Name: Chile Colorado (Red Chile Sauce)
Ingredients: 8-10 whole dried guajillo chilies; 8-10 whole dried ancho chilies; 3 tbsp finely chopped white onion; 5 garlic cloves, whole with peel; 2 tsp ground cumin; 1 tbsp Mexican oregano, crumbled; 1 bay leaf; 1 tsp brown sugar or piloncillo (unrefined Mexican brown sugar that comes in cones); 8 cups chicken broth; Kosher salt, to taste

Description

A delectable Red Chile Sauce that goes on everything from chicken to vegetables and just about everything in between.

Ingredients

Scale

8–10 whole dried guajillo chilies
8–10 whole dried ancho chilies
3 tbsp finely chopped white onion
5 garlic cloves, whole with peel
2 tsp ground cumin
1 tbsp Mexican oregano, crumbled
1 bay leaf
1 tsp brown sugar or piloncillo (unrefined Mexican brown sugar that comes in cones)
8 cups chicken broth
Kosher salt, to taste

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Instructions

Rinse chilies and split open, discarding stems, seeds, and ribs.
Add chilies onion, garlic, cumin, oregano, bay leaf, salt, and brown sugar to a stockpot or Dutch oven and simmer low in chicken broth for 30 minutes. Let cool for 10 minutes. Puree all ingredients in batches with boiling liquid.
Pour puree through a colander into a clean stockpot, pressing on solids, and discard solids; repeat the process until all ingredients have been blended and strained. Simmer low until sauce is reduced by an inch. Add a pinch of salt to taste, if needed.