Test Kitchen: Red chile sauce is flavor of New Mexico
June 19, 2013 at 1:19 a.m.
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Homemade red chile sauce
Makes about 1 quart
• 2 pounds of red chile pods, dried and stems removed
• 1 medium onion, diced
• 4 cloves of garlic, diced
• 1 tsp. cumin
• 1 tsp. oregano
• 3 cups of chicken broth
• 1 tbsp. cooking oil
• Salt and pepper to taste
Using a large pot over medium high heat, saute onion, garlic and oregano in cooking oil. Once the onions become translucent, add the dried chile pods and chicken broth to pot. Fill pot with enough water to cover the pods; they will soften as the liquid come to a simmer. Once the pods are soft, turn off heat and puree the pods, onions, garlic and liquid in batches in a blender or food processor, being careful to leave a vent for hot air to leave while processing (leave lid open slightly on a blender or remove cover to pouring spout and cover with a folded kitchen towel). Add simmering liquid to mixture to keep sauce thin enough to pour in a steady stream. Empty pureed mixture into a sieve placed over a bowl. Push mixture through sieve to remove seeds and tough skin and repeat process until all pods are pureed. Season sauce to taste with cumin, salt and pepper.
I'm back in New Mexico, where the state question is "Red or green?" Ever since I booked my plane ticket in April, I've been looking forward to eating some red chile enchiladas.
New Mexico red chile enchilada sauce is made mostly with chiles and other flavors including onions and garlic. It can prove a long process, but it's well-worth it. You can use the chile for breakfast dishes such as huevos rancheros, or you can make a Diablo sauce for shrimp or steaks.
If you don't want such a spicy sauce, cut it with some heavy cream or add some sour cream to it. You can also remove the membrane and seeds for a milder sauce.
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