Red Chile or Enchilada Sauce |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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An authentic Mexican red sauce without the tomatoey taste found in Tex-Mex food. Try it once, and you'll throw rocks at canned sauces. No serving amount is provided, because you can use it in a lot of ways. Ingredients:
6 dried red chilies (a mixture of new mexico, and passillas gives great depth) |
3 garlic cloves, smashed |
2 teaspoons dried oregano |
2 tablespoons ground cumin |
4 cups boiling water (broth may be used, but is quite unnecessary) |
4 tablespoons lard or 4 tablespoons bacon drippings |
3 tablespoons all-purpose flour |
salt |
Directions:
1. Remove stems and seeds from dried chiles, and break chiles into smaller pieces.
2. Place chiles in a blender cup with garlic, and cover with boiling water. Let stand for 30 minutes to an hour.
3. In the mean time in a heavy sauce pan use the lard and flour to make a roux, and let cook for a couple of minutes to remove any raw taste.
4. When the chiles have rehydrated, blend on liquify' until smooth.
5. Add to sauce pan with oregano,cumin,and salt. Simmer for 15 minutes.
6. If you can make this a few hours, or a day, ahead it is even better.
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