Authentic Mexican chile sauce?!
Ok, I'm trying to figure out how to make the really good and really hot chile sauce that every taco stand in Mexico serves!. Not the garbage from the US!. A friend of mine from Puerto Vallarta made it one time, and I know that he boiled an onion and several tomatillos, fried some dried chiles, and then blended the whole thing together with some other stuff!. Unfortunately , thats about as much of the recipe as I know!. Can someone help me with this, and tell me what its called in Spanish!?Www@FoodAQ@Com
Answers:
Chile Morita Salsa
20 g chile morita, seeded ? 150 g tomatoes ? 300 g white onion, sliced in four ? 3 garlic cloves, peeled ? Salt to taste!.
1!. Toast the peppers in a frying pan on a medium flame turning them frequently, allowing their flavors to emerge!. Set aside!.
2!. Combine the tomatoes, onion and garlic, and toast in the same pan!.
3!. Blend together in a blender until a thick consistency!.
4!. Add salt to taste!.
Www@FoodAQ@Com
20 g chile morita, seeded ? 150 g tomatoes ? 300 g white onion, sliced in four ? 3 garlic cloves, peeled ? Salt to taste!.
1!. Toast the peppers in a frying pan on a medium flame turning them frequently, allowing their flavors to emerge!. Set aside!.
2!. Combine the tomatoes, onion and garlic, and toast in the same pan!.
3!. Blend together in a blender until a thick consistency!.
4!. Add salt to taste!.
Www@FoodAQ@Com
There are literally thousands of "authentic" Mexican hot sauce!. What are you looking ofr!? A picante!?, something fresh!?, gree!?, red!? If you want to use your freinds "recipe" it sounds like it was a green (salsa verde)!. To use those ingredients, add the juice of a lime (not a lemon), add a handful of cilantro and some salt to taste and blend it up!. If you want recipes go to Rick Bayless site at Fronterakitchen!.com He was named chef of the year last year!. Or visit dianakennedy!.net, believe it or not she is recognized as the world's authority of mexican cuisine, including in mexico where she was given the Order of the Eagle medal!.Www@FoodAQ@Com
its just called Chile!.
I make mine a little different than Mexican!. Theres many variation of chile because of time and the way people live!. My family has been making this for centuries!. We are from New Mexico, so our way is sort of mexican and native american way!.
Make a roux with flour and oil!. Brown!.
Add water to desired thickness little by little
Then add red chile powder!. Can be found in latin section of stores even walmart!.
Bring to a boil!. Add cooked meats to it if you like such as ground beef or fondue meat!. Serve over!.!.!.!.whatever! lolWww@FoodAQ@Com
I make mine a little different than Mexican!. Theres many variation of chile because of time and the way people live!. My family has been making this for centuries!. We are from New Mexico, so our way is sort of mexican and native american way!.
Make a roux with flour and oil!. Brown!.
Add water to desired thickness little by little
Then add red chile powder!. Can be found in latin section of stores even walmart!.
Bring to a boil!. Add cooked meats to it if you like such as ground beef or fondue meat!. Serve over!.!.!.!.whatever! lolWww@FoodAQ@Com
Authentic Mexican Hot Sauce
SUBMITTED BY: Nyteez!.com PHOTO BY: Nyteez!.com
"This is my version of my favorite taco wagon's 'earthy' hot sauce of which I can never get enough!. It is a little time consuming, but well worth it!. I put it on everything from eggs to tacos, quesadillas, and salads!. You can use any combination of chiles (cascabel, chipotle, Californian, New Mexican)!. For a hotter sauce, you can use all hot New Mexico chiles or add a few dried arbol chiles!. For a tangier sauce, add the juice of 1 lime!."
RECIPE RATING:
The reviewer gave this recipe 3 stars!. This recipe average a 3!.7 star rating!.
Read Reviews (2)
Review/Rate This Recipe
PREP TIME 30 Min
READY IN 1 Hr 10 Min
Original recipe yield 12 ounces
SERVINGS
(Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
* 1 dried guajillo chile
* 1 dried chile ***** (pasilla) pepper
* 2 dried New Mexico chile pods
* 1 1/2 cups warm water
* 2 cloves garlic, pressed
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 1 teaspoon packed brown sugar
* 1 teaspoon white vinegar
* add to recipe box Add to Recipe Box
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DIRECTIONS
1!. Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods!.
2!. Heat a cast-iron skillet over medium heat!. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes!. Transfer the chile pods to a small bowl and pour the warm water over them!. Allow chiles to soak about 40 minutes!.
3!. Remove the guajillo and New Mexico chiles from the water!. Use a spoon to scrape the pulp from the skin!. Discard the skin!. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked!. Puree in the food processor until all ingredients are combined!. Add the garlic, cumin, salt, brown sugar, salt, and vinegar!. Puree the mixture until smooth!.
Www@FoodAQ@Com
SUBMITTED BY: Nyteez!.com PHOTO BY: Nyteez!.com
"This is my version of my favorite taco wagon's 'earthy' hot sauce of which I can never get enough!. It is a little time consuming, but well worth it!. I put it on everything from eggs to tacos, quesadillas, and salads!. You can use any combination of chiles (cascabel, chipotle, Californian, New Mexican)!. For a hotter sauce, you can use all hot New Mexico chiles or add a few dried arbol chiles!. For a tangier sauce, add the juice of 1 lime!."
RECIPE RATING:
The reviewer gave this recipe 3 stars!. This recipe average a 3!.7 star rating!.
Read Reviews (2)
Review/Rate This Recipe
PREP TIME 30 Min
READY IN 1 Hr 10 Min
Original recipe yield 12 ounces
SERVINGS
(Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
* 1 dried guajillo chile
* 1 dried chile ***** (pasilla) pepper
* 2 dried New Mexico chile pods
* 1 1/2 cups warm water
* 2 cloves garlic, pressed
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 1 teaspoon packed brown sugar
* 1 teaspoon white vinegar
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1!. Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods!.
2!. Heat a cast-iron skillet over medium heat!. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes!. Transfer the chile pods to a small bowl and pour the warm water over them!. Allow chiles to soak about 40 minutes!.
3!. Remove the guajillo and New Mexico chiles from the water!. Use a spoon to scrape the pulp from the skin!. Discard the skin!. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked!. Puree in the food processor until all ingredients are combined!. Add the garlic, cumin, salt, brown sugar, salt, and vinegar!. Puree the mixture until smooth!.
Www@FoodAQ@Com