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Chile Rojo Recipe
Aldrick Winters

chile rojo recipe

This chile rojo recipe delivers tender beef simmered in a rich, smoky red chile sauce with deep, authentic Mexican flavor. It’s hearty, mildly spicy, and perfect for tacos, rice bowls, or family-style dinners. A comforting homemade dish that tastes even better the next day.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Main Dishes
Cuisine: Mexican
Calories: 1320
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 pounds beef chuck roast, thinly sliced (for tenderness after simmering)
  • 6 pieces dried guajillo chiles, stems and seeds removed (base flavor and color)
  • 2 pieces dried ancho chiles (adds smoky depth)
  • 2 pieces dried chile de arbol (optional, for heat)
  • 2 medium tomatoes, chopped (adds brightness and body)
  • 1 medium white onion, chopped (savory base)
  • 3 cloves garlic (aroma and depth)
  • 2 tablespoons vegetable oil (for searing beef)
  • 2 cups beef broth (for simmering sauce)
  • 1 teaspoon ground cumin (earthy warmth)
  • 1 teaspoon dried oregano (authentic Mexican flavor)
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper (balance and spice)

Equipment

  • Large skillet or Dutch oven
  • Blender
  • Fine mesh strainer

Method
 

  1. Heat a dry skillet over medium heat and lightly toast the dried chiles for 10–15 seconds per side until fragrant, being careful not to burn them.
  2. Place toasted chiles in a bowl of hot water and soak for 20–30 minutes until soft and pliable.
  3. In a skillet, heat vegetable oil and sear beef slices until browned on all sides for a rich flavor base.
  4. Add chopped onion, garlic, and tomatoes to a blender along with softened chiles and beef broth, then blend until completely smooth.
  5. Strain the chile sauce through a fine mesh strainer to ensure a silky, restaurant-style texture.
  6. Pour sauce into the pot with seared beef and bring to a gentle simmer over medium-low heat.
  7. Add cumin, oregano, salt, and pepper, then stir well so the flavors fully combine.
  8. Cover and simmer for 60–75 minutes until beef is tender and sauce thickens into a rich red consistency
  9. Stir occasionally and adjust seasoning if needed before serving hot.

Video

Notes

  • Use a mix of guajillo and ancho chiles for best authentic depth of flavor.
  • Always strain the sauce for a smooth, restaurant-quality texture.
  • Let the dish rest 15–20 minutes before serving to deepen flavor.