Ron Salisbury, third-generation owner of El Cholo in Southern California, contributed this recipe to our cookbook, West Coast Prime Meats Cooks. The Chili Colorado has been on El Cholo’s menu since Day One along with the enchilada combinations and the Sonoran enchilada, a stacked affair topped with a fried egg.
Whenever working with dried chiles, first remove the stems and seeds, as the seeds could make the sauce too hot and bitter. At El Cholo, we do not toast our chiles first; instead, we draw the flavor from the chiles by slowly simmering the sauces for several hours. Also, we recommend that cooks use a blender instead of a food processor to purée chile sauces, to achieve a smooth consistency. Traditional Mexican cooks would pulverize the dried chiles on a stone implement called a metate, but in modern kitchens, blenders handle the job once the sauce is cooked.