Chile Colorado Sauce 2
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!
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
chile
garlic
mexican
sauces
cumin
peppers
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 tablespoon cumin
- 4 ancho chiles wiped clean, seeded, and stemmed
- 4 pasilla chiles wiped clean, seeded, and stemmed
- 2 cups good beef or chicken stock
- 6 cloves garlic roasted
- 1 white onion grilled or blackend, chopped (optional)
- 1 tablespoon oregano
- 1 tablespoon vinegar
- 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
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. Yield: about 3 cups
