In another thread I was asked which I preferred, red Chile from reconstituted Chile pods, or from powder, by
zwiller
. To answer the question, I would have to say my preference is the reconstituted pods. Simply because I usually use 3-4 different varieties of Chile. This takes the Chile flavor up several notches, however there is certainly nothing wrong with red Chile sauce from powder, either from a rue or from a paste which is the recipe I will now post. It’s all good.
To start off, some time do yourself a favor and order some Chimayo Red Chile from New Mexico. This is a Chile variety, not a location like “Hatch Chile” The Chimayo Chile is the oldest variety in NM. Brought there by the Spaniards in the 1500’s. It is grown generally north of Santa Fe in and around the town of Chimayo. It is a higher elevation Chile that is possibly the best red I have ever tasted. I make sauce with it, but also sprinkle in on almost everything. It’s dynamite on eggs. The heat is a solid medium that does not build just is steady. The flavor is like the Chile you looked for your whole life. That said lets make some Chile.
Any Chile powder will work just fine here.
Start by mixing up about 2 1/2 c. Chicken Broth from bouillon (1tsp per cup of water) I use Knorr brand.
Next measure out 1/2c. Red Chile powder. Place in a separate bowl.
To this add about 1c. Broth and mix into a thin paste with no lumps.
Next mince up 2-3 medium cloves of garlic and add to a 10” skillet with about 3-4 Tbs. lard (can use oil, I used a olive oil blend.
Sauté the garlic 2-3 minutes then add 1tsp. ground cumin. Sauté another 1 minute. ( you can add Mexican oregano 1tsp. If you like, I don’t) Now this is very important, remove the pan from the heat. Then add the Chile paste and stir to incorporate the oil, garlic and spices.
Return the pan to low/medium heat, add the remaining broth, stir and wait for the sauce to come to a light simmer. Never boil or expose the Chile to high heat, just be patient and wait for the simmer. Red Chile that is exposed to high heat such as a boiling temperature will become bitter, or even take on a burned taste, even boiling in water. Always be patient and low slow cook the Chile For that authentic pure Chile taste.
As the Chile simmers, adjust the heat lower towards low little at a time keeping the simmer but with no more heat than necessary. Let this reduce for about 30 min. To get the consistency of a enchilada sauce, or longer for a thicker sauce, but this is where I usually stop. The sauce will thicken more after cooling.
There you have authentic NM Red Chile sauce. We can build this from a rue as well but to me it’s a bit more difficult managing the temperature with the rue/Chile and I often get that hint of burned or bitter flavor.
Now you are ready to make tamale meat, carne adovada, or countless other New Mexican dishes.
In the fall and winter or around the holidays, I sometimes will add just a pinch of cinnamon to this, just to make it special, but not always. Enjoy.
zwiller
. To answer the question, I would have to say my preference is the reconstituted pods. Simply because I usually use 3-4 different varieties of Chile. This takes the Chile flavor up several notches, however there is certainly nothing wrong with red Chile sauce from powder, either from a rue or from a paste which is the recipe I will now post. It’s all good.To start off, some time do yourself a favor and order some Chimayo Red Chile from New Mexico. This is a Chile variety, not a location like “Hatch Chile” The Chimayo Chile is the oldest variety in NM. Brought there by the Spaniards in the 1500’s. It is grown generally north of Santa Fe in and around the town of Chimayo. It is a higher elevation Chile that is possibly the best red I have ever tasted. I make sauce with it, but also sprinkle in on almost everything. It’s dynamite on eggs. The heat is a solid medium that does not build just is steady. The flavor is like the Chile you looked for your whole life. That said lets make some Chile.
Any Chile powder will work just fine here.
Start by mixing up about 2 1/2 c. Chicken Broth from bouillon (1tsp per cup of water) I use Knorr brand.
Next measure out 1/2c. Red Chile powder. Place in a separate bowl.
To this add about 1c. Broth and mix into a thin paste with no lumps.
Next mince up 2-3 medium cloves of garlic and add to a 10” skillet with about 3-4 Tbs. lard (can use oil, I used a olive oil blend.
Sauté the garlic 2-3 minutes then add 1tsp. ground cumin. Sauté another 1 minute. ( you can add Mexican oregano 1tsp. If you like, I don’t) Now this is very important, remove the pan from the heat. Then add the Chile paste and stir to incorporate the oil, garlic and spices.
Return the pan to low/medium heat, add the remaining broth, stir and wait for the sauce to come to a light simmer. Never boil or expose the Chile to high heat, just be patient and wait for the simmer. Red Chile that is exposed to high heat such as a boiling temperature will become bitter, or even take on a burned taste, even boiling in water. Always be patient and low slow cook the Chile For that authentic pure Chile taste.
As the Chile simmers, adjust the heat lower towards low little at a time keeping the simmer but with no more heat than necessary. Let this reduce for about 30 min. To get the consistency of a enchilada sauce, or longer for a thicker sauce, but this is where I usually stop. The sauce will thicken more after cooling.
There you have authentic NM Red Chile sauce. We can build this from a rue as well but to me it’s a bit more difficult managing the temperature with the rue/Chile and I often get that hint of burned or bitter flavor.
Now you are ready to make tamale meat, carne adovada, or countless other New Mexican dishes.
In the fall and winter or around the holidays, I sometimes will add just a pinch of cinnamon to this, just to make it special, but not always. Enjoy.
