Chile Colorado is tender cubes of beef or pork simmered in a delicious red sauce, in this case that’s our Bulletproof Guajillo! It’s very light in prep and then slow cooked for a couple of hours so it’s a great hands-off dinner. The aroma of the southwest will fill your home and work up your appetite! Origins of the dish include Chihuahua, Mexico and Colorado, USA. Another source tells me it’s aptly named by playing off the sauce itself, color red. What difference does it make, as long as it’s satisfying. You can eat this inside a tortilla shell or with a knife and fork, there are no rules. Serve with warm tortillas, refried beans, rice, shredded lettuce, tomato, sour cream, and guacamole.
2 pounds stew beef
A Tbs Olive oil
A cup of beef stock
1/2 jar of Bulletproof Guajillo
Heat a large sauté pan or cast-iron skillet over medium high heat, add olive oil. Cooking in two batches brown the beef on two sides. When remaining beef is ready add reserved beef, the stock, and Guajillo over the top of the beef. Bring to a boil, reduce heat, cover, and simmer 1 1/2 to 2 hours depending on the size of beef chunks. The meat should easily separate when pulled apart with two forks.
