| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
servings |
INGREDIENTS
| 3 |
c |
Prepared AUTHENTIC NEW MEXICO RED CHILE SAUCE; (recipe below) |
| 1 |
lb |
Pork or beef stew meant; cubed |
| 1 |
lb |
Dried New Mexico red chile pods; remove stems, (leave seeds and veins if you desire a hotter sauce) |
| 2 |
|
Heads of garlic; peeled |
| 2 |
tb |
Dried oregano |
| 1 |
ts |
Salt |
|
|
Water as necessary |
INSTRUCTIONS
RED CHILE SAUCE
Chile Pepper Magazine, once published and edited by Dave DeWitt,
changed hands a couple of years ago. The web page is no longer being
managed. Nevertheless, here is a carne adovada recipe from REAL NEW
MEXICO CHILE: AN INSIDER'S GUIDE TO COOKING WITH CHILE by Sandy
Szwarc[Golden West Publishers, 1996, 1997]. Enjoy!
Carne adovada is served much like plain red chile sauce over
egg,potato,bean and tortilla dishes. It is also the traditional
filling for tamales.
Place the chile sauce and meat in a crock ot or heavy pot. Add about
1 1/2 cups water or beef stock, as needed. Cover and simmer gently
until the meat is very tender. The completed sauce should be rich and
thick, not watery. You can let it simmer all day in your crock pot,
or in a covered pot for two to four hours. Yield: about 5 cups
RED CHILE SAUCE: Place the dried chile pods on a cookie sheet and
place in a preheated 375 degree oven for just a few minutes until
they become soft and leathery. Working in samll batches at a time as
will loosely fit into a blender or food processor,puree smooth the
chile pods with the spices, adding small amounts of water as needed
to make a sauce the consistency of thick cream. Place each batch of
the pureed mixture is a large bowl until all the chiles have been
blended. Stir the batches together to evenly disperse the seasinings.
Yields about 1 1/2 to 2 quarts.
Posted to CHILE-HEADS DIGEST by Sunny Conley <sunny@zianet.com> on
Jan 25, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”