Recipe from Season 7, Mexico—One Plate at a Time
Servings: 11/2 cups
Ingredients
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Instructions
In a food processor or blender, combine, the tomatoes, garlic, chiles, oregano and vinegar. Process until smooth. Pour into a small (2-quart) saucepan and bring to a simmer over medium heat. Simmer 15 minutes, remove from the heat and stir in water, if necessary, to give the sauce the consistency of steak sauce. Taste and season highly with salt, usually 1 1/2 teaspoons. Cool, pour into a bottle and refrigerate until needed.
hopefully maybe this one ?
A wonderful steak sauce that may seem way too hot with all the chili, but just add little at a time until desired taste. Can also use this as a marinade, but not to soak too long with the meat, I usually marinate for about an hour max at room temp, then grill.
Hello Rick,
I enjoy watching your shows. I was wondering do you have any shows or recipes for the Mexican sweet-bread Pan de Dulce?
Hello Martha,
We do not have Pan Dulce but we do have a concha recipe here: http://www.rickbayless.com/recipe/mexican-sweet-bread/
I watched a program Tuesday of Rick’s and want to make the pork loin with the red chili sauce. It was not the on that had cider vinegar and roasted. It’s bright red. He sliced the loin in a very long strip and Bar-B-Qued it and put it in small torttia’s with fresh green tomatillo and avocado salsa, plus lime juice on top. I’m looking for the recipe for the red chili sauce. The date the program was on is 03/03/2015. Would you please help me find this? Thank you. Sincerely Bren
Hmm, does this look right Bren?
http://www.rickbayless.com/recipe/pork-cecina-tacos/
Or did the salsa have apricot?
Great recipe…do you have one for classic Steak Ranchero which can also be used for Huevos Ranchero?
This is what we suggest to do for the Huevos Ranchero:
http://www.fronterafiesta.com/cook/starters-snacks-a-light-meals/357-huevos-rancheros
I love the steak sauce. I always double it and then use some to flavor my por roast. It is delicious!
114 ounces of diced tomatoes? Above that indicates that this recipe has a serving size of 1 1/2 cups. Do I need to add 114oz or 11.4oz of tomatoes? thanks!!
You will need a 14 ounce can of tomatoes, which equals about 1 1/2 cups. Sorry for any confusion!
What are the size of the cans of chipotle chiles?
thanks!!
The can size is 7.5 ounces.
Be careful! The recipe calls for three CANNED chilis, not three cans of chilis. Your question about the size of the can leads me to believe you may be adding the entire contents of a can (times 3).
Can this sauce be canned using a hot water bath?
Sure!
Intrigued by Rick’s show with recipe for Tuna Tostadas with chipotle sauce. Cannot find it on the list of recipes. Can you help
Here you go Rose: http://www.rickbayless.com/recipe/contramar-tostadas/
Happy Cooking!
Thank You Chef! really enjoy not only your expertise as a chef, I also greatly admire your passion for cooking Mexican Cuisine . I was born in L.A. California, back in 1955, and I now live in Cleveland Ohio, which has prevented me from traveling to Mexico as I wished that I can do. I am a fan of Mexican food and I appreciate traveling with you via television. I also desire to meet you one day and acknowledge how grateful I am for meeting you. Again thank you and hope to meet you personally one day
Do you think this sauce will work with grilled chicken skewers?
Definitely. Maybe even apply the sauce as a topical marinade before grilling.
Thank you! Making it tomorrow.