Side Pannel
Marks Red Sauce
Ingredients List
- 4 oz Whole dried New Mexico red
- -chiles
- 2 oz Whole dried Ancho chiles
- 2 oz Whole dried Cascabel chiles
- 2 Whole dried or canned
- -Chipotle chiles in adobo
- -sauce
- 1 ts Adobo sauce
- 2 qt Water
- 1 lb Blackened Roma tomatoes
- 1/2 c Chopped white onion 1
- -tablespoon olive oil
- 5 Cloves (large) garlic;
- -roasted, peeled; and
- -finely chopped
- 1 ts Roasted ground cumin
- 1 1/2 ts Roasted ground Mexican
- -oregano
- 1 ts Salt
- 2 tb Peanut oil (or lard)
Directions
Remove stems and seeds from chiles. With a comal or black ironskillet, or
in an oven at 250', dryroast chiles for 3 to 4 minutes. Shake once or twice
and do not allow to blacken. Add to the water in a covered pan and simmer
very low for 20 minutes to rehydrate. Allow to cool. Blacken tomatoes in a
skillet or under a broiler (about 5 minutes). Saute onion in the oil over
low heat until browned.
Put chiles in a blender. Add blackened tomatoes, onion, garlic, cumin,
oregano, and salt. Add I cup liquid. (Taste the chile water first. If it
is not bitter, use chile water, otherwise add plain water or chicken
stock.) Puree to a fine paste; adding more chile water, water, or chicken
stock if necessary.
Add oil or lard to a high-sided pan, and heat until almost smoking. Refry
sauce at a sizzle for 3 to 5 minutes, stirring continuously. Do not allow
sauce to get too thick; add water if necessary. Yields 4 cups.
NOTE: Carefull with that last step - I don't refry the sauce that hot since
it last covered my stove, me, ...
in an oven at 250', dryroast chiles for 3 to 4 minutes. Shake once or twice
and do not allow to blacken. Add to the water in a covered pan and simmer
very low for 20 minutes to rehydrate. Allow to cool. Blacken tomatoes in a
skillet or under a broiler (about 5 minutes). Saute onion in the oil over
low heat until browned.
Put chiles in a blender. Add blackened tomatoes, onion, garlic, cumin,
oregano, and salt. Add I cup liquid. (Taste the chile water first. If it
is not bitter, use chile water, otherwise add plain water or chicken
stock.) Puree to a fine paste; adding more chile water, water, or chicken
stock if necessary.
Add oil or lard to a high-sided pan, and heat until almost smoking. Refry
sauce at a sizzle for 3 to 5 minutes, stirring continuously. Do not allow
sauce to get too thick; add water if necessary. Yields 4 cups.
NOTE: Carefull with that last step - I don't refry the sauce that hot since
it last covered my stove, me, ...
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