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This spicy New Mexico Red Chile sauce recipe is perfect for huevos rancheros, enchiladas, smothered burritos, and red chile tamales. It’s a versatile sauce that can be used in a variety of dishes. It’s easy to make and packed with flavor. Try it today and discover a new favorite!
Every Abuelita in my family has their own secret recipe for the perfect Red Chile Sauce. But my mom’s version? Let’s just say it’s a mouth-watering masterpiece! It’s super easy, seriously scrumptious, and speedy – making it the perfect match for any Mexican dish. Growing up, I remember my mom always making a big batch of her red chile sauce and storing it in the fridge. It was a staple in our household and we would add it to everything – from tacos to enchiladas, and even scrambled eggs. The combination of the smoky and spicy flavors would always leave us wanting more.
Why use New Mexico Red Chile Peppers?
The flavor of the classic dried New Mexico Chile Pepper is sweet and earthy, and it is highly versatile in its usage.
It can be used to make a variety of dishes, from stews and soups to sauces and rubs for meats. Its mild to medium heat level makes it a favorite among those who want to add a little bit of kick to their meals without overpowering the other flavors. Dried New Mexico Chile Pepper can also be rehydrated and blended into a paste or powder for use in marinades and dressings. Its deep red color adds a vibrant hue to any dish, making it not only delicious but visually appealing as well. Whether you’re a seasoned chef or a beginner in the kitchen, the classic dried New Mexico Chile Pepper is a must-have ingredient in your pantry.
New Mexico Red Chile Sauce Video
Ingredients For Red Chile Sauce
- New Mexico Red Chile Peppers – Chile pods are available at most grocery stores, or you can order here
- Garlic powder – Minced garlic can replace powder
- Ground cumin
- Salt
- Flour – all-purpose flour
- Mexican oregano
- Vegetable oil or lard
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| New Mexico Red Chile Peppers Mexican Oregano Garlic Powder Ground Cumin |
How To Make New Mexico Red Chile Sauce
Rinse and remove the stems and seeds from approximately 25 pods
In a pot, add enough water to cover the pods fully. Bring to a quick boil, and simmer for 20 minutes.
When red chile pods cool down, place them in a blender or food processor with some of the water from the pot.
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 to the sauce. Add oil to a large skillet, then flour and brown lightly. Remove from heat, and add chile puree to the flour mixture, continuing to stir until lumps are dissolved.
Why add flour?
Flour cuts down some bitterness of the chile sauce for a smoother taste for enchiladas, smothering burritos, and red chile colorado.
For Tamales, you can skip the flour method, and just add salt to taste to the blender then blend with cooked meat.
Return to medium heat and stir until a gravy-like consistency.
Taste the sauce, and add salt to taste.
Storing Red Chile Sauce:
This sauce will keep up to 6 days refrigerated and freezes well for up to 5 months.
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New Mexico Red Chile Sauce
Ingredients
- 20-25 pods of Dried New Mexico Chile
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 2 teaspoon salt
- 2 tablespoons flour
- 1 teaspoon crushed Mexican oregano
- 2 tablespoons vegetable oil or lard
Instructions
- Rinse and remove the stems and seeds from approximately 25 pods
- In a pot, add enough water to fully cover the pods.
- Bring to a boil and let simmer for 20 minutes, then let cool slightly.
- With blender puree pods and 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 a large skillet, then flour and brown lightly.
- Remove from heat, and add chile puree to the 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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