We love New Mexico red chile. We love New Mexico green chile. We get our fair share of tex-mex in Texas but it’s a little different than what you get in New Mexico. The first thing we do when we get to New Mexico is eat red or green chile and don’t stop the entire time we are there.
Just like this posole which by the way, I’ll post the recipe shortly, but I mean you have a delicious broth and you add some of this red chile and it becomes epic.
And these beef enchiladas with red chile and green chile, or Christmas as they say in New Mexico.
And it’s a must have for pork and red chile tamales….
Ok, so hear you go. A must have for these dishes and many more. New Mexico Red Chile Sauce.
New Mexico Red Chile Sauce
Ingredients
For the chile pods
- 25 Dried Red chile pods with stems and seeds removed
- Water to cover the chile pods
For the Purée to make the final sauce
- 1/2 Tsp Cumin
- 1 Tsp Mexican oregano, crushed
- 1 Tsp Granulated garlic
- Salt to taste
Instructions
For the Chile pods
- Wash and remove stems and seeds from New Mexico dried chile pods.
- Cover the chile pods with water in a saucepan, bring to a boil and cook about 20 minutes. Remove from the heat and let cool a little.
- Transfer the chile pods and water to a food processor and purée until smooth. Pour the mixture into a colander and strain seperating the pulp from the skin.
- To finish the sauce. In a sauce pan add the strained chile and the spices. Heat and simmer a few minutes adding water if too thick and checking for salt.
- Use in your favorite recipes like enchiladas, posole, on pork, tacos….It is so good!