Tender pressure-cooked beef chuck roast simmered in a homemade guajillo chile sauce for an authentic, comforting Mexican classic — perfect served with rice, beans, or in burritos and tacos.
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Adapted from a video by Cooking Con Claudia
How to make Shredded Beef Chile Colorado , Easy Authentic Mexican Recipe!
Chili powderOptional, adjust or omit to taste2 tsp
Bay leaves (for simmering)2
Steps
1
Place the beef, salt, beef bouillon, whole onion, whole garlic head, 8 bay leaves, and water into a pressure cooker. Cook on high pressure for 1 hour.
2
Once the pressure has released, open the pot and remove the meat, onion, garlic, and bay leaves — the meat should be very tender. Shred the beef and set aside.
3
Clean and deseed the guajillo chile pods, rinse them, then soak in the leftover broth for about 5 minutes to soften.
4
Transfer the softened chiles along with 3 cups of the broth into a blender. Add the garlic cloves, oregano, and cumin seeds, then blend until smooth.
5
Heat oil in a pan over medium heat, then add the flour and cook for about 1 minute, stirring constantly, to make a thickening roux.
6
Stir in the chili powder (optional), then pour in the blended chile sauce and mix well, seasoning with salt.
7
Add more broth if needed to adjust consistency, bring to a simmer, then taste and adjust the seasoning.
8
Add the shredded beef and 2 more bay leaves, stir well, then reduce heat to low and simmer for 15 minutes until done.
9
Serve hot, paired with rice and beans, or used as a filling for burritos and tacos.
PrimedTableBETA
