Sauce Reduction
I have been using the attached recipe for my red chile sauce for enchiladas. In New Mexico, everyone I talk to about their red sauce recipe has mostly the same basic ingredients you’ll see. However, what I think differs is the cooking times of the sauce after the straining. This recipe you don’t do any further cooking down of the sauce.
I have a friend who’s abuela cooks down the sauce for what sounds like a couple hours maybe? Looking for ideas on how this could be incorporated to this standard recipe. I believe the grandmother also incorporates pork stew meat into the sauce, verging into adobada territory.
by squirrelfever12