Chile Colorado with Homemade Tortillas
A rich and flavorful dish, Chile Colorado is a Mexican classic that combines tender pork with a bold, spicy chile sauce. Paired with warm, homemade tortillas, this recipe makes for a satisfying meal perfect for any occasion. Below is a step-by-step guide to creating this dish, including tips to ensure success and answers to frequently asked questions.
Ingredients
For the Chile Colorado:
- 2 lbs pork shoulder or pork butt, diced into small cubes
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups chicken broth
- 8 dried guajillo chiles
- 4 dried ancho chiles
- 2 cups water (for soaking chiles)
- Salt and pepper to taste
For the Tortillas:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons lard or vegetable shortening
- 3/4 cup warm water
Prepare the Dried Chiles
The chile sauce is the star of this dish, delivering deep, smoky flavors.
-
Clean the Chiles:
Remove the stems and seeds from the guajillo and ancho chiles. This step reduces bitterness and ensures a smoother sauce. -
Soak the Chiles:
Place the chiles in a bowl and cover them with 2 cups of hot water. Let them soak for about 20 minutes until soft and pliable. -
Blend the Sauce:
Drain the chiles, reserving the soaking liquid. Transfer the chiles to a blender, add about 1 cup of the soaking liquid, and blend until smooth. If the sauce is too thick, add more liquid until it reaches your desired consistency. Set the sauce aside.
Cook the Pork
The pork needs to be perfectly browned and tender for the best flavor.
-
Brown the Pork:
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the diced pork in batches, ensuring not to overcrowd the pot. Brown the pork on all sides, then remove and set aside. -
Cook the Vegetables:
In the same pot, add the diced onion. Cook for about 5 minutes until softened and translucent. Stir in the minced garlic, ground cumin, and oregano, cooking for 1-2 minutes until fragrant.
Combine and Simmer
This step allows the flavors to meld beautifully.
-
Combine Ingredients:
Return the browned pork to the pot. Add the blended chile sauce and chicken broth, stirring well to combine. -
Simmer the Stew:
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally. The pork should become tender, and the sauce should thicken into a rich, velvety consistency. -
Season to Taste:
Before serving, season the dish with salt and pepper to your preference.
Prepare the Tortillas
Fresh, homemade tortillas elevate this dish by adding warmth and texture.
-
Make the Dough:
In a large mixing bowl, combine the flour and salt. Add the lard or shortening, working it into the flour with your fingers until the mixture resembles coarse crumbs. -
Add Water and Knead:
Gradually add warm water, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. -
Rest and Roll:
Divide the dough into 12 equal portions and roll each into a ball. Cover them with a towel and let them rest for 15 minutes. Roll out each ball into a thin circle about 6-8 inches in diameter. -
Cook the Tortillas:
Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for 1-2 minutes on each side until bubbles form and light brown spots appear. Keep them warm by wrapping them in a clean towel.
Serve
To serve, ladle the Chile Colorado into bowls or onto plates. Serve hot alongside the warm homemade tortillas. The tortillas can be used to scoop up the stew or as a wrap for the pork and sauce.
Tips for Success
- Choose the Right Pork: Pork shoulder or butt works best due to its marbling, which keeps the meat tender during long cooking times.
- Blending the Sauce: For a silky smooth sauce, strain the blended chiles to remove any remaining bits of skin.
- Flavor Boost: Add a splash of apple cider vinegar or a pinch of sugar to the sauce to balance its flavors.
- Tortilla Tips: If the tortilla dough feels too dry, add a teaspoon of water at a time until it reaches the desired consistency.
FAQs
Can I use other types of meat?
Yes, beef or chicken can be substituted for pork. Adjust the cooking time accordingly, as chicken will cook faster than pork or beef.
What if I can’t find guajillo or ancho chiles?
You can substitute with pasilla or New Mexico chiles, though the flavor profile will differ slightly.
Can I make the chile sauce in advance?
Absolutely! The sauce can be prepared up to three days in advance and stored in the refrigerator. Reheat before adding to the pork.
How do I store leftovers?
Store leftover Chile Colorado in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave.
Can I freeze the tortillas?
Yes, cooked tortillas freeze well. Place a piece of parchment paper between each tortilla, stack them, and store in a freezer bag for up to three months.
This Chile Colorado recipe paired with homemade tortillas is a true celebration of bold flavors and comforting textures. Enjoy every bite and don’t forget to share it with loved ones!