Chile Colorado Sauce

Chile Colorado Sauce
Staff Writer
Aaron Sanchez

Chile Colorado Sauce

Next time you're looking to spruce up your favorite Mexican dish, this version by Aarón Sanchez will give a spicy kick of flavor.

48
Servings
108
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 medium white onions, quartered
  • 15 tomatillos, husked and washed
  • 8 medium tomatoes, cored and quartered
  • 4 cloves garlic
  • 1/4 Cup olive oil
  • 10 guajillo chiles, stemmed, seeded, and deveined
  • 12 Cups chicken stock
  • Salt and pepper, to taste

Directions

Preheat the broiler.

Put the onions, tomatillos, tomatoes, and garlic on a baking sheet and drizzle with the olive oil. Broil the vegetables until they are nicely charred, about 7 minutes. Remove and set aside.

In a large, dry pan over medium-low heat, toast the guajillos, turning them over halfway through, until fragrant, about 1 minute. Transfer them to a bowl. Cover them with water and let them soak until they are soft, about 30 minutes.

Add the roasted vegetables and soaked chiles to the blender in batches. Add some chicken stock and purée until the mixture is very smooth.

Transfer each batch to a bowl as it is done. Stir the batches together.

Season with salt and pepper to taste. Use right away or store in a plastic storage container. Cover, label, date, initial, and store in the refrigerator.
 

Nutritional Facts

Total Fat
3g
4%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
16g
12%
Protein
4g
9%
Fiber, total dietary
1g
4%
Sodium, Na
494mg
33%
Water
26g
1%

Chile Shopping Tip

Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Chile Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.