Ancho & Guajillo Chile Colorado

PREP TIME: 15 MINS.
COOK TIME: 2 HOURS
SERVES: 8-10

ABOUT THIS RECIPE:

Abuela-approved flavor! Tender beef simmers in Juanita’s Ancho & Guajillo Adobo Multi-Use Cooking Sauce—a rich blend of ancho, guajillo, and morita chiles with a hint of cacao. Serve with rice, beans, and warm tortillas, and finish with chopped onions and cilantro for a plate full of authentic flavors.

INGREDIENTS:

  • 1 jar Juanita’s Ancho & Guajillo Adobo Sauce
  • 2 tbsp. canola oil
  • 2.5 lbs beef chuck roast or any stewed meat
  • 3 tbsp. all-purpose flour (or gluten-free flour)
  • 1 cup low-sodium beef stock
  • 1 cup water
  • 1 bay leaf
  • Juice of 1 lime
  • Salt and pepper to taste

STEP BY STEP:

  1. Cut the beef into 1-inch cubes. Season lightly with salt and pepper. Heat the oil in a large Dutch oven or heavy-bottomed pot.

  2. Add the beef and brown on all sides for 7 minutes. Remove the beef and set aside.

  3. Add the flour and sauté until slightly golden. Stir in Juanita’s Ancho & Guajillo Adobo Sauce and beef stock. Bring to a simmer.

  4. Return beef to the pot and stir in water and bay leaf.

  5. Simmer over low heat for 2 hours or until the beef is tender. Adjust seasoning as needed, and finish with a squeeze of lime.

  6. Serve with warm tortillas and your favorite sides.

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