Thank you for sharing. Please ignore the Negative Nellie’s. I enjoy when presenters tell me why they are doing something and a little extra. If I’m in a rush, I go to those presentations.
Just made your recipe. Ummmmmm! I'm from NM but I never made red chile sauce. I make green chile all the time. But this was so good. Can't wait to put it on my omlette in the morning
This is amazing I've been searching for something like this since I moved from NM I miss carne adovada this is something we are going to try, question what kind of pan is that?
Good job! Only thing I would have done differently would have been to toast some mashed garlic cloves before the roux. People who have never made this just don’t know the rush of the red chile aromas when you toast it. People, only use real New Mexico chile and don’t put other garbage in the recipe. This is how you do it. Yeah I get touchy about calling it sauce :j
Oil and butter is nice together. The oil keeps the butter from burning, within reason. A neutural oil is probably best, canola, peanut, grape seed, avocado... all good.
I cook New Mexico style too like my grandma and my great grandma and my great great grandma did back in the day. I post them too. I took a lot videos down but I am reposting them.
Delicious, and yes, add on that cheese!!
Absolutely! Thank you for following 😁
Stunned by your beauty!
Really like your split screen technique. Very helpful!
Thank you ma’am!
Thank you for the tutorial!! Exactly what I needed!
Thank you for sharing. Please ignore the Negative Nellie’s. I enjoy when presenters tell me why they are doing something and a little extra. If I’m in a rush, I go to those presentations.
Just made your recipe. Ummmmmm! I'm from NM but I never made red chile sauce. I make green chile all the time. But this was so good. Can't wait to put it on my omlette in the morning
Looks very good Thank You
Looks Delicious. Thanks
This is amazing I've been searching for something like this since I moved from NM I miss carne adovada this is something we are going to try, question what kind of pan is that?
I would like to know as well
What kind of pan are you using?
Looks delicious
Thank you! A well done instructional.
Outstanding,,
Thank you so much for following!
Making chile is an art. The finest chile cook are the abuelitas with 10 grandkids.
Made it this morning. Chicken enchiladaa and Taco ---- enchiritos.
Yay!
I like to add a dash of vinegar to the sauce per New Mexico recipe. Makes a difference in a good way.
Good job! Only thing I would have done differently would have been to toast some mashed garlic cloves before the roux. People who have never made this just don’t know the rush of the red chile aromas when you toast it. People, only use real New Mexico chile and don’t put other garbage in the recipe. This is how you do it. Yeah I get touchy about calling it sauce :j
What heavy bottom pan are you using to make the Chile?
How do you use the green chile piwder? Can you do something like this?
Taco blank rings a bell
lol
I'm doing this tonight
Thanks for following!
Oil and butter is nice together. The oil keeps the butter from burning, within reason. A neutural oil is probably best, canola, peanut, grape seed, avocado... all good.
I cook New Mexico style too like my grandma and my great grandma and my great great grandma did back in the day. I post them too. I took a lot videos down but I am reposting them.
To me its seems like when I use the powder it has a grittyness to it. Also I prefer my chile to be vibrant red so I prefer using the chile pods.
I wonder if she was mentioning Taco Schnell?
You are so damn cute! I love you!
Love you back! I love being lifted up by smart powerful women like yourself 🥰🙌🏼
Albondiga soup
You can’t heat tortillas on an electric stove
Too much chatter girl. Sorry…