Sunday, June 29, 2008

Marilyn's Incredible Red Sauce

This is a recipe for incredible red enchilada sauce given to us by a family friend, Marilyn Yeamans. "Marilyn's" is technically a misnomer since she apparently got it from Rancho de Chimayo, a restaurant in Chimayo, New Mexico? But that's how I think of it.

The recipe below is how my lovely FW, Erin, makes it.

Makes approximately 5 cups

1/2-3/4 cups dried ground red chile, high quality
2 generous slices fresh onion, diced
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
4 cups vegetable broth
3 Tbsp cornstarch dissolved in 3 Tbsp water
  1. Saute or carmelize onions in a large, heavy sauce pan.
  2. Add chile, garlic, salt, and pepper.
  3. Slowly add the broth, stirring carefully. Break up any lumps of chile.
  4. Cook the mixture over medium heat until warmed through, and add the cornstarch.
  5. Bring the sauce to a boil, then reduce the heat to a simmer.
  6. Cook for about 10 minutes, stirring occasionally.
The completed sauce should coat a spoon thickly and no longer taste of raw cornstarch. Sauce keeps well in refrigerator or freezer, though texture may be affected if frozen.

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