NEW MEXICO RED CHILE SAUCE
New Mexico’s famous red chile sauce mixed with shredded pork, it is used as a tamale filling, but all by itself it is also ladled over tamales, enchiladas, huevos rancheros, breakfast burritos, stuffed sopaipillas, chiles rellenos and almost anything else you can think of.
Ingredients
- 24 piece dried red New Mexico chiles
- 4 cups beef stock, chicken stock or water
- 2 tbsp bacon grease, lard or vegetable oil
- 2 piece cloves garlic, minced
- 2 tbsp flour
- 1 tbsp Mexican oregano
- salt
- Honey (optional)
Instructions
- In a large cast-iron skillet over medium heat, roast the chiles on both sides (you’ll have to do this in batches) until they soften slightly and become aromatic.
- When the chiles are cool enough to handle, remove the stems and seeds.
- Transfer the chiles to a deep saucepan and pour the stock or water over them.
- Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes.
- Remove the pan from the heat and allow the chiles to rest, about 15 minutes.Working in batches, puree the chiles with their soaking liquid.
- In the cast-iron skillet, over medium heat, melt the bacon grease or lard, or heat the oil. Add the garlic and flour and cook, stirring, until the mixture becomes golden.
- Add the pureed chiles, and stir quickly while the sauce bubbles and spatters. Reduce the heat, add the oregano, and simmer for 5 minutes.
- Season to taste with salt. If the sauce is a little bitter, mellow it with about a teaspoon of honey, to taste.
Video
Notes
New Mexico’s well-known red chile sauce blended with shredded pork, it's far used as a tamale filling, however all with the aid of using itself it's also ladled over tamales, enchiladas, huevos rancheros, breakfast burritos, crammed sopaipillas, chiles rellenos and nearly some thing else you could suppose of.
