[Recipe] New Mexico Red Chile Sauce

[Guest guest]

RED CHILE

 

2 tablespoons vegetable oil

2 tablespoons finely diced onion

1 large garlic clove, finely chopped

1 teaspoon dried oregano (optional)

2 tablespoons flour

1/2 tsp. ground cumin (optional)

1/2 cup ground red chile (see note at end of recipe)

Salt

 

Heat the oil with the onion, garlic, and oregano in a heavy saucepan. Cook over

medium

heat until the onion begins to color a little, about 5 minutes. Add the flour

and cumin and

cook for at least 2 minutes, stirring constantly. The flour will brown slightly.

Mix the chile

and 2-1/2 cups warm water and pour it all at once into the roux, whisking as you

do so.

Keep stirring until the sauce thickens, then lower the heat and cook, stirring

occasionally,

for 15 minutes. Season with salt to taste.

 

-----------------

 

Note: This recipe requires New Mexico ground red chile. This is *not* American

" chili

powder. " You can usually locate ground red chile at Mexican markets and some

specialty

food shops. It's important (for flavor) that the package says New Mexico chile.

 

Purchase the level of heat you desire -- mild, medium, hot, or extra hot.

 

If you can't find the chile locally anywhere, you can buy it online at numerous

sites. Here

are a few to get you started:

 

http://www.hotchilepepper.com

 

http://www.nmchili.com

 

http://www.hotchile.com

 

This recipe is from the cookbook " Vegetarian Cooking for Everyone " by Deborah

Madison. I

grew up in New Mexico but never found a red chile recipe in NM that I liked more

than this

one.

[Guest guest]

So this is what you use for a homemade enchilada

sauce? Sounds wonderful. i am definately going to

have to try making this. Thanks!

 

~ pt ~

 

The suppression of Cernunnos was and is one of

[the] greatest psychological calamities. Had we

continued to be religiously hospitable to him, he

might have evolved into a gracious, theranthropic,

divine Patron of integration.

~ John Moriarty, 'The Turtle Was Gone a Long Time'

~~~*~~~*~~~*~~~*~~~*~~~~~>

, laurieadrienne wrote:

> RED CHILE

>

> 2 tablespoons vegetable oil

> 2 tablespoons finely diced onion

> 1 large garlic clove, finely chopped

> 1 teaspoon dried oregano (optional)

> 2 tablespoons flour

> 1/2 tsp. ground cumin (optional)

> 1/2 cup ground red chile (see note at end of recipe)

> Salt

>

> Heat the oil with the onion, garlic, and oregano in a heavy

saucepan. Cook

over medium

> heat until the onion begins to color a little, about 5 minutes. Add

the flour and

cumin and

> cook for at least 2 minutes, stirring constantly. The flour will

brown slightly.

Mix the chile

> and 2-1/2 cups warm water and pour it all at once into the roux,

whisking as

you do so.

> Keep stirring until the sauce thickens, then lower the heat and

cook, stirring

occasionally,

> for 15 minutes. Season with salt to taste.

>

> -----------------

>

> Note: This recipe requires New Mexico ground red chile. This is

*not*

American " chili

> powder. " You can usually locate ground red chile at Mexican markets

and

some specialty

> food shops. It's important (for flavor) that the package says New

Mexico chile.

>

> Purchase the level of heat you desire -- mild, medium, hot, or

extra hot.

>

> If you can't find the chile locally anywhere, you can buy it online

at numerous

sites. Here

> are a few to get you started:

>

> http://www.hotchilepepper.com

>

> http://www.nmchili.com

>

> http://www.hotchile.com

>

> This recipe is from the cookbook " Vegetarian Cooking for Everyone "

by

Deborah Madison. I

> grew up in New Mexico but never found a red chile recipe in NM that

I liked

more than this

> one.

[Guest guest]

, " ~ PT ~ " <patchouli_troll>

wrote:

> So this is what you use for a homemade enchilada

> sauce? Sounds wonderful. i am definately going to

> have to try making this. Thanks!

> ~ pt ~

 

Yes, in New Mexico this is what you get on top of an enchilada when you order at

a

restaurant.

 

And speaking of enchiladas, a bit later I will post a recipe for New

Mexico-style enchiladas.

A bit different from Mexican-style enchiladas, which are mostly what we see at

restaurants

in the U.S.

 

Yummy! Just thinking about this makes me think I need to have New Mexico red

enchiladas for dinner tonight...

 

Laurie