Mexican Dried Chile Sauce General Recipe |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This can be made with any dried chile, and each will produce very different results. For all, the recipe is the same. These sauces are used in all kinds of ways, from mixing with beans, pork, or chicken for seasoning or taco filling, to main dishes, to adding as a seasoning to soups, to mixing with rice or beans for a side dish. Ingredients:
4 oz. dried chiles (anchos, pasillas, guajillos, etc.) |
5 cloves garlic, unpeeled |
1 t. cumin seeds |
1 t. oregano |
1/2 t. black peppercorns |
2 - 2 1/2 c. chicken stock |
2 t. lard or oil |
salt to taste |
Directions:
1. 4 oz. dried chiles (anchos, pasillas, guajillos, etc.)
2. 5 cloves garlic, unpeeled
3. 1 t. cumin seeds
4. 1 t. oregano
5. 1/2 t. black peppercorns
6. 2 - 2 1/2 c. chicken stock
7. 2 T. lard or oil
8. salt to taste
9. Very briefly toast chiles in a skillet over high heat, just until the color lightens a bit and you can smell them. Do NOT overdo this! Toast garlic cloves until soft and skin is charred. Remove and peel. Cover chiles with boiling water and soak for 20 minutes. Drain. Stem chiles and drain excess water from them. Process with the garlic and about 1/2 - 3/4 c. of the chicken stock into a smooth puree. If using guajillos, you MUST strain the puree in a food mill (easiest) or through a strainer (a pain).
10. Heat oil in the skillet until quite hot. Add puree, and stir constantly over medium-high heat until the puree thickens and darkens. Add the remaining stock, and simmer until the consistency of cream. Salt, if needed.
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