Best 2 New Mexico Red Chile Sauce Recipes

New Mexico red chile sauce is a staple ingredient in New Mexican cuisine, adding a unique flavor and heat to dishes like enchiladas, tacos, and burritos. With a rich history dating back to the Spanish settlers of the 16th century, this sauce has become an integral part of the cultural identity of New Mexico. Made with dried red chile pods, garlic, and a blend of spices, New Mexico red chile sauce can range from mild to extremely hot, depending on the type of chile peppers used. Whether you prefer a smoky and complex flavor or a fiery kick, there are countless recipes to explore and create your perfect New Mexico red chile sauce.

Here are our top 2 tried and tested recipes!

NEW MEXICO RED CHILE SAUCE

New Mexico Red Chile Sauce image

Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.

Provided by Cookincwgrl

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 43m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons canola oil
20 New Mexico dried red chile pods, stemmed and seeded
10 dried chile de arbol peppers, stemmed and seeded
1 large yellow onion, chopped
3 cloves garlic, chopped
1 quart chicken stock, or more if needed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 tablespoon honey

Steps:

Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 52.3 g, Cholesterol 0.7 mg, Fat 8.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 6.5 g

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.

Tips:

Choose the right chiles: For a mild sauce, use guajillo or ancho chiles. For a medium sauce, use pasilla or New Mexico chiles. For a hot sauce, use cayenne or habanero chiles.
Roast the chiles: Roasting the chiles brings out their flavor and makes them easier to blend. You can roast the chiles in a comal, skillet, or oven.
Soak the chiles: After roasting, soak the chiles in hot water for about 30 minutes. This will help to soften them and make them easier to blend.
Use a good blender: A high-powered blender will help you to get a smooth sauce. If you don't have a blender, you can use a food processor.
Add other ingredients: You can add other ingredients to your red chile sauce, such as garlic, onion, cumin, and oregano. You can also add a little bit of sugar or honey to balance out the heat.
Cook the sauce: Once you've blended the sauce, cook it over medium heat for about 15 minutes. This will help to thicken the sauce and develop the flavors.
Use the sauce: You can use red chile sauce in a variety of dishes, such as enchiladas, tacos, burritos, and stews. You can also use it as a condiment.

Conclusion:

New Mexico red chile sauce is a versatile and delicious sauce that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a flavorful and authentic sauce, give New Mexico red chile sauce a try.