Chile Colorado Sauce 2

Chile Colorado Sauce 2

Ready in 45 minutes

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

Top-ranked recipe named "Chile Colorado Sauce 2"

4.8 avg, 6 review(s) 100% would make again

Ingredients

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4 Ancho chiles; wiped clean, Seeded, and stemmed
4 Pasilla chiles; wiped clean, Seeded, and stemmed
2 cups good beef or chicken stock
6 cloves garlic; roasted
1 White onion; grilled or blackend, chopped (optional)
1 tablespoon Oregano
1 tablespoon Cumin
1 tablespoon vinegar

Original recipe makes 4 Servings

Servings  

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

Credits

Added on Award Medal
Verified by stevemur

Colorado Sauce photo by CCheryl CCheryl

Calories Per Serving: 115 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 1 year ago
I dont add flour to this, i just reduce it down and it thickends on its own, but masa works well to, the lime juice is a great addition,
CCheryl 3 years ago
A wonderful recipe! I also added a canned chipotle chili pepper and some lime juice. It was great.
chefhoward76 4 years ago
I loved this sauce...I made a few changes,though. I added one canned chipotle pepper , added some lime juice, couple of tsps of sugar, more chicken stock and thickened the sauce with masa flour. I let it simmer for 20 minutes. It was outstanding...very authentic. Great over burittos, as an enchilada sauce, for shredded meat, etc. Thanks for the wonderful recipe.
ellie36 4 years ago
I use it for lots of food for a party or get-together I also throw in floured and fried stew meat and cook all day in the sauce then serve with rice and tortillas... YUM
EBABE20 4 years ago
This sauce will be unbelievably good if you use a real good stock, it makes a world of difference. and roasting the garlic and onion gives great flavor to, and dont burn the chiles, [I posted this recipe.]
CCheryl 4 years ago
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