I'm guessing you'd like the red enchilada sauce recipe? I tried it once... it is HOT!!!! And it makes a lot. I've still got some in my freezer, because I never want to fiddle with it to make it less hot.
4 ounces whole dried New Mexico or Ancho chilies
1/4 cup extra virgin olive oil
1 medium onion, finely chopped
1 teaspoon ground cumin
2 cups beef or chicken stock
2 cloves garlic, peeled and chopped
2 small cans tomato paste
1 tablespoon red wine vinegar
sea salt
The instructions say New Mexico chiles are slightly milder.
Clean the dried chiles by removing the stem and seeds. Be sure to wear rubber gloves for this and be sure not touch any part of your face.
Saute onion in olive oil, add cumin and cook, stirring constantly, until well amalgamated into the oil. Add stock and chiles, bring to a boil, skim and reduce heat to a simmer. Whisk in garlic, vinegar, and tomato paste. Simmer, covered, for about 45 minutes. Pass sauce through a food mill. Season to taste.
4 ounces whole dried New Mexico or Ancho chilies
1/4 cup extra virgin olive oil
1 medium onion, finely chopped
1 teaspoon ground cumin
2 cups beef or chicken stock
2 cloves garlic, peeled and chopped
2 small cans tomato paste
1 tablespoon red wine vinegar
sea salt
The instructions say New Mexico chiles are slightly milder.
Clean the dried chiles by removing the stem and seeds. Be sure to wear rubber gloves for this and be sure not touch any part of your face.
Saute onion in olive oil, add cumin and cook, stirring constantly, until well amalgamated into the oil. Add stock and chiles, bring to a boil, skim and reduce heat to a simmer. Whisk in garlic, vinegar, and tomato paste. Simmer, covered, for about 45 minutes. Pass sauce through a food mill. Season to taste.
