RED CHILE SAUCE (CHILE COLORADO)
An easy Red Chile Sauce (Chile Colorado) recipe
Categories Condiment/Spread Sauce Blender Vinegar Spice Hot Pepper Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 12
Steps:
- Rinse chiles and split open, discarding stems, seeds, and ribs.
- Heat a well-seasoned cast-iron skillet over moderate heat, then toast chiles, skin sides up, in batches, about 30 seconds (be careful not to burn them, or sauce will be bitter). Transfer chiles as toasted to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
- Purée chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth (use caution when blending hot liquids). Pour purée through a coarse sieve into a bowl, pressing on solids, and discard solids. Whisk reserved soaking liquid into chile mixture.
- Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced to about 2 1/2 cups, about 30 minutes. Season with salt, vinegar, and sugar.
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.
RED CHILE SAUCE
Provided by Bobby Flay
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Heat the canola oil in a medium saucepan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 30 seconds. Stir in the chile powder and cumin and cook 30 more seconds.
- Add the tomatoes, season with salt and pepper and cook over medium-high heat, stirring, until reduced to a sauce-like consistency, about 25 minutes. Transfer to a food processor and puree (add water if necessary). Add the honey and more salt and pepper, if needed.
RED CHILE SAUCE
Make and share this Red Chile Sauce recipe from Food.com.
Provided by acid.
Categories Sauces
Time 1h10m
Yield 4 cups
Number Of Ingredients 15
Steps:
- Stem and seed chiles, roast at 250 for 3- 4 minutes.
- Add to the water in a covered pan and simmer for 20 minutes.
- Cool Blacken tomatoes under broiler.
- Saute onion in oil over low heat until browned.
- Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and salt in a blender.
- Add stock and puree to a fine paste.
- Add lard to a skillet and heat to almost smoking.
- Fry sauce at a sizzle for 5 minutes.
- Do not allow to get too thick.
- Add more stock if necessary.
Nutrition Facts : Calories 249.1, Fat 14.4, SaturatedFat 3.4, Cholesterol 7.9, Sodium 705, Carbohydrate 28, Fiber 9.4, Sugar 6.3, Protein 7
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
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.
RED MEAT CHILI: CARNE CHILI COLORADO
Provided by Aarón Sánchez
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 500 degrees F.
- On a sheet tray or baking pan, place onion, tomatillos, tomatoes, and garlic and drizzle with olive oil. Place under the broiler or roast in a preheated 500 degree F oven until the vegetables start to get a little charred on the outside. Remove and set aside. On another sheet tray or baking pan, place the dried chiles, and toast in a 500 degree F oven for 1 minute or until the chiles start to release some smoke. Remove and plunge in to bowl with hot water and set aside.
- In a blender, begin pureeing the chiles and roasted vegetables in batches with chicken stock until smooth. Season with salt and pepper and set aside.
- In a saute pan, toast the cumin, coriander, and mustard for 3 minutes or until they start to smoke. Remove from pan and place in a small mixing bowl. Add the olive oil, salt, and pepper, to make a paste. Rub this paste all over the piece of flank steak and allow to marinate for 30 minutes.
- Preheat the oven to 350 degrees F. Preheat a grill or grill pan on high.
- Grill the flank steak for 3 minutes on each side. Place the flank steak in a roasting pan and pour the pureed chile sauce over it. Add 2 cups of water, cover with foil, and cook in the oven for 1 hour until the meat becomes flaky.
- Remove the meat from the pan, shred the meat, and reserve the sauce. Place 6 of the tortillas onto a baking sheet. Put a small amount of the shredded meat on the tortilla and spoon over some of the sauce. Top with some cheese. Repeat with the remaining ingredients. Bake for 5 minutes and serve.
MEXICAN RED CHILE SAUCE, CHILE COLORADO MEXICANO
When making Mexican Tamales, Enchiladas, Posole, Menudo, and various Moles they all have one thing in common. They all start off with a deep red chile sauce that is derived from dried Ancho, Pasilla & Mulatos Chile Peppers. Pictured is a small freezer bag of frozen red chile. This is the base seasoning for truly delicious authentic flavor only the dried Ancho/Pasilla chile peppers will do. I buy a combination of dried Ancho, Pasilla, and the black Mulatos if you can't find Mulatos then use Guajillos, the Mulatos are harder to come by. I clean & remove all seeds and reconstitue them. I blend them into a saucy paste and add seasonings and then freeze them in freezer bags about 8 ounces to a bag I keep a large stock and when ever I want to make a traditional dish my chile is ready to use. Here is the recipe for the base for all of the great dishes mentioned above Enjoy.
Provided by Juliann Esquivel @Juliann
Categories Other Sauces
Number Of Ingredients 11
Steps:
- Clean the dried peppers by removing the stems and opening them up and removing the seeds. Please be sure to remove all the seeds. After cleaning all of the dried chile peppers put into a large pot with the quarted onions and cover with cold water bring to a steady boil over high heat. Let boil fast for 3 minutes, then reduce the flame to medium low and let simmer for 12 minutes. Remove from the flame and let cool on a back burner for an hour or so.
- Next working in batches remove with a large slotted spoon; to a blender add a clove of garlic, break a piece of chocolate of of the tablet, (I place the tablets in a plastic freezer bag and hit the tablets with a wooden meat mallet to break in small pieces) do not break up to small. Add a tsp of peanut butter, a piece of the boiled onion and just about a 1/4 cup of the chile water where you boiled the chiles in. Process in the blender on high until you have a smooth paste. With a rubber spatula scrape out all of the chile paste into a deep bowl. Continue this step again until you have processed all of the chiles with the garlic, onion,peanut butter, chocolate and chile water. After all is ground into a chile sauce add the dry seasonings ground cumin, oregano salt and garlic powder.
- Stir the chile sauce until all of the seasonings are well incorporated. With a measuring cup measure out 8 ounces into each small freezer bag until you have used all of the chile sauce. Seal each bag and freeze. If you wont be using this much sauce you can cut down your chiles to about one pound of each type of dried chiles mentioned above; and reduce your seasonings and garlic cloves and chocolate. Figure one medium onion, 2 cloves of garlic per pound of chiles, Half tablet of chocolate per pound, reduce seasonins to 3 tsps of cumin, half teaspoon of oregano, 3 tsps salt 1/2 tsp garlic powder.
- Freeze bags and enjoy the real authentic Mexican flavor for your Mexican dishes. This chile freezes well and can be kept frozen for up to a year. Enjoy
- This chile sauce cannot be eaten like this. This is the base beginning to many truly authentic Mexican dishes.
CHILE ROJO
This is a basic red chile sauce. I usually make this to add into stewed meat recipes for enchiladas or tamales and also as an enchilada sauce.
Provided by cervantesbrandi
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place all ingredients into a sauce pan except for salt. Cover the chiles with water and bring to a boil. Cover and continue to boil for 15 minutes.
- Drain the water and add the ingredients including the salt to the blender. Add in 1/2 cup fresh water and blend on high for 5 minutes.
- Add 1 tbsp oil into the empty sauce pan you used to boil the chiles. Pour in the red chile and cook on medium heat for 10 minutes stirring occasionally and adjusting salt to taste.
Nutrition Facts : Calories 44.6, Fat 0.4, SaturatedFat 0.1, Sodium 2334.1, Carbohydrate 10, Fiber 2.4, Sugar 4.5, Protein 1.6
RICK BAYLESS'S CHILE COLORADO
Make and share this Rick Bayless's Chile Colorado recipe from Food.com.
Provided by Andtototoo
Categories Pork
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the pork, remove excess fat, cube and set aside.
- Take the New Mexico chilies (or use dried California chilies which are also mild) and remove the stems, veins, and seeds. Break the chilies into big pieces.
- Heat a nonstick fryng pan over medium heat. When hot, add 1/3 of the chilies and cook just until they start to change color, pressing down occasionally with a spachula. Flip over the chilies and repeat on the second side. Remove. Repeat with the last two batches of the chilies.
- Put the toasted chilies into a pie plate, fill part-way full with water and top with a salad or other smallish plate. Let the chilies soak for 30-45 minutes.
- Once the dried chilies are done soaking, put them into a food processor or blender along with the onion, garlic, oregano and cumin. Add some of the soaking liquid (at least one cup or more) and puree. Strain through a wire mesh. Set the red chili sauce aside.
- Meanwhile, in the same nonstick frying pan, heat it over medium-high heat. When the pan is hot add 1/4 cup oi and when the oil is warm, add half of the meat cubes. Use a spachula to turn over the meat as it cooks. When the meat gets brown spots, remove the first batch, and repeat with the remaining meat cubes.
- Readd all of the meat back into the frying pan. Add the red chili sauce and cook until the sauce has thickened.
- Next, put the meat and sauce into a medium-largish size saucepan. Add 1 1/2 - 2 cups water.
- Bring the liquid to a boil, cover, reduce heat to medium-low and cook about one hour or until the meat is very tender and the sauce is thick.
- Add salt and pepper to taste.
- If the sauce is too runny because there is too much liquid, increase heat to high and boil away the liquid unti the sauce thickens. You can also add 1-2 Table. masa to the sauce to thicken it as it boils.
- If desired, you can reduce the amount of meat to 1 - 1 1/2 lbs. and add one 16 oz. can drained pinto beans the last 15 minutes of cooking.
More about "red chile sauce chile colorado food"
CHILE COLORADO RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
MRS. SANCHEZ'S RED CHILE SAUCE | SAVEUR
From saveur.com
CHILE COLORADO SAUCE (BASIC RED CHILE SAUCE)
From forbiddenriceblog.com
CHILE COLORADO | NEW MEXICO RED CHILE SAUCE
From spicesinc.com
CHILE COLORADO (FROM RED CHILE PUREE) - BUENO FOODS
From buenofoods.com
AUTHENTIC MEXICAN RED CHILE SAUCE - REBOOTED MOM
From rebootedmom.com
CHILE COLORADO | A WICKED WHISK
From awickedwhisk.com
CHILE COLORADO RECIPE - A RECIPE FOR SOUTHWEST CHILE …
From honest-food.net
CHILE COLORADO (HOW TO MAKE AHEAD, FREEZE, ETC.)
From carlsbadcravings.com
NEW MEXICO RED CHILE SAUCE (CHILE COLORADO) - BLYTHES BLOG
From blythesblog.com
CHILE COLORADO (BASIC RED CHILE SAUCE) - FIERY FOODS & BARBECUE …
From fieryfoodscentral.com
PORK CHILE COLORADO ASADO RECIPE - 24BITE® RECIPES
From 24bite.com
RED CHILE SAUCE (SALSA DE CHILE COLORADO) | ZARELA
From zarela.com
CHILE COLORADO (ALTERNATIVE RECIPE) | FRESH CHILE
From freshchileco.com
CHILE COLORADO, A VERSATILE MEXICAN COOKING SAUCE | COOK WITH US
From cookwithus.com
CHILE COLORADO | RED CHILE SAUCE, COLORADO FOOD, RED CHILE
From pinterest.ca
A FAVORITE - AUTHENTIC CARNE CON CHILE COLORADO. – THE 2 SPOONS
From the2spoons.com
BEEF CHILE COLORADO | SO MUCH FOOD
From somuchfoodblog.com
PORK STEW IN RED CHILE SAUCE RECIPE - DIANA KENNEDY - FOOD & WINE
From foodandwine.com
NEW MEXICAN RED CHILE SAUCE - POCO-COCOA
From poco-cocoa.com
NEW MEXICO RED CHILE SAUCE RECIPE | FOOD & WINE
From foodandwine.com
BEEF CHILE COLORADO RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CHILE COLORADO RECIPE (MEXICAN BEEF STEW) | LEMON BLOSSOMS
From lemonblossoms.com
RED CHILE SAUCE (CHILE COLORADO) | RECIPE - PINTEREST
From pinterest.com
CHILE COLORADO RECIPE - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
ASADO DE CHILE COLORADO (PORK IN RED SAUCE) - MUY BUENO …
From muybuenocookbook.com
INSTANT POT CHILE COLORADO - THE ROASTED ROOT
From theroastedroot.net
CHILE COLORADO RECIPE: HOW TO MAKE THE SONORAN-STYLE MEXICAN DISH
From azcentral.com
CHILE COLORADO: THE OTHER VERSATILE RED SAUCE | THE WEEK
From theweek.com
AUTHENTIC CHILE COLORADO | RECIPE | MEXICAN FOOD RECIPES
From pinterest.com
CHILE COLORADO (RED CHILE SAUCE) | FRIEDA'S INC. - THE SPECIALTY ...
From friedas.com
EL CHARRO SALSA DE CHILE COLORADO (BASIC RED CHILE SAUCE)
From bigoven.com
HATCH RED CHILE COLORADO - MADE IN NEW MEXICO
From madeinnewmexico.com
COLORADO RED CHILE ENCHILADAS SAUCE - PASS THE SUSHI
From passthesushi.com
EASY CHILI COLORADO RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
THE DEFINITIVE RED CHILE SAUCE RECIPE! - MADE IN NEW MEXICO
From madeinnewmexico.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love