Mexican dried chile sauce general recipe
From bondc 16 years ago
- 20 minutes to make
- Serves 4
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. Read more See less
Ingredients
- 4 oz. dried chiles (anchos, pasillas, guajillos, etc.) shopping list
- 5 cloves garlic, unpeeled shopping list
- 1 t. cumin seeds shopping list
- 1 t. oregano shopping list
- 1/2 t. black peppercorns shopping list
- 2 - 2 1/2 c. chicken stock shopping list
- 2 T. lard or oil shopping list
- salt to taste shopping list
How to make it
- 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
- 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).
- 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.
The Rating
Reviewed by 2 people-
This is great, really good chile sauce, basic and so versatile. Love it. Thanks, dear.
notyourmomma
in South St. Petersburg loved it
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" It was excellent "