Mexican RED CHILE SAUCE Recipe for Tamales, Enchiladas, Asado, Chili con Carne & More
This red chile sauce has been one of my most requested recipes and I'm sharing with you my version of our family recipe.
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This red chile sauce is so versatile, so delicious, and so easy to make. This sauce is awesome because at its base, it can be used on so many different dishes, from enchiladas to tamales to menudo and so much more. All you got to do is start with this base, and then you can tweak it in any direction, probably as many different sauces as there are chilies, and that's not even taking into account that every single house is going to do it a little bit different.
So whether you're in Texas, New Mexico, Mexico, or along the frontera or anywhere in the USA, remember my advice, what Arnie takes always says, ain't no right way, ain't no wrong way to make chili sauce, and don't let nobody tell you you can't do it the way you like it.
Maybe what your grandma taught your mom, what my grandma taught my mom and my mom taught me may not be exactly the same, even if they're similar, but of course, my grandma's is better than yours. Just kidding! Don't get mad!
Let me just cover real quickly the couple of the different chiles I have. Now, the package here says cascabel or guajillo. It doesn't mean they're the same thing because they're not, but it means you might get one or the other in this package or possibly both. We also have some ancho chile, and we also have some pasilla chile. And I also have some chile de arbol down here. We use that one in our red chili sauce just to give it a little hint of heat and a little more complex flavor.
All right, so in the recipe we're going to use 15 guajillo/cascabel chiles, a couple of ancho chiles, and probably about four or five of the chile de arbol, a whole onion, and six cloves of garlic. All right, friend, let's get started and make this amazing red chili sauce.
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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Music From this Video:
Music: Boo Boogie - Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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How to Make New Mexico Red Chile Sauce from Dried Peppers
Red Chile sauce is the other Elixir of Life for New Mexico Chile Lovers. This sauce is the basis for many delicious chile dishes.
HOW TO MAKE CHILAQUILES USING NEW MEXICO CHILE PODS: Red Chilaquiles Recipe with a Fried Egg on Top
If you’ve ever wanted to learn How to make Chilaquiles with Homemade Red Chile from New Mexico Chile Pods, then this is the video for you! I top off these chilaquiles with a fried egg, because this is one of my favorite things to eat for breakfast. But, of course, chilaquiles are delicious any time of day or night. Here’s my recipe with easy, step-by-step directions. I hope you like them!
For the Red Chile Sauce, you’ll need:
10 - 12 New Mexico red chile pods
3 cloves garlic
1 1/2 Tbsp. Mexican oregano
1 1/2 Tbsp. powdered cumin
1 1/2 tsp. salt
approx. 3 cups water (add more or less, depending on how thick you like your chile)
For the Chilaquiles, you’ll need:
corn tortillas (figure on 4 to 5 per person)
vegetable oil for frying (approx. 1/2 cup)
grated cheese (cheddar, monterrey jack, muenster, queso fresco are all good choices)
chopped white onion
Optional for garnish:
eggs
fresh cilantro
Mexican crema or sour cream
Directions:
Clean chile pods with a small knife, removing stems, seeds, veins & any blemishes. (The seeds & veins are what give the chile heat, so if you want it mild, remove all of them. If you want it hotter, leave a few in.) Wash the pods in warm water, making sure they’re nice and clean. Then, let them soak in hot water for about 10 minutes, until the chile pods become a little softer. Remove from water & place them in a blender. Add the garlic, oregano, cumin and salt. Then pour in most, but not all of your water. (This way you can eyeball it and see how much more water it needs, so your chile isn’t too thick or too runny.) Blend and add water as necessary. You can stop blending when you have a consistent red chile sauce. Heat a large skillet over the stove and add about a Tbsp of oil. When it’s nice and hot, pour chile sauce into skillet and let it come to a boil. Once it boils, lower heat and let it continue to simmer for approx. 10 minutes.
[This is your basic red chile sauce that can be used any number of ways; enchiladas, chilaquiles, chile con carne, tamales, menudo, or just drizzle it over an omelette. It’s fantastic! And it keeps well in the refrigerator.]
But on to the Chilaquiles…
Heat vegetable oil in a large frying pan over medium high heat. Stack your corn tortillas on a cutting board, and with a knife cut them into small pieces. I like cutting mine into triangles, like a pizza. But you can cut them into thin little strips or tear them with your hands, however you like them. Once cut, put them to fry in the hot frying pan, turning them as you go. You want them to get crispy. Take them out of the frying pan, place them on a plate or cookie sheet covered with paper towels and let the excess oil drain off. Remove excess oil from frying pan then place pan back on burner. Put fried tortillas back in pan, pour red chile over the fried tortillas, add cheese and onion to taste and let cook a little longer until cheese gets melty. Remove. Add a little more cheese and onion on top, and serve while hot.
I like to garnish with a little cilantro and Mexican crema or sour scream, then top it all off with a fried egg. There’s just something about the warm egg yolk running over the red chile that is SO YUMMY!
For me, Chilaquiles is the “Other” Breakfast of Champions! Let me know in the comments if you agree and if you try this recipe. I post one new recipe every week at Marcy Inspired, so be sure to Like and Subscribe. You can also follow me @MarcyInspired on Instagram and Facebook. I’d love to hear from you!
How to Make a Traditional Northern New Mexican Stacked Enchilada
It's a Zen thing, making enchiladas in New Mexico—a matter of finding just the right balance between such simple ingredients as red chile sauce, tortillas, cheese, onion, eggs and cilantro—like the traditional stacked enchiladas created here by chef Michael Easton, with commentary by host chef Johnny Vee. Of course, the right altitude and the right attitude also help create the perfect conditions for eating mindfully con gusto.
TheZenchilada.com, source of this spirited cooking video, is a new, visually lavish e-magazine dedicated to nourishing the mind, body and spirit with substantial, themed-issues featuring the food and culture of the Americas, both indigenous and imported, with occasional trips across the pond. The first folio, focusing on corn, launches in July 2010.
For recipes or more information, visit TheZenchilada.com.