| Red Chile Sauce |
Remove stems and seeds from chiles. With a comal or black iron skillet, or in an oven at 250, dry roast the chiles for 3 to 4 minutes. Shake once or twice and do not allow to blacken. Add to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool. Blacken tomatoes in a skillet or under a broiler (about 5 minutes). Saute onion in the oil over low heat until browned. Put chiles in a blender. Add blackened tomatoes, onion, garlic, cumin, oregano, and salt. Add 1 cup liquid (taste the chile water first, if it is bitter use fresh water or stock). Puree to a fine paste; adding more liquid if necessary. Add oil or lard to a high sided pan and heat until almost smoking (medium-high) Refry sauce at a sizzle for 3 to 5 minutes, stirring constantaly. Do not allow the sauce to get too thick; add water if necessary. NOTES : This is the most famous of the New Mexican Sauces. To a great extent, the sucess of the sauce depends on the freshness of the chiles. This sauce goes very well with tamales, enchiladas, red meats and grilled food. Yeild 4 cups
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From: Coyote Cafe: Foods from the Great Southwest |
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