New Mexico Hatch Red Chile Beef Enchiladas! Awe…we love them too! Just like the green chile beef enchiladas! Ok! I promise! This is the last New Mexico chile post for a couple of days! Several days ago I posted New Mexico Hatch Green Chile Sauce, then New Mexico Hatch Green Chile Sauce Beef Enchiladas. Yesterday, I posted the New Mexico Hatch Red Chile Sauce and I promised I’d post my Hatch Red Chile Beef Enchiladas too! So here we go!
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!
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, and potatoes.
We Love New Mexico Hatch Red Chile Beef Enchiladas Too!
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.
We Love New Mexico Hatch Red Chile Beef Enchiladas Too!
I usually serve these with my pinto beans and easy Mexican rice. https://the2spoons.com/pinto-beans-for-refried-beans/.
I don’t have a recipe on the blog yet for the easy Mexican Rice but it is: Place a little oil in a skillet and add one cup long grain rice. Cook the rice until it has browned a little, making sure not to burn. Add one chopped garlic clove and stir quickly so that it too will not burn. Add two cups of water and one cube of Knorr Tomato Bouillon with Chicken Flavor, breaking it up into the water and stirring to help it dissolve. When the water comes back to a boil, immediately reduce to a simmer, place a lid onto your pan and cook until all the water has absorbed about 15-20 minutes. Delicious!
Hope you love these as much as we do! Use this sauce for so many other recipes! I love this for breakfast on burritos! Make the red and green chile and make your dishes Christmas style like they do in New Mexico! Perfection!
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!
- Heat a large skillet with a little oil. When sizzling, place a corn tortilla in the oil for just a second to soften and remove to a paper towel. I place one side of the tortilla in oil, place the not oiled side up, repeat the process and put the oil side onto the unoiled previous tortilla. Sounds complicated, but not turning in the skillet and letting both sides into the oil helps with the tortillas holding together and to not fall apart…so basically your first tortilla is oil on the bottom, none on top but you'll top that with the oiled one, on and on. Set the tortillas aside.
- Grate your cheese and chop your onions.
- Cook your meat in a skillet with salt and pepper just until lightly browned.
- Preheat your oven to 450 degrees. Get a large baking dish or individual plates if you prefer. Line up all your ingredients so easy folding.
- place a tortilla down on a flat surface. Add your desired amount of beef, onion and cheese. Roll the tortilla with the seam side down and place in the baking dish or in a plate. Continue until all the tortillas have been used. You want to kind of eye the filling to make sue you have enough to the last tortilla or that you have used all of it by the last tortilla.
- Ladle some of the sauce over the enchiladas, insuring the ends have sauce and the entire enchilada is covered in a little sauce. Add cheese down the middle of your enchiladas. You can cover if you really like them cheesy, but remember ou have cheese in the filling.
- Place the enchiladas in the hot oven and cook just until your cheese has melted.
- I serve these with Mexican rice and pinto beans! Yum! Delicious!
