MEXICAN RED CHILE SAUCE
Salsa de Chile Rojo. This is based on a recipe from Sunset's Mexican Cook Book. Sunset recommends mild dried chiles, ones that are large and dusky-red. Use as an enchilada sauce.
Provided by mersaydees
Categories Sauces
Time 2h20m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Place chiles on a baking sheet. Toast lightly in oven, 3 or 4 minutes, until they give off a mild aroma. Do not burn, otherwise, chiles will be very bitter.
- Remove chiles from oven and set aside until cool enough to handle.
- Remove and discard stems, seeds, and any pink pithy materials.
- Rinse chiles in cool water, drain briefly, then cover with hot water and soak for an hour.
- Process chiles in blender with enough of the soaking water to obtain a nice, blended consistency.
- Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer, uncovered, for 10 minutes, stirring occasionally.
- Sauce can be refrigerated for up to 1 week or frozen for later use.
DIANE'S MEXICAN RED CHILE SAUCE
I've made this a lot of years,! LOL This is a sauce with several uses, at least in my house. I use this for enchiladas, for taco sauce,for simmering meats in, it's just a kind of all purpose sauce. It's my go-to Mexican sauce. You'll want to use the correct type of dried chile peppers; the large, dusky red mild ones. If you are unable to find them in your market, try a Mexican market. This recipe can get rather messy, but it's so worth it! It freezes well, so try doubling it. If you can't find dried ancho chiles, you may certainly use dried pasilla peppers, or a mixture of all three. If you cannot find Mexican oregano, regular will do.
Provided by FLUFFSTER
Categories Sauces
Time 40m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Place chiles on a baking sheet. Toast lightly in a 400° oven for 3 or 4 minutes only or until they give off a mild aroma. If burned, chiles will become very bitter.
- Remove from the oven, let cool to touch, then remove and discard stems, seeds and any pink pithy materials inside the chiles. Rinse in cool water, drain briefly, then cover chiles with hot water, let stand one hour.
- Place chiles in a blender with enough of the water to blend; whirl until smooth, (or scrape pulp from the skin with a table knife, then, put through a wire strainer). Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer, uncovered, for 10 minutes, stirring occasionally, to blend the flavors. Chill up to 1 week, or freeze for longer storage.
Nutrition Facts : Calories 283, Fat 19.6, SaturatedFat 2.5, Sodium 1114.2, Carbohydrate 27.1, Fiber 11.1, Sugar 0.8, Protein 6.2
MEXICAN RED CHILE SAUCE
This Mexican Red Chile Sauce is made with dried ancho chiles and can top enchiladas and tamales of any kind. In about 30 minutes, you'll have a flavorful red chile sauce ready to serve with a variety of dishes.
Provided by Elise Bauer
Categories Salsa Sauce Adobo Chiles Chili Chili Sauce Mexican Salsa
Time 35m
Number Of Ingredients 7
Steps:
- Cut the chiles open and remove stem and seeds: Working on one chile at a time, use a paring knife to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. Remove as much of the veins as you can. Reserve a few of the seeds or veins for adding later if you want added heat. Note when working with chiles, either wear protective gloves or wash your hands very thoroughly with soap and warm water after handling the chilies. Do not touch or rub your eyes if you have been handling chili peppers.
- Heat the chiles on a skillet: Heat a large skillet on medium heat. Flatten out the dried chiles as well as you can and place on the skillet to heat. Press down on the opened chiles and leave for a few seconds. Turn the chiles over and heat a few seconds more. You do not want to toast or burn the chiles! If they burn, they'll turn bitter. Just heat them enough to draw out more of their flavor.
- Soften the chiles in hot water: Add the chiles to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chiles have softened and plumped up. (OR place the chiles in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.)
- Purée with garlic, seasonings, water or poaching liquid: Remove the chiles from the pan, reserve the soaking water, and place the chiles in a blender. Add the garlic, salt, crushed peppercorns, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use plain water instead). Purée for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purée some more. Add more salt if needed.
- Strain through sieve into a skillet, simmer: Pour the sauce through a sieve into a skillet. Add a tablespoon of olive oil to the sauce. Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam. Remove from heat. Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.
Nutrition Facts : Calories 48 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 162 mg, Sugar 0 g, Fat 4 g, ServingSize Makes a little more than 1 cup, UnsaturatedFat 0 g
RED CHILE SAUCE
Steps:
- Remove stems and seeds from dried chile pods. Rinse and place in 4-quart pot. Cover with water and bring to a boil. Remove from heat, cover, and let pods steep for 30 minutes.
- Drain pods in a colander and reserve juice. Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover. Blend to a fine consistency. Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally.
- Return this pulp to the 4-quart pot and add the salt, oregano, and garlic. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Taste to adjust seasonings. If the sauce tastes bitter, add the tomato sauce. Simmer for 5 more minutes.
- Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entree.
SANTA FE RED CHILE SAUCE
This is a basic red chile sauce that can be made as hot or mild as you like by adjusting the chile powder. From Santa Fe Hot and Spicy Cookbook.
Provided by Vicki in CT
Categories Sauces
Time 15m
Yield 3 cups
Number Of Ingredients 6
Steps:
- In medium saucepan place all ingredients and simmer for 10 minutes until flavors are well blended. Puree in blender or using immersion blender.
Nutrition Facts : Calories 69, Fat 2, SaturatedFat 0.3, Sodium 1075.4, Carbohydrate 14.2, Fiber 5.3, Sugar 5.6, Protein 2.7
POZOLE ROJO
This is a very easy and quick Pozole if you use a pre-made canned Red Chile Sauce such as Las Palmas Brand. If you make your own it could be made in advance, or add the prep time for the sauce if you make it the same day. I garnish the dish with chopped white onions, sliced radish, fresh chopped cilantro, and lemon wedges to squeeze. I also like to serve this dish over a creamy cheese polenta.
Provided by Chef Gardoani
Categories Stew
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a 4 qt dutch oven over medium high heat.
- Add pork, cook until browned.
- Add onion, and garlic; cook until translucent.
- Add remaining ingredients, bring to a boil. Reduce heat; simmer covered 30 minutes.
- Remove cover and simmer an additional 30 minutes.
- Prepare garnish during the last 30 minutes and serve.
Nutrition Facts : Calories 241.9, Fat 11, SaturatedFat 3.2, Cholesterol 34, Sodium 399.9, Carbohydrate 21, Fiber 3.9, Sugar 4, Protein 14.6
CHILE COLORADO (BASIC RED CHILE SAUCE)
Make and share this Chile Colorado (Basic Red Chile Sauce) recipe from Food.com.
Provided by tornadoes three
Categories Sauces
Time 15m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat shortening in a medium saucepan on medium heat.
- Stir in flour and cook for 1 minute.
- Add chile powder and cook for an additional minute.
- Gradually add the water and stir, making sure that no lumps form.
- Add seasonings to sauce and simmer at low heat for 10-15 minutes.***.
- * Red Chile recipe above. Varied amounts and variety of chile will determine the degree of hotness.
- ** For a more mild flavor, tomato juice may be substituted.
- *** Last red chile can be very bitter if it doesn't simmer long enough. Please let it simmer for AT LEAST 10 minutes As always, the longer it simmers the hotter it will be -- but you don't want bitter red chile. TRUST ME.
- NOTE: One pound of cooked beef or pork, ground, cubed, or shredded,may be added.
- Also can be served over pork chops or used as a gravy for mashed potatoes.
Nutrition Facts : Calories 95.3, Fat 7.8, SaturatedFat 1.8, Sodium 517.3, Carbohydrate 7.2, Fiber 2.8, Sugar 0.6, Protein 1.4
MEXICAN RED SAUCE
While trying to help my dear friend Mommy Diva find some New Mexico style red chile sauce, I came across this recipe. I just have to try it! According to Diana Kennedy[http://en.wikipedia.org/wiki/Diana_Kennedy], Pasilla chilies are a long and skinny variety of chile, while Ancho chilies (dried poblanos) are shorter and wider. However, in certain parts of Mexico, the Ancho chile is called Pasilla, and because of immigration, is commonly known as Pasilla in many parts of the US. See blog here with step by step pictures! http://www.elise.com/recipes/archives/005178mexican_red_chili_sauce.php Prep and cooking time are concurrent Note when working with chilies, either wear protective gloves or wash your hands very thoroughly with soap and warm water after handling the chilies. Do not touch or rub your eyes if you have been handling chili peppers.
Provided by Mamas Kitchen Hope
Categories Sauces
Time 40m
Yield 9 ounces
Number Of Ingredients 8
Steps:
- Working on one chile at a time, use a kitchen shears to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. Remove as much of the veins as you can. Reserve a few of the seeds or veins for adding later if you want added heat.
- Heat a large skillet on medium heat. Flatten out the dried chilies as well as you can and place on the skillet to heat. Press down on the opened chilies with a metal spatula for a few seconds. You may hear some sizzle or popping. You do not want to toast or burn the chilies, just heat them enough to draw out more of the flavor.
- Add the chilies to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chilies have softened and plumped up. (OR pour place the chilies in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.).
- Reserving the soaking water, remove the chilies from the pan and place in a blender. Add the garlic, salt, ground pepper, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use water or even broth instead). Purée for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purée some more. Add more salt if needed.
- Pour the sauce through a sieve into a skillet. Add a tablespoon of olive oil to the sauce. Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam. Remove from heat. Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.
Nutrition Facts : Calories 16.9, Fat 0.5, SaturatedFat 0.1, Sodium 131.8, Carbohydrate 3.1, Fiber 1.3, Sugar 0.1, Protein 0.7
CARNE CON CHILE ROJO (CHUCK BRAISED IN CHILE)
Claudia Serrato's work studying the history of indigenous Mexican foodways informs her annual holiday tamaladas, where family and friends in her community gather to fill tamales with cacao, vegetables, flowers or bison braised in red chile. The meat is first braised until very tender, then dressed in a purée of smoky chiles and garlic, before it's stuffed into fresh masa. Ms. Serrato makes her own nixtamal with blue corn, soaking it with cal and grinding it in her outdoor kitchen, though you can buy fresh masa or hydrate freshly ground nixtamal if you prefer.
Provided by Tejal Rao
Time 4h30m
Yield Serves 4 to 6 (about 4 cups)
Number Of Ingredients 17
Steps:
- To make the bison: Heat oven to 275 degrees.
- Sprinkle the sugar and salt all over the roast. Heat the oil in a large Dutch oven over high heat. Add the roast and sear until dark brown on all sides, 7 to 10 minutes. Transfer to a plate and reduce the heat to medium. Carefully add 1 cup broth (the hot fat will spatter) and scrape up all the browned bits from the pan. Return the roast and any accumulated juices to the Dutch oven and add the tomatoes, onion, chiles, sage, bay leaves, syrup and remaining 3 cups broth. Bring to a boil, then cover and transfer to the center of the oven.
- Braise until the meat is very tender, about 3 1/2 hours. A fork should slide through easily. Uncover and cool for 15 minutes, then transfer the roast to a large bowl. Finely shred the meat using your hands if cool enough to handle or with two forks. Strain the cooking liquid and reserve.
- To make the chile rojo: Bring a medium saucepan of water to a boil. Add all of the dried chiles, reduce the heat to medium, and simmer steadily until softened and lighter in color, about 10 minutes. Transfer the chiles to a blender, along with the garlic, onion, salt and 2 cups of the braising liquid. Save any remaining braising liquid for another use (see Tip). Blend until very smooth.
- Heat the oil in a large, deep skillet over high heat until shimmering. Carefully add the chile sauce (it will splatter) and immediately reduce the heat to medium. Simmer, stirring often, until thickened and brick red, 8 to 10 minutes. Add the shredded meat and any accumulated juices and stir to evenly coat. Reduce the heat to low and simmer for 10 minutes. Season to taste with salt. Serve immediately or cool to room temperature to use as a filling for tamales. The sauced braised meat can be refrigerated for up to 5 days or frozen for up to 3 months.
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