Pasta de chile colorado (red chile purée)
A couple weeks ago for the first time I made red chile purée from “Special Mexican Dishes” by Amalia Ruiz Clark. I used mild dried red chiles and removed the seeds. I have to say that the taste was too dull for me. Then last week I made it again with the same type of chiles, but this time I didn't take the seeds out. Tonight I'm using that purée to make «pasta de chile colorado—guisado,» which is essentially a basic enchilada sauce. I have to say I like the purée a lot better with the seeds in, although if I had made it with hot dried red chiles, it might be a different story.