How to Make Traditional New Mexican Red Chile Sauce
Hey Chile Heads! In this video, I show you guys how to make the classic New Mexican Red Chile Sauce from scratch. This sauce is a fundamental ingredient in many New Mexican dishes. Thank you so much for watching this video!
I'm so excited to teach you guys all about New Mexican cuisine. If you have any New Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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New Mexican Red Chile Sauce Recipe:
2 Tablespoons flour
2 Tablespoons canola oil or vegetable oil
3 Tablespoons red Chile powder
1 ½ cups water
¼-teaspoon garlic powder or 1 clove fresh, diced finely
¼-teaspoon salt
1/8 or pinch of dried oregano
Heat oil in medium size saucepan on medium to low heat. After about a minute, add flour and stir constantly so it does not burn. Cook for approximately one minute and then add red chile powder, continue stirring constantly. The consistency will be crumbly. After another minute, begin to whisk in cold water slowly. Once the sauce begins to boil, add garlic, oregano and salt. Continue cooking for 20 minutes on low heat. Use sauce right away for enchiladas, chile beans, or store in the refrigerator for up to 7 days.
Link to buy Red Chile Powder from Bueno Foods:
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HOW TO MAKE RED & GREEN ENCHILADAS WITH HATCH CHILE: Delicious Cheese & Chicken Enchilada Recipes
When it comes to Enchiladas, it doesn't matter if they're Red or Green, I'm an equal opportunity devourer! And, as a native New Mexican, I especially love them when they're made with Hatch chile. In this video, I show you how I make both Red Cheese Enchiladas and Green Chicken Enchiladas with Hatch chile, because sometimes it's hard to decide between the two. Read on for the full recipes.
Red Cheese Enchiladas
approx. 10 red chile pods
3 garlic cloves
1 Tbsp. Mexican oregano
1 Tbsp. cumin
salt to taste (I use about 1 tsp.)
approx. 3 1/4 cups water
corn tortillas
grated cheese of your choice (cheddar, pepper jack, muenster are all great)
chopped onion, to your liking
vegetable oil for frying
Remove stem, seeds, and any imperfections from dry chile pods and rinse clean in water. Soak clean chile pods in hot water for a minimum of 15 minutes so they soften and rehydrate. Place softened chile pods in blender or food processor, along with garlic, oregano, cumin, salt, and water. Blend until completely smooth. Heat saucepan over medium high heat with about 1-2 Tbsp. of oil. Pour red chile sauce in saucepan and cook for 15 minutes, stirring frequently. (When it reaches a boil, lower heat to a simmer.)
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough red chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
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Green Chicken Enchiladas
approx. 7 Hatch green chiles, roasted, peeled, stems & seeds removed
(If buying Hatch chile in a can or jar, you'll need approx. 1 cup)
3 garlic cloves
1 tsp. cumin
salt to taste (I use 1 tsp.)
approx. 2 cups water
1 can cream of mushroom or chicken
shredded chicken
corn tortillas
grated cheese of your choice
chopped onion to your liking
vegetable oil for frying
Place green chile in blender or food processor, along with garlic, cumin, salt, and water. Blend until smooth. Heat large saucepan over medium high heat, with 1-2 Tbsp. of oil. Then pour in green chile sauce. Add in can of cream of mushroom or cream of chicken. (You can even use both). Stir until well combined. If sauce is too thick, add a little more water. Let it come to a boil and reduce heat and simmer about 10-15 minutes.
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded chicken, shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough green chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
I hope you like these recipes as much as I do. Be sure to give this video a Thumbs Up, leave me a comment and Subscribe to this channel, if you haven't already. You can also follow Marcy Inspired on Instagram at and on Facebook at
Bendiciones y buen provecho!
Authentic Red Chile Sauce | Four ingredients, 20-minutes, epic, New Mexican staple
This easy red chile sauce recipe from scratch can be done at home with a single pot, a blender, and a handful of simple ingredients. When it comes to making red chile sauce at home it's best not to overthink it: keep your ingredients simple and your process short and sweet. This is one of those videos where delicious doesn't mean complicated techniques and split-second temperature monitoring. Just plop some pods in some hot water and wait for the red chile sauce magic. My family has been making this red chile sauce recipe for generations: it's pretty dang fantastic.
Also, if you're in New Mexico, just call it red chile there is no need to add the sauce. You might get a look. You'll probably get a look.
Complete recipe:
For the red chile sauce
12 chile pods
5 cups of water
1/2 tsp Mexican oregano (it's different, don't use Italian [you've been warned])
1 head roasted garlic
1 1/2 tsp salt
1 tsp honey
I'm using red chile pods from Albuquerque
but if you're in a pinch and need to Amazon something, these are delicious as well:
I use mild pods so I can add more spice later. Don't tell my father-in-law, he'd disown me. He's a hot chile purist. It's a New Mexican thing.
Thank you so much for watching, liking and subscribing! Y'all are the best!
Okay, byeeeee!
Music credits:
Salute to Mexico- United States Marine Band
Gloss On the Floor- NoMBe-
Modus Operandi- Wes Hutchinson
#cookwithme #cooking #newmexico #redchile
How to make The BEST Mexican Chile Verde Pork Stew
Hello & welcome to the Views Kitchen, On today's recipe, we’ll be showing you how to prepare and Easy Chile Verde pork stew. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Cook time: 30 to 35 minutes
Ingredients
1/2 Tbsp oil
1.5 pounds pork butt, cubed
1/2 white or yellow onion, chopped
3 garlic cloves, minced- (I used 6 : )
3 Tbsp Ap Flour
1 1/2 tsp salt (Himalayan)
1 tsp ground cumin
1 tsp black pepper
1 heaping tsp Mexican oregano
4 cups chicken broth
6 Roasted Anaheim peppers ( save and cube 2 for the stew, 4 for the sauce)
1 can hatch chili
2 small jalapeños
small bunch cilantro
For added flavor- add 1/2 Tbsp chicken bouillon (natural knorr chicken bouillon)
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HOW TO MAKE RED CHILE SAUCE FROM CHILE POWDER: Easy, Versatile Recipe Ready in Minutes
If you know me, I'm kind of a chile snob. 99% of the time I make my red chile sauce from New Mexico red chile pods. But, in a pinch, I will make red chile sauce from chile powder. And since many of you don't have access to chile pods and have requested I show you How to Make Red Chile Sauce from Chile Powder, I decided to share this easy, versatile recipe that can be ready in just a matter of minutes.
To start, it's important that you know your own heat tolerance, and that you buy chile powder that has the right level of heat for you. You should be able to find it in hot, medium or mild. Knowing those two things, you can adjust the amount of chile powder you will be using. But all things being equal, 2 Tbsp. is right about where you should be. If you find that it's too spicy, or doesn't have enough of a kick, then make note of it, adjust your amounts, and make another batch. The good thing is, it's so easy, you can customize it perfectly in no time! You can also cook the sauce to achieve your preferred level of thickness. If you should accidentally cook it too long and it gets too thick, no worries. Just add a little more water and you'll be good to go!
Red Chile Sauce from Chile Powder
2 Tbsp. all purpose flour
2 Tbsp. red chile powder (or adjust to your liking)
2 cups water
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. ground oregano
salt to taste (typically between 1/2 to 1 tsp.)
Heat skillet or sauce pan on stove over medium high heat. Add in flour and continuously move around with spoon until it turns a light brown. Add in chile powder and mix to combine. Pour in water and stir until flour and chile and dissolved. Add in garlic powder, cumin, and ground oregano. Mix well and bring to boil. Lower heat and continue cooking another 5 to 10 minutes until sauce thickens to your liking. Add in salt to taste, and your red chile sauce is done and ready to use in any of number of dishes.
Thanks so much for checking out this video. If you found it helpful, be sure to give it a Thumbs Up and Subscribe to my channel, if you haven't already done so. You can also follow me on Instagram at or on Facebook at
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1:35 Casa de Fro
Authentic New Mexico Green Chile Part 1