CHILE ROJO
This is a basic red chile sauce. I usually make this to add into stewed meat recipes for enchiladas or tamales and also as an enchilada sauce.
Provided by cervantesbrandi
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place all ingredients into a sauce pan except for salt. Cover the chiles with water and bring to a boil. Cover and continue to boil for 15 minutes.
- Drain the water and add the ingredients including the salt to the blender. Add in 1/2 cup fresh water and blend on high for 5 minutes.
- Add 1 tbsp oil into the empty sauce pan you used to boil the chiles. Pour in the red chile and cook on medium heat for 10 minutes stirring occasionally and adjusting salt to taste.
Nutrition Facts : Calories 44.6, Fat 0.4, SaturatedFat 0.1, Sodium 2334.1, Carbohydrate 10, Fiber 2.4, Sugar 4.5, Protein 1.6
CARNE CON CHILE ROJO
Beef slices are simmered together with a chile-tomato sauce in this spicy and delicious main dish.
Provided by Rosa Isel
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Cook the tomatoes and peppers together in a small saucepan, or in the microwave until softened. Place into the bowl of a blender with the garlic clove, and puree until smooth.
- Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the beef with salt and pepper to taste, then fry in the skillet until no longer pink.
- Once cooked, pour in the tomato puree, and add the bouillon cube. Stir until the bouillon cube dissolves, then cook for 3 minutes.
Nutrition Facts : Calories 279.8 calories, Carbohydrate 8.9 g, Cholesterol 68.8 mg, Fat 18.7 g, Fiber 1.6 g, Protein 19.5 g, SaturatedFat 7 g, Sodium 51.3 mg, Sugar 1.2 g
CARNE CON CHILE ROJO (CHUCK BRAISED IN CHILE)
Claudia Serrato's work studying the history of indigenous Mexican foodways informs her annual holiday tamaladas, where family and friends in her community gather to fill tamales with cacao, vegetables, flowers or bison braised in red chile. The meat is first braised until very tender, then dressed in a purée of smoky chiles and garlic, before it's stuffed into fresh masa. Ms. Serrato makes her own nixtamal with blue corn, soaking it with cal and grinding it in her outdoor kitchen, though you can buy fresh masa or hydrate freshly ground nixtamal if you prefer.
Provided by Tejal Rao
Time 4h30m
Yield Serves 4 to 6 (about 4 cups)
Number Of Ingredients 17
Steps:
- To make the bison: Heat oven to 275 degrees.
- Sprinkle the sugar and salt all over the roast. Heat the oil in a large Dutch oven over high heat. Add the roast and sear until dark brown on all sides, 7 to 10 minutes. Transfer to a plate and reduce the heat to medium. Carefully add 1 cup broth (the hot fat will spatter) and scrape up all the browned bits from the pan. Return the roast and any accumulated juices to the Dutch oven and add the tomatoes, onion, chiles, sage, bay leaves, syrup and remaining 3 cups broth. Bring to a boil, then cover and transfer to the center of the oven.
- Braise until the meat is very tender, about 3 1/2 hours. A fork should slide through easily. Uncover and cool for 15 minutes, then transfer the roast to a large bowl. Finely shred the meat using your hands if cool enough to handle or with two forks. Strain the cooking liquid and reserve.
- To make the chile rojo: Bring a medium saucepan of water to a boil. Add all of the dried chiles, reduce the heat to medium, and simmer steadily until softened and lighter in color, about 10 minutes. Transfer the chiles to a blender, along with the garlic, onion, salt and 2 cups of the braising liquid. Save any remaining braising liquid for another use (see Tip). Blend until very smooth.
- Heat the oil in a large, deep skillet over high heat until shimmering. Carefully add the chile sauce (it will splatter) and immediately reduce the heat to medium. Simmer, stirring often, until thickened and brick red, 8 to 10 minutes. Add the shredded meat and any accumulated juices and stir to evenly coat. Reduce the heat to low and simmer for 10 minutes. Season to taste with salt. Serve immediately or cool to room temperature to use as a filling for tamales. The sauced braised meat can be refrigerated for up to 5 days or frozen for up to 3 months.
TAMALES DE CHILE ROJO (RED CHILE TAMALES WITH MEAT)
Tamales are often served with complementing salsas and soups, but Claudia Serrato serves her exquisite tamales de chile rojo - made with freshly ground nixtamalized blue corn and filled with tender, braised bison - plain, exactly as they are, with nothing else on the plate. The tamal is so deeply flavored, so perfumed with corn and chiles, that it doesn't need a thing to hold your attention. Eat these the day you steam them, when they're still piping with steam from the tamalera, and the next day, fry leftover unwrapped tamales in a hot pan for a perfect holiday breakfast.
Provided by Tejal Rao
Time 2h30m
Yield About 20 tamales
Number Of Ingredients 7
Steps:
- Sort through the husks to get 20 large ones and place in a large bowl, along with 10 additional smaller husks. Add enough boiling water to cover and weigh down with a plate to soak until softened, at least 30 minutes or up to 3 hours. Drain and wipe dry.
- Mix the harina de maíz nixtamalizado azul and baking powder in a large bowl and gradually add 1 1/2 cups broth while mixing and kneading with your hands. Add the remaining broth as needed to achieve a smooth dough that feels neither moist nor dry. It shouldn't stick to your fingers but should hold together in a single mass.
- Beat the vegetable shortening in a large bowl by hand or with an electric stand or handheld mixer on medium-high speed until it becomes very smooth and brighter in color, 3 to 5 minutes. Beat in the salt until incorporated. Add the masa by the handful and beat, on low speed if using an electric mixer, until evenly incorporated. Beat on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. The mixture should be the texture of buttercream. To see if the dough is ready, fill a small cup with water and drop in a 1/4 teaspoon dough. It should immediately rise and float.
- To assemble the tamales: Place a large corn husk on your work surface or in your hand. Using the back of a spoon or a small palette knife, spread about 1/3 cup masa (2 ounces) in a rectangle (about 5- by 6-inches) in the center, leaving a few inches empty on the long sides. Add 3 tablespoons meat filling (2 ounces) in a line down the center of the masa. Wrap the tamal: Hold the long sides of the husk and bring them together, so the masa meets in the center and encloses the filling, then fold those sides of the husk together over and around the enclosed filling. Fold the pointed end over the tamal to secure and place on a sheet pan. Repeat with the remaining ingredients, stacking the folded tamales on the pan.
- To steam the tamales: Place a few coins in the bottom of a tamalera or other deep steamer pot and add enough water to come to the bottom of the steamer insert and no higher so the water won't touch the tamales. The coins will stop clattering if your water runs low and let you know that you need to replenish with more hot water. Arrange the tamales upright in the steamer, open-side up, leaving a space in the center. The tamales should be touching. Cover the tops with the remaining corn husks, then cover the steamer with the lid. Bring the water to a boil and steam for 1 hour, pouring in more water through the empty center as needed.
- To test for doneness, remove one tamal, unwrap and cut through the center. There should be no raw masa remaining, and the tamal should peel away easily from the husk as you unwrap it. If not, continue steaming, checking for doneness every 15 minutes. When cooked, remove from the heat and let stand in the steamer for 15 minutes before serving. The tamales can be kept warm in the steamer off heat for up to an hour. Steamed tamales can be cooled completely, wrapped tightly, and frozen for up to 3 months. Thaw overnight in the refrigerator, then steam again in husks or unwrap and pan-fry until heated through, about 15 minutes.
BASIC RED SAUCE (SALSA DE CHILE ROJO)
When you go out for Mexican food at your favorite little place, and your food's covered with that delicious red sauce, and you wish you could make it at home? Now you can! This is so simple to make! I found this recipe in one of my gazillion cookbooks. I decided to give it a try. I'd been using the same red sauce for years, and loved it, so I'm not sure why I even tried this one. But am I glad I did!!! lol This recipe is mild, so should you want yours more spicy, then you'll want to use the hotter dried chiles. Either way, I'm sure you will love it. Don't be afraid of the dried chiles if this is your first attempt. It really is simple to do, and the end result will be so worth it. Where I buy my dried chiles, actually it's Albertson's, there's a rack in the specialty aisle, and there are cellophane bags hanging up. Usually, the bags have the type of chile and how spicy hot it is. So, that should help you out some. If you can't find any, zmail me and I'll help you. This freezes well.
Provided by FLUFFSTER
Categories Sauces
Time 1h45m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2-qt. saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool.
- Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days.
- Note: I strain mine in a mesh strainer or colander. It takes a few minutes, but keep thinking of how great this is going to taste!
GRILLED NOPALES EN CHILE ROJO
Learning the art of despining and cleaning nopales, edible cactus paddles, is practically a rite of passage for many who grow up in Mexican households. If nopales grow wild somewhere in the yard, they're gripped with tongs and sliced off the plant with a sharp knife. Once their prickly shield of armor is removed, they're cooked until they achieve their unique soft texture. (Groceries sell nopales despined, cleaned and ready to cook.) Often, charred nopales are then drowned in a guisado - here, it's a little spicy from chiles and saucy from tomatoes. The mild, slightly tangy nopales stained red from the chile guisado pair perfectly with fresh tortillas. This abuelita-approved dish is great with a side of pinto frijoles de la olla.
Provided by Jocelyn Ramirez
Categories tacos, vegetables, main course
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Most markets sell nopales already despined and cleaned. If the paddles still have their spines, remove them: Hold a paddle by its stem and run a sharp knife along the skin, moving it away from you to scrape off spines. Then flip it over and repeat. Trim off the outer edges to remove any small spines, then cut off the stem. Repeat with all of the paddles. Rinse off the nopales, checking for any remaining spines and removing them. Pat dry. If cooking outdoors, prepare a charcoal grill or heat a gas grill to medium-high.
- Bring 2 cups water to a boil in a medium saucepan. Add the chiles, tomatoes, garlic and a pinch of salt. Cover partially, reduce the heat to medium-low and simmer until the chiles have rehydrated and the garlic and tomatoes have softened, 15 to 20 minutes.
- While the chile mixture is simmering, grill the nopales. If cooking outdoors, place the nopales on the hot grate and grill, turning once, until pliable and slightly charred, about 10 minutes. If cooking indoors on a gas stove, turn the burners to medium-high heat and cook the nopales directly over the flame on the stove grates. Using heat-proof tongs and working in batches, place the nopales on the grates and move them around the flames until slightly charred, flipping once so they cook evenly, about 10 minutes. If using an electric stove, heat a comal or large pan over medium-high heat and lightly coat it with oil if you like. Cook, turning once, until evenly charred, about 10 minutes. Transfer to a cutting board to cool.
- While the nopales cool, use a slotted spoon to transfer the rehydrated chiles, softened garlic and tomatoes to a blender or food processor with the cumin and 1 cup of the cooking water. Blend until completely smooth.
- Slice the cooled nopales into 1/4-inch-wide strips that are 2 to 3 inches long. Heat a medium skillet over medium heat. Heat 1 tablespoon oil, then add the sliced nopales and a couple pinches of salt. Stir every now and then until the nopales are tender, have released their slime and that slime has evaporated, about 5 minutes.
- Reduce the heat to medium-low and pour in the chile mixture. Mix well, then simmer until the sauce has slightly thickened and the flavors have married, 10 to 15 minutes. Taste for seasoning and add more salt as needed (remembering that you're garnishing with salt before serving).
- While the nopales are simmering in the sauce, heat the tortillas on the grill or on the stove grates' open flames until softened and lightly charred, about 1 minute per side. Stack and wrap them in a dish towel to keep them warm.
- Remove the nopales from the heat and top with the toasted pepitas, cilantro leaves and flaky sal de colima. Serve with the charred tortillas.
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- Rinse chilis and pat dry with paper towels. Remove stems and seeds from each chili. Peel the garlic cloves and onion. Slice onion in half.
- Heat a cast iron skillet or griddle to medium high heat, and toast the chilis about 10-20 seconds until fragrant and just starting to brown, being careful not to burn them. Add one at a time to saucepan as they are done, and cover with water. Bring the water up to a boil, then turn the heat down to a simmer and cook about 10 minutes until all the chili's are soft and rehydrated.
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