My Mother-in-law has moved in with us from Mexico & I was excited because I am finally learning how to cook some of my husband’s favorite Mexican dishes! Honestly, about as authentic Mexican as I can cook are Old El Paso tacos!
She taught me to make her favorite Red Sauce this weekend! I put the names of the packages in Spanish as well as English. You should be able to find most of the ingredients in bags at Walmart in the Hispanic Foods section.
Ingredients:
10 Dried Red Peppers (we used Ancho Chilies)
3 Cups Chicken Broth
1 garlic clove
3 Clavo (whole cloves)
2 Tbs Veg Oil
1 1/2 tsp salt
6 Pimiento Negra (Whole Black Peppers Seeds)
1 tsp Comino Molido (Ground Cumin)
Directions:
Boil the red peppers in water until soft.
Break tops off and break into pieces, placing into blender. Add all the other ingredients, except vegetable oil.
Blend until smooth.
Place a stainer over a large bowl and strain out chunks and large seeds from sauce. Press out as much liquid through strainer as possible.
Put vegetable oil into large skillet and heat over medium low.
Carefully pour blended peppers into skillet. It will pop and splatter. (My Mother in Law swears this is the secret to her sauce- the pseudo-frying)
Simmer over low/medium low for 5-15 minutes. It will thicken slightly as some liquid cooks off.
We used ours for tamales (recipe to come) however it could be used for lots of dishes. Refrigerate for up to a week or place in freezer bags for later!
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