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Smoky Red Chile Sauce, New Mexico-Style

Tuesday, 19 May 2009

Description

This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.

Ingredients

At a glance

Cuisine

New Mexican

Ingredient

Chile peppers

Cooking Method

Bake

Broil

Simmer

Chile

Chipotle

Meal/Course

Condiment

Sauce/Marinade/Rub

Makes

2 to 2 1/2 cups

10 to 12 Chipotle Texas Smoked Red Chile pods, buy here
1 large onion, chopped
3 cloves garlic, chopped
3 cups homemade beef stock

Methods/steps

Place the chiles on a baking pan and place in a 250 degree F. oven for about 10 to 15 minutes or until the chiles are toasted, taking care not to let them burn. Remove the stems and seeds and crumble into a saucepan.

Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 20 to 30 minutes.

Puree the mixture in a blender until smooth and strain. If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency.

Additional Tips

This basic sauce--smoked up with unique red chile pods--can be used in traditional New Mexican or New Southwestern versions of beans, tacos, tamales, and enchiladas.

Reviews

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