Archived Recipes
By Santa Fe School of Cooking
Achiote Citrus Chicken in Banana Leaf
Ancho Chilies Rellenos on Chipotle Tomato Sauce
Biscochitos
Black Bean Soup
Blue Corn Muffins
Chicos & Calabacitas
Chile Muffins with Piñon Nut Butter
Chipotle-Marinated Steak Fajitas
Chunky Avocado Salsa
Coconut Poundcake
Decadent Valentine Chocolate Mousse
Feast Day Posole
Green Chile Pork Stew
Green Chile Stew
Green Chile Stew NEW
Huitlacoche-Roasted Corn Salsa
Mexican Hot Chocolate
Noe’s Outrageous Sopaipillas
Pollo Tacos in Salsa Verde
Posole
Roast Pork Loin with Red Chile Peanut Mole
Salsa Rouge
Summer BBQ Recipe - Southwest Heat
Red Chile Sauce
Achiote Citrus Chicken in Banana Leaf
juice of 2 limes
2 T. achiote paste
4 cloves garlic, minced
1 T. salt
4 4-oz. chicken breasts, boneless, skinless and cut in half
8 pieces of banana leaf, cut in 4 inch squares and 8 strips for tying
Combine fruit juices with the achiote paste, garlic and salt, and mix well. Toss with the chicken pieces and marinate for 1 hour.
Place a chicken piece in the center of each banana leaf and drizzle with marinade. To close the leaf, fold in the sides, then the top and bottom. Wrap a strip around once and tie.
Heat grill to medium. Grill chicken bundles 4 minutes on each side. The chicken will steam in its juices.
Serves 8
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Ancho Chilies Rellenos on Chipotle Tomato Sauce
- Leaving the stem intact carefully slit the body of each chili and remove the seeds and veins. Set aside.
- Combine the orange juice, vinegar, piloncillo, garlic, bay leaves, oregano, thyme and salt in a medium sauce pan. Bring to a simmer over medium heat and continue to cook until the piloncillo has dissolved , about 15 minutes. Remove the pan from the heat and add the chilies, pressing them down so they are submerged. Cover the saucepan. Soak the chilies until they have reconstituted and feel fleshy, about 20 minutes
- Fry the chorizo on medium heat until the fat is rendered and the chorizo is cooked through. Stir in the beans and mix well. Season to taste with salt and pepper. Set aside.
- Preheat the oven to 350 degrees. Remove the chilies from the soaking liquid and transfer to paper towels to drain. Strain the soaking liquid and reserve for later use.
- Carefully stuff the chilies with the bean mixture and a strip of cheese. You should be able to just close the chili when it is filled. At this point you may refrigerate the chilies for later use or place them on a baking sheet and heat through, about 15 minutes.
Serves 6
Chipotle Tomato Sauce:
2 T. extra-virgin olive oil
1 small white onion, finely chopped
2 garlic cloves, minced
2 t. dried Mexican oregano
1- 28 oz. can whole tomatoes with juice, pureed
1- 15 oz. can diced tomatoes with juice
3 or 4 chilies from a can of Chipotles en Adobo, finely chopped or chipotle seasoning to taste
pinch of sugar
Kosher salt to taste
Warm the olive oil in a medium saucepan over medium-high. Add the onion and saute until translucent, about 3 minutes. Add the garlic and oregano, and saute for 1 minute. Add the tomatoes with their juices and the chipotles. Season with sugar and salt to taste. Simmer, uncovered, until slightly thickened, about 25 to 30 minutes. Set aside.
Biscochitos
Makes 4-5
Prep Time 15 m, Cooking Time 15 m, Total Time 1 hPreheat the oven to 350 degrees.
Cream the lard; add sugar, eggs and anise seeds and cream again. Mix dry ingredients separately and combine with the lard mixture. Let the dough rest for 30 minutes.
Roll the dough out on a floured surface and cut into desired shapes.
Sprinkle the cookie shapes with the sugar-cinnamon mixture and bake for 12 to 15 minutes until lightly browned.
Black Bean Soup
4 sprigs fresh rosemary or 1 teaspoon dried
6 sprigs fresh thyme or 1 teaspoon dried
2 teaspoons dried mexican oregano
1 tablespoon dried epazote
1/4 cup canola or olive oil
3 to 4 dried chiles de arbol, chiles chipotles, chiles moritas or 2
teaspoons crushed chile caribe
2 cups chopped white onion
2 teaspoons minced garlic
1 pound smoked pork shanks
2 teaspoons freshly ground toasted cumin seed
2 teaspoons freshly ground toasted coriander seed
1 teaspoon ground canela
1/8 teaspoon ground cloves or allspice
1 pound dried black turtle beans, picked over and soaked overnight in water to cover
8 to 10 cups chicken broth or water 2 to 3 teaspoons cider, red wine or sherry vinegar 1 to 2 teaspoons coarse salt or to taste
1/4 cup finely diced red onion for garnish
1/2 cup sour cream for garnish
Tie the fresh herbs and epazote into a bundle with kitchen string. Heat the oil in a 6-quart pot over medium-high and saute the chiles for 30 seconds or until toasted but not burned. Add the onions and garlic and saute for 3 to 4 minutes, or until softened. Add the pork and the herb bundle, or dried herbs if using. Stir in the spices, beans and 8 cups of the broth and combine well.
Bring to a boil over medium-high, reduce the heat and simmer, uncovered, for 2 to 3 hours, stirring occasionally, or until the beans are soft.
Add more stock or water as needed. Add the vinegar and salt and simmer the soup an additional 30 minutes. Remove the pork shanks and the herb bundle.
Remove the chiles if desired. Serve the soup in bowls and garnish with red
or sour cream.
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Blue Corn Muffins
12 Muffins
Prep Time 20 m, Cooking Time 25 m, Total Time 45 mPreheat oven to 375 degrees F. Grease muffin tins well or insert paper
liners.
In the bowl of a electric mixer, cream together the butter and sugar until smooth. In a separate bowl whisk together the eggs and buttermilk.
In another bowl mix together the dry ingredients. Add the dry ingredients to the butter and sugar. In a separate bowl whisk together the eggs and buttermilk. Slowly mix these ingredients with the dry mixture. Stir in the corn, cheese and chiles and make sure they are evenly distributed in the batter. Divide the batter among the tins and bake about 25 minutes, until just firm. Serve warm with butter.
Note: If the blue corn meal in unavailable, yellow or white cornmeal
may be substituted.
Side Bar: For a more savory muffin try adding 1/2 cup diced onion and
1 tablespoon minced garlic sauteed in 2 tablespoons olive or vegetable oil and 1 tablespoon Chimayo ground red chile to the batter when the corn and cheese are added, omitting the green chile. The results are superb.
Chicos & Calabacitas
1 T. olive oil
1 c. finely chopped onion
1 t. minced garlic
2 c. cubed yellow summer squash
2 c. cubed green zucchini squash
1/2 c. thinly sliced green onions
1 c. pre-cooked chicos (recipe follows)
1/2 c. roasted, chopped green chile, hot or mild
1 t. salt, to taste
1/2 c. seeded and diced ripe tomato
1/3 c. coarsely chopped fresh cilantro
Heat butter and olive oil in a large skillet over medium-high. Sauté onion for about 2 minutes. Add garlic and continue cooking for 2 minutes, stirring frequently. Add yellow and green squash and cook for 4 minutes. Add green onions, chicos and chile, and cook for 2 minutes. Season with salt and add tomato and cilantro. Cook for 2 minutes.
Chicos
1/3 c. chicos
3 c. water
Bring the chicos and water to a boil and reduce the heat to a simmer. Cook for about 90 minutes, until the chicos have softened and are plump and chewy. Drain.
Serves 8
Prep Time 15m, Cooking Time 15m, Total Time 20mHeat butter and olive oil in a large skillet over medium-high. Sauté onion for about 2 minutes. Add garlic and continue cooking for 2 minutes, stirring frequently. Add yellow and green squash and cook for 4 minutes. Add green onions, chicos and chile, and cook for 2 minutes. Season with salt and add tomato and cilantro. Cook for 2 minutes.
Chicos
1/3 c. chicos
3 c. water
Bring the chicos and water to a boil and reduce the heat to a simmer. Cook for about 90 minutes, until the chicos have softened and are plump and chewy. Drain.
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Chile Muffins with Piñon Nut Butter
1/2 c. sugar
5 eggs
1/2 c. milk
1 c. corn
1 c. Jack cheese, grated
1 c. cheddar cheese, grated
3/4 c. diced green chile or 1/4 c. minced jalapeño
1 c. all-purpose flour
1 c. blue cornmeal
2 t. baking powder (at high altitude)
1 t. salt
Piñon Nut Butter (recipe follows)
Preheat oven to 375°. Grease muffin tin or use paper muffin cups.
Cream the butter and sugar together until smooth. In a separate bowl, whisk the eggs and milk together. Slowly add the egg/milk mixture to the creamed butter and continue to mix until well combined. Add the corn, cheeses and chile, and combine well. In a separate bowl, combine the flour, cornmeal, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and blend well. Pour into the muffin tin and bake until just firm, about 25 minutes. Serve warm with Piñon Nut Butter.
Makes 1-1/2 to 2 dozen
Piñon Nut Butter
1 stick butter, softened
1 T. honey
salt to taste
1/2 c. toasted piñon nuts
With a wooden spoon, cream butter, honey, and salt together in a small bowl. Pulse piñon nuts in a food processor until fine, but not a paste. Stir into the butter mixture. The butter can be used immediately, or rolled into cylinders in plastic wrap, then refrigerated, or frozen. Slice into rounds before serving. Piñon butter can be frozen for several weeks.
Makes about 1/2 cup
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Chipotle-Marinated Steak Fajitas
Chipotle Marinade
1 small white onion, peeled, cut into large pieces
6 garlic cloves, peeled
2 tablespoons toasted ground coriander seeds
2 tablespoons toasted ground cumin seeds
2 tablespoons puréed Chipotle en Adobo, to taste
2 tablespoons dark brown sugar
2 tablespoons olive oil, optional
Kosher salt to taste
1. Pulse the onion and garlic in a food processor until finely chopped. Add the ground coriander, cumin, chipotle, brown sugar and oil, and pulse to combine thoroughly. The mixture should resemble a thick paste. Season to taste with salt.
Steak Fajitas
1-1/2 pounds top round steak, trimmed of fat
Chipotle Marinade
Kosher salt, to taste
freshly ground black pepper, to taste
freshly squeezed lime juice
6 large, thin flour tortillas
1. Rub steak with the marinade and set aside for at least 30 minutes.
2. Preheat the grill 30 minutes before you want to cook the steak. Season the meat with salt, the freshly ground pepper and sprinkle with the lime juice. Grill to medium rare over high heat, about 1 minute per side. Remove from the grill and cut into strips with the grain of the meat.
3. Lightly toast tortillas over a flame. Top tortillas with meat strips and serve with accompaniments.
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Chunky Avocado Salsa
3 ripe plum tomatoes, diced
Serrano chiles to taste
minced garlic, optional
1 medium red onion, diced
1/4 cup chopped fresh cilantro
3 large, ripe Haas avocados
freshly squeezed lime juice to taste
Kosher salt to taste
1. Combine the tomatoes, chiles, garlic, onion and cilantro. Set aside.
2. Cut the avocados in half, running a knife around the pit from stem to blossom end and back again; twist the halves in opposite directions to free the pits and pull the halves apart. Cut each half into large chunks. Add to tomato mixture and stir gently to combine.
3. Season the salsa with lime juice and salt.
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Coconut Poundcake
1/2 cup(1/4 pound or 1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons coconut extract
2 teaspoons Mexican vanilla
1 cup sour cream
1 cup sweetened flaked coconut
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
- Preheat oven to 350°. Lightly butter an 8x4x2-3/4-inch loaf pan.
- Cream butter and sugar. Beat in eggs, one at a time, extracts, sour cream and coconut. Combine flour, baking powder, baking soda and salt, and fold into butter mixture.
- Spoon batter into prepared pan and bake in the middle of the oven for 45 to 55 minutes, or until a toothpick comes out clean.
- Cool the finished bread on a rack for 15 minutes; turn out the bread and continue cooking.
Note: Bread may be made 1 day ahead and kept in an airtight container or wrapped in plastic wrap at room temperature.
Decadent Valentine Chocolate Mousse
Serves 6
4 ounces bittersweet chocolate, coarsely chopped
4 ounces semi-sweet chocolate, coarsely chopped
4 ounces Ibarra Mexican chocolate, coarsely chopped
2 eggs
2 tablespoons brown sugar
2 teaspoon Mexican vanilla
2 teaspoons Amaretto
pinch of salt
1 1/2 cup heavy cream (or half and half)
- In a blender, whirl all ingredients except cream for 30 seconds.
- Heat the cream until it just reaches the boiling point. With the blender running, pour the hot cream and blend for 1 minute.
- Pour the mixture into individual ramekins. Refrigerate until set, approximately 30 minutes.
Feast Day Posole
2 onions, chopped
6 cloves garlic, minced
4 T. lard
3 pounds chicken thighs cut into 1-inch pieces
1 t. ground canela
1 1/2 cup New Mexican red chile powder
6 cups posole
4 to 8 cups chicken Broth
Salt to taste
- Put the posole in a 6-quart pot and cover with cold water by 3 inches. Bring to a boil, reduce the heat and simmer for 2 to 3 hours, adding water as needed, until the kernels have softened and begun to burst.
- Toast the black peppercorns, cumin, and coriander in a small, heavy skillet over moderate heat, stirring until the spices are fragrant and begin to brown, about 2 minutes. Transfer spices to a plate to cool. Once cool, crush the spices in a mortar and pestle.
- In a 6-quart pot, sauté onions and garlic in lard over medium-high heat and cook for 3 to 4 minutes, stirring occasionally.
- Add chicken pieces and cook for 4 to 5 minutes stirring occasionally.
- Add the toasted spices, canela and chile powder.
- Add the cooked posole and broth and bring to a simmer.
- Add salt and continue to simmer for at least and hour.
- Adjust the seasonings and serve with shredded cheese, sour cream, sliced jalapeños and fresh flour tortillas.
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Green Chile Pork Stew
1 Small Onion
4 Cloves Garlic
4 Cloves
2 Bay leaves
1 T. Salt
1/2 t. Black Peppercorns
Water
- Trim off some of the fat from the pork shoulder and cut into 1-inch cubes.
- Place all the ingredients in a large soup pot or slow cooker and cover with water.
- Bring to a boil, skim off foam, reduce to a simmer and cook until fork-tender.
- Remove pork and reserve pork and liquid.
4 cloves Garlic, minced
2 T. Lard
4 Russet Potatoes, cubed
1 T. Mexican Oregano
3 to 4 cups roasted, peeled, chopped New Mexican Green Chile
1 12 oz. can Chopped Tomatoes (optional)
4 to 6 cups Chicken or Pork Stock
2 T. Chipotle en Adobo (optional)
Salt and Pepper to taste
- In a 6-quart pan, sauté the onions and garlic in lard over medium-high heat for 1 minute stirring frequently.
- Add remaining ingredients, including the pork cubes and pork stock (or chicken stock) and bring to a boil.
- Reduce the heat to a simmer and cook for at least 1 hour.
- Adjust the seasonings with salt and pepper.
- Serve with fresh flour tortillas.
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Green Chile Stew
3 tablespoons vegetable oil
1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes
1 1/2 cups diced onion
1 tablespoon minced garlic
6 cups chicken or beef broth
1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes
2 to 3 teaspoons salt, to taste
3 cups roasted, peeled, chopped green chile or to taste
3 tablespoons diced red bell pepper
2 tablespoons chopped cilantro, to taste
Heat the oil in a 6-quart pot over high heat and brown the meat in
batches. Set aside. In the same oil, saute the onions until golden.
Add the garlic and saute 1 minute. Return the meat to the pan along
with any juices that may have accumulated. Add the broth, potatoes,
salt and bring to a boil. Reduce the heat and simmer for one hour, un-
til the potatoes are tender. Add the green chile and the red bell
pepper, and cook 15 to 20 minutes more. Add the cilantro, stir and serve.
Side Bar: At the school we use locally grown green chile when making
the stew. It is roasted over a fire or gas flame, peeled and chopped.
When the chile is not in season, we use roasted, peeled, chopped, frozen
green chile. You could also use freeze-dried green chile in place of the fresh.
A combination of mild and hot chiles produce a more balanced flavor.
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Green Chile Stew NEW
3 TBSP vegetable oil
1 1/2 lb. beef sirloin or pork butt, cut in 1" cubes
1 1/2 cups diced onion
1 TBSP minced garlic
6 cups chicken or beef broth
2-3 tsp salt
1 pound red or white potatoes, cut in 1" cubes
1 cup Pueblo, Fire Roasted Green Chile
1 TBSP Chipotle en Adobo
3 TBSP diced red bell pepper
2 TBSP chopped cilantro, or to taste
Heat the oil over high heat and brown the meat in batches. Set aside. In
the same oil, sauté the onions until golden. Add the garlic and sauté 1
minute. Return the meat and juices, broth, potatoes, and salt and bring to
a boil. Reduce the heat and simmer for 1 hour, until the meat and potatoes
are tender. Add the Fire Roasted Green Chile, Chipotle en Adobo and red
bell pepper. Cook 15tro 20 minutes longer. Add the cilantro, stir, and
serve.
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Huitlacoche-Roasted Corn Salsa
Yield: 2-1/2 cups
3 ears of corn
2 tablespoons canola oil
1/2 cup diced white onion
2 cloves roasted garlic, very finely chopped
1 cup rich, full-bodied red wine (cabernet, merlot, pinot noir)
1/2 cup (4 ounces) canned or frozen huitlacoche
1 tablespoon juice from Chipotles en Adobo
2 teaspoons fresh epazote or 1 teaspoon dried
1/4 cup cilantro chiffonade
Kosher salt and freshly ground black pepper to taste
1. Shuck the ears of corn and remove the silk. Roast the ears over direct flame, turning frequently, until blackened in places. Set aside. When the ears have cooled, cut the kernels from the cob and place them in a bowl. There should be about 1-1/2 cups.
2. Heat the oil in a skillet over medium. Add the onion and sauté until golden, 4 to 5 minutes. Add the roasted garlic and red wine, and reduce by half. Add the huitlacoche, chipotle juice and epazote and continue to cook over low heat, stirring frequently, for 8 to 10 minutes, until most of the liquid has evaporated. Remove from the heat and cool.
3. Add the roasted corn kernels and the cilantro to the "dry" mixture and stir to combine well. Season to taste with salt and pepper.
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Mexican Hot Chocolate
2-1/2 c. milk
whipped cream (optional)
canela sticks (Mexican cinnamon) for garnish
Chop the chocolate and place it into a blender.
In a small, heavy pot, bring the milk to a boil. Immediately pour the hot milk into the blender and blend until the chocolate is thoroughly blended and the mixture is frothy.
Pour into cups, top with whipped cream, if desired, and garnish with the canela sticks.
Serves 4
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Noe’s Outrageous Sopaipillas
Combine the flour, salt, baking powder and sugar in a bowl. Cut in the shortening until a coarse meal is formed. Stir in the buttermilk with a fork until the mixture comes together into a moist dough. Form into a ball, knead several times, cover and let the dough rest for 30 minutes.
Heat the oil in a deep pot to 375°. Roll out half of the dough and cut into squares or triangles. Drop the pieces of dough, one by one, into the hot oil and fry until golden, about 30 to 40 seconds, rolling them over to brown on both sides. Roll and cut remaining dough and fry. Drain on paper towels and serve warm with honey or honey butter.
Note: You may substitute 1/4 c. of the white flour for panocha flour, a coarsely ground whole wheat flour, for a richer flavor and more interesting texture.
Pollo Tacos in Salsa Verde
Taco Filling:
3/4 pound fresh tomatillos (about 8), husked and rinsed under hot water for 30 seconds
3 tablespoons vegetable oil
1/2 white onion, chopped
1 or 2 fresh jalapenos, stems removed and sliced
4 cloves garlic, peeled
1/2 teaspoon salt
1 teaspoon granulated sugar
2 teaspoons chopped fresh epazote or marjoram (or 1 teaspoon toasted dried Mexican oregano)
1 teaspoon apple cider vinegar or rice wine vinegar
1/2 cup water
2 or 3 chiles de arbol or other small dry red chiles, toasted, stemmed and seeds removed
2 pounds (about 8 to 10 pieces) boneless chicken thighs, cut into 1-inch square pieces
1 teaspoon chile powder (optional)
salt and pepper to taste
Tacos:
6 ounces asadero or monterey jack cheese, grated
Corn tortillas
- Roast the tomatillos on a Santa Fe Grill in a hot oven, or under a broiler until about half of the surfaces are well charred.
- In a preheated skillet or heavy saucepan, add 1 tablespoon of oil, onions, jalapeno slices and garlic; sauté until onions are slightly browned and beginning to soften.
- Place in a blender with roasted tomatillos, salt, sugar, herbs, vinegar, water and dry chiles. Puree smooth.
- In the same skillet or pan, add remaining oil and heat until just beginning to smoke (very hot). Season chicken pieces with chile powder, salt and pepper; cook until browned on all sides.
- Pour in sauce puree, stir well, and reduce heat to simmer. Cook, stirring occasionally, for about 10 to 12 minutes. Remove from heat. Sauce should be fairly thick.
- Place corn tortillas on a baking sheet, top with chicken mixture and about a teaspoon of grated cheese. Place under a broiler or in a very hot oven (475 degrees) un
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Posole
Serves 12
Prep Time 30m, Cooking Time 5h, Total Time 5.5h- Put the posole in a 6-quart pot and cover with cold water by 3 inches. Bring to a boil, reduce the heat and simmer for 2 to 3 hours, adding water as needed, until the kernels have softened and begun to burst.
- Toast the black peppercorns, cumin, and coriander in a small, heavy skillet over moderate heat, stirring until the spices are fragrant and begin to brown, about 2 minutes. Transfer spices to a plate to cool. Once cool, crush the spices in a mortar and pestle.
- In a 6-quart pot, sauté onions and garlic in lard over medium-high heat and cook for 3 to 4 minutes, stirring occasionally.
- Add chicken pieces and cook for 4 to 5 minutes stirring occasionally.
- Add the toasted spices, canela and chile powder.
- Add the cooked posole and broth and bring to a simmer.
- Add salt and continue to simmer for at least and hour.
- Adjust the seasonings and serve with shredded cheese, sour cream, sliced jalapeños and fresh flour tortillas.
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Roast Pork Loin with Red Chile Peanut Mole
2 teaspoons black peppercorns
2 teaspoons kosher salt
3 bay leaves
2 teaspoons dried Mexican oregano
2 teaspoons freshly toasted cumin seeds
2 teaspoons freshly toasted coriander seeds
4 to 5 pound boneless, center-cut pork loin
3 tablespoons olive oil
- Grind all spices in a spice grinder or with a mortar and pestle. Rub the spice mixture over the surface of the pork loin. Wrap the loin in plastic and refrigerate for 24 to 48 hours.
- Preheat the oven to 375°.
- Heat the olive oil in a large skillet over medium-high. Sear the pork on all sides until browned. Transfer to a foil-lined baking sheet and roast in the oven until the internal temperature reads 160°, about 1-1/2 hours. Allow the pork to rest for 15 to 20 minutes before slicing.
Red Chile-Peanut Mole
12 dried Ancho chiles
2 tablespoons olive oil
1 large onion, chopped
6 unpeeled garlic cloves, roasted, then peeled
4 large, ripe tomatoes, roasted, then peeled
3/4 cup dry roasted peanuts
1/3 cup toasted sliced almonds
1/3 cup toasted sesame seeds, ground to a powder in a spice grinder
1 or 2 teaspoons espresso powder, or to taste
1 to 2 teaspoons each freshly ground cumin, coriander, canela and allspice, or to taste
4 tablespoons lard or olive oil
Salt to taste
Chipotle chile powder to taste
- In a preheated skillet over medium, press the chiles, 3 or 4 at a time, onto the bottom of the pan until fragrant and pliable. Be careful not to burn them. Remove the stems and tear the softened flesh into large pieces, removing the seeds that stick to the flesh. Soak the chile pieces in hot water for 30 minutes, until softened.
- In the meantime, heat the olive oil in a small skillet and sauté the onion until softened. Place the sautéed onion, the garlic cloves and the tomatoes in a blender and puree. Pour mixture into a bowl and set aside. Return 1 cup of this mixture to the blender and add the peanuts, almonds and sesame seed powder. Puree, adding a little of the tomato liquid, if necessary. Combine the puréed tomato mixture and the peanut mixture, and add the espresso powder and spices.
- Drain the chiles, reserving the soaking liquid. Place the chile pieces in a blender and add 1/2 cup of the soaking liquid, or more if needed. Puree until thoroughly blended. Add the chile puree to the other purees and stir to combine thoroughly.
- In a large saucepan, heat the lard. When it is hot, add the puree all at once. You may want to use the lid of the pan as a shield, as the liquid will splatter. Bring the mixture to a boil, reduce the heat, season with salt and chipotle chile powder, and simmer for 30 minutes, stirring occasionally, until you have a sauce with the consistency of thick cream.
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Salsa Rouge
2 cups
Combine all ingredients and let stand for 30 minutes. Taste and correct seasonings. Serve.
Summer BBQ Recipe - Southwest Heat
Mix the spice thoroughly in a bowl. Store covered in a cool, dark pantry.
Red Chile Sauce
¼ cup vegetable oil
½ cup finely diced onion
2 to 3 teaspoons minced garlic
½ cup pure ground medium red chile powder
2 tablespoons all-purpose flour (optional)
2-½ cups water
1 teaspoon dried Mexican oregano
½ teaspoon freshly ground cumin seed
salt to taste
