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
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.
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
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.
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