Red Chile Sauce 1
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Red Chile Sauce 1
  Sauces    Chiles  
Last updated 6/12/2012 12:59:04 AM. Recipe ID 21949. Report a problem with this recipe.
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      Title: Red chile sauce 1
 Categories: 
      Yield: 4 Servings
 
      6 oz Large semi-hot dried red
           Chiles, such as New Mexico
           Or Anaheim
           Hot water
      2 ts Mexican oregano
      3    Garlic cloves
      2 c  (approximately) water,
           Chicken stock, or pork
           Stock
      2 tb Lard or vegetable oil
  1 1/2 tb Flour
      1 ts Salt, or to taste
 
  Heat a heavy skillet or griddle over medium-high heat. Meanwhile,
  remove stems and seeds from chiles while rinsing under cold running
  water. Place them on a griddle and toast, 3 or 4 at a time, just
  until the aroma is released, 30 to 60 seconds. Be careful not to burn
  them. Place the chiles in a bowl and cover with hot water. Let soak
  until softened, about 10 minutes. Drain chiles and discard liquid.
  Place chiles, oregano, 2 garlic cloves, and 2 cups of water or stock
  in the container of a food blender and process to a smooth puree. Add
  more stock if it is too thick for the blender. With a wooden spoon or
  pusher, work the puree through a sieve into a bowl, pushing and
  scraping to get all the solids blended. You may want to pour in a
  little more liquid to help strain the sauce through the sieve. In a
  heavy medium saucepan, heat lard over medium-high heat until
  rippling. Add remaining garlic clove and brown in the hot fat,
  pressing down with the back of a wooden spoon to release the flavor.
  Remove and discard garlic.
  
  Add flour to the hot lard and cook, stirring constantly, until
  golden. Add the strained chile puree to the pan and reduce the heat
  to low. It will splatter as you pour it in and be careful. Cook over
  low heat, stirring often, until raw taste is gone and flavor of chile
  is mellowed, about 10 minutes. Can be stored tightly covered in
  refrigerator for up to a week or indefinitely in freezer.
  
  Yield: 2 cups
  




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Recipe ID 21949 (Apr 03, 2005)

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