Spring Hill Ranch's New Mexico Red Chile Sauce

Wiley P


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.

★★★★★ 2 votes
3 cups
10 Min
15 Min
Stove Top


3 Tbsp
lard (or vegetable or canola oil or butter if you must!)
1/2 medium
white or red onion, finely diced
2 clove
garlic, minced
3 Tbsp
all-purpose flour
1/2 c
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 c
chicken broth (beef broth may be substituted)
1 1/2 tsp
oregano (mexican if you have it)
1/2 tsp
kosher salt
1/4 tsp
freshly ground cumin (optional, but needed for authenticity)
good water for thinning (if needed)


1In 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.
2Slather 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.

About Spring Hill Ranch's New Mexico Red Chile Sauce

Main Ingredient: Vegetable
Regional Style: Southwestern