Chile Colorado con Carne Seca (Chihuahua-Style)
A true taste of northern Mexico, this Chihuahua-style Chile Colorado combines sun-dried carne seca with a silky guajillo chile sauce for a deep, rustic, unmistakably northern stew.
Ingredients
- 1 lb carne seca dried beef, shredded
- 8 dried guajillo chilies stemmed and seeded
- 1 –2 dried ancho chilies optional, for deeper flavor
- 3 cloves garlic
- 1 small white onion roughly chopped
- 3 cups water or beef broth
- 1 tablespoon pork lard or neutral oil
- 1 teaspoon Mexican oregano
- Salt to taste
- Flour or corn tortillas for serving
Instructions
- Soak the Carne Seca: Place the shredded dried beef in a bowl and cover with warm water. Soak 20–30 minutes until softened. Drain and set aside.
- Toast the Chilies: Heat a dry skillet or comal over medium. Toast the guajillo (and ancho, if using) for 10–15 seconds per side until fragrant.
- Rehydrate and Blend: Place toasted chilies in hot water for 10 minutes. Add to a blender with garlic, onion, Mexican oregano, and 2 cups broth. Blend until completely smooth.
- Strain the Sauce: For a smooth, restaurant-quality finish, pour the blended sauce through a mesh strainer.
- Build the Stew: Heat lard or oil in a pot over medium. Add the carne seca and sauté 2–3 minutes. Pour in the strained chile sauce and remaining broth.
- Simmer: Cook uncovered for 25–30 minutes, until the beef is tender and the sauce thickens.
- Season and Serve: Taste and adjust salt. Serve hot with flour tortillas, beans, or rice.
Notes
- Carne Seca Substitute: If unavailable, use machaca or very thinly sliced flank steak.
- Heat Level: Add 1–2 chile de árbol for spice. Traditionally the dish is savory, not hot.
- Consistency: Add extra broth if the stew becomes too thick; Chile Colorado should be saucy, not soupy.
- Make-Ahead: Flavor improves after a night in the fridge.