[CH] Chile Colorado
Doug Irvine (dougandmarie@home.com)
Thu, 16 Sep 1999 15:10:03 -0700
For Rex, and whomever else might not know what to do with dried chiles:
3 ozs of dried red chiles, preferably hot
3 cups of boiling water
1/2 cup finely chopped onion
1 clove garlic, finely chopped
1 tsp oregano, Mexican preferred
dash of cumin (comino)dash of salt
WASH the chiles in hot running water, then dry in paper towel. Break off
the stem, and open the chile, and remove the seeds, but not membrane, it
has flavor. Cover the cleaned and seeded chiles with 3 cups of boiling
water and let stand for a couple of hours, even overnight if possible.
Place them and the water they soaked in, in a blender and mush up well.
Then add the onion, garlic and spices and cook this for at least 15
minutes, until the onions, chile, garlic are cooked....when a little
cool, back into the blender, and then when it is well blended again, run
this through a seive, or a food mill, a seive is fine, just use a spoon
to extract all the juice from the solids. When you have a nice red
liquid, looking like tomato juice, discard the pulp. Taste this, and add
more salt if necessary....neophytes, taste this with a very small amount!
Actually, this will taste absolutely wonderful, and you will never ever
buy canned enchilada sauce again! I have been doing this recipe for more
years than I can recall. It will freeze very well, or keep in the fridge
for about 10 days...Cheers, Doug in BC