Chile Colorado Sauce

Chile Colorado (sometimes spelled Chili Colorado) is a Mexican dish featuring a red sauce and tender pieces of beef. It is also used to describe a rojo sauce. Ancho, Pasilla and Guajillo chiles are typical of a rojo 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
Optional aji amarilli powder

4 Cups chicken bone broth

2 Cloves garlic

Optional, 1 White onion, minced

5 Tablespoon lard or rendered fatback
5 Tablespoon flour

1 Teaspoon vinegar

Salt

Optional 1 or more teaspoons of sugar - (see text)
Optional put two teaspoon of quality beef bouillion powder for increased flavor¹

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. Stir in flour, stir and cook 5 minutes on medium. Add chiles and cook 15 minutes or more. Cooking removes grainy texture. Optional put two teaspoon of quality beef bouillion powder to taste. Correct seasoning. Add a small touch of sugar (1 teaspoon) if any bit­terness is detected.

Notes:
1. A beef flavor is for a more Tex-Mex version.