Chile Colorado {Red Chile Sauce}

– June 6, 2011Posted in: Dinner, Two New a Week

Yeah, this girl ain’t messing around today.

Tell Bobby Flay to get his cute ass down here because I have a recipe for you that would kick his sauce lovin booty to the ground.

This is one of those sauces you’re going to want to master and have in your back pocket to whip out for special occasions, social gatherings or when you are trying to show that new guy you can bring him to his knees in the kitchen (or in my case, when you feel like smack talking celebrity chefs from the safety of your own home). After you make it once (or during the moments when it’s simmering), you will be able to throw your own spin on it, customizing it to your liking. And I know what you’re thinking, “Why bother when enchilada sauce is so cheap at the market in those adorable little cans?”Trust me on this one – this sauce is worth the hunt for those dried peppers. You may never resort to the convenience of pre-made enchilada sauce again. (Ok, you will, but you’ll be secretly longing for this sauce as you try to make the canned convenient version feel special and ultimately come running back to this one. Some loves are just harder to forget then others…)

Chile Colorado {Red Chile Sauce}

from BHG Special Interest Publication: Mexican 2011

Ingredients:

  • 4 ounces dried New Mexico chile peppers
  • 4 dried chipotle chile peppers
  • 1 tbs olive oil
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1 tbs sherry vinegar
  • 1 teas sugar
  • 1 teas fresh oregano, or 1/2 teas dried oregano, crushed
  • 1/2 teas ground cumin
  • 1/2 teas salt
  • 1 14-ounce can chicken broth

Preparation:

Heat an ungreased griddle or skillet over medium high heat. Toast all peppers on hot griddle for about 1 minute or until fragrant, turning frequently.

Cup open dried peppers; discard stems and seeds. Cut peppers into small pieces. In a bowl, combine pepper pieces in enough boiling water to cover. Cover and let stand for 30 minutes. Drain and reserve peppers.

In a large skillet, heat oil over medium heat. Add onion and garlic; cook for about 3 minutes or until tender.

In a blender or food processor, combine pepper, onion mixture, vinegar, sugar, oregano, cumin, and salt. Add half of the can of broth. Cover; blend until nearly smooth. Add remaining broth; blend until broth in incorporated.

Strain mixture through a fine-mesh sieve; discard seeds and skins.

Add strained mixture to skillet. Simmer for 10 minutes to mellow flavors, stir ring constantly. If desired, add additional chicken broth to thin to desired consistency.

For Enchiladas: Cook 3 chicken breasts or thighs in a slow cooker for 6 hours (or until chicken can be pulled apart with a fork and is cooked through) on low with 1/2 cup chicken broth and 1/2 cup red chile sauce. Remove from slow cooker and shred chicken adding some of the liquid back in for moisture (for Gringo enchiladas add a little cream cheese to the shredded chicken). In a 9 x 13 inch pan, spread enchilada sauce in the bottom. Fill 8 tortillas with shredded chicken mixture and roll tightly. Cover in remaining sauce and cheese. Bake at 350 degrees F for 20 minutes, or until cheese is melted and bubbling. Top with scallions if your BF hasn’t caught on to them being ‘green onions‘ yet.

This red chile sauce takes a good bit of time to make, but it blasts your taste buds with the perfect combination of smoke, sweet and spice. When I make it again, I am easily tripling the recipe to have enough left over to save because this batch vanished and in editing pictures and writing this post I am craving more.


Are you drooling yet?

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