Tastes Better From Scratch · by Lauren Allen★ 5.0 (416)
Chile Colorado
NUTRITION · PER SERVING105M COOK
CAL 18%·PRO 70%
CARBS 27G30% OF CAL
4G FIBER7G SUGAR16G OTHER
FAT 13G33% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mexican stew of beef simmered in a red chile sauce made from dried chiles and spices. Served with tortillas, rice, and fresh toppings.
mainmexicanbeef🥄 saucepan🍳 skillet🌀 blenderdairy free
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 dried ancho chiles (, or pasilla or mulato)
- 5 dried guajillo chiles (, or New Mexican chiles)
- 4 cups chicken broth
- 1 small onion (, chopped)
- ½ of a jalapeno (, minced (optional, for more heat))
- 2 teaspoons Dried oregano
- 1 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked Paprika
- 2 ½ lbs stew meat (, or cubed beef shoulder/butt roast*)
- Salt and pepper
- 3 Tablespoons flour
- 2 Tablespoons oil
- 1 bay leaf
- Juice from 1 small lime
- Cornstarch slurry (1 Tablespoon cornstarch mixed with 1 Tablespoon water)
- Tortillas (, corn or flour)
- chopped fresh Cilantro (, for garnish)
- Sliced radishes
- Mexican rice
At a glance
PER SERVING · TIME 105M
CAL 18%·PRO 70%
CARBS 27G30% OF CAL
4G FIBER7G SUGAR16G OTHER
FAT 13G33% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 30m
- Sodium
- 878mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 879mg
- Calcium
- 58mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 878MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.