Best 2 Chimayó Red Chile Recipes

Chimayó is a small village in New Mexico known for its rich culture and culinary traditions. One of the most famous ingredients from Chimayó is the Chimayó Red Chile, a unique and flavorful variety of chile pepper. This article aims to assist home cooks in finding the best recipe for preparing Chimayó Red Chile. We will explore the different types of Chimayó Red Chile, their unique characteristics, and provide some tips on selecting the freshest and highest-quality chiles. Additionally, we will present a collection of the best recipes that showcase the distinct flavor of Chimayó Red Chile, ranging from traditional New Mexican dishes to modern culinary creations. Whether you are a seasoned chef or a home cook looking to expand your culinary horizons, this article has something for everyone.

Let's cook with our recipes!

SPRING HILL RANCH'S NEW MEXICO RED CHILE SAUCE

Spring Hill Ranch's New Mexico Red Chile Sauce image

Here's the "red" half of the New Mexico State Question, "Red or Green?" As is usual, the red chile sauce has more spicy heat than the green, but the flavor of those red chiles is awesome indeed! Slather this on or under your huevos rancheros, enchiladas, dinner-sized burritos or other New Mexico inspired dish for a truly...

Provided by Wiley P

Categories Other Sauces

Time 25m

Number Of Ingredients 10

Ingredients

3 Tbsp lard (or vegetable or canola oil or butter if you must!)
1/2 medium white or red onion, finely diced
2 clove garlic, minced
3 Tbsp all-purpose flour
1/2 c chimayo red chili powder (or any new mexico red chili powder) (mild, medium or hot - your choice) (or a 13-ounce container of frozen red chile puree)
2 c chicken broth (beef broth may be substituted)
1 1/2 tsp oregano (mexican if you have it)
1/2 tsp kosher salt
1/4 tsp freshly ground cumin (optional, but needed for authenticity)
good water for thinning (if needed)

Steps:

1. In a heavy bottomed skillet over medium heat, heat the lard until it is shimmering but not yet smoking. Sauté the onion until it has softened and become translucent, about 4 minutes. Add the garlic and stir until it is nice and fragrant, about 1 minute. Add the flour. Stir gently but constantly until the roux reaches a medium brown ("peanut butter") color, about 2 minutes. Add the chile powder or chiles, garlic, chicken broth, oregano, salt and cumin (if using). Simmer, stirring constantly until the sauce has thickened. The sauce should coat the back of a spoon. Add a little water if needed for proper consistency. Blend or process if desired for a smoother texture.
2. Slather the hot (temperature-wise) sauce over or under your New Mexican or southwestern dishes. Kept in an air tight container, this should stay fresh for at least a week in the refrigerator.

CASA CHIMAYO RED POSOLE

Casa Chimayo Red Posole image

Provided by Food Network

Categories main-dish

Time 3h30m

Yield twelve 10-ounce portions

Number Of Ingredients 13

Ingredients

2 to 3 pounds pork shoulder
1 teaspoon salt
1 bay leaf
1 onion, chopped fine
2 to 4 cloves garlic, minced
1 teaspoon ground cumin
10 to 12 Casa Chimayo red chile pods* (see Cook's Note), rinsed, stems and seeds removed
4 cloves fresh, peeled garlic
Salt
1 pound posole, dried and soaked overnight, or frozen and defrosted** (see Cook's Note)
1 onion, quartered
1 teaspoon salt
Optional garnishes: sliced limes, chopped fresh cilantro, finely chopped onion, oregano, cubed avocado, or grated cheese

Steps:

You will essentially be preparing this recipe in three stages: pork, chile and posole. These are then combined into the final posole.
For the pork: Place the pork shoulder in a pot and cover with water. Add the salt, bay leaf and onion. Bring to a boil, and then cook over medium heat until tender and falling off the bone, about 1 1/2 hrs.
Remove the meat from the broth and let cool; reserve the broth for later. Pull the meat from the bones and cut into bite-size pieces.
For the chile: Put the chile pods in about 2 cups of the hot broth (enough to allow the pods to puree easily in a blender) and let soak until soft, about 20 minutes.
Put the broth, pods and garlic in a blender and blend until smooth. (Do not fill the blender more than halfway with liquid.) Add salt to taste and set aside.
For the posole: Drain and rinse the posole. Put the posole in a cooking pot and cover with water; use about 2 parts water to 1 part posole. Add the onion and salt. Bring to a boil, and then lower the heat and simmer until the posole has started to "bloom", 1 to 1 1/2 hours. The posole will swell and start to resemble popcorn, but will still be chewy. At this point, add the pork, chile and any remaining broth into the posole and let it finish cooking. The key to a successful posole is watching for it to finish blooming. Posole is fully cooked when it has opened completely, and is tender when chewed. Taste and adjust seasonings.
Serve in a bowl and place the garnishes on the table so that each person fixes their own.

Tips:

Mise en Place: Before starting, gather and measure all the ingredients and prepare your cooking equipment. This will ensure a smooth and organized cooking process.
Choose Fresh Chilies: Use fresh, ripe chilies for the best flavor and heat. Look for chilies that are firm and have a vibrant color.
Use a Variety of Chilies: Experiment with different types of chilies to create a unique flavor profile. For example, you can use a combination of ancho, guajillo, and pasilla chilies.
Toast the Chilies: Toasting the chilies in a dry skillet or comal enhances their flavor and aroma. Make sure to toast them until they are fragrant and slightly darkened.
Rehydrate the Chilies: After toasting, rehydrate the chilies by soaking them in hot water for about 30 minutes. This will soften them and make them easier to blend.
Use a High-Quality Blender: A good blender is essential for creating a smooth and creamy sauce. If you don't have a blender, you can use a food processor, but the results may not be as smooth.
Adjust the Heat Level: The spiciness of the sauce can be adjusted by adding more or less chilies. Start with a small amount and gradually increase it to your desired heat level.
Use Fresh Herbs and Spices: Fresh herbs like cilantro and oregano add a vibrant flavor to the sauce. You can also use spices like cumin, garlic powder, and onion powder to enhance the taste.
Let the Sauce Simmer: Simmering the sauce allows the flavors to meld and develop. Simmer for at least 30 minutes, or up to an hour for a richer flavor.
Serve with Your Favorite Mexican Dishes: Chimay red chile sauce is a versatile condiment that can be served with a variety of Mexican dishes. Some popular options include enchiladas, tacos, burritos, and tamales.

Conclusion:

Chimay red chile sauce is a delicious and versatile condiment that adds a unique flavor to Mexican dishes. With its smoky, spicy, and slightly sweet taste, it is sure to be a hit at your next gathering. So, gather your ingredients, follow the step-by-step instructions, and enjoy the deliciousness of Chimay red chile sauce!