla soup for a full Sonoran spread.
Can I make chile colorado ahead of time? Yes — chile colorado actually improves overnight as the flavors deepen. Make it up to 3 days ahead and refrigerate. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth if the sauce has thickened too much. It also freezes well for up to 3 months.
Is chile colorado gluten free? It can be. Substitute almond flour or masa harina for the all-purpose flour called for in this recipe. The dish works equally well either way and the almond flour is listed as an option in the ingredients. All other ingredients are naturally gluten free. Always check your enchilada sauce or chile puree label if cooking for someone with celiac disease.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
