Chile Colorado (Guajillo)

Chile Colorado is tender cubes of beef or pork simmered in a delicious red sauce. It’s 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 named by its sauce, color red.

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. Serve with warm flour tortillas, refried beans, rice, shredded lettuce, tomato, sour cream, and guacamole.