Cocina de la Familia by MARILYN TAUSEND

Author:MARILYN TAUSEND
Language: eng
Format: epub, mobi
Publisher: Simon & Schuster
Published: 1997-06-12T16:00:00+00:00

Arizona Red Chile Paste

Pasta de Chile Colorado

TUMACACORI, ARIZONA

MAKES 1 QUART

10 dried red chiles, preferably New Mexican varieties or ancho chiles

1 quart water

2 cloves garlic

1 tablespoon safflower or canola oil

½ teaspoon dried oregano, preferably Mexican

1 teaspoon sea salt

Remove the seeds and membranes from the chiles and tear into pieces. Lightly toast the chile pieces on a griddle or a dry cast iron skillet. The chiles should just begin to change color and blister.

Bring the water to a boil in large saucepan. Add the chiles and garlic. Remove the pan from the heat and let sit for 20-30 minutes. When the chiles are softened, remove them with a slotted spoon, along with the garlic, reserving the water.

Puree the chiles and garlic in a blender or food processor. Gradually add all the chile water. The Mixture should be very smooth and may have to be pureed in several batches.

Heat the oil over medium heat in a medium-size saucepan. Add the chile mixture. oregano, and salt and simmer for 15 minutes. Cool and store in a refrigerator or freezer until ready to use.

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