Chile Colorado
This classic Chile Colorado is a rich & vibrant red sauce prepared with lightly seasoned soy curls. When prepared with de-seeded New Mexico chiles, it's very mild, too!
Equipment
- Skillet
- Mesh strainer
Ingredients
Simple Savory Soy Curls
- 1 ⅓ cup water (11 oz)
- ¼ tsp celery salt
- ¼ tsp ground black pepper
- 4 oz Soy Curls
- ¼ medium white onion, shredded or petite diced (another ¼ for the sauce, ½ onion total)
Chile Colorado Red Sauce
- 4 cups water
- 12 New Mexico chiles (de-seeded and de-stemmed (or use guajillo for more heat)
- ¼ medium white onion
- 4 garlic cloves
- 1 tsp cumin
- ¼+⅛ tsp granulated garlic
- ¼ tsp pepper
- ½ tsp salt
- ⅓ large tomato, grated or 1 Roma tomato
- 1 tbsp tomato paste
- ½ tsp Mexican oregano (plus more to taste)
Instructions
Soy Curls
- Simmer water & celery salt. Add soy curls, cook until dry. Dry sauté with onions and black pepper until lightly browned.
- Optionally, bake at 225°F or continue sautéing on very low heat to concentrate flavor.
- Optionally, deglaze the skillet with a bit of water before adding red sauce
Red Sauce
- Rinse chiles. Simmer in a saucepan with ¼ onion and garlic cloves in 4 cups water until soft.
- Blend with half the broth and cumin, granulated garlic, pepper, and salt until smooth like tomato sauce. Adjust consistency with remaining broth or water.
- Optionally, strain through a fine mesh strainer for a smoother sauce.
Chile Colorado
- Combine red sauce, Mexican oregano, tomato, and tomato paste with soy curls. Cover, simmer very lightly 5-15 mins.
- Season with salt and Mexican oregano to taste.
To Reheat
- Add water, stir on medium until creamy.
Notes
Tomato note:
- Consider blending canned diced tomatoes for a simpler version in the future.
Soy curls note:
- Soya chunks or a hearty, unseasoned bean can substitute for soy curls.
Changelog:
- 2024/04/19: Fix -> Moved the black pepper from the rehydrate stage to the dry sauté stage.