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Receta Red Chile Gravy
by myra byanka

Red Chile Gravy

Make a mild or medium smooth red sauce for enchiladas, tacos, beans, and tamales. The basic recipe is the same, but the chiles are different.

Also included is a recipe for Chile Water, which helps make a freezable chile seasoning to add to sauces, stews, etc., from the peppers left after straining the red chile sauce.

Gravy makes 3 cups, or enough for 12-16 enchiladas.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Southwestern
Tiempo para Cocinar: Raciónes: 1

Va Bien Con: enchiladas, tacos, tamales

Ingredientes

  • Basic recipe:
  • 12 chiles - guajillos ae mild, New Mexican red chiles are medium, or mix them together
  • 3 cups chicken broth
  • Or
  • 3 cups water with three chicken bullion cubes (Do not add additional salt before tasting.)
  • 1 onion chopped
  • 4 cloves garlic, chopped
  • oil
  • 1/2 tbs. cumin, smoked
  • 1 - 2 tbs. chile powder, like Mexene or Gephardt, or Diablo Dust (see links)
  • 1/2 tsp. Mexican oregano
  • salt and pepper to taste
  • to thicken sauce: 1 tbs. flour + 1 tbs. olive or corn oil
  • Makes about 3 cups.
  • Chile Water:
  • Remainder of peppers after straining the gravy
  • water
  • Will freeze.

Direcciones

  1. Heat oven to 250 F.
  2. Place chiles, spread out, on a baking pan. Cook 15 minutes.
  3. or
  4. Place peppers in a cast iron skillet and toast them.
  5. Saute onions and garlic in oil.
  6. Add seeded, chopped chiles to a pot, along with all other ingredients.
  7. Bring to a boil, cut back to simmer 30 minutes, covered.
  8. Let cool, process in a blender until smooth, about 15-20 seconds.
  9. Strain sauce through a sieve.
  10. Taste and adjust seasonings.
  11. If sauce is not thick enough, add oil and flour to a skillet, mix well and slowly add chile sauce.
  12. Chile Water:
  13. Save the leftover chiles from the sieve, add water to make two cups and put in the freezer for other uses. Thaw and strain before use.