Chile Colorado Beef StewRecipe preview on Faxo
Recipe

Description
This Mexican style stew is comfort food with a capital C. It's absolutely perfect with its tender meat in a delicious red chile sauce. Serve with rice, if desired.
Ingredients
- Chile Paste:
- 3 dried Guajillo chiles*
- 4 dried New Mexico Chiles*
- 2 dried Chile de Arbol chiles*
- 4 c. chicken or beef broth/stock, divided
- 1 tomato roasted, see how to roast below (or a 15 oz. can of roasted tomatoes)
- Chile Colorado Beef Stew:
- 4 lb. beef chuck, cut into 1-inch chunks (or stew meat)
- salt and black pepper, to taste
- 2 T. olive oil, vegetable or canola oil
- 1 medium onion, diced
- 6 garlic cloves, minced
- 1 T. ground cumin
- 2 t. dried oregano
- 1/4 t. ground allspice
- 2 T. apple cider vinegar
- 2 T. masa harina (A gluten free product used as a thickening agent with a very authentic Mexican corn flavor)
- 1 t. chicken bouillon, optional
- salt and pepper, to taste
Steps
- Red Chile Sauce:
- Remove stems and seeds from chiles, wearing gloves if skin is sensitive.
- Place chiles on a microwave-safe plate; microwave on High for 30 seconds total, in 2 intervals of 15 seconds each.
See the full recipe, save it, and discover more food content on Faxo.

