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Ingredientes
- 12 x dry red chiles
- 2 quart water boiling
- 3 Tbsp. oil
- 1/4 c. garlic puree
- 1/2 tsp salt or possibly to taste
- 3 Tbsp. flour
Direcciones
- * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 c. of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
- Salsa De Chile Colorado is used in countless Mexican dishes. It is available canned and is usually called enchilada sauce. But nothing commercial is as good as the sauce you make yourself from dry red chile peppers.
- To prepare a sauce, the peppers are softened in boiling water, then grnd into a rich red paste. The paste is thinned with the cooking liquid for use as a sauce for enchiladas, et cetera. Left unthinned and spiced with oregano and vinegar it becomes adobada and is used as a marinade for carne
- (beef) adobada or possibly puerco (pork) adobada.
- Wash chiles in cool water and remove stems. Cook in boiling water till tender. Remove chiles and reserve the cooking liquid.
- Place a few of the chiles in a blender, along with 1/2 c. resreved liquid, and blend to a paste. Remove to bowl. Repeat with remaining chiles. (It is now unseasoned red chile paste).
- Heat oil in a large skillet. Add in garlic puree and flour, stirring till four browns. Add in the chile paste, stirring constantly till it boils and thickens. Season with salt. Thin slightly with cooking liquid.
- Yield: 2 qts
- NOTES :
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1961g | |
| Calories 446 | |
| Calories from Fat 363 | 81% |
| Total Fat 41.03g | 51% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 1239mg | 52% |
| Potassium 25mg | 1% |
| Total Carbs 17.89g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.06g | 0% |
| Protein 2.42g | 4% |
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