Recipes from Mexico :: Mexican Salsas and Condiments
This is a famous sauce that can be used in any recipe needing a red sauce. It is also used with beans, enchiladas, tacos and tamales.
10 dried red New Mexican chiles
1 med. onion, chopped
2 cloves garlic, chopped
2 Tbsp. bacon drippings or canola (or other vegetable) oil
1/2 tsp. ground cumin (optional)
3 c. water, divided
Arrange chiles on a cookie sheet and place in a 200 degrees fahrenheit oven for 5 mins. or until the chiles smell like they are toasted. Be careful not to burn them. Remove the stems and seeds. Sauté onions and garlic in oil until soft.
Place all ingredients in a blender with 1 c. of the water and purée to a smooth sauce. Stir in the remaining 2 c. water, let it come to a boil, reduce the heat, and simmer for an hour. The sauce should be smooth and thick.
Chile Sauce from Powder
To make sauce from powder, use 1/2 to 3/4 c. powdered red chile, 4 Tbsp. shortening, 3 Tbsp. flour, 1 med. onion (chopped), 2 cloves garlic, and 2 to 3 c. water.
Melt 2 Tbsp. of the shortening, stir in the flour, and cook the roux over med. heat until browned, stirring constantly. Add onions, garlic, 1 Tbsp. oil, and sauté until the onion is soft. Stir in the chile powder and heat for 1 minute.
Add the water, let it come to a boil, reduce the heat and simmer for 1 hour.
