Mexican Red Chile Sauce Chile Colorado Mexicano Recipes

SALSA ROJA RECIPE - MEXICAN RED TABLE SAUCE

Steps:

• Add tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor. Process until fairly smooth.
• Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
• Add cumin and bit of salt.
• Bring to a quick boil and reduce heat to a simmer. Simmer for 15-20 minutes.
• Season with salt if needed and stir.
• Cool and refrigerate until ready to use.
• Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!

CHILE COLORADO

Steps:

• Remove meat from fridge and cut into ½ inch cubes. Set aside.
• Remove the stems (and seeds if you want, for milder heat) from the dried chiles while rinsing them under cold water. Place chiles in a saucepan and cover with broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.
• Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour. Add oil to a skillet over medium high heat. Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding.
• Remove meat to a plate and set aside. Add onion and jalapeno to the pan and saute for several minutes.
• As the onions cook, pour the softened peppers and the broth into a blender. Add the sautéed onion and jalapeno and blend until smooth. Set aside.
• Return browned beef (and accumulated juices) back to the pot. Strain the chili sauce from the blender through a fine mesh strainer, into the pot. Add oregano, cumin, paprika, garlic powder and stir well. Add bay leaf.
• Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour, or until the meat is very tender.
• Uncover and stir in lime juice and cornstarch slurry. Cook for a few more minutes, until the sauce has slightly thickened.
• Serve as a stew with tortillas for dipping and a side of Mexican rice and beans.

MEXICAN RED CHILE SAUCE

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.

AUTHENTIC MEXICAN RED CHILE SAUCE

Steps:

• Remove the stem of each dried chile. Shake out as many of the seeds as possible. (Make sure you are wearing gloves, and avoid touching your eyes/face).
• Heat your skillet on medium heat. Place your dried chiles on the skillet, pressing them down to toast them slightly on each side (10-15 seconds). You don't want to burn them or it will result in bitter sauce.
• Add your chiles to a small saucepan, add water (just enough to cover). Bring to a boil, turn off the heat. Allow them to sit for up to 10 minutes to rehydrate.
• Remove the chiles from the soaking water and place them in a blender. Add just under two cups of the soaking liquid. (If your soaking liquid is bitter then discard and add regular water).
• Puree for 1 1/2 to 2 minutes. Pour through a fine mesh strainer into a skillet with the olive oil. Bring the sauce to a low simmer, add your salt, and any additional optional ingredients.
• Brown sugar will tone down the spice, while cocoa/cacao will compliment the spicy sauce. Consider adding a pinch of any of the optional ingredients or more based on your preference.
• Skim off the foam as the sauce simmers, then remove from the heat and store in a glass jar. Refrigerate and use within one week.

RED CHILE SAUCE (CHILE COLORADO)

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, CHILE COLORADO MEXICANO

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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
• 5. This chile sauce cannot be eaten like this. This is the base beginning to many truly authentic Mexican dishes.

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.

CHILE COLORADO (BASIC RED CHILE SAUCE)

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.

CHILE COLORADO

Steps:

• Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
• Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
• Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

CHILE COLORADO WITH PORK AND NOPALES

Steps:

• Place the meat in a large heavy pot. Add ¼ of the white onion, 2 bay leaves, and 2 of the garlic cloves. Cover with 1½ cups of water and turn the heat to high. Once it starts boiling, reduces the heat to low and gently simmers. Cooking the meat will take about 20-30 minutes, this will give you plenty of time to prepare the sauce and to precook the nopales.
• While the meat is cooking, clean the peppers by removing the seeds and veins. Place them in a saucepan, cover with water, and turn the heat to medium-high. Once the water starts boiling, turn off the heat, cover the saucepan, and set aside for 20 minutes or until the peppers are soft.
• Precooking the nopales: Place the chopped nopales in a saucepan, cover with 4 cups of water, and cook over a medium heat. As soon as the water starts boiling, reduce the heat and cook for 5 minutes. After this, remove the nopales from the heat, strain, and set aside.
• By this time, the water in the pot where you're cooking the meat should have been reduced, and the meat will start to brown in its own fat. Remove the garlic and onion. If the meat is too lean and doesn't render any fat, add 2 tablespoons of lard or vegetable oil. Sprinkle with the 2 tablespoons of flour and stir well, browning the pieces of meat.
• Drain the peppers from their soaking water. In a blender, place the peppers, ¼ of the white onion (chopped), 2 garlic cloves, cumin, and oregano, along with 1-1/2 cup of water. Blend on high until you have a very fine puree.
• Pour the sauce over the cooking meat using a strainer (stir and add more water, if needed, to create a smooth sauce). Season the sauce with salt and pepper, and simmer for 15 more minutes until the meat is really tender and the sauce has thickened a little.
• Stir in the cooked and drained nopales, and keep cooking for 5 more minutes. Taste to see if it needs some adjustment with the seasoning, I know some of you would like to add more cumin and oregano. Serve with rice, beans, and a stack of warm flour tortillas.