Prep 15 mins
Cook 45 mins
An authentic Mexican red sauce without the tomatoey taste found in Tex-Mex food. Try it once, and you'll throw rocks at canned sauces. No serving amount is provided, because you can use it in a lot of ways.
- 6 dried red chilies (a mixture of New Mexico, and Passillas gives great depth)
- 3 garlic cloves, smashed
- 2 teaspoons dried oregano
- 2 tablespoons ground cumin
- 4 cups boiling water (broth may be used, but is quite unnecessary)
- 4 tablespoons lard or 4 tablespoons bacon drippings
- 3 tablespoons all-purpose flour
- Remove stems and seeds from dried chiles, and break chiles into smaller pieces.
- Place chiles in a blender cup with garlic, and cover with boiling water. Let stand for 30 minutes to an hour.
- In the mean time in a heavy sauce pan use the lard and flour to make a roux, and let cook for a couple of minutes to remove any raw taste.
- When the chiles have rehydrated, blend on "liquify' until smooth.
- Add to sauce pan with oregano,cumin,and salt. Simmer for 15 minutes.
- If you can make this a few hours, or a day, ahead it is even better.
This is the ONLY way we will make enchilada sauce. We order our red chiles from New Mexico in bulk and make a day of making this sauce. We run our sauce through a sieve after blending for a more smooth consistancy and freeze in 2 cup containers. We use this sauce for everything!
I have my red chiles shipped in from New Mexico as well and it IS the only way to make red chile sauce! I choose not to put in the cumin. Thanks Doninsd for posting this recipe, you've got this one down pat!