Chile Colorado {Red Chile Sauce}

By vealam

Ingredients

• 4 ounces dried New Mexico chile peppers
• 4 dried chipotle chile peppers
• 1 tbs olive oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1 tbs sherry vinegar
• 1 teas sugar
• 1 teas fresh oregano, or 1/2 teas dried oregano, crushed
• 1/2 teas ground cumin
• 1/2 teas salt
• 1 14-ounce can chicken broth

Details

Servings 1
Adapted from passthesushi.com

Preparation

Step 1

Heat an ungreased griddle or skillet over medium high heat. Toast all peppers on hot griddle for about 1 minute or until fragrant, turning frequently.

Cup open dried peppers; discard stems and seeds. Cut peppers into small pieces. In a bowl, combine pepper pieces in enough boiling water to cover. Cover and let stand for 30 minutes. Drain and reserve peppers.

In a large skillet, heat oil over medium heat. Add onion and garlic; cook for about 3 minutes or until tender.

In a blender or food processor, combine pepper, onion mixture, vinegar, sugar, oregano, cumin, and salt. Add half of the can of broth. Cover; blend until nearly smooth. Add remaining broth; blend until broth in incorporated.

Strain mixture through a fine-mesh sieve; discard seeds and skins.

Add strained mixture to skillet. Simmer for 10 minutes to mellow flavors, stir ring constantly. If desired, add additional chicken broth to thin to desired consistency.

For ENCHILADAS: Cook 3 chicken breasts or thighs in a slow cooker for 6 hours (or until chicken can be pulled apart with a fork and is cooked through) on low with 1/2 cup chicken broth and 1/2 cup red chile sauce. Remove from slow cooker and shred chicken adding some of the liquid back in for moisture (for Gringo enchiladas add a little cream cheese to the shredded chicken). In a 9 x 13 inch pan, spread enchilada sauce in the bottom. Fill 8 tortillas with shredded chicken mixture and roll tightly. Cover in remaining sauce and cheese. Bake at 350 degrees F for 20 minutes, or until cheese is melted and bubbling. Top with scallions if your BF hasn’t caught on to them being ‘green onions‘ yet.