Oh, my gosh! New Mexico Hatch Red Chile Sauce is poured over the beef enchiladas on the right! We love the red chile sauce as much as the green! Here’s the link for those oh, so delicious Red Chile Beef Enchiladas: https://the2spoons.com/new-mexico-hatch-red-chile-beef-enchiladas/
Just like green chile sauce, there are so many uses for the red chile sauce. Enchiladas, burritos, tacos, red chile pork, and tamales to name a few! I love it for breakfast on a breakfast burrito loaded with eggs, sausage,
Another Favorite! New Mexico Hatch Red Chile Sauce
The New Mexico Hatch Red Chile is the green chile that has been allowed to ripen, then they are dried. Many times they are strung on a ristra and you can hang them in your home to dry or continue to dry. http://newmexicocatalog.com/html/ristras_and_wreaths.html
After the chiles are dried they are ready for use. The stems are removed from the chile, the seeds are removed, they are toasted a little in an iron skillet or griddle, then added to a pot with water and cooked for a little bit until they become soft. They are then removed from the liquid, placed in a blender or food processor and blended to a puree. They are then strained through a strainer so that any skin or seeds are left behind and you are left with a beautiful chile paste to use to make your sauce.
I often have red chile that I purchased in New Mexico; however, if I am out, you can purchase at your local grocery store like the photo below. They do come bagged by different brands. The HEB I go to has bins of dried chile, so I usually get them from the large bins, but either they both are the same. Just be sure and check for the heat you want, as there will be mild, medium and hot.
Another Favorite! New Mexico Hatch Red Chile
Hope you enjoy this recipe! It is absolutely one of our favorites. I make a large batch and store in the freezer in quart bags so that when we get a craving for New Mexico style Mexican food the sauce is already ready!
Ingredients
Method
- Remove the stems and seeds from the dried chile pods. Toast the chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.
- Remove the chile pieces and place into a sauce pan and cover with water. Bring to a boil, reduce the heat and simmer for about 10 minutes until the chile is soft.
- Remove the chile from the liquid and place into a blender or food processor. Blend until a smooth paste. Strain the paste, pushing through with the back of a spoon. This takes a few minutes. You just want to keep straining, pushing the puree through leaving behind any skin or seeds, adding a lilttle water if you need to.
- Warm the oil in a skillet, add the onion and garlic and cook until the onion is limp. Add the chile mixture to the onion mixture, along with the oregano and salt , adding more water. You want a pourable sauce, not a thick sauce. Cook for about 15 minutes, taste and adjust the seasonings. When ready the sauce will coat the back of a spoon but still be pourable. At this point I always strain again, pushing through the sauce, leaving behind any solids. This is not mandatory, but if I'm making enchiladas I want a very smooth sauce. Enjoy!