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November 18, 2019

New Mexico Red Chile Recipe




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. 
New Mexico Red Chile sauce in bowl






How to make Red Chile Sauce

I start with New Mexico chile pods, best tasting for red chile sauce.
Rinse and remove the stems and seeds from chile pods. In a pot, add enough water to fully cover pods.
Bring to a quick boil, and simmer for 20 minutes.
New Mexico Red Chile soaking in cooking pot



When red chile pods cool down, place in blender or food processor.
New Mexico red Chile in blender
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.
Add garlic, cumin, and oregano. Add oil to a large skillet,  then flour and brown lightly.
Remove from heat, add chile puree to flour mixture, continuing to stir until lumps are dissolved.
Return to medium heat and stir until a gravy-like consistency.


    This sauce will keep up to 6 days refrigerated and freezes well..up to 5 months.

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New Mexico Red Chile sauce, perfect for enchiladas, pozole, chile colorado, and more!

Ingredients:
  • New Mexico Red Chile Pods(20-25 pods)
  • 1 tablespoon garlic powder
  • 1 tsp ground cumin
  • 2 tsp salt
  • 2 tablespoons flour
  • 1 teaspoon crushed dried oregano
  • 2 tablespoons Vegetable or Olive Oil
Instructions:
  • Rinse and remove the stems and seeds from approximately 25 pods
  • In a pot, add enough water to fully cover pods.
  • Bring to a boil and let simmer for 20 minutes, then let cool slightly.
  • With blender puree pods and the water.
  • Use a mesh strainer to separate the pulp from the skin, do this several cups at a time.
  • Add to strained puree the cumin, garlic powder, and oregano.
  • In a large skillet,  add oil to large skillet,  then flour and brown lightly.
  • Remove from heat, add chile puree to flour mixture, continuing to stir until lumps are dissolved. Return to medium heat and stir until a gravy-like consistency.
  • Salt to taste.
This sauce will keep up to 6 days refrigerated and freezes well..up to 5 months.


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