PAT! HELP!! I made a batch of your wonderful red chile sauce...

C

cheezz

Well-known member
Gorgeous, thick dark red sauce. I followed directions exactly, even pulling out the scale to measure the weight of the chiles properly. Followed everything to a T, using all fresh ingredients...but it seems to sorely be lacking something. I added a bit more sugar but that didn't do it so I didn't want to fool around with it anymore until I checked with you. Here is the recipe as I made it:

Red Chile Sauce (Chile Colorado)

2 ounces whole dried New Mexico chiles (6)

1 ounce whole dried guajillo chiles (6)

4 cups boiling-hot water

3 tablespoons finely chopped white onion

3 garlic cloves, minced

1 1/2 teaspoons ground cumin

3/4 teaspoon dried oregano, crumbled

2 tablespoons vegetable oil

1 tablespoon all-purpose flour

1 tablespoon kosher salt, or to taste

2 teaspoons Sherry vinegar, or to taste

1 teaspoon sugar, or to taste

1. Rinse chiles and split open, discarding stems, seeds, and ribs.

2. 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.

3. 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.

4. 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.

CookingTip: Sauce may be made 1 week ahead, then cooled completely and chilled, covered.

Source: Curious1 from 12/00 Gourmet

http://www.epicurious.com/recipes/food/views/104411

Pat’s notes: Made deeelishus enchiladas. The sauce made enough for 6 enchiladas which I filled pretty well with the shredded beef and some cheese. Used leftover cooked beef brisket... microwaved a couple minutes just to heat it enough to be able to shred it. Cut the beef into about 1-inch pieces too so there wouldn't be long strands of beef in the enchiladas. Dipped the corn tortillas quickly into the sauce to soften lightly, then filled with some shredded beef, some grated colby/jack cheese (cuz that's what I had on hand), rolled them up, placed in casserole dish, topped the enchiladas with the remaining red chili sauce and sprinkled with a little more grated cheese. Then baked at 375 til hot and bubbly. Next time I'm doubling the sauce recipe to freeze half for another time or maybe double the number of enchiladas and freeze for future use.

 
Hmmm, I don't know,

without tasting it of course. If it's heat you're wanting, perhaps you could add some hot chilies to whatever you're stuffing the enchiladas with, for this particular application,....assuming you're making enchiladas with the sauce. Perhaps it was the dried chilies? I've made that recipe probably 8 or 9 times and get pretty consistent results but then I tend to buy my chilies at the same store.

Why don't you try adding a pinch or two of salt. I find that salt will often bring out more of the inherent flavors in the sauce (dish). Let us know how you make out, Jane.

 
From experience, NM chiles can range widely in hotness.

Are you using the same "hotness" indicator as the first time> It's usually marked on the package.

I'm not sure if the guajillos have the same issue.

An easy fix would be to add some pure NM 100% chile powder.

 
Hotness indicator?! Wait....nope, no indication. Brands are Milpas and El Guapo

I'm going to try some salt and if that doesn't do it, I'll try the chile powder. Thanks ladies!

Oh, and I want to use it with beef to make tamales - I have the beef in the oven right now and a big chunk of fresh lard from the Mexican grocery store.

 
I've made this sauce and agree with Pat that it needs to be balanced with salt. I hope all turns

out okay.

 
Try adding some chipotle puree for heat & flavor and you may need some acid.

I'd be tempted to use a little lime juice or vinegar. If it's not too hot, I often use the brine from pickled jalapenos.

If you're using it as tamale filling, I'm inclined to over season the filling a bit because the masa is somewhat bland.

 
When I've bought tamale dough, it already has lard and leavening in it. Usually make it from scratch

though, starting with a bag of dry masa harina. I'm not sure what you purchased will work for your tamales. Perhaps someone more experienced than me at tamale-making can step in here but this bag of masa looks like what I would use for making corn tortillas.

 
I have had issues with old chiles. They tend to go a bit bland, but it...

(if)...half of them were ok, your sauce should've been fine.

In place of salt, I often use powdered Knorr chicken bouillon. It is surely salty enough, but it gives a fuller flavor to the dish. (I LAUGH in the face of MSG!)

I also like to add a bit more vinegar. I prefer cider vinegar in mexican food for the most part. It gives a fuller flavor, like the sherry vinegar called for in the recipe.

Other than that, maybe it was the old chiles.

Michael

 
Yes, you can make tortillas with this. Most traditional mexican cooks I know...

...purchase their masa this way. They get it from a 'tortilleria', which is a tortilla factory where they make, bag and sell fresh tortillas. We have them inside some of the mexican markets here in Phoenix.

I buy my masa this way. I beat the lard with the baking powder first, then add masa and warm chicken stock to the mixer until it is the consistency of thick cake batter. Then take a dollop about the size of a nickel and see if it floats in ice water. If it does, your masa is ready to chill for an hour in the fridge, and then be re-beaten. You are guaranteed light, fluffy masa in your tamales if you follow this method. Rick Bayless says so.

What you are buying is called "masa preparada", or "prepared masa". That is the same as the other masa, except they have already added the lard and leavening, as you say. That type is available here too, but I choose the other method because I can use my own toasty, home-rendered lard and control the process a bit more.

Either way, tamales are good eatin'!

Michael

 
I agree with the chicken broth--adds a depth of a nice sort. . .

and you might need a little more vegetable oil (or try a little bacon fat!)

 
Well, 2.75 lbs of lard in hand, prepared masa, sauce and beef roasted...here I go!

Prayers appreciated smileys/smile.gif

 
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