Monday, April 7, 2014

Chile Colorado Sauce


2 Dried Pasilla chilies (dried form of the Chilaca chile), stemmed, de-ribbed, seeded
2 Dried Ancho (dried poblano pepper) chilies, stemmed, de-ribbed, seeded
Optional smoky dried chipotle peppers
4 Cups chicken broth
2 Cloves garlic
1 White onion, minced
1 Tablespoon lard or rendered fatback
1 Teaspoon vinegar
Salt
Optional 1 or more teaspoons of sugar - (see text)

Wash then toast damp chilies on a dry hot griddle until just fragrant making sure they don’t burn and become bitter (30~40 seconds). Cover with hot water, soak an hour. Drain and discard water. Use a blender, add softened chilies, garlic and chicken broth and blend very smooth. Sieve through a fine strainer. Mince onion and sauté in lard until soft. Add chiles and cook until thickened. Cooking removes grainy texture. Correct seasoning. Add a small touch of sugar if any bit­terness is detected.

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