Tuesday, February 8, 2011

Chile Colorado Sauce (Restaurant Style)

Cheryl's Corner Recipe and Photo
This sauce is a staple in my house,When this sauce is in the fridge, there are so many wonderful recipes that can be made, it will turn your breakfast into one you will think you were sitting on the beach in Puerta Vallarta, Enjoy!

Yield: 3-cups

4 Ancho chile's wiped clean, Seeded, and stemmed
4 Pasilla chile's wiped clean, Seeded, and stemmed
2 cups good beef or chicken stock
6 cloves garlic roasted
1 White onion grilled or blackened, chopped (optional)
1 tablespoon Oregano
1 tablespoon Cumin
salt and pepper to taste

On a comal,or in a skillet,or on your Cuisinart Griddler grill, and over a medium high heat, toast the chile's until fragrant, about 30 to 60 seconds don't burn them they will be bitter. Place in a bowl and Cover with the chicken stock and allow to soften, about 20 minutes. In a blender, place the chile's and stock. Blend until chopped. Add the garlic,onions, oregano, cumin, vinegar, and salt and pepper. Blend until very smooth. you may want to run it through a sieve, to get the seeds out, At this point you may fry the sauce in 2 tablespoons of oil or lard, but this step is optional if so,cook 10 min in the oil,otherwise just heat in pan for 10min. NOTE ;you may want to make a roux with some flour and oil to thicken. Yield: about 3 cups

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Thank you for your Comments, Cheryl