Chile Colorado Sauce Sonoran
From oldgringo 16 years ago
- 20 minutes to make
- Serves 1
Red Chile Sauce made with mild to hot New Mexico chiles in the Sonoran Mexican style cuisine.
Ingredients
- 12 dried New Mexico chile pods; stemmed and seeded shopping list
- 3-1/2 cups water; nearly boiling shopping list
- 2 whole garlic cloves; peeled shopping list
- 1 teaspoon salt shopping list
- 2 tablespoons melted lard shopping list
- 2 tablespoons flour shopping list
- 1 teaspoon dried Mexican oregano leaves; crushed shopping list
How to make it
- Hydration of Dried Chiles:
- Hydrate the dried chiles by removing the stems, the seeds and the internal placental tissue (membranes) connecting the seeds to the walls. Tear the dry chile walls into assorted flat pieces. Soak the pieces in enough hot (not boiling) water to cover, for about 30 minutes or until softened and thickened. Boiling water temperatures can release a bitter flavor.
- Drain the hydrated chile pieces and keep covered, reserving the liquid. Use chiles and/or liquid in recipe as directed.
- Preparation of the sauce:
- Process the hydrated chiles with one cup of their liquid, the whole garlic cloves, Mexican oregano and salt. Add additional liquid as needed to form the sauce.
- Sieve the processed sauce as needed to eliminate the hard outer pieces of skin.
- Melt the lard and make a brown roux using the flour. Remove from heat and stir in the sauce, whisking to prevent lumps.
- Return the sauce to heat and simmer using additional liquid if needed to form the sauce at the desired consistency. Simmer on very low heat for another few minutes.
- The sauce should be thick. Taste and adjust the salt if necessary.
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