Enchiladas Sauce II (Chile Rojo)

 

To control the amount of heat, use more mild New Mexico powder than other varieties. To make a hotter variety, mix both hot and mild New Mexico chile powder. This recipe makes for a sweeter result than starting with whole dried peppers and is faster to prepare.

1 Teaspoon Ancho powder

1 Teaspoon Aji Amarillo powder 

1 Teaspoon Guajillo powder

1 Teaspoon sweet paprika (or smoked pimenton)

1 Teaspoon of mild or hot New Mexico ground chile pow­der

2 Cups homemade rich chicken stock

2 Cloves minced garlic

5 Tablespoons lard (rendered pork fat) (Manteca rendered from good pork fat)

5 Tablespoons white all-purpose flour
2 Bay leaf

Pinch Mexican oregano(Lippia berlandieri)

1/2 Cup sour cream or more, as needed

Salt

Optional, pinch or two of sugar as required - see text

Optional, 1~2 teaspoon powdered quality beef bouillon (to taste)

Melt lard, then make a roux by blending the pork fat and flour, and cook it on low until it is a pale brown color. Remove from heat. Whisk in chili powders, garlic and oregano over very low heat, add chicken stock, and garlic. Simmer for 1 hours with a couple of optional bay leaves, a4