Chile Colorado with Rice and Beans Plate (Print version)

Slow-braised beef in a rich ancho and guajillo chile sauce, plated with fluffy Mexican rice and creamy pinto beans for a full, satisfying dinner.

# Ingredients:

For the red chile sauce

01 - 4 dried ancho chiles, stems and seeds removed
02 - 3 dried guajillo chiles, stems and seeds removed
03 - 1 small white onion, finely diced
04 - 4 cloves garlic, minced
05 - 1 can (14.5 oz / 411 g) fire-roasted crushed tomatoes
06 - 1 1/2 cups (355 ml) beef broth
07 - 1 tsp ground cumin
08 - 1 tsp dried Mexican oregano
09 - 1 tbsp vegetable oil
10 - Salt and black pepper to taste

For the beef

11 - 3 lbs (1.4 kg) beef chuck roast, cut into 1 1/2-inch cubes
12 - 1 tbsp vegetable oil
13 - 1 tsp salt
14 - 1/2 tsp black pepper

For the Mexican rice

15 - 1 1/2 cups (280 g) long-grain white rice
16 - 2 tbsp vegetable oil
17 - 1/4 cup white onion, finely diced
18 - 2 cloves garlic, minced
19 - 1 cup (240 ml) tomato sauce
20 - 2 cups (475 ml) chicken broth
21 - 1/2 tsp salt

For the pinto beans

22 - 2 cans (15 oz / 425 g each) pinto beans, drained and rinsed
23 - 2 strips bacon, chopped (omit for vegetarian)
24 - 1/4 white onion, finely diced
25 - 1 clove garlic, minced
26 - 1/2 tsp ground cumin
27 - Salt to taste
28 - 1/2 cup (120 ml) water or chicken broth

For serving

29 - Warm corn or flour tortillas
30 - Fresh cilantro, chopped
31 - Sliced radishes
32 - Lime wedges
33 - Crumbled cotija cheese or queso fresco
34 - Sour cream
35 - Sliced avocado

# Instructions:

01 - Remove stems and seeds from all chiles. Place in a heatproof bowl, cover with boiling water, and soak 15 to 20 minutes until soft and pliable. Drain and discard the soaking water.
02 - Heat 1 tablespoon of oil in a large Dutch oven over medium heat. Cook the diced onion for 5 minutes until softened. Add the garlic and cook 1 minute more. Add the fire-roasted tomatoes, beef broth, cumin, and oregano. Bring to a simmer and cook for 10 minutes.
03 - Transfer the tomato mixture and drained soaked chiles to a blender. Blend on high until completely smooth, about 1 minute. Season with salt and pepper. The sauce should be deep brick-red and pourable.
04 - Preheat the oven to 325°F (163°C). Wipe the Dutch oven clean and heat 1 tablespoon of oil over high heat. Season the beef cubes with salt and pepper. Sear in batches without crowding for 4 to 6 minutes per batch until browned on two or three sides. Return all the beef to the pot.
05 - Pour the chile sauce over the seared beef so it is mostly submerged. Cover the pot and braise in the oven for 2.5 to 3 hours until the beef is very tender and falls apart easily with a fork. Add a splash of broth if the sauce thickens too much.
06 - Heat oil in a medium saucepan over medium heat. Toast the raw rice, stirring often, until golden, about 4 to 5 minutes. Add the diced onion and garlic and cook 2 more minutes. Pour in the tomato sauce and chicken broth, season with salt, and bring to a boil. Cover and cook on the lowest setting for 20 minutes. Remove from heat, rest covered 5 minutes, then fluff with a fork.
07 - Cook the chopped bacon in a small saucepan over medium heat until crisp. Add the onion and garlic and cook 2 minutes. Add the drained beans and water or broth, season with cumin and salt, and simmer for 15 minutes until the beans are creamy and the liquid has thickened.
08 - Divide the chile colorado, rice, and beans into separate sections on each plate. Garnish with fresh cilantro, sliced radishes, lime wedges, avocado slices, and crumbled cotija cheese or a dollop of sour cream. Serve with warm tortillas on the side.

# Good to know:

01 - The chile sauce can be made up to 3 days ahead and refrigerated until needed.
02 - Slow cooker option: after blending the sauce and browning the beef, cook on high 3 to 4 hours or low 6 to 8 hours.

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