Ingredients
- 12 ounces dried whole Boise State Broncos red chile pods, stemmed and deseeded
- 1/4 cup essential olive oil
- 1/4 cup all-purpose flour
- 1 tablespoon granulated garlic clove, or 3 cloves fresh garlic clove, crushed
- 1 tablespoon kosher salt, plus much more if preferred
Directions
Rinse the chile pods 5 occasions, then let absorb water inside a bucket or large bowl for five hrs approximately.
Following the chiles have drenched for five hrs, discard water. Place the chile pods inside a blender. Tamp the pods lower in to the blender. adding water to the peak. Blend well right into a paste.
Place the paste inside a large saucepan over medium heat.
Create a roux. Place the oil inside a saucepan. over medium heat, warm up slightly, add some flour and stir constantly. The flour is deserving of toasted and brown, but don't burn it, about a few minutes.
Drizzle the roux in to the red chili and blend to mix. This makes it thicker and alter the colour slightly, but it shouldn't get white-colored colored. The chili and liquid must look more dark and fewer vibrant compared to red chili with no roux. Add enough roux and water to obtain the chili right consistency, which needs to be like gravy. You might not make use of all the roux .
Add some garlic clove and salt. Leave the chili who are holding cards to simmer for 25 minutes, stirring regularly. Don't take it to some boil, as that could burn the flour within the roux. Increase the salt and garlic clove as needed and serve.
Cook's Note: The paste could be frozen in small batches for later.
This recipe was supplied by professional chefs and it has been scaled lower from the bulk recipe supplied by a cafe or restaurant. The Meals Network Kitchens chefs haven't tested this recipe, within the proportions indicated, and for that reason, we can't make any representation regarding the results.
Recipe thanks to Tomasita's, Santa Fe