New Mexico Red Chili Sauce
This is a basic New Mexico Red Chili Sauce that can be used for many dishes including enchiladas and burritos
Ingredients
- 8 oz Dried New Mexico chiles
- 4 cups beef stock chicken stock, vegetable stock or water
- 2 Tablespoons lard or vegetable oil
- 1 onion roughly chopped
- 4 cloves garlic roughly chopped
- 2 Tablespoons flour
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano or marjoram
- 1 Tablespoon white vinegar
- 1 teaspoon salt
- 1 teaspoon honey
Instructions
- Heat a pot of water to boiling. In a large skillet, toast whole chiles on both sides until steaming. Work in batches if necessary. Add toasted chilis to boiling water. Reduce heat and let simmer for 20 minutes. When cool enough to handle remove stem and seeds.
- In a blender combine chiles with stock or water. Work in batches if necessary. Puree the chiles.
- In large skillet heat lard or vegetable oil. Add onion, garlic and flour. Cook until golden, stirring frequently. Add chili puree, cumin, Mexican oregano (or marjoram), vinegar, salt, and honey.
- Bring mixture to boil. Reduce heat and let simmer for 10 minutes. Remove from heat and let cool 15 minutes.
- When mixture is cool process in a blender. Work in batches if necessary.