Red Chile Roast Beef
Recipe type: Sauce, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • About a 1/2 pound dried Colorado chiles (or ancho, or whatever type you like)
  • 4-5 cloves garlic, peeled
  • 1/4 cup olive oil (optional)
  • An organic, pastured chuck roast, about two pounds
  • 1 teaspoon salt
  1. Break the stems off of the chiles and add them to a large pot or bowl--large enough to hold all of the chiles and enough water to cover. As you remove the stems, you may remove all or some of the seeds, too. The more seeds you leave in, the hotter the end result will be. When all of the chiles are in the bowl, cover them with warm water and weight them down with a plate. Leave them to rehydrate overnight, or for several hours. Drain off the liquid when they are moist and pliable.
  2. Place the rehydrated chiles in a blender (you may have to do this in two batches, depending on the number of chiles). Add in the garlic, olive oil, and a half of a cup of water. Blend until fairly smooth, adding more water if needed. Now your chile paste is ready to use. You can freeze this in little containers, or it will keep in the refrigerator for about a week.
  3. For the roast, pat it dry and then rub on the salt. Place it in a storage container and then rub the exterior with about a third of a cup of the chile paste. Cover and refrigerate for at least two hours.
  4. For the rotisserie method, I skewered the roast and used the pressure rotisserie method, so it only required 40 minutes at 450 degrees. If you want to roast this, plan on roasting it at 350 degrees for a couple of hours. Keep it covered for the first hour, then remove the cover for the last hour.
Recipe by Seasonal & Savory at