An Authentic Sauce for tacos and versatile for many Mexican creations!
Mulato Chiles are dried Poblanos. The name Poblanos pays homage to the native region these chiles were first cultivated which is a city in Mexico called Pueblo.
The flavor profile of Mulato chiles is a bit sweet with hints of smoky chocolate, licorice, cherries and coffee.
With a Scoville heat rating (SHU) of 2500 – 3000, this is a delicious way to add low-moderate heat to your dish with robust flavor.
Ancho Chiles (slightly milder) and Guajillo Chiles (slightly spicier) are good substitutes. These chiles are easy to find in well stocked supermarkets, Mexican markets and online.
Remove the stem and seeds from the dried chiles. The seeds and inner membrane are the hottest part.
- 5 Mulato Chiles, about 2 ounces
- 1 tablespoon extra virgin olive oil or peanut oil
- 3/4 cups onion, peeled and diced (about 1/2 large onion)
- 6 medium cloves garlic, peeled
- 1 tablespoons sesame seeds
- 3/4 teaspoon cumin seeds (or 1 teaspoon ground cumin)
- 1/2 teaspoon dried oregano
- 3/4 cup peeled tomatoes (from about 6 large San Marzano canned tomatoes)
- 1/2 cup tomato juice (from canned tomato can)
- 1/2 teaspoon sea salt
- 1 1/4 cups chili soaking liquid
- 2 tablespoons extra virgin olive oil or peanut oil (optional)
Heat a 12″ skillet, preferably cast iron until hot over medium heat.
Add Mulato Chiles and toast 2 minutes on each side, but do not blacken!
Cool slightly, remove core and seeds; add the chiles to 1 1/2 cups of boiling water and set aside for 20 minutes. (Wear gloves if you are sensitive to chile heat level.)
Drain chiles, keeping the soaking water! Set aside.
In the skillet, add 1 tablespoon oil; set to medium heat.
Add onion and garlic and cook, stirring until just golden. Add sesame seeds, cumin seeds and oregano; stir and cook 1 minute.
Add the chopped tomatoes and cook until they start to just color.
Add 1/2 cup tomato juice, and drained soaked chiles and 1 1/4 cups of the reserved chile-soaking water; bring to a boil, then reduce to a simmer.
Reduce the heat and cook at a simmer 5 minutes.
Add to the carafe of a blender and puree until smooth. Add extra 1/4 cup soaking water if too thick.
Use as is, or enrich:
Heat 2 tablespoons oil in a large skillet over medium heat. When very hot, add the pureed sauce (will splatter a bit) and cook, stirring consistently until warmed through and only slightly thickened.
The Chile Sauce keeps well in a tightly sealed glass container in the refrigerator for up to 4 weeks.
Delicious with my Chicken and Veggie Tacos – see recipe!
See BLOG for many photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
See my CATALOG OF WELL TESTED RECIPES HERE:
Makes: 2 cups