Chile Colorado is one recipe that has been a staple in the Mexican culture for decades. This red sauce is used in enchiladas, posole, beef stew, and so many other dishes. Although there are several versions of this sauce, they all start with red chili pods.
Warning! This sauce can be quite tedious to create, which is why I like to freeze it for future uses. It can come in handy keeping it around since you can add it to many other dishes. I also have found a frozen version in Latin stores in the frozen aisles. The next time I see it I will make sure to update this post in case you would to try and find it yourself.
Ingredients
- 2 bags of Red dried Chile pods
- 1/2 of an onion
- 1 – 2 fresh garlic cloves
- Oregano
- Cumin
- Water
- Powdered chicken bullion ( or salt )
The first step is to clean and deseed all chile pods. I used one bag of California and one bag of Arizona dried chilies, you can use any preferred dried red chilies. I cut the tail off and with my kitchen knife gut out the seeds.
You can also roast your peppers until they turn a dark red for a more rustic taste. This step is optional and I usually like to skip this step. After you have rinsed them place your chilies in a large enough container that will allow you to soak them. You will want to soak them for about 35 – 45 minutes or until they are soft. If your bowls get stained allow them to soak in a bleach-water solution.
After soaking your chilies, place them in your blender along with the rest of your ingredients. If your blender is able to blend really smooth you may get away without having to strain the chile. I use my Ninja and I only strain it if I’m using it for a soup base. If I’m pouring this over meat I like to not strain it at all. If the chile is really chunky and thick just add a little water and blend. If it’s still not smooth enough, strain the chile. This will give you a much thinner and smoother sauce. So definitely try to blend as smoothly as possible if you want to avoid the hassle of straining.
When you pour this sauce over meat we call this dish Chile Colorado. Brown the meat of your choice, I prefer beef chunks or ground beef. Season to taste and add the Chile Colorado and more salt if necessary. Simmer until the chile runs a slightly darker red, and you’re done. Also can be best served with rice and beans. I like to top off my Chile Colorado with chopped cilantro and red onions.
