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Red Chile Sauce, good for use on almost anything. This is kind of a fussy version compared to many NM home versions, a restaurant recipe from friends in Oaxaca, but it's one of the best and worth the trouble to make.
8 oz ground NM Red Chile, mild or medium
1 lb ripe roma tomatos
roast the tomatos under a broiler, in a hot pan or on a grill, until they start to darken, put in a blender
1/2 cup onion, chopped
1 Tb home rendered lard or oil
Heat oil, saute onion until it's lightly colored, then add:
5 cloves garlic, fine chopped
Cook until garlic just turns light brown, then add all to blender with tomatos
1 1/2 tsp dried Mexican oregano
1 tsp ground cumin
1/2 tsp fresh ground black pepper
1 tsp salt
very small pinch allspice (if you can distinctly taste it in finished sauce, you used too much)
Add seasonings to blender
1 Cup good stock
Add to blender and whiz it all together until smooth
2 Tb oil or home rendered lard
Heat the oil in a sauce pan, add contents of blender and fry it, stirring all the time, for 3 to 5 minutes, adding more stock as needed.
Taste seasonings, adjust. Use on anything. It freezes well and can be doubled without making changes except possibly backing off on garlic a bit
Red or Green enchilada sauce. Buy a frozen container of Bueno chile and follow the directions on the container. It doesn't get much easier than that.
Nothing wrong with buying a good sauce or keeping some in the freezer, though making it is easy if you have a little time.
In LC I buy Roberto's from the freezer at Albertsons.
A little garlic in Chile is a plus--gotta go real easy on the cilantro or it will taste like soap.
I believe that's genetic -- to some people cilantro has a nice refreshing flavor on the order of lemon, to others it tastes metallic or like soap. I like cilantro quite a bit, it doesn't taste at all like soap to me.
Someone once told me that the very extreme reactions to cilantro are genetic. There are people who are genetically disposed to disliking the taste and it runs in the family. I have no proof of this, but found it interesting. I like it in Asian food, but don't use it much in Mexican - only with pico de gallo.
Cilantro isn't anything knew to me -- my mother used "coriander" which is what cilantro is.
Nothing wrong with buying a good sauce or keeping some in the freezer, though making it is easy if you have a little time.
In LC I buy Roberto's from the freezer at Albertsons.
Roberto's is my preference, but they don't carry it at HEB in Houston.
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