New Mexican Red Chile Sauce
Ingredients:
2 Tbsp. canola oil
20 Hatch dried red chile pods, stemmed and seeded
1 yellow onion, diced
3 garlic cloves, minced
1 qt. chicken stock
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. Los Chileros Mexican Oregano
1 Tbsp. honey
Directions:
Coat the bottom of a heavy saucepan with oil. Add chile pods.
Toast over medium heat until aromatic, about 3 minutes.
Add onion and garlic and cook until fragrant, about 5 minutes.
Add enough chicken stock to allow pods to float. Simmer until they develop the texture of wet leather, 5-7 minutes
Fill blender halfway with stock mixture and blend until smooth. Repeat with remaining mixture and strain into a saucepan over medium heat. Discard solids.
Add cumin, coriander and oregano and honey to sauce. Simmer until sauce is thick and evenly coats the back of a spoon, about 10 minutes
Click here for Hatch Dried Red Chile Pods
Click here for Los Chileros Mexican Oregano
2 Tbsp. canola oil
20 Hatch dried red chile pods, stemmed and seeded
1 yellow onion, diced
3 garlic cloves, minced
1 qt. chicken stock
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. Los Chileros Mexican Oregano
1 Tbsp. honey
Directions:
Coat the bottom of a heavy saucepan with oil. Add chile pods.
Toast over medium heat until aromatic, about 3 minutes.
Add onion and garlic and cook until fragrant, about 5 minutes.
Add enough chicken stock to allow pods to float. Simmer until they develop the texture of wet leather, 5-7 minutes
Fill blender halfway with stock mixture and blend until smooth. Repeat with remaining mixture and strain into a saucepan over medium heat. Discard solids.
Add cumin, coriander and oregano and honey to sauce. Simmer until sauce is thick and evenly coats the back of a spoon, about 10 minutes
Click here for Hatch Dried Red Chile Pods
Click here for Los Chileros Mexican Oregano
