| Cuisine: Mexican | Type: Sauce or Dressing | Serves: 3 cups |
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Source:
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La Casa Sena |
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Attributes:
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Book, Quick and Easy |
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Comments:
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Red chile sauce is different from enchilada sauce, but you can substitute. Enchilada sauce is usually tomato based (Las Palmas brand is the exception). Frankly, it is difficult to find red chile sauce outside of New Mexico where it is a staple ingredient. You can find it online. But, why not make your own? |
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Serving Suggestions:
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This sauce is a staple in New Mexico cuisine. Use it on enchiladas, relleños, over eggs, etc. |
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Ingredients:
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1 tbs. olive oil 2 cloves garlic, finely chopped 2 shallots, finely chopped 1 tbs.cornstarch 2 tbs. pure red chile powder (preferably Chimayo or other New Mexican red chile) 3 cups chicken or vegetable stock Salt and freshly ground pepper to taste |
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Instructions:
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1. In a saucepan or large skillet, heat the olive oil and sautè the garlic and shallots over medium heat until they are translucent, about 2 or 3 minutes. Dissolve the cornstarch in 1/4 cup of the cold stock, and add it to the pan. (You can use more or less cornstarch, depending on the thickness of sauce you prefer.) Add the red chile. Add the remaining stock and bring the mixture to a boil. Reduce the heat and allow the chile sauce to simmer for between 25 and 30 minutes. Add salt and pepper to taste. |
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2008-12-02