Mexican Red Chile Sauce Chile Colorado Mexicano Recipes

NEW MEXICO RED CHILE SAUCE

Steps:

• Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
• Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
• Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
• Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.

CHILE COLORADO (BASIC RED CHILE SAUCE)

Steps:

• Heat shortening in a medium saucepan on medium heat.
• Stir in flour and cook for 1 minute.
• Add chile powder and cook for an additional minute.
• Gradually add the water and stir, making sure that no lumps form.
• Add seasonings to sauce and simmer at low heat for 10-15 minutes.***.
• * Red Chile recipe above. Varied amounts and variety of chile will determine the degree of hotness.
• ** For a more mild flavor, tomato juice may be substituted.
• *** Last red chile can be very bitter if it doesn't simmer long enough. Please let it simmer for AT LEAST 10 minutes As always, the longer it simmers the hotter it will be -- but you don't want bitter red chile. TRUST ME.
• NOTE: One pound of cooked beef or pork, ground, cubed, or shredded,may be added.
• Also can be served over pork chops or used as a gravy for mashed potatoes.

MEXICAN RED CHILE SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Place chiles on a baking sheet. Toast lightly in oven, 3 or 4 minutes, until they give off a mild aroma. Do not burn, otherwise, chiles will be very bitter.
• Remove chiles from oven and set aside until cool enough to handle.
• Remove and discard stems, seeds, and any pink pithy materials.
• Rinse chiles in cool water, drain briefly, then cover with hot water and soak for an hour.
• Process chiles in blender with enough of the soaking water to obtain a nice, blended consistency.
• Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer, uncovered, for 10 minutes, stirring occasionally.
• Sauce can be refrigerated for up to 1 week or frozen for later use.

MEXICAN RED CHILE SAUCE, CHILE COLORADO MEXICANO

Steps:

• 1. Clean the dried peppers by removing the stems and opening them up and removing the seeds. Please be sure to remove all the seeds. After cleaning all of the dried chile peppers put into a large pot with the quarted onions and cover with cold water bring to a steady boil over high heat. Let boil fast for 3 minutes, then reduce the flame to medium low and let simmer for 12 minutes. Remove from the flame and let cool on a back burner for an hour or so.
• 2. Next working in batches remove with a large slotted spoon; to a blender add a clove of garlic, break a piece of chocolate of of the tablet, (I place the tablets in a plastic freezer bag and hit the tablets with a wooden meat mallet to break in small pieces) do not break up to small. Add a tsp of peanut butter, a piece of the boiled onion and just about a 1/4 cup of the chile water where you boiled the chiles in. Process in the blender on high until you have a smooth paste. With a rubber spatula scrape out all of the chile paste into a deep bowl. Continue this step again until you have processed all of the chiles with the garlic, onion,peanut butter, chocolate and chile water. After all is ground into a chile sauce add the dry seasonings ground cumin, oregano salt and garlic powder.
• 3. Stir the chile sauce until all of the seasonings are well incorporated. With a measuring cup measure out 8 ounces into each small freezer bag until you have used all of the chile sauce. Seal each bag and freeze. If you wont be using this much sauce you can cut down your chiles to about one pound of each type of dried chiles mentioned above; and reduce your seasonings and garlic cloves and chocolate. Figure one medium onion, 2 cloves of garlic per pound of chiles, Half tablet of chocolate per pound, reduce seasonins to 3 tsps of cumin, half teaspoon of oregano, 3 tsps salt 1/2 tsp garlic powder.
• 4. Freeze bags and enjoy the real authentic Mexican flavor for your Mexican dishes. This chile freezes well and can be kept frozen for up to a year. Enjoy
• 5. This chile sauce cannot be eaten like this. This is the base beginning to many truly authentic Mexican dishes.

DIANE'S MEXICAN RED CHILE SAUCE

Steps:

• Place chiles on a baking sheet. Toast lightly in a 400° oven for 3 or 4 minutes only or until they give off a mild aroma. If burned, chiles will become very bitter.
• Remove from the oven, let cool to touch, then remove and discard stems, seeds and any pink pithy materials inside the chiles. Rinse in cool water, drain briefly, then cover chiles with hot water, let stand one hour.
• Place chiles in a blender with enough of the water to blend; whirl until smooth, (or scrape pulp from the skin with a table knife, then, put through a wire strainer). Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer, uncovered, for 10 minutes, stirring occasionally, to blend the flavors. Chill up to 1 week, or freeze for longer storage.