Step 1: Prepare the Chile Colorado
- Toast the Chilies:
- In a dry skillet over medium heat, toast the guajillo and ancho chilies for 1-2 minutes, turning frequently, until they become fragrant. Be careful not to burn them.
- Soak the Chilies:
- Place the toasted chilies in a bowl and cover with hot water. Let them soak for 20 minutes until they soften.
- Blend the Sauce:
- Drain the chilies and transfer them to a blender. Add the beef broth, water, diced tomatoes, cumin, oregano, and vinegar. Blend until smooth.
- Cook the Beef:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
- Sauté the Onions and Garlic:
- In the same pot, add the chopped onion and cook until translucent. Add the minced garlic and cook for another minute.
- Combine and Simmer:
- Return the beef to the pot and pour the chili sauce over it. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Season with salt and pepper to taste.
Step 2: Prepare the Rice
- Sauté the Onion and Garlic:
- In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and cook until soft. Add the minced garlic and cook for another minute.
- Cook the Rice:
- Add the rice to the saucepan and stir to coat with the oil. Cook for 2-3 minutes, stirring frequently. Add the chicken broth, tomato sauce, cumin, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Step 3: Prepare the Beans
- Sauté the Onion and Garlic:
- In a small saucepan, heat the vegetable oil over medium heat. Add the chopped onion and cook until soft. Add the minced garlic and cook for another minute.
- Cook the Beans:
- Add the drained pinto beans, cumin, chili powder, salt, and water (or chicken broth). Stir to combine and cook for 5-7 minutes, or until the beans are heated through and slightly thickened.
Step 4: Assemble the Plate
- Serve:
- On each plate, spoon a portion of the rice and beans. Ladle the Chile Colorado over the rice and beans, making sure to get plenty of sauce and tender beef.
- Garnish (optional):
- Garnish with fresh cilantro, lime wedges, and diced onions for added flavor and presentation.
Tips for Perfect Chile Colorado with Rice & Beans
- Meat Selection: Use a good quality chuck roast or beef stew meat for the best results. Trim excess fat for a leaner dish.
- Chili Peppers: Guajillo and ancho chilies provide a rich, deep flavor. Adjust the number of chilies based on your heat preference.
- Slow Cooking: Simmer the beef slowly to ensure it becomes tender and absorbs the flavors of the sauce.
- Rice Texture: Fluff the rice with a fork before serving to keep it light and fluffy.
- Beans: Use canned beans for convenience, but feel free to cook dried beans from scratch if you have the time.
Nutritional Information (per serving):
- Calories: 500-600
- Protein: 30g
- Fat: 20g
- Carbohydrates: 50g
- Fiber: 10g
- Sugar: 5g
Conclusion
Chile Colorado with rice and beans is a classic Mexican dish that’s full of rich, bold flavors and comforting textures. This meal is perfect for a family dinner or any gathering where you want to impress with a delicious and hearty dish. The tender beef in a flavorful chili sauce, paired with perfectly cooked rice and savory beans, creates a meal that’s satisfying and unforgettable. Enjoy this traditional dish with your loved ones and savor the taste of Mexican cuisine at its finest!