Salsa de chile Colorado (Colorado red chile sauce or enchilada sauce) recipe

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Colorado red chile sauce is a basic Mexican red chile sauce, used with enchiladas or similar Mexican dishes. The sauce is basically made with pureed, re-hydrated, red chiles and a garlic puree. This recipe will make 8 cups of red chile sauce. You can use as much of he sauce as you need and keep the remaining in the refrigerator for 1 to 2 weeks.
Preparation time: -, Cooking time: -, Serves: 0 


For the garlic puree
8 cloves garlic, peeled
2 cups water

8 dried Ancho (or Pasilla) chiles
4 dried Guajillo chiles
1 cup water
3 Tbsp vegetable oil
1/2 tsp salt (adjust to taste)
3 Tbsp all purpose flour


Make the garlic puree
Put the garlic cloves and water in a blender and process until you get a smooth puree. Measure 1/2 cup of the garlic puree for the recipe and keep the remaining in a tightly closed jar in the refrigerator.

Rehydrate the red chiles
Put the red dried chiles in a bowl and cover with hot water. Let soak for 20 to 30 minutes, until the chiles soften up.

Make the red chile (Colorado chile) sauce
When the chiles are ready, slice in half and discard the veins and seeds. Put the chiles in a blender together with 1 cup of water and puree (add more water if necessary).

Heat the vegetable oil in a large skillet over medium high heat. Add the garlic puree and flour and keep stirring until the flour is cooked (it will start to get brown). Add the red chile paste, and cook, stirring constantly, until the sauce comes to a boils and thickens up. Season with salt to taste. To finish, add a bit of water and stir until you achieve the desired consistency.

Use immediately or store in a jar in the refrigerator for up to two weeks.

Notes and tips

To achieve a smoother result, empty the finished, cooked sauce in a blender and process for about a minute.
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