Chile Colorado Sauce
This sauce is a staple in my house; if I have this sauce in the fridge, there are so many wonderful recipes that can be made. It will turn your breakfast into one you will think you were sitting on the beach in Puerta Vallarta. Enjoy!
This sauce is a staple in my house; if I have this sauce in the fridge, there are so many wonderful recipes that can be made. It will turn your breakfast into one you will think you were sitting on the beach in Puerta Vallarta. Enjoy!
- Carbohydrate 19.4316775012678 g
- Cholesterol 0 mg
- Fat 2.89031375043379 g
- Fiber 6.41618751503692 g
- Protein 6.20570375036824 g
- Saturated Fat 0.221688125044763 g
- Serving Size 1 1 Serving (184g)
- Sodium 255.081750003179 mg
- Sugar 13.0154899862309 g
- Trans Fat 1.57425350006744 g
- Calories 115 calories
Step-by-step
- On a comal, over a mediumhigh heat, toast the chiles until fragrant, about 30 to 60 seconds dont burn them they will be bitter.
- Place in a bowl and Cover with the chicken stock and allow to soften, about 20 minutes.
- In a blender, place the chiles and stock.
- Blend until chopped.
- Add the garlic,onions, oregano, cumin, vinegar, and salt and pepper.
- Blend until very smooth.
- you may want to run it thru a sieve, to get the seeds out, At this point you may fry the sauce in 2 tablespoons of oil or lard, but this step is opptional if so,cook 10 min in the oil,otherwise just heat in pan for 10min.
- NOTE;you may want to make a roux with some flour and oil to thicken.
Controlling the Heat and Toasting Time
Most cooks burn dried pods within the first ten seconds on a hot comal. Keep the heat at medium-high and press the chiles flat for only 30 to 60 seconds until they smell pungent. If the surface turns black or smoke smells acrid, discard them immediately to prevent bitterness. Pouring warm stock over the toasted chiles requires a full 20 minutes of resting time to soften the tough skins. Skipping this hydration step leaves gritty fragments that even a high-powered blender cannot break down.Refining Texture and Straining
Achieving a velvety consistency demands mechanical separation. Pour the blended mixture through a fine-mesh sieve to catch stubborn seed husks and fibrous membranes. Frying the strained liquid in two tablespoons of oil or lard for 10 minutes deepens the flavor profile through gentle lipid emulsion. Alternatively, simmering the sauce without fat works if monitoring the pan closely at a medium-low bubble. Store leftovers in a sealed glass container for up to four days or freeze for three months.
