The Best Red Enchilada Sauce

19 Jun 2014
The Best Red Enchilada Sauce

Ingredients 6 dried ancho chiles 1 (6 ounce) can tomato paste 1/4 cup corn oil 2 cloves garlic, minced 1 1/2 teaspoons salt 1 teaspoon dried oregano 1/4 teaspoon ground cumin 3 cups beef broth Directions Preheat an oven to 400 degrees F (200 degrees C). Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour. Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1.

Ancho Chile Sauce (Revisionist Mole)

19 Jun 2014
Ancho Chile Sauce (Revisionist Mole)

Ingredients 6 dried ancho chiles 5 garlic cloves, unpeeled 1 teaspoon ground cinnamon 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1/4 teaspoon cumin seeds 1 1/2 cups unsalted homemade or canned low-sodium chicken broth 1 tablespoon balsamic vinegar 1 1/2 teaspoons vegetable oil or rendered bacon fat 2 medium onions, chopped medium fine One 28-ounce can crushed tomatoes or whole plum tomatoes, pureed, with their juices, in a blender One 1-ounce chunk smoked ham, cut into 4 pieces 3/4 ounce Mexican chocolate or 1 tablespoon unsweetened cocoa powder 1 to 2 teaspoon sugar Kosher salt Directions With scissors, split open the chiles, and discard the stems and seeds. Cut.

Ghost Chili Sauce – HOT!

11 Jun 2014
Ghost Chili Sauce – HOT!

Ingredients 6 ghost chiles 1 small red bell pepper, diced 1 28-ounce can whole tomatoes, pureed 1/2 medium onion, diced 2 garlic cloves, cut in half 2 tablespoons cider vinegar 1 tablespoon organic sugar Directions Wearing gloves, remove stems and seeds from ghost chiles. Combine all ingredients in a medium saucepan and add enough water to cover. Bring to a boil, then reduce heat to low and simmer for 20 minutes until vegetable are soft. Place in a blender and blend until smooth. Store in a glass jar or plastic container.  

Ancho Chili Sauce

11 Jun 2014
Ancho Chili Sauce

Ingredients 1 dried ancho chile, stemmed, seeded, coarsely torn* 2 tablespoons vegetable oil 1 cup chopped onion 1 tablespoon tomato paste 3 garlic cloves, minced 1/2 cup dry red wine 1/2 cup ketchup 1 tablespoon apple cider vinegar 1 tablespoon (packed) dark brown sugar 2 teaspoons Worcestershire sauce 1/4 teaspoon ground cumin Directions Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid. Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine.

Toasted Salsa

11 Jun 2014
Toasted Salsa

Ingredients 4 ounces dried guajillo chiles (about 18), stemmed 6 garlic cloves, unpeeled 1 1/2 teaspoons kosher salt plus more 3 tablespoons apple cider vinegar 1 teaspoon garlic powder 1 teaspoon onion powder Directions Heat a large dry cast-iron skillet over medium-high heat. Working in batches, toast chiles until slightly puffed and fragrant, 15-20 seconds per side. Let cool. Using kitchen scissors and working over a medium bowl, cut chiles into thin rings, reserving seeds. Cover with 2 cups very hot water and let soak for 10 minutes. Meanwhile, heat the same skillet over medium-high heat. Add garlic; cook, turning often, until tender and skin is lightly charred, about 8.

Savory and Sweet Pork Stew with Ancho Chiles

15 Mar 2014
Savory and Sweet Pork Stew with Ancho Chiles

Ingredients 1 medium red onion, sliced Juice of 2 limes Salt and freshly ground pepper 5 or 6 dried ancho chiles, stemmed and seeded 4 cups chicken stock 1/2 cup blanched whole almonds 1/2 cup unsalted peanuts 1 tablespoon unsweetened dark cocoa powder 1/2 teaspoon ground cloves 3 to 4 cloves garlic, grated or made into a paste 1 small yellow onion, chopped Handful of raisins 2 pounds pork shoulder, cut into bite-size cubes About 2 tablespoons vegetable or peanut oil, plus more for drizzling 2 large bay leaves 1 cinnamon stick 12 flour or corn tortillas Queso fresco or Cotija cheese, crumbled Directions Separate the red onions into rings.

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