Asado de Chile Colorado (Pork in Red Chile Sauce)

Toast the dried ancho and guajillo chiles in a dry skillet over medium heat for about 2-3 minutes until fragrant. Remove from heat and let cool.

Once cooled, remove the stems and seeds from the chiles and place them in a blender.

Add the chopped onion, minced garlic, cumin, oregano, salt, and black pepper to the blender with the chiles. Pour in 1 cup of beef broth and blend until smooth.

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef chuck roast and sear on all sides until browned.

Pour the blended chile sauce over the seared beef in the pot. Add the remaining beef broth and bay leaf.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2-3 hours, or until the beef is tender and easily shredded.

Once cooked, remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot and stir to combine with the sauce.

Serve hot with rice, tortillas, or your choice of sides.

Equipment Needed

Spice Level: