Chile Molido Red Chile Powderfor Marla Recipes

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CHILI POWDER



Chili Powder image

Awesome, simple blend for chili powder. Never buy the commercial stuff again! Store refrigerated in an airtight container.

Provided by Terri

Time 5m

Yield 6

Number Of Ingredients 6

2 tablespoons paprika
2 teaspoons oregano
1 ½ teaspoons cumin
1 ½ teaspoons garlic powder
¾ teaspoon onion powder
½ teaspoon cayenne pepper, or to taste

Steps:

  • Whisk paprika, oregano, cumin, garlic powder, onion powder, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 13.8 calories, Carbohydrate 2.6 g, Fat 0.5 g, Fiber 1.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 2.1 mg, Sugar 0.5 g

RED CHILE SAUCE (CHILE COLORADO)



Red Chile Sauce (Chile Colorado) image

An easy Red Chile Sauce (Chile Colorado) recipe

Categories     Condiment/Spread     Sauce     Blender     Vinegar     Spice     Hot Pepper     Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 12

2 ounces whole dried New Mexico chiles (6)
1 ounce whole dried guajillo chiles (6)
4 cups boiling-hot water
3 tablespoons finely chopped white onion
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano, crumbled
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
1 tablespoon kosher salt, or to taste
2 teaspoons Sherry vinegar, or to taste
1 teaspoon sugar, or to taste

Steps:

  • Rinse chiles and split open, discarding stems, seeds, and ribs.
  • Heat a well-seasoned cast-iron skillet over moderate heat, then toast chiles, skin sides up, in batches, about 30 seconds (be careful not to burn them, or sauce will be bitter). Transfer chiles as toasted to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
  • Purée chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth (use caution when blending hot liquids). Pour purée through a coarse sieve into a bowl, pressing on solids, and discard solids. Whisk reserved soaking liquid into chile mixture.
  • Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced to about 2 1/2 cups, about 30 minutes. Season with salt, vinegar, and sugar.

CHILE MOLIDO (RED CHILE POWDER)FOR MARLA



Chile Molido (red Chile Powder)for Marla image

Make and share this Chile Molido (red Chile Powder)for Marla recipe from Food.com.

Provided by Rita1652

Categories     Peppers

Time 10m

Yield 1 cup

Number Of Ingredients 2

16 dried red chile pods, stems removed
1 pinch salt

Steps:

  • Place 2-3 pods in a blender container and finely grind them on low speed.
  • Add more pods until the lower portion of the jar is full. Empty container and continue to process until all pods are ground. Mix in salt to taste.

Nutrition Facts : Calories 25.9, Fat 0.5, SaturatedFat 0.1, Sodium 162.3, Carbohydrate 5.6, Fiber 2.3, Sugar 3.3, Protein 0.8

CHILE COLORADO



Chile Colorado image

I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.

Provided by VARISSUL

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h30m

Yield 12

Number Of Ingredients 9

9 New Mexico dry chiles - washed, with stems and seeds removed
3 cups water
5 pounds boneless beef chuck roast, trimmed of fat
½ cup all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
3 tablespoons olive oil
1 large yellow onion, chopped
2 cups beef stock or water

Steps:

  • Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
  • Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
  • Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

Nutrition Facts : Calories 543.7 calories, Carbohydrate 6.3 g, Cholesterol 136.1 mg, Fat 41.6 g, Fiber 0.7 g, Protein 33.7 g, SaturatedFat 15.9 g, Sodium 624.3 mg, Sugar 1 g

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