Monday, January 28, 2013

Mild New Mexico Red Chile Enchilada Sauce

Mild New Mexico Red Chile Enchilada Sauce
This easy sauce will change the way you look at enchiladas, it also great on Chile Rellenos, Flautas or Huevos Rancheros!

10-12 Dried Mild New Mexico Red Chile
4 C Chicken broth
2 CLOVES Minced garlic
1 TSP Dried Mexican Oregano
1/2 TSP Ground Cumin
1/2 TSP Kosher salt
1/2 TSP Sugar
1/2 TSP Ground Pilonacillo or Brown Sugar

1. Roast the chilies on a hot comal until soft and pliable.  Remove chilies from comal and allow to cool down a little.  Remove stems and seeds.
2. Place all ingredients in a sauce pan and simmer for 15 minutes.  Pour in a blender, 3/4C at a time, and puree (Be careful -- hot liquids expand in a blender and can spill out the top and burn you).
3.Work the sauce through a sieve with a rubber spatula, until coarse solids are left.
If too thin cook to tighten or in a pinch add a little roux and simmer to tighten.
4. Serve warm.

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