NEW MEXICO RED CHILE SAUCE RECIPE | ALLRECIPES
Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.
Provided by Cookincwgrl
Categories Side Dish Sauces and Condiments Sauces
Total Time 43 minutes
Prep Time 20 minutes
Cook Time 23 minutes
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 370.9 calories, CarbohydrateContent 52.3 g, CholesterolContent 0.7 mg, FatContent 8.1 g, FiberContent 2 g, ProteinContent 11.7 g, SaturatedFatContent 0.8 g, SodiumContent 711.9 mg, SugarContent 6.5 g
AUTHENTIC DRIED CHILE-PEPITO ENCHILADA SAUCE RECIPE ...
Real enchilada sauce made from dried chiles and optional ground pumpkin seeds, rich with indigenous flavors. Use in any traditional enchilada recipe.
Provided by shoshi
Categories Side Dish Sauces and Condiments Sauces
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 12 servings
Number Of Ingredients 12
Steps:
- Bring the water to a boil, and set aside. Rinse and pat the ancho chiles dry, then tear out the stems and cores, and tear open the chiles. Scrape out seeds and veins, leaving the flesh intact. Tear the chiles into 1- to 2-inch pieces.
- Place the ancho pieces, onion, and garlic into a dry cast-iron skillet over medium-high heat, and toast, stirring constantly, until the chiles are fragrant and show browned spots, about 5 minutes. In a small separate skillet over medium heat, toast the ground cumin just until fragrant, 30 seconds to 1 minute. Watch carefully, the cumin will burn easily. Pour the toasted cumin into the skillet with the ancho mixture; pour in the hot water.
- Bring the mixture to a boil, then reduce heat to a simmer and cook until the ancho peppers are rehydrated and moist and the mixture is reduced, about 15 minutes. Season to taste with salt, agave syrup, and lemon juice. Remove from heat and let cool for about 15 minutes.
- Pour the ancho mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Stop the blender after about 30 seconds, and add the chile de arbol peppers, pumpkin seeds, oregano, and roma tomatoes. Puree in batches if needed until smooth and thickened.
- Return the blended sauce to the cast-iron skillet, bring to a boil, and reduce heat to a simmer. Cook, stirring often, for about 15 more minutes to blend flavors.
Nutrition Facts : Calories 113.6 calories, CarbohydrateContent 15.8 g, FatContent 5 g, FiberContent 4.8 g, ProteinContent 4.7 g, SaturatedFatContent 0.8 g, SodiumContent 15.2 mg, SugarContent 2.5 g
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