NEW MEXICO RED CHILE SAUCE
Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.
Provided by Cookincwgrl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 43m
Yield 4
Number Of Ingredients 10
Steps:
- Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
- Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
- Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
- Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 52.3 g, Cholesterol 0.7 mg, Fat 8.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 6.5 g
CHILI SAUCE
Provided by Food Network
Time 10m
Yield 1 (18-ounce/500 g) jar
Number Of Ingredients 5
Steps:
- Put the chili pepper, garlic, sun-dried tomatoes and basil on a cutting board. Crush the chili pepper and the garlic. With a mezzaluna or sharp knife, finely chop the ingredients and bring to a mulch consistency.
- Put the mixture in a jar. Add the olive oil to cover the chili paste. Mix well.
GRILLED STEAKS WITH RED CHILE SAUCE
Categories Beef Pepper Backyard BBQ Vinegar Steak Bell Pepper Summer Grill/Barbecue Gourmet
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Make sauce:
- Rinse chiles and remove stems, then split open and discard seeds and ribs. Heat a dry well-seasoned cast-iron skillet or heavy skillet over moderate heat, then toast chiles in batches, turning them, about 30 seconds total. Transfer chiles to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 20 minutes.
- Reserve 2 cups soaking liquid, then drain chiles in a colander. Purée chiles, reserved soaking liquid, and roasted peppers in 2 batches in a blender until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, pressing on and discarding solids.
- Cook garlic, cumin, oregano, and salt in butter in a 4-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, whisking occasionally, until reduced to about 2 1/2 cups, 15 to 20 minutes. Add vinegar and salt to taste. Keep sauce warm, covered.
- Grill steaks:
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Pat steaks dry and season with salt. Grill steaks, uncovered, on lightly oiled grill rack, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.
- Serve steaks with sauce.
POOLS BREW RED CHILI
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Melt the shortening in a large wide pot over medium heat. Working in batches, add the beef and cook until browned on all sides, about 5 minutes. Transfer to a colander to drain, then rinse with water and return to the pot.
- Add the beef broth, chicken broth, tomato sauce, prunes, 10 cups water and Spice Group 1 to the pot. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, until the meat is tender, about 2 1/2 hours.
- Stir in Spice Group 2 and cook 15 minutes, then stir in Spice Group 3 and cook 15 more minutes. Season with salt and add Tabasco sauce to taste.
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