Chile rojo
Ingredients
• 32 new Mexican red chiles - dried and toasted on a dry pan until dark on both sides
• 8 cloves of garlic - dry toasted until dark brown
• 2 Tbs cumin - toasted in a dry pan until dark
• 3 Tbs. oregano - toasted in a dry pan until dark
• 1 white onion - caramelized
• 6 Tbs. vegetable oil or lard
• 8 C water
Directions
Combine toasted chiles, cumin, oregano and caramelized onions in a blender and spin until smooth
Heat oil or lard until rippling in a heavy bottomed pot
Add chile purée - CAREFUL! THIS WILL SPLATTER!
Simmer while constantly stirring for 10 minutes
Strain and serve
From: chef of Lola, Jamey Fader
Recipe Roundup February 2012
