We bring out my prized Mexican clay cazuelas to make this dish. The meat simmers in the large earthenware pot, bubbling slowly on the stovetop soaking up the red chile – pepper sauce that infuses each morsel with its smooth earthy heat.
A burrito? A taco? either way Delicious!
Red Chile Sauce / Salsa de Chile Colorado
In Mexico sauces are deeply integrated into the preparation of the dish. Use this sauce to make chile con carne or as the base for a succulent pork stew.
• 6 dried New Mexico red chiles
• 3 dried ancho chiles, or 2 tablespoons ancho chile powder
• 3 tablespoons vegetable oil
• 1 cup white onion, chopped
• 1 cup canned crushed tomatoes
• 1 cup beef broth or water, optional
• 3-4 garlic cloves, minced
• 2 teaspoon oregano
• 1 teaspoon cumin
• salt to taste
Remove the stems and seeds from the chiles, place in a bowl. Cover chiles with boiling water and let soak for about 20 minutes. Remove chiles from water with a slotted spoon and place in a blender. Add about one cup of the soaking liquid and puree the chiles until smooth.
Heat the oil in a heavy saucepan or cazuela over medium high heat. Sauté the onions until softened about 5 minutes. Lower heat to medium; add the garlic, and continue to cook for another five minutes. Strain contents of blender into the pan, it may be necessary to push the chiles through the sieve with a wooden spoon. ( add the optional ancho chile powder at this time.) Simmer and stir the chile mixture until it darkens a bit, about 5 minutes. Add the tomatoes, spices and mix well. Reduce heat to low and let the sauce simmer for another half hour. Add broth if needed to keep a sauce like consistency.
Makes approx. 3 cups
* To make chile con carne; lightly brown boneless pork or steak cubes with the onion and garlic. Proceed with the recipe and simmer until the meat is fork tender.