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.
- Basic recipe:
- 12 chiles - guajillos ae mild, New Mexican red chiles are medium, or mix them together
- 3 cups chicken broth
- 3 cups water with three chicken bullion cubes (Do not add additional salt before tasting.)
- 1 onion chopped
- 4 cloves garlic, chopped
- 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
- Will freeze.
- Heat oven to 250 F.
- Place chiles, spread out, on a baking pan. Cook 15 minutes.
- Place peppers in a cast iron skillet and toast them.
- Saute onions and garlic in oil.
- Add seeded, chopped chiles to a pot, along with all other ingredients.
- Bring to a boil, cut back to simmer 30 minutes, covered.
- Let cool, process in a blender until smooth, about 15-20 seconds.
- Strain sauce through a sieve.
- Taste and adjust seasonings.
- If sauce is not thick enough, add oil and flour to a skillet, mix well and slowly add chile sauce.
- Chile Water:
- 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.
|Amount Per Recipe||%DV|
|Recipe Size 2546g|
|Calories from Fat 14||12%|
|Total Fat 1.62g||2%|
|Saturated Fat 0.33g||1%|
|Trans Fat 0.0g|
|Total Carbs 17.79g||5%|
|Dietary Fiber 5.5g||18%|