Have you ever heard of Chile Colorado? Traditionally, it’s a rich, vibrant stew known for its deep flavors and heartiness. Today, I’m thrilled to share a twist on this classic Mexican dish: a Vegan Chile Colorado with potato recipe that’s hearty and wholesome. Serve with Mexican rice, beans, and flour tortillas.
About this recipe
Chile Colorado is a traditional Mexican dish known for its rich flavor and intense color. This name mainly comes from the sauce in which the meat is cooked, made from dried red chilies, such as guajillo and ancho chilies. These chilies provide a deep red color and a distinctive flavor that is slightly spicy but mainly tasty and smoky.
In the original recipe, Chile Colorado is usually made with beef or pork, which is slowly cooked in the sauce until tender and flavorful. However, there are vegan versions of this dish, like the one we mentioned earlier, where the meat is substituted with plant-based meat. My version of this authentic Mexican recipe also has potatoes to maintain that essence of comforting and satisfying food.
Authentic Chile Colorado Ingredients
- Chile Ancho, gives sweet flavor with hints of raisin and plum, combined with a mild, earthy spiciness. Ancho chiles are not overly hot, making it ideal for adding depth and complexity.
- Chile Guajillo, this chile is mostly here for the lovely color it gives to the dish; colorado means red in Spanish.
- Chile de arbol is the chile that makes this Mexican stew spicy. Modify the quantity of chile de arbol to your tasting.
- Garlic
- Onion
- Spices: cumin, bay leaf and oregano
- Faux meat and diced potatoes. I like to use Beyond Steak. But feel free to use any other vegan beef that you want. Substitute with jackfruit or mushrooms if you prefer.
How to make Chile Colorado (vegan version)
Start by placing the clean chiles, no stems, and seeds in a bowl and cover with boiling hot water. Set aside until the chiles are soft and pliable.
Heat a braiser and add one tablespoon of vegetable oil along with the faux meat. If the meat is frozen, wait for it to thaw and brown on all sides. While the meat is cooking, take a blender and add chiles, onion, garlic, and one cup of soaking water to it. Blend the mixture until it becomes smooth. Don’t forget to add a good pinch of salt to the mixture.
Add the diced potatoes to the pan and pour the red chile sauce; add the spices and let it simmer over medium heat until the potatoes are thoroughly cooked. Stir occasionally so the sauce cooks evenly and doesn’t stick to the bottom of the pan.
Tips For the best Mexican stew
For a smoother chile sauce, strain the sauce. Carefully pour the chunky sauce into a fine mesh strainer. Depending on the amount of chile Colorado sauce, you may need to do this in batches. Use a spoon or spatula to press the sauce against the sieve mesh. Move the spoon or spatula back and forth, scraping the sauce against the mesh. Discard the solids.
Roast the Chiles: This step is not necessary, but roasting the chiles adds depth of flavor to the chile sauce. Put them in a dry skillet over medium heat, and remove the stems and seeds. Roast until they release their aroma and change in color. Be careful not to burn them.
How to store beef chili Colorado?
In the fridge: Allow the stew to cool to room temperature before transferring it to an airtight container. Place the container in the refrigerator for 3-4 days. Make sure to label the container with the date for reference.
In the freezer: If you have a large batch or want to save the stew for longer, freezing is a great option. Once cooled, transfer the stew into freezer-safe containers or resealable bags. Remove any excess air and seal tightly. Remember to leave some headspace for expansion. The stew can be stored in the freezer for up to 3 months.
Thawing and Reheating: When ready to enjoy the stored Chile Colorado, thaw the frozen stew overnight in the refrigerator. You can use a stovetop method to reheat by gently warming it in a saucepan over low heat. Alternatively, you can microwave it in a microwave-safe container in short intervals, stirring occasionally.
How to serve Chile Colorado?
I like to serve my chile Colorado in a pasta bowl with Mexican White Rice or Primavera Rice and some beans on the side. As this dish is from northern Mexico, I serve it with flour tortillas.
I prefer fijoles de olla for this dish, but you can also serve it with frijoles refritos (refried beans) or frijoles puercos if you would like more flavor.
As a salad I would choose the Bruseles Sprouts salad with lime juice or a simple salad.
Frequently asked questions
What is chile colorado made of? Chile Colorado is a traditional Mexican dish that is typically made with pork or beef. Its key ingredients include dried red chilies (such as guajillo or ancho), garlic, onions, tomatoes, and spices. The dried chilies are rehydrated, blended into a sauce, and cooked with the meat and other ingredients to create a rich and flavorful stew.
What is a colorado chile pepper? A Colorado chile pepper is a type of chili pepper that has long green or red pods. It is known for its mild to medium heat and is commonly used in Southwestern cuisine, particularly in Colorado and New Mexico. The Colorado chile pepper is often roasted and used in dishes such as green chile sauce, stews, and salsas.
Why does my chile colorado taste bitter? This can be because your chile sauce needs to cook a bit longer, or if you toasted the chiles before, they may have been burnt.
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Vegan Chile Colorado with Potatoes
Equipment
- Braiser
Ingredients
- 10 Chile guajillo
- 2 Chile ancho
- 2 Chile de arbol
- ¼ onion
- 4 garlic cloves
- 1 tablespoon vegetable oil
- 10 oz Beyond Steak or vegan meat of your choice
- 1½ cups Diced potatoes
- 1 teaspoon Comino
- 1 teaspoon Orgegano
- 1 Bay leaf
- 2 teaspoons Kosher salt
Instructions
- Start by placing the clean chiles, no stems, and seeds in a bowl and cover with boiling hot water. Set aside until the chiles are soft and pliable.
- To start, heat a braiser and add one tablespoon of vegetable oil along with the faux meat. If the meat is frozen, wait for it to thaw and brown on all sides. While the meat is cooking, take a blender and add chiles, onion, garlic, and one cup of soaking water to it. Blend the mixture until it becomes smooth. Don't forget to add a good pinch of salt to the mixture.
- Add the diced potatoes to the pan and pour the red chile sauce; add the spices and let it simmer over medium heat until the potatoes are thoroughly cooked. Stir occasionally so the sauce cooks evenly and doesn't stick to the bottom of the pan.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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