New Mexico Red Chile sauce From Powder.

[BrianGSDTexoma]

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.

Took me a minute to find this but I think going to make this. Been a while but worth bringing up for others.

 

[SmokinEdge]

Took me a minute to find this but I think going to make this. Been a while but worth bringing up for others.

Do you want to make red Chile from pods or powder? I like it best from dried pods but both work.

If you make the red Chile sauce and add pork chunks to it you get Carne Adovada, one of my favorites and I will be making some on Sunday.

The first part of this thread shows the adovada the rest of the thread shows using that to make Birria tacos.

https://www.smokingmeatforums.com/threads/adovada-tacos-my-way.311310/

 

[BrianGSDTexoma]

Do you want to make red Chile from pods or powder? I like it best from dried pods but both work.

If you make the red Chile sauce and add pork chunks to it you get Carne Adovada, one of my favorites and I will be making some on Sunday.

The first part of this thread shows the adovada the rest of the thread shows using that to make Birria tacos.

https://www.smokingmeatforums.com/threads/adovada-tacos-my-way.311310/

I thinking powder. I still have some of that Chimayo. May end up doing your stacked recipe. I got the butter and corn tortilla's from HEB. I love those corn!

 

[SmokinEdge]

I thinking powder. I still have some of that Chimayo. May end up doing your stacked recipe. I got the butter and corn tortilla's from HEB. I love those corn!

Sounds delicious. If doing stacked don’t be afraid to layer some green chilies in there also.