Grandma Favela’s Chili Colorado Sauce

In Season Autumn Recipes
Written By Addison Tabor

Recipe By Chef Jonas Favela / Photos By Rachel Waters

Ingredients

  • 42 grams dried Guajillo chiles, stems and seeds removed

  • 10 grams fresh garlic

  • 0.5 grams oregano 

  • 3 grams brown sugar

  • 120 milliliters water (more if needed for a thinner consistency)

  • Salt to taste

METHOD

Place chiles in a medium saucepan and cover with water. Heat (do not boil) for approximately 15 minutes until the chiles are completely tender and fully rehydrated. Drain off and discard the cooking liquid then place the rehydrated chilies, garlic, oregano, brown sugar, and fresh water in the blender, blending until smooth. Strain the mixture with a fine mesh strainer and add salt to taste. Use as a sauce for steak or in preparing enchiladas.

Addison Tabor
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