Texas Chef
Chile Recipes

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Chile Steak Sauce

This is a sauce I created while experimenting with those unique chiles chipotles. I call it steak sauce but use your imagination - it is good stuff! The chiles chipotles give the sauce a smoky flavor.
3 each Dry Chiles Anchos and Chiles Pasillas
1 or 2 Canned Chile Chipotles, drained
6 Roma Tomatoes
1 c Chicken Broth
1/2 Large Onion, not peeled
2 Cloves Garlic, unpeeled

Wipe dry chiles with damp cloth to remove dust. Break out stems and remove seeds. Toast these chiles in dry skillet until fragrance is released (if the chiles are too hard, skip the toasting). Cool and place in blender and grind.
Broil tomatoes, onions, and garlic until they are bubbly and blistered. Cool, peel, and add to blender along with chiles chipotles. Pour 1/2 of the chicken broth into pan to deglaze scraping up pieces of broiled vegetables which may have stuck to pan.
Add broth mixture to blender with balance of chicken broth. Puree leaving only a few chunks. Heat until warm. Salt and pepper to taste.

Note: If you use "winter tomatoes", improve flavor by reconstituting sun-dried tomatoes and puree with other ingredients.

© 2007 Bill Moran and © 2007 The Cooking Inn .
Unauthorized reproduction in any form is a violation of applicable law.

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