Smoky Red Chile Sauce, New Mexico-Style
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
10 to 12 Chipotle Texas Smoked Red Chile pods, buy here
1 large onion, chopped
3 cloves garlic, chopped
3 cups homemade beef stock
Place the chiles on a baking pan and place in a 250 degree F. oven for about 10 to 15 minutes or until the chiles are toasted, taking care not to let them burn. Remove the stems and seeds and crumble into a saucepan.
Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 20 to 30 minutes.
Puree the mixture in a blender until smooth and strain. If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency.