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Best Easy Carne con Chile Colorado Recipe

Name: Best Easy Carne con Chile Colorado Recipe
Total time: 120 min
Yield: 230 g
Ingredients: beef chuck 2 lbs; dried guajillo peppers 6 pieces; dried ancho peppers 4 pieces; yellow onion 1 pieces; garlic cloves 4 cloves; beef broth 3 cups; vegetable oil 3 tbsp; salt 2 tsp; ground black pepper 1 tsp; ground cumin 2 tsp; oregano 1 tsp

Tender beef simmered in a rich red chile Colorado sauce made from dried guajillo and ancho peppers. A hearty, high protein family dinner that embodies authentic northern Mexican flavors.

Cook 120 min Difficulty NORMAL 320 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

beef chuck 2 lbs
dried guajillo peppers 6 pieces
dried ancho peppers 4 pieces
yellow onion 1 pieces
garlic cloves 4 cloves
beef broth 3 cups

Seasonings/Sauce

vegetable oil 3 tbsp
salt 2 tsp
ground black pepper 1 tsp
ground cumin 2 tsp
oregano 1 tsp

Nutrition summary

Carbohydrates 16 g 20%

Protein 28 g 35%

Fat 13 g 45%

Serving size 230g

Cooking steps

1

Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high. Brown the beef chuck cubes in batches, making sure to sear each side deeply. Set browned beef aside.
2

Remove stems and seeds from dried guajillo and ancho peppers. Toast the peppers in a dry skillet over medium heat for 1–2 minutes until fragrant, then soak them in hot water for 20 minutes to soften.
3

Blend soaked peppers, onion, garlic, 1 cup beef broth, cumin, oregano, and salt until smooth. Strain sauce to remove any skins for a velvety texture.
4

Return beef to Dutch oven. Add the strained chile sauce and remaining beef broth. Season with black pepper. Bring to a gentle simmer, then cover and cook over low heat for 90 minutes, stirring occasionally.
5

Uncover and continue simmering for another 30–45 minutes to allow the sauce to thicken and the meat to become fork-tender. Taste and adjust salt if needed before serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star ingredients are beef chuck and dried guajillo and ancho peppers. Beef provides hearty texture and richness, while the peppers deliver the signature deep red color and robust chile flavor that define authentic Chile Colorado.

Q. How do I prevent the beef from drying out during cooking?

Browning the beef well at the start and then simmering gently over low heat with the lid on helps retain moisture and ensures tenderness. Avoid boiling, which can toughen meat—slow simmering in the chile sauce prevents dryness.

Q. At what point should I add the spices, and why?

Spices like cumin, oregano, and salt are blended into the chile sauce before simmering, which infuses the entire stew with flavor and allows the spices to bloom as they cook. Ground black pepper is added when assembling the final pot to layer the seasoning with depth.

Q. How many calories and protein are in each serving?

Each 230g serving contains approximately 320 kcal and 28g of protein. The protein-to-carb ratio is high, with protein accounting for about 35% of total calories, making this dish a hearty, high-protein meal.

Q. How can I achieve a smooth chile Colorado sauce?

After blending the soaked peppers, onion, and garlic, straining the sauce to remove any skins is essential for a velvety texture. This prevents grittiness, ensuring the sauce coats the beef smoothly.

Best Easy Carne con Chile Colorado Recipe

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