The relatively arid mountain climate of northern New Mexico puts the drying of important ingredients at the center of great cooking. Known worldwide for its delicious chile varieties, its centuries-old sun-drying method of stringing and hanging chiles in long bundles known as ristras adds a deeper and more complex flavor profile to these ubiquitous peppers.
And like any ingredient that has been aged, the impact on the palate is profound; rich, smokey, decadent, and good on just about anything; warmed up as a gravy, room temperature as a condiment, or cool right from the fridge as a dip for cheese or fresh veggies. Set aside a small dish or two to experiment by adding heat or lime juice or salt so that you know how you like it best. Plus, this Red Chile Sauce goes perfectly with just about any dish you end up making. (Hint…mix a spoonful with some melted butter and brush it on apple pie before serving!)
What’s the Difference Between Ancho Chiles and Guajillo Chiles?
Ancho chiles and guajillo chiles, while both staples in Mexican cuisine, differ in both taste and appearance. Ancho chiles are the dry form of poblano peppers with a wider, heart shape. They also have a milder heat level, typically between 1,000 to 1,500 SHU. Their flavor is usually rich and fruity with deep, earthy undertones. Guajillo chiles, on the other hand, are the dried form of mirasol peppers that have a thinner shape and a slightly higher heat level, ranging from 2,500 to 5,000 SHU. Compared to ancho chiles they’re brighter and more complex, with fruity, tangy notes and a little smokiness.
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Chile Colorado (Red Chile Sauce)
Description
A delectable Red Chile Sauce that goes on everything from chicken to vegetables and just about everything in between.
Ingredients
- 8–10 whole dried guajillo chilies
- 8–10 whole dried ancho chilies
- 3 tbsp finely chopped white onion
- 5 garlic cloves, whole with peel
- 2 tsp ground cumin
- 1 tbsp Mexican oregano, crumbled
- 1 bay leaf
- 1 tsp brown sugar or piloncillo (unrefined Mexican brown sugar that comes in cones)
- 8 cups chicken broth
- Kosher salt, to taste
Instructions
- Rinse chilies and split open, discarding stems, seeds, and ribs.
- Add chilies onion, garlic, cumin, oregano, bay leaf, salt, and brown sugar to a stockpot or Dutch oven and simmer low in chicken broth for 30 minutes. Let cool for 10 minutes. Puree all ingredients in batches with boiling liquid.
- Pour puree through a colander into a clean stockpot, pressing on solids, and discard solids; repeat the process until all ingredients have been blended and strained. Simmer low until sauce is reduced by an inch. Add a pinch of salt to taste, if needed.
Story and Recipe by Gabe Gomez
Styling by Jasmine Zavala
Photography by Dave Bryce
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