Chile Colorado
What it is
Not a single variety but the dried red New Mexico–type chile (and the red sauce made from it). Smooth, deep-red, leathery pods 12–18 cm long. Colorado = "colored/red."
How it's made
Long red Anaheim/New Mexico chiles are dried whole, then toasted, soaked, and blended (skins strained) into a smooth red sauce.
Flavor profile
Mild, sweet, and earthy with a clean, sun-dried red-pepper flavor and gentle warmth — the taste of Southwestern red enchilada sauce.
Culinary uses
The base of carne con chile colorado (beef in red chile), red enchilada sauce, tamale fillings, and posole. Pairs with beef, pork, garlic, cumin, and masa.
Regional variations
Northern Mexico and the U.S. Southwest; "chile colorado" in a restaurant usually means beef braised in this red sauce.
Cultural & historical context
The everyday red sauce of borderlands and Southwestern cooking, the mild northern counterpart to central Mexico's mole tradition.
Reference notes
Tags: `dried`, `mild`, `Mexican`, `Southwestern`, `C. annuum`, `red-sauce`. Related: New Mexico chile (fresh), guajillo, ancho. Substitute guajillo (tangier) or California chile. Sourcing: sold as "California" or "New Mexico" dried chiles. Link → Anaheim/New Mexico (Fresh), Carne con Chile, Enchiladas Rojas.