As requested and promised, here’s my way with chile sauce. I’m not going to say it’s authentic, except to me! Please not that here I’m using 100% chile powder. There are no extra ingredients or fillers, just pure ground chiles. Rancho Gordo powder, it so happens! These are New Mexican chiles and they have a particular, wonderful rich flavor. I also like using whole chiles of all types but that’s for another post.
Chop a medium sized white or red onion and sauté it until soft in olive oil or lard. Add some chopped garlic. When vegetables are really soft, add about 4 ounces of pure chile poweder and mix it with the vegetables. It will be a thick mess but allow the chile to “fry” for a few minutes. Add a little cumin and salt. Slowly add enough water to make a thick sauce and let this cook for about 15 minutes. At this point, you can add salt and thin it out with a little chicken stock and cook for a few more minutes and it’s a great sauce.
Use some with steamed vegetables over brown rice or quinoa for a tolerable “healthy” meal. You can make enchiladas. You poach chicken pieces in the sauce. Drizzle on tacos. Go for the chilaquiles.
You can also add a can of chopped tomatoes. This is perfectly nice but I love the pure chile flavor better. I do like to use the tomatoes, and any other vegetables left over in the fridge and chicken stock to make a soup.