Spring Hill Ranch's New Mexico Red Chile Sauce

★★★★★ 2 Reviews
WileyP avatar
By Wiley P
from San Ignacio (pop. 28), NM

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.

serves 3 cups
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients

  • 3 Tbsp
    lard (or vegetable or canola oil or butter if you must!)
  • 1/2 md
    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)
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How To Make

  • 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.
  • 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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