The Anasazi Restaurant takes local and seasonal cooking to fine dining heights, but the recipe for a menu mainstay is as homey as the Southwest gets.
As much as the Rosewood Inn of the Anasazi Restaurant’s executive chef Edgar Beas brings a modern vision focused on indigenous ingredients and cooking methods, Julio Cabrera, the hotel restaurant’s longtime sous chef brings the backbone, the foundation. The latter chef is lauded for Anasazi menu fixtures including the chile guajillo salsa that blankets Cabrera’s namesake braised chicken enchiladas with green chiles, black beans, and asadero cheese. Get a taste of classic Anasazi and Santa Fe with the recipe below.
Chile Guajillo Sauce
(Yields 1 gallon)
20 dry guajillo chiles
3 medium yellow onions, chopped
10 garlic cloves, chopped
1 cup oregano dry flakes
1 tablespoon cumin
¼ cup vegetable stock
Soak the dry chiles in water for 12 hours.
Strain and put the chiles in blender until they have a paste consistency.
In a sauce pan, cook chopped onion, garlic, oregano, and cumin over a medium heat. Add the chile paste and ¼ cup vegetable stock. Bring to a boil.
Once the mixture starts boiling transfer it to the blender. Afterward, strain it. Season with salt, pepper, and butter when it is ready to be serve.
For more on the Rosewood Inn of the Anasazi Restaurant as well as more recipes, read our February/March 2017 Western Gourmet feature, "Santa Fe’s Next Top Chef."
For more information or to make reservations at the Rosewood Inn of the Anasazi Restaurant, visit the hotel’s website.
