Chile Colorado
You might crave Chile Colorado for its tender chunks of slow-braised beef, but it's the rich, smoky red sauce that steals the show! Whether you dish it up taco-style or heaped in a bowl, this is the comfort-food dinner that'll get us through winter.
Servings: 12
Calories: 245kcal
Ingredients
- 2 T. oil
- 3 lb. beef roast
- 1/4 cup freshly ground dried red chiles or chile molido puro
- 1 T. ground cumin
- 2 cups beef broth
- 1 cup fresh orange juice
- 4 chipotle peppers in adobo minced
- 2 T. fish sauce
- 1 T. white vinegar
- 2 onions halved & thinly sliced
- 4 cloves garlic minced
For Serving In A Bowl
- flour tortillas for dipping
For Serving Taco-Style
- corn tortillas lightly fried
- queso fresco
- red onion thinly sliced
- cilantro roughly chopped
- limes cut into wedges
Instructions
- Heat oil in a large cast iron skillet over high heat until shimmering. Pat the surface of the beef roast with paper towels to remove as much moisture as possible.
- Brown all sides of the roast in the hot skillet, then transfer to roast to slow cooker. Drain any excess oil from the skillet and reduce heat to low.
- Add red chile powder and cumin to the skillet and toast until fragrant, stirring constantly.
- Pour broth, orange juice, chipotle peppers, fish sauce, and vinegar into the skillet. Bring to a simmer, whisking often and scraping the bottom.
- Arrange sliced onions and garlic on top of the roast in the slow cooker, then pour chile sauce over the onions.
- Cook on high for 4 hours or on low for 8 hours.
- When the roast is done, stir with tongs to break the meat into bite-sized pieces.