Mexican recipes
Salsa de chile Colorado (Colorado red chile sauce or enchilada sauce)
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Mexican
Ingredients
- For the garlic puree For the garlic puree
- 8 clove garlic (peeled) 8 clove garlic (peeled)
- 2 cup water 480 ml water
- 8 dried Ancho (or Pasilla) chiles 8 dried Ancho (or Pasilla) chiles
- 4 dried Guajillo chiles 4 dried Guajillo chiles
- 1 cup water 240 ml water
- 3 tbsp vegetable oil 44 ml vegetable oil
- 1/2 tsp salt (adjust to taste) 2.5 ml salt (adjust to taste)
- 3 tbsp all purpose flour 44 ml all purpose flour
Method
Make the garlic puree
Put the garlic cloves and water in a blender and process until you get a smooth puree. Measure 1/2 cup of the garlic puree for the recipe and keep the remaining in a tightly closed jar in the refrigerator.
Rehydrate the red chiles
Put the red dried chiles in a bowl and cover with hot water. Let soak for 20 to 30 minutes, until the chiles soften up.
Make the red chile (Colorado chile) sauce
When the chiles are ready, slice in half and discard the veins and seeds. Put the chiles in a blender together with 1 cup of water and puree (add more water if necessary).
Heat the vegetable oil in a large skillet over medium high heat. Add the garlic puree and flour and keep stirring until the flour is cooked (it will start to get brown). Add the red chile paste, and cook, stirring constantly, until the sauce comes to a boils and thickens up. Season with salt to taste. To finish, add a bit of water and stir until you achieve the desired consistency.
Use immediately or store in a jar in the refrigerator for up to two weeks.
Put the garlic cloves and water in a blender and process until you get a smooth puree. Measure 1/2 cup of the garlic puree for the recipe and keep the remaining in a tightly closed jar in the refrigerator.
Rehydrate the red chiles
Put the red dried chiles in a bowl and cover with hot water. Let soak for 20 to 30 minutes, until the chiles soften up.
Make the red chile (Colorado chile) sauce
When the chiles are ready, slice in half and discard the veins and seeds. Put the chiles in a blender together with 1 cup of water and puree (add more water if necessary).
Heat the vegetable oil in a large skillet over medium high heat. Add the garlic puree and flour and keep stirring until the flour is cooked (it will start to get brown). Add the red chile paste, and cook, stirring constantly, until the sauce comes to a boils and thickens up. Season with salt to taste. To finish, add a bit of water and stir until you achieve the desired consistency.
Use immediately or store in a jar in the refrigerator for up to two weeks.
Cook's notes
To achieve a smoother result, empty the finished, cooked sauce in a blender and process for about a minute.
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