Red Chile Sauce
When I first moved to Albuquerque I worked at the Sheraton Old Town. Every day it was the responsibility of the cook in the
Cafe del Sol to make the employee meal. One of their favorites was spaghetti. Imagine this gringo's face when I took my first
bite. What I thought was spaghetti sauce was actually red chile. That was my introduction into the native's affinity for chiles.
Red chile sauce is what many a gringo may refer to as enchillada sauce, although the stuff in the can does not even remotely
resemble the real thing.
Remove stems and seeds from
5 ounces dried red chile pods (New Mexico Hatch of course!)
Soak pods in 1 quart cold water, preferably overnight.
In a large 6 quart sauce pan, heat
1 ounce Olive Oil
Saute garlic for 2-3 minutes. Add the pureed chiles and fry in the oil, stirring often.
2 quarts Chicken Stock
Let chile simmer for 4-5 hours, covered.
In a seperate bowl, combine
1/2 cup Cornstarch
Add cornstarch mixture to sauce to thicken. Continue to simmer for 15 minutes.
Remove sauce from heat and strain through a fine sieve.
Chef's Tip- Make sure to fry the pureed chiles with the garlic to remove any bitterness.
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