Barker Chiles | © 2009 Cynthia Wenslow
When we lived in the wilds of Montana, I was amazed to be able to find these dried chiles in my local store.
Chile Colorado from Rancho de Chimayo (it was used for their Carne Adovada).
25 whole dried red chile
pods, about 8 ounces
4 cups water
1 tbsp minced onion
1/2 tsp Worcestershire sauce
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
2-3 minced garlic cloves (less if desired)
Wash the chiles. Remove the seeds if you prefer a lower heat level. Break off the stems and place on cookie sheets. Roast in a 300 degree oven for 5 minutes or so.
Puree half the chiles in a blender with 2 cups of the water. Repeat with the other half of the chiles and the remaining water. Pour into a saucepan and add the other ingredients. Bring to a boil and then simmer for 30 minutes.