Red Chile Sauce (Salsa de Chile Colorado)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1-1/2 cups N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
For the chiles: 10 large dried medium-hot red chiles (New Mexico, Ancho, Guajillo, or Anaheim) 1-1/2 cups or more pork or chicken stock For the sauce: 1/4 cup lard
3 smashed and peeled garlic cloves 2 tablespoons all-purpose flour Special equipment suggested: A blender
A fine-meshed sieve or strainer A heavy 1-1/2 quart saucepan



1 Soak the chiles in warm water to cover until softened, 15 to 20 minutes, then drain. Remove the stems and seeds from the chiles and puree in the blender with the stock, using enough to make a thick paste that will hold its shape on a spoon. Strain through the sieve and set aside.
2 Melt the lard in a heavy saucepan. Add the garlic and push it around the pan with the spatula to release its flavor. Remove the garlic when it is lightly browned and quickly stir the flour into the fat to prevent lumps. Cook the roux until golden but not brown. Add the strained puree and simmer, stirring frequently, for 10 minutes.
3 The sauce will keep a week or so in the refrigerator.

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