Red Chile Sauce

Name: Red Chile Sauce
Ingredients: 4 ounces whole dried hot new mexico chilies (preferably Chimayo); 2 ounces whole dried ancho chiles; 2 ounces whole pasilla chiles; 2 canned chipotle chiles in adobo; 1 teaspoon adobo sauce; 2 quarts water; 1 lb roma tomato, blackened; 1 large white onion, chopped; 1 tablespoon olive oil; 5 cloves garlic, roasted,peeled,chopped; 1 teaspoon cumin; 1 1/2 teaspoons Mexican oregano; 1 teaspoon salt; 2 tablespoons lard; 1 cup chicken stock (or more as needed)

15 ingredients

10 steps

Ingredients

4 ounces whole dried hot new mexico chilies (preferably Chimayo)
2 ounces whole dried ancho chiles
2 ounces whole pasilla chiles
2 canned chipotle chiles in adobo
1 teaspoon adobo sauce
2 quarts water
1 lb roma tomato, blackened
1 large white onion, chopped
1 tablespoon olive oil
5 cloves garlic, roasted,peeled,chopped
1 teaspoon cumin
1 1/2 teaspoons Mexican oregano
1 teaspoon salt
2 tablespoons lard
1 cup chicken stock (or more as needed)

Directions

1

Stem and seed chiles, roast at 250 for 3- 4 minutes.
2

Add to the water in a covered pan and simmer for 20 minutes.
3

Cool Blacken tomatoes under broiler.
4

Saute onion in oil over low heat until browned.
5

Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and salt in a blender.
6

Add stock and puree to a fine paste.
7

Add lard to a skillet and heat to almost smoking.
8

Fry sauce at a sizzle for 5 minutes.
9

Do not allow to get too thick.
10

Add more stock if necessary.