Red chile sauce
Sp. chile rojo, chile colorado
Make a roux (oil and corn flour,) add stock, add pureed red chile.
That is how the package recommends making red chile sauce.
Always the rebel, I do it differently. I do not always use a roux, nor do I add starches at a later time. Instead, I add pureed red chile directly to a beef stew or the stew meat to the chile. That way the chile and meat juices mix into a flavorful sauce. See Chile Colorado.
This sauce already shows the basic characteristics of Mole Sauces. Those are based on different varieties of chiles, but also add a long list of other ingredients.
To make red chile sauce from rehydrated pods see: red enchilada sauce.
Pic1: chile colorado — 2019-05-15
Pic2: chile colorado — 2019-05-16
This is what you need for 2 cups:
2 cups frozen pureed red chile
OR 2 lbs. dried red chile pods
Directions for dried chile pods:
Choose the heat level you can tolerate: mild, medium, hot or extra hot.
Soak or simmer the dried pods in water until soft.
Peel. Remove the seeds for less heat. Leave them in for more heat.
Combine the chiles and cooking broth in a blender cup.
Blend until you have a smooth mixture.
Bring too a boil and simmer down into a thick sauce.
Add S&P to taste.
I use the pureed red chiles to prepare beef stew = Chile Colorado.
For recipes with red chile sauce, see:
- basic chile colorado, served with rice and mango
- chile colorado with beer and cider, served with fries
- chile colorado with prunes, served with boiled potatoes and green beans
- roux-based chile colorado
- roux-based chile colorado with Normandy mix vegetables
- roux-based chile colorado with mushrooms
- red enchilada sauce