New Mexico Red Chile Sauce Recipe

This spicy New Mexico Red Chile Sauce gets poured over huevos rancheros, and enchiladas, for smothered burritos, and is the perfect sauce for Red Chile Tamales

New Mexico Red Chile Sauce
This post contains affiliate links. If you use these links to buy something we may earn a commission. As an Amazon Associate, I earn from qualifying purchases

Just like the Abuelitas in my family, we each have our own way of making Red Chile Sauce. I prefer my Mom's recipe because it's quick, easy, and delicious ...perfect for my Mexican dishes. 

New Mexico Red Chile sauce can be used in enchiladas, burritos, tamales, or smothered on top of basically anything. Vibrantly red with mild zest and earthiness from New Mexico dried chile pods, this chile sauce is the perfect balance for dishes that require red chile sauce.

Step by Step Instructions:

 I start with New Mexico chile pods, best tasting for red chile sauce. The chile pods can be found in Mexican grocery stores, or online.

  • Rinse and remove the stems and seeds from the chile pods.

  • In a pot, add enough water to fully cover the pods. Bring to a quick boil, and simmer for 20 minutes.

  • New Mexico Red Chile Sauce

  • When red chile pods cool down, place them in a blender or food processor with some of the water from the pot.

  • New Mexico Red Chile Sauce Recipe

  • Use a mesh strainer to run the puree through the device to remove any remaining seeds and the peel, (this step is necessary because the skin tends to be bitter ), and discard the peel.

  • New Mexico Red Chile Sauce Recipe

  • Add garlic, cumin, and oregano to the sauce. Add oil to a large skillet, then flour and brown lightly. Remove from heat, and add chile puree to the flour mixture, continuing to stir until lumps are dissolved. 

  • Why add flour?
    Flour cuts down some bitterness of the chile sauce for a smoother taste for enchiladas, smothering burritos, and red chile colorado.

    For Tamalesyou can skip the flour method, and just add salt to taste to the blender then blend with cooked meat.

    New Mexico Red Chile Sauce

    Return to medium heat and stir until a gravy-like consistency. Taste the sauce, and add salt to taste. This sauce will keep up to 6 days refrigerated and freezes well for up to 5 months.

    The Busy Abuelita | New Mexico Red Chile Sauce

    New Mexico Red Chile Sauce

    Red Chile Sauce Recipes


    Follow us for more Delicious Recipes!

    Subscribe to my Newsletter, and follow me on Facebook, Pinterest, and Instagram for all my latest recipes.

    Red Chile Sauce