Chile Colorado
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mexican beef stew built on a complex red chile sauce made from dried ancho, guajillo, and arbol peppers. Deep, earthy, and smoky with hints of chocolate and cinnamon, it's hearty and warming.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 dried guajillo chile peppers
- 4 dried ancho chile peppers
- 1-3 arbol chile peppers (optional if you like heat (3 is very spicy))
- 1 15 oz. can fire roasted diced tomatoes, (with juices)
- 3 pounds chuck roast
- 2 tablespoons flour
- 1/2 tsp EACH salt, pepper
- 2 tablespoons Vegetable oil
- 1 yellow onion (chopped)
- 6 cloves garlic (minced)
- 1 tablespoon beef bouillon or better than bouillon
- 2 tsp EACH ground cumin, dried oregano
- 1 tsp EACH ground coriander, smoked paprika
- 2 tsp EACH unsweetened cocoa powder, sugar (optional but recommended for mole flair)
- 1/4 teaspoon cinnamon (optional but recommended for mole flair)
- 2 bay leaves
- 3 cups reduced sodium beef broth
- Mexican rice
- warmed corn tortillas (tostadas or tortilla chips)
- beans
- thinly sliced radishes
- chopped cilantro
- chopped avocados
- Cotija cheese
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 1h
- Sodium
- 1942mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1816mg
- Calcium
- 207mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 1942MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.