Ready to do something really impressive?
This week, you’re going to make your own homemade Colorado Sauce. It’s so simple, you’ll be asking yourself why you never made it before!
So, first of all, what is Colorado Sauce? Generally speaking, Colorado Sauce refers to a sauce that is red in color. It’s a simple sauce made from chilies, spices, broth, and oil.
Preparing the sauce is as easy as soaking some dried chilies, pureeing a bunch of ingredients in a blender, then simmering the sauce on the stove until it thickens up a bit. Active time is about 20 minutes total!
You may be wondering what you’re supposed to do with this Colorado Sauce. Well, I’l be sharing an awesome recipe for Chicken Enchiladas in Colorado Sauce in a few days, so that’s at least one recipe you can use it for.
I also like to make Huevos Rancheros in Colorado Sauce, so that makes two.
Let’s see, what other ideas can I come up with…
How about making a Colorado Sauce Smothered Burrito? Why not slow-cook some chuck steak in a bath of Colorado Sauce? You can also keep it simple by shredding some leftover chicken and tossing it with Colorado Sauce to make an easy filling for tacos, tamales, or quesadillas.
There are a lot of ways you can use up this sauce, but if you find yourself with leftovers you can easily freeze it in a mason jar for future use.
You can find dried chili peppers on the Hispanic foods aisle at your local grocery store, or order them online. My favorite supplier is Frontier Natural, who offer a wide range of bulk chili pepper options.
Here’s Your Recipe
- 4 dried New Mexico chili peppers
- 2 dried Ancho chili peppers
- 1 dried Chipotle chili pepper
- 2 cloves garlic, peeled
- 2 teaspoons dried Mexican oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 cup grapeseed or vegetable oil
- 1 teaspoon salt
- 3 cups chicken stock
- Remove the stems and seeds from all of the chili peppers and tear them into small pieces. Wash hands, then fill a bowl with hot water. Soak the chili peppers in the hot water for 10-15 minutes, until soft. Drain, reserving 1/4 cup of the soaking water.
- Transfer the soaked peppers to the bowl of a blender and add the garlic, oregano, cumin, coriander, oil, and salt. Pulse the blender a few times, then add in the stock and reserved soaking water. Puree until liquid.
- Place a large saute pan over medium-heat on your stove top. Holding a fine mesh sieve over the top of the pan, pour the contents of the blender through the sieve to strain out any remaining solids. Discard solids.
- Bring the sauce to a soft boil, then reduce the heat to low and simmer until it reaches your desired consistency.