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?
My name is Kita. I am a 20 something girl geek and website/graphic designer who can rock an apron like there is no tomorrow.
Interesting take on ‘lada sauce.
I use chile guajillo.
Homemade enchilada sauce is always better than than canned stuff.
Looks incredible, love enchiladas!
I can’t wait to try this sauce. It looks so dark and full of flavor. It’s on my menu for the week.
That sauce looks so good I’m saving this page for future reference.
Yes, Bobby Flay would crap his pants if he saw this recipe.
That sauce looks intense, definitely one that Bobby Flay would love!
Can I have some of that, please?
I’m the only one in my house that likes really spicy food, but I think I need to make some of this just so I can guiltily slather all my food with it while everyone looks at me like I’m crazy.
This looks delectable. I will have to bookmark it.
Oh wow, that looks good. You are pretty brave talking serious smack like that to the king of sauces. I think those are what carry him over the finish line first many times in Iron Chef.
Ooh! I love Mexican food! I really like Spicy food too, so am itching to try this sauce recipe. And yes, there’s a pool of drool on my computer table right now.
I love Mexican food but I will never buy the stuff on a can… with your sauce I am so ready to have enchiladas more often…thanks so much for sharing this great recipe.
Do I need to call his show Showdown or Smackdown or whatever it is. You can compete, and beat him! Love Bobby Flay, but these enchiladas look amazing!
Wow… This looks fabulous! Bookmarking it… Thanks for sharing
These look fantastic Kita! gorgeous photos
I love enchiladas I have some pretty awesome sauce recipes too! the dried chillies are key
These are seriously mouth watering!! Yummy!!
That looks so yummy-good!! Definitely throwdown-worthy!
I love the darkness of the sauce. I think you could take down Bobby Flay with this, maybe you could turn the tables and challenge him to a throwdown.
Food Porn Daily – Congratulations!
This sounds wonderful! I’m always looking for ways to change the way I cook Mexican and Spanish food at home, thanks for sharing!
Wowsers! This looks so tasty. That chili sauce is outstanding. Well done, buzzed
I am drooling! Big time!
You kill me. Seriously. I need this for lunch.
Wow, I cannot wait to try this. Its sounds so flavor intense. I wonder if the New Mexico Chilies have to be dried. There are lots in the farmers market right now. Photos are great!
Just to confirm – the recipe calls for 4 dried chipotle peppers of is it supposed to be 4 oz of dried chipotle peppers?
Nope, just 4 dried chipotle peppers (which I know is weird because right above it there is 4oz of New Mexico chile peppers)
Thank you for the reply! I cannot wait to make this!
This looks spectacular. Similar process to making a mole sauce. In case you want to try that, which also takes a while with a great reward, Emeril Lagasse has a great recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/tequila-marinated-chicken-with-mexican-mole-sauce-recipe/index.html
Do you have any recommendations for storing the sauce? Can it be frozen?
How did I miss this?! I definitely need to give it a try since I’m… umm.. in Colorado these days and have access to all those chilis. I’ve got enchiladas with red chili sauce planned for this week but the recipe calls for ground New Mexico chili powder – really wish I’d seen this before I went shopping.
Try the spin on this – your recipe sounds absolutely fantastic but try this once and see the difference.
My grandmother did this a small piece of orage peel- nothing big – just a little bit of orange peel in the blender with a a little water add to sauce. Taste the difference.