Chile Colorado Sauce 2
This sauce is a staple in my house, if i have this sauce in the fridge, there are so many wonderful recipes that can be made, it will turn your breakfast into one you will think you were sitting on the beach in Puerta Vallarta, Enjoy!
"I had a leftover beef roast so I shredded the meat and simmered it in this sauce for twenty minutes after frying the sauce for 6 minutes. I served with soft warm corn tortillas and black beans with rice. It was delicious and no one knew they were eating left overs. I notice there is mention of vinegar in the instructions but not in the ingredient list. I would like clarification on that as we will be making this again."- OaxacaCookin
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Chile Colorado Sauce 2 Preparation
On a comal, over a mediumhigh heat, toast the chiles until fragrant, about 30 to 60 seconds dont burn them they will be bitter. Place in a bowl and Cover with the chicken stock and allow to soften, about 20 minutes. In a blender, place the chiles and stock. Blend until chopped. Add the garlic,onions, oregano, cumin, vinegar, and salt and pepper. Blend until very smooth. you may want to run it thru a sieve, to get the seeds out, At this point you may fry the sauce in 2 tablespoons of oil or lard, but this step is opptional if so,cook 10 min in the oil,otherwise just heat in pan for 10min. NOTE;you may want to make a roux with some flour and oil to thicken. Yield: about 3 cups
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