© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: El Charro Cafe Favorite Recipes by Carlotta Dunn Flores, El Charro Cafe, Tucson, Arizona
Servings: 2 quarts
Salsa De Chile Colorado is used in countless Mexican dishes. It is available canned and is usually called enchilada sauce. But nothing commercial is as good as the sauce you make yourself from dried red chile peppers.
To prepare a sauce, the peppers are softened in boiling water, then ground into a rich red paste. The paste is thinned with the cooking liquid for use as a sauce for enchiladas, et cetera. Left unthinned and spiced with oregano and vinegar it becomes adobada and is used as a marinade for carne (beef) adobada or puerco (pork) adobada.
12 dried red chiles
2 quarts water, boiling
3 tablespoons oil
¼ cup garlic purée (See recipe)
½ teaspoon salt, or to taste
3 tablespoons flour
Wash chiles in cold water and remove stems. Cook in boiling water until tender. Remove chiles and reserve the cooking liquid.
Place a few of the chiles in a blender, along with ½ cup resreved liquid, and blend to a paste. Remove to bowl. Repeat with remaining chiles. (It is now unseasoned red chile paste).
Heat oil in a large skillet. Add garlic purée and flour, stirring until four browns. Add the chile paste, stirring constantly until it boils and thickens. Season with salt. Thin slightly with cooking liquid.