Looks a bit watery but maybe it’s just the picture
Rojelioenescabeche
Hmmm. I never add tomatoes. Still good I’d imagine if you reduce it quite a bit.
curioushubby805
Enchiladas sauce
Ingredients
3 dried Guajillo chiles 4 dried New Mexico Chiles2 dried Chile de Arbol chiles1 tsp cumin
1 whole white or yellow onion
Whole head garlic
Kosher Salt
4 cups chicken broth or beef stock, divided2 tomato roasted
Olive oil
1 tsp Oregano (optional)
Instructions
To Make the Red Chile Sauce
Remove the stems and seeds from the chiles
Roast Chile in olive in pan don’t burn or get bitter taste in your sauce. Or roast them on griddle or camal. Also roast tomates and peel charr from tomates. And roast onions and garlic.
Heat 2 cups of chicken broth until warm –
Submerge the chiles into the broth, cover and boil for about 2 minutes. Place the chiles, the roasted tomatos and onions and garlic and and seasoning and stock from pot where Chile were boiling into a blender and process until smooth. About 2 minutes. Set aside.
Strain through a wire sieve, pushing through as much of the smooth puree you can. You should have only about 3 tablespoons of skin/seeds left in the strainer.
Heat the oil in a medium skillet. Add the strained puree and cook 3 to 4 minutes, stirring occasionally. The sauce should be the thickness of heavy cream. If it seems too thick, stir in a little more water.
When blending hot liquids, you must hold the blender lid down with a kitchen towel to prevent the lid from popping up violently.
Notes: taste sauce and adjust to seasoning. Add more salt cumin or even more garlic. Roasted Chile in oil before boiling in stock comes out better flavor . That my preference but don’t have too. If want longer self life add 1 tbsp of vinegar last bit longer in fridge.
Roguewave1
Real chili con carne should go on cheese enchiladas, not red “chili gravy” goo. It is the way but increasingly, and sadly, harder to find.
4 Comments
Looks a bit watery but maybe it’s just the picture
Hmmm. I never add tomatoes. Still good I’d imagine if you reduce it quite a bit.
Enchiladas sauce
Ingredients
3 dried Guajillo chiles
4 dried New Mexico Chiles2 dried Chile de Arbol chiles1 tsp cumin
1 whole white or yellow onion
Whole head garlic
Kosher Salt
4 cups chicken broth or beef stock, divided2 tomato roasted
Olive oil
1 tsp Oregano (optional)
Instructions
To Make the Red Chile Sauce
Remove the stems and seeds from the chiles
Roast Chile in olive in pan don’t burn or get bitter taste in your sauce. Or roast them on griddle or camal. Also roast tomates and peel charr from tomates. And roast onions and garlic.
Heat 2 cups of chicken broth until warm –
Submerge the chiles into the broth, cover and boil for about 2 minutes.
Place the chiles, the roasted tomatos and onions and garlic and and seasoning and stock from pot where Chile were boiling into a blender and process until smooth. About 2 minutes. Set aside.
Strain through a wire sieve, pushing through as much of the smooth puree you can. You should have only about 3 tablespoons of skin/seeds left in the strainer.
Heat the oil in a medium skillet. Add the strained puree and cook 3 to 4 minutes, stirring occasionally. The sauce should be the thickness of heavy cream. If it seems too thick, stir in a little more water.
When blending hot liquids, you must hold the blender lid down with a kitchen towel to prevent the lid from popping up violently.
Notes: taste sauce and adjust to seasoning. Add more salt cumin or even more garlic. Roasted Chile in oil before boiling in stock comes out better flavor . That my preference but don’t have too.
If want longer self life add 1 tbsp of vinegar last bit longer in fridge.
Real chili con carne should go on cheese enchiladas, not red “chili gravy” goo. It is the way but increasingly, and sadly, harder to find.