| 1 | * garlic puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. |
| 2 | Put the peeled garlic in a blender with about 2 cups of water, and puree. |
| 3 | Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. |
| 4 | salsa de chile colorado is used in countless mexican dishes. |
| 5 | It is available canned and is usually called enchilada sauce. |
| 6 | But nothing commercial is as good as the sauce you make yourself from dried red chile peppers. |
| 7 | to prepare a sauce, the peppers are softened in boiling water, then ground into a rich red paste. | 88The paste is thinned with the cooking liquid for use as a sauce for enchiladas, et cetera. |
| 9 | Left unthinned and spiced with oregano and vinegar it becomes adobada and is used as a marinade for carne (beef) adobada or puerco (pork) adobada. |
| 10 | wash chiles in cold water and remove stems. |
| 11 | Cook in boiling water until tender. |
| 12 | Remove chiles and reserve the cooking liquid. |
| 13 | place a few of the chiles in a blender, along with ?cup resreved liquid, and blend to a paste. |
| 14 | Remove to bowl. |
| 15 | Repeat with remaining chiles. |
| 16 | (it is now unseasoned red chile paste). |
| 17 | heat oil in a large skillet. |
| 18 | Add garlic puree and flour, stirring until four browns. |
| 19 | Add the chile paste, stirring constantly until it boils and thickens. |
| 20 | Season with salt. |
| 21 | Thin slightly with cooking liquid. |
| 22 | yield: 2 quarts |
| 23 | recipe by : el charro cafe favorite recipes |
