|Coyote Cafe's Red Chile Sauce
||[Jun. 2nd, 2004|11:10 am]
Coyote Cafe's Red Chile Sauce|
"Red chile sauce can be served over tamales, enchiladas, burritos, posole, grilled foods, etc."
25 whole (~1/2 lb) dried New Mexico red chile
25 whole red ancho chiles
1/2 lb dried New Mexico red chili powder
2 quarts water
1 lb Roma tomates
1/2 cup chopped white onions
1 Tbsp olive oil
5 large cloves garlic, roasted, peeled and finely chopped
1 tsp roasted ground cumin
1 1/2 tsp roasted ground Mexican oregano
1 tsp salt
2 Tbsp peanut oil
Remove seeds and stems from chiles. With a comal or black iron skillet or in an oven at 250 F, dry roast 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 the 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 1 cup liquid. Taste the chile water first. If it is not bitter, use the chile water; otherwise use plain water or vegetable broth. Puree to a fine paste: add more liquid if necessary.
Add peanut oil to 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.