Chile Colorado brings the familiar taste of my childhood rushing back to me. Flooding my mouth with my heritage and reminding me of my Mexican-American upbringing. My Grandfather made it for our dinner time and time again. He cooked his chile colorado in a cast iron pan and made his chile from scratch. To this day he loves his steak chopped into cubes and drenched in red chile. This dish had become so sacred in my mind that I had never even attempted to make it myself. I wanted to leave it perfect in my memory the way my Grandfather had always prepared it. Well last week I was craving a plate of Chile Colorado and with my Grandfather now being 88 years old, I didn’t have the audacity to request he make it for me, knowing darn well that I would be able to get in the kitchen myself and bust it out. That was it, I made Chile Colorado for the first time with the few tidbits I remember from my Grandfather and I was so proud of my final product. It tasted just like I remember and maybe even a little better. Is that awful of me to say? Sorry Grandpa.
Ingredients for Chile Colorado:
1 – onion (peeled)
1 – package of New Mexico Chile (use entire bag 2oz.)
1 – package of California Chile (use entire bag 2oz.)
2 – dried pasilla chiles (reserve the rest for the next time you make this)
4 – garlic cloves (peeled)
1 – tablespoon red wine vinegar
1 – teaspoon dried oregano
1 – teaspoon garlic salt
salt and pepper to your liking
4 – tenderlion steaks (about 1 1/2 pounds)
1 – heaping tablespoon of flour
3 – large Idaho Potatoes
Let’s start by making the chile. Fill a large pot half way with water and add 3 tablespoons of salt and the entire onion. Then place over a medium high flame and bring to a boil. Once boiling add New Mexico Chile, California Chile and Pasilla Chile to water and cover with a lid. Let boil for 30 minutes.
Then remove from flame. DO NOT DISCARD the water. Save it. Take all the chiles and place in a blender. Remove stems from chiles. You may have to do this in two batches. Pour a cup and a half – two cups of the water (use the water you boiled the chiles in) into the blender along with garlic cloves, red wine vinegar, oregano, garlic salt, salt and pepper. Blend on high till smooth.
It will be a bright red color.
Then place a sieve over a bowl and pour chile in. This step will collect all the skin and seeds. Mix with a spoon till there is no liquid in the sieve. Collect chile in bowl and set to the side.
Next take your steak. Trim any fat (you may want to leave a little bit) and cube into 1 1/2 inch cubes. Then in a dutch oven or cast iron pan over a medium flame pour a 1/2 of tablespoon of oil and allow to heat to hot. Then add in steak cubes.
Cook just until browned. About 3 to 5 minutes. Then add a little salt, pepper, garlic powder…. Mix well. Lastly add in flour and mix well to absorb any moisture in pan.
Next add in chile. You should have about 2 to 3 cups.
Lower the flame to low, cover with a lid and let chile and meat cook for about 45 minutes to an hour. Stir every 10 to 15 minutes.
While chile and meat are cooking…. Peel potatoes and cut into 2 inch cubes. Boil some water in a medium pan and add potatoes. Boil for 10 minutes. Then remove from water. In a large frying pan add a tablespoon and a half of vegetable oil and allow to get hot. Then add potatoes and fry on both sides for 7 minutes or until crisp. Then remove from flame and set to the side.
Once the chile and meat are almost done ( the sauce should look a little on the thick side) add the fried potatoes in. Mmmmmm, my mouth just watered.
Mix well, serve in a bowl or plate. Heat a side of corn or flour tortillas and shake your head in disbelief at how good your food is! 🙂 Enjoy!
21 thoughts on “Chile Colorado”
my mom loves Colorado Burritos! Yum!
Okay, you made my mouth water throughout the entire post. I am making chili colorado this week. It’s settled. I’m going to try your recipe. I have never added vinegar to mine. I like that idea.
So this is when you have to call me to come over….wow! Se me hace agua la boca
We had chile colorado burritos last night! Yum on your authentic recipe!
Ay mi madre. I’m seriously drooling! Que rica receta and such beautiful memories 🙂 Thanks for sharing! Pinning!
The stuff that passes for “chili” in this country stinks. By the ingredients alone you can tell this is the good stuff. And the photos have left my mouth watering. If you wanted to make me suffer until I make your recipe, you have succeeded. THanks! (Looks delish!)
que rico! This is something my father would cook. He is all over chile colorado.
My husband is going to love this! Thanks for sharing.
OH MY GOSH. Love this! I thought I basically had to give up chili with my severe legumes (beans) allergy! So excited I can make this instead. Yay!
Seriously, will you just hurry up and marry me already. I could eat your food for the rest of my life.
I just want to live in your kitchen!!!!
I’m hungry now.
You still need to show us a picture of you and Grandpa together! This looks just like I remember it from the little joints serving Mexican food in Colorado and New Mexico.
I am pinning this recipe and saving it for winter. Yum!
Chile colorado… I need to learn how to make this dish. I´ll follow your intructions and will let you know about the results. I´m sure I´m going to love it. Thanks for sharing.
Wow! This looks amazing!!
That looks amazing and I could totally do a veggie version! I love how you walk us through the recipe step by step
Wow. Better than abuelo’s! Awww. I’m sure he wouldn’t mind if he could have had some! Love me some chilaaay!
Wow! This looks so delicious.
My mom makes wonderful chile colorado, but I’ve never seen in with potatoes. I’ll have to try it this winter!
Might be a silly question. Will a regular pot work? I don’t have a dutch oven or cast iron pan?
You must be logged in to post a comment.