this recipe is super delicious and really easy once you have your red sauce made up. i really suggest you make your own red sauce. you won't settle for anything else once you've tried it. i've tried a few and came up with a fairly easy one. it just takes a little extra time and it's a bit messy(just the straining part and the fact that it can stain things)...once you have your red sauce the sky's the limit with what you might use it for. i end up putting it on or in everything.
the purple Indian corn was amazing. just like your regular hominy, but i found it a bit more...hmmm...a bit more dense?...a bit more like a bean?...maybe just a bit more fun because it was different. i found this at my favorite Mexican market, NORTHGATE in Santa Ana. find them and try them is what i say to you...
RED SAUCE
i use this recipe from Dona Martha i found while researching Chili Colorado
i didn't copy it for you because this site explains it so well and her info is there if you have questions for her. i want more recipes from Dona Martha.
my notes about the RED SAUCE...
i have used dried New Mexico Chilies, Pasilla Chilies and Guallio Chilies. depends on what i can get my hands on. i always add a few Chilies de Arbol as well.
i use an immersion blender, due to the fact i don't have a reg. blender and it works really well.
a few thing i like to add while chilies are simmering....
CUMIN...i like to add about 1/2 tsp.
GARLIC SALT...you decide
BLACK PEPPER...grind some in there
DRIED OREGANO...i like to add 1/2-1 tsp...just cuz...
HONEY?...yeah...i got a little Bobby Flay with it one time...it worked
also, it states that Dona does not strain the sauce...the 1st time i made Red Sauce i didn't strain it. it turned out great, but the 2nd time i strained it and it was soooo much better. so i suggest straining...you'll be surprised even after all the purree-ing how much chili skin will strain out. take your time and press it through the strainer slowly, because it's already kinda thick.
now....let it sit for a few hours, then get back in there and taste it. you'll find that you have created a nice thick slightly spicy sauce that can really be used on and in anything...veggies, fish, chicken, pork, beef...tamales, enchiladas, tacos......
CHICKEN IN RED CHILI SAUCE w/MAIZ MORADO
EASY...EASY..EASY!!!!
store bought roasted chicken. shred into bite size pieces. i used almost a whole chicken depends, of course on how many you're serving and how much yummy left-overs you want. it just gets better and better.
1 large onion diced and slightly sauteed
1 can plum tomatoes cut into large pieces (drained and squeezed)
1 1/2 c. - 2 c. purple Indian corn (of course you can substitute hominy)
put all the above in a med. sauce pan.
to this i add enough red sauce to coat everything plus a bit more in case the inevitable reduction. bring this to a nice simmer...not a boil...just heat it through and let it sit. let all the flavors meld. when ready to serve bring out the fresh tortillas, cilantro, avocado and salsas etc....
well, i think that's it...i really should write these things down as i'm cooking, but one doesn't think of it at the time...now does one...?!
the purple Indian corn was amazing. just like your regular hominy, but i found it a bit more...hmmm...a bit more dense?...a bit more like a bean?...maybe just a bit more fun because it was different. i found this at my favorite Mexican market, NORTHGATE in Santa Ana. find them and try them is what i say to you...RED SAUCE
i use this recipe from Dona Martha i found while researching Chili Colorado
i didn't copy it for you because this site explains it so well and her info is there if you have questions for her. i want more recipes from Dona Martha.
my notes about the RED SAUCE...
i have used dried New Mexico Chilies, Pasilla Chilies and Guallio Chilies. depends on what i can get my hands on. i always add a few Chilies de Arbol as well.
i use an immersion blender, due to the fact i don't have a reg. blender and it works really well.
a few thing i like to add while chilies are simmering....
CUMIN...i like to add about 1/2 tsp.
GARLIC SALT...you decide
BLACK PEPPER...grind some in there
DRIED OREGANO...i like to add 1/2-1 tsp...just cuz...
HONEY?...yeah...i got a little Bobby Flay with it one time...it worked
also, it states that Dona does not strain the sauce...the 1st time i made Red Sauce i didn't strain it. it turned out great, but the 2nd time i strained it and it was soooo much better. so i suggest straining...you'll be surprised even after all the purree-ing how much chili skin will strain out. take your time and press it through the strainer slowly, because it's already kinda thick.
now....let it sit for a few hours, then get back in there and taste it. you'll find that you have created a nice thick slightly spicy sauce that can really be used on and in anything...veggies, fish, chicken, pork, beef...tamales, enchiladas, tacos......
CHICKEN IN RED CHILI SAUCE w/MAIZ MORADO
EASY...EASY..EASY!!!!
store bought roasted chicken. shred into bite size pieces. i used almost a whole chicken depends, of course on how many you're serving and how much yummy left-overs you want. it just gets better and better.
1 large onion diced and slightly sauteed
1 can plum tomatoes cut into large pieces (drained and squeezed)
1 1/2 c. - 2 c. purple Indian corn (of course you can substitute hominy)
put all the above in a med. sauce pan.
to this i add enough red sauce to coat everything plus a bit more in case the inevitable reduction. bring this to a nice simmer...not a boil...just heat it through and let it sit. let all the flavors meld. when ready to serve bring out the fresh tortillas, cilantro, avocado and salsas etc....
well, i think that's it...i really should write these things down as i'm cooking, but one doesn't think of it at the time...now does one...?!
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