spring hill ranch's new mexico red chile sauce

Name: Spring Hill Ranch's New Mexico Red Chile Sauce
Prep time: 10 min
Cook time: 15 min
Yield: 3
Cuisine: Southwestern
Ingredients: 3 tablespoon(s) lard (or vegetable or canola oil or butter if you must!); 1/2 medium white or red onion, finely diced; 2 clove(s) garlic, minced; 3 tablespoon(s) all-purpose flour; 1/2 cup(s) chimayo red chili powder (or any new mexico red chili powder) (mild, medium or hot - your choice) (or a 13-ounce container of frozen red chile puree); 2 cup(s) chicken broth (beef broth may be substituted); 1 1/2 teaspoon(s) oregano (mexican if you have it); 1/2 teaspoon(s) kosher salt; 1/4 teaspoon(s) freshly ground cumin (optional, but needed for authenticity); - good water for thinning (if needed)

(2 RATINGS)

93 Pinches 1 Photo

Wiley P

Sierra Vista, AZ

Updated on Jun 24, 2013

Here's the "red" half of the New Mexico State Question, "Red or Green?" As is usual, the red chile sauce has more spicy heat than the green, but the flavor of those red chiles is awesome indeed! Slather this on or under your huevos rancheros, enchiladas, dinner-sized burritos or other New Mexico inspired dish for a truly authentic finish.

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The recipe is mine, but I pinched this picture from

prep time 10 Min

cook time 15 Min

method Stove Top

yield 3 cups

Ingredients

3 tablespoons lard (or vegetable or canola oil or butter if you must!)
1/2 medium white or red onion, finely diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
1/2 cup chimayo red chili powder (or any new mexico red chili powder) (mild, medium or hot - your choice) (or a 13-ounce container of frozen red chile puree)
2 cups chicken broth (beef broth may be substituted)
1 1/2 teaspoons oregano (mexican if you have it)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground cumin (optional, but needed for authenticity)
- good water for thinning (if needed)

How To Make spring hill ranch's new mexico red chile sauce

Step 1

In a heavy bottomed skillet over medium heat, heat the lard until it is shimmering but not yet smoking. Sauté the onion until it has softened and become translucent, about 4 minutes. Add the garlic and stir until it is nice and fragrant, about 1 minute. Add the flour. Stir gently but constantly until the roux reaches a medium brown ("peanut butter") color, about 2 minutes. Add the chile powder or chiles, garlic, chicken broth, oregano, salt and cumin (if using). Simmer, stirring constantly until the sauce has thickened. The sauce should coat the back of a spoon. Add a little water if needed for proper consistency. Blend or process if desired for a smoother texture.

Step 2

Slather the hot (temperature-wise) sauce over or under your New Mexican or southwestern dishes. Kept in an air tight container, this should stay fresh for at least a week in the refrigerator.
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