How to Make Traditional New Mexican Red Chile Sauce
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- Опубліковано 30 вер 2024
- Hey Chile Heads! In this video, I show you guys how to make the classic New Mexican Red Chile Sauce from scratch. This sauce is a fundamental ingredient in many New Mexican dishes. Thank you so much for watching this video!
I'm so excited to teach you guys all about New Mexican cuisine. If you have any New Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
LET'S KEEP IN TOUCH!!
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New Mexican Red Chile Sauce Recipe:
2 Tablespoons flour
2 Tablespoons canola oil or vegetable oil
3 Tablespoons red Chile powder
1 ½ cups water
¼-teaspoon garlic powder or 1 clove fresh, diced finely
¼-teaspoon salt
1/8 or pinch of dried oregano
Heat oil in medium size saucepan on medium to low heat. After about a minute, add flour and stir constantly so it does not burn. Cook for approximately one minute and then add red chile powder, continue stirring constantly. The consistency will be crumbly. After another minute, begin to whisk in cold water slowly. Once the sauce begins to boil, add garlic, oregano and salt. Continue cooking for 20 minutes on low heat. Use sauce right away for enchiladas, chile beans, or store in the refrigerator for up to 7 days.
Link to buy Red Chile Powder from Bueno Foods: buenofoods.com...
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Love it! I too was baffled at the lack of New Mexican cooking channels. My dad is from New Mexico and the food there is some of the best in the world. I'm always looking to learn more.
Awesome! Thanks for watching!!
Love your channel. I lived in ABQ for 20 years and my husband is a native. We are in Tucson now but make red, green, and beans every Sunday for the week. The only thing I do differently with my red is I use beef broth, not water. Keep them coming - Posole, Calabacitas, Biscochitos!
Thanks Dana! I am enjoying sharing these recipes! Thank you for your support. 🙂
I can NEVER get enough of pinto beans, red chili and sopipillas
I used your recipe the other night for pork, and for the first time ever my son asked me when I was going to make this dish again...thank you Sra.
Yay! That is great news!
Thank you for sharing I had the same problem finding new Mexico recipes I'm so glad you're doing this that helps definitely going to subscribe
Jesus Christ is Lord & He's coming soon *❤ 🙏🏽
Your recipe is about as close as I've ever gotten to authentic New Mexican enchilada sauce, like what you'd be served at Charlie's Spick-n-Span or the Plaza Hotel in Las Vegas, NM or the Shed in Santa Fe. The first time I tried your recipe, it turned out great, no tweaking required. And I even had Bueno chili powder on hand! Many, many thanks!
123Shel12 Awesome! I’m so glad to hear that the recipe worked for you. Many thanks for watching!
This is exactly how generations of women in my family made it. They all from New Mexico
There's a place in Hatch that sells a red chile powder that is ready to go with garlic powder, oregano, etc - the spices are already integrated into the chile powder. It's sooooo good. I've tried to recreate it but I don't know exactly what they put in it. So I just buy tons of it every time I'm through there.
Sounds great!
I would love to hear what authentic New Mexican dishes you would like to prepare!
If I wanted to double the quantity of this recipe. Would I still need to double the the oil and flour for the roux? Or is 2tbs each still okay?
@@bigern5407 if you double the recipe, double the ingredients.
Absolutely! I would always get questions about making red with powder, that is why this was our very first video. Thank you for watching!
Hi, I’m going to try this recipe when I get home. With the Chile pods I learned to add a tad of brown sugar to temper the acidity of the Chile & I will try the same on this recipe. Otherwise, I don’t plan on on any other change. I I’ll let you know.
Fantastic! Tag me on Instagram so I can see your chile!! Thanks for watching.
Oohhh, I bet molasses would add a nice touch, too, especially in cast iron like she used.
I live in New Mexico. I been looking for more authentic new mexican dishes. I loved this recipe. Thank you. I would like to learn tamales.
We'll definitely do those in the future! Thanks for watching :)
Awesome! I will make sure tamales are on the video list in the near future. Thanks for subscribing!
This channel is a godsend. I have been frustrated by the lack of NM cooking channels on YT. I’m NM born and bred but only just getting into cooking so I need to catch up and this will be an invaluable resource for me. 🙏🙏🙏
Yay! I am so glad you found us as well! Part of the reason we launched the channel is because there was a lack of NM channels on YT. Welcome and let me know what you are planning to cook in the future.
My mom used to it the same, but she added ground beef to it, the next thing you know we are standing over the chili with fresh tortillas scooping up the chili. LOL
I still do that! I often use ground beef. Thank you for watching!
I love your channel. Please ask your camera person to let us see your actual cooking more 😉 Thanks! 🌸
Thank you Linda, we will figure something out.
So glad I found your channel! I live in Albuquerque and my oldest son really wants me to learn how to make red chili (for frito pies) myself instead of waiting for his grandma to make it for us. My youngest son and my daughter loves my green chili stew but my oldest son only likes red chili.
Awesome, it is really easier than you think! We also have a Frito pie video on the channel!
Thank you for starting this channel and for sharing your recipes! Just one suggestion, stop using Bueno Foods because they want to GMO out chile' crops here in New Mexico! They started testing their GMO chile' seeds back around 2011 working with UNM.
I use the brand that's white with the blue print instead of Bueno.
Wow, thank you for the information. I actually don’t use this brand anymore myself. I get a blend from Chimayo. Thank you for watching and sharing the information 😌
You have a gentle, mild, and uncomplicated presence, and that is nice.
Thank you!!
I agree.
You made this look easy. I've made gumbo & even started curries from roux but never thought to make chile sauce like that. Genius! I kept getting nervous you were going to grab the cast iron handle lol. Thanks for a simple, straightforward, easy to follow video! :)
Hello Kiley! Trust me I have made the mistake of grabbing the cast iron in the past. Lesson learned! Thank you so much for the feedback, and for watching!!
@@RedorGreen my trick is to put an oven mitt on the handle of the cast iron, like it is "wearing" it. Can also be achieved with a towel wrapped around the handle, more so as a reminder than functionally.
I got a bulk amount of chile de arbol wickedly cheaply, then received 5lbs of ground pasilla free. At that point, I started studying chiles, so I bought some guajillo & ancho powders to complete the trinity (plus some saints lol). I also love-love-love chipotle powder. I tend to sneak a little teeny bit of chile powder(s) in almost everything now - not in a "hot" way. I love that people cannot put their finger on the flavor lol. I cook community meals, so what making food taste good & be relatively healthy is what I'm all about learning. Looking forward to see what else you make!
@@princesskileyrae that is wonderful! I sneak chile in just about everything I make as well! ❤️
Have you ever tried substituting the flour with anything else to make it gluten free?
I use cornflour when I make red with pods, but haven’t used anything else with the powder. I will test some out and so look for a future video!
I make this all the time but I like using chkn broth .mexican Oregano is very strong. I’m not a fan of using that but I’m going to use it today. I want to pour the sauce over my tamales.
I think a lot of people use chicken broth. I use just a pinch of oregano, you can barely taste it. Thanks for watching!
What temperature or setting on the stove do you begin with?
@@travisbark5985 low to medium, it can burn easily, so stay on the low side.
People tell me they want to make tamales but they don't have red chile pods but they do have red chile powder. Do you have a recipe to make tamales using red chile powder? Thank you..
Hello Heath! Well typically tamales are made with chile carribe, but if all a person has access to is the powder, then I would suggest making the sauce and adding it to the meat as usual. I can look into making a video to show this in the future. Thank you for your question!
hi I like your recipe, but I’m vegetarian and I like to know cake corn cake recipe
Hello! I will definitely put that in the list to make in the future. What do you think about adding green Chile to the corn cake?
Truon side . Tortillas of course. I would hav cooked pinto beans but Californis is having a major heat wave. Thank you. So tired of the other sillyreceipes I find on You. Tube. e New Nexico Sauce. Like the woman in my family made for generations. Family from my mamas side made it just like this. I had forgotten some of the steps, thank you so much! I am going to make today with potatoes tnen black beans . Please excuse my typos
No worries! I have been making red chile this way for as long as I can remember. Once you have the process down, it comes so easy.
Looks very good. Thank you for posting the written recipe. Do you use this chili sauce in your chili beans???? I noticed they are linked together on the chili bean page.
Yes I do! It is the same recipe, except that you do not need the oil for the chile bean recipe because you have the oil from the meat!
I make this but I toast the chili powder in the oil then I add the flour and toast it in the chili powder. Then I add chicken broth, onion pdr, garlic pdr and salt .
Oh wow, I would love to see that! Interesting!
I have Italian oregano (like McCormick) but was told to use Mexican oregano. Which do I use? Thanks...
It is really such a small amount, either is fine.
I have a question...can I cook pork cut up in pieces in this sauce??? I ask because I did not cook the pork separatly
Yes, absolutely. Just cook it in the oil and do everything else the same 😁
Oil huh? I've always used real grass-fed butter or straight up lard.... i'll try oil but i suspect the sauce will not turn out as rich
Yeah, there seem to be many versions of preparing it. This just seems to work for me if I am not using ground beef.
The music is too loud. I can't hear you. G'bye
@@vaticanjesuitNWO thank you for the feedback. This was actually one of our very first videos. We realized that the music was a little loud and have since adjusted.
On a scale of 1-10 how hot is this? I was just a hint of heat, we’re babies! Lol can it be used for tamales?
You can buy mild, medium or hot. This is not the best chile for tamales. Check out part 2 for how to make chile carribe. That is the best for tamales.
You could add that chile sauce to masa harina to make red corn tortillas
What a great idea!! I will give it a try!
Hello, my red chile sauce seems to always be bitter. How do you get rid of that? Thank you
Hello Mickey, that is the tricky part when cooking with red chile powder. If it is bitter, you may be cooking it in the dry stage too long. Also, turn the heat down to low just before adding the flour and chile, cook only until the chile becomes fragrant and then quickly add your water and whisk until smooth. It took me years to get that right, so be patient with yourself. Do you think you would be interested in a chile class?
I would also like the recipe for the womderful green chile sauce that os used do freely
Here you go! Thank you for watching!
ua-cam.com/video/uIX31yVfcWk/v-deo.html
Thank you for sharing. Green chili sauce..
Absolutely! Thanks for watching!
Awesome 👍
my mom used to make the best New Mexico chili but she would add egg to the chili to create little pillows, " dumplings" I suppose" and would like to know if and how it is done and if it is a New Mexico recipe. We are from New Mexico. My mom was born and raised and when my brother and I were very little we moved to California. She passed and finding you online brought back the way she would make Mew Mexico red (and green) chili like you do and from scratch, pods to blender. Love your vid's. Albert
Hello Albert! Welcome to the channel! You are talking about torta de huevo and here is the video. ua-cam.com/video/kvz5Amnd320/v-deo.htmlsi=lqbCSj9kEsg7_jK5 I am sure it will bring back wonderful memories of your mom. Let me know what you think. FYI, I usually make this recipe during lent, specifically on Ash Wednesday and Good Friday.
ua-cam.com/video/kvz5Amnd320/v-deo.htmlsi=lqbCSj9kEsg7_jK5
I made it with beef broth instead of just water….so good.
Awesome! I am sure it was delicious! Thanks for watching 😊
This is perfect! Just tried it today! Thank you my friend!
Your welcome! Thank you for watching!
Of course!
My name is Briana I was born and raised in Albuquerque New Mexico so I’m proud to say that I’m a local. 🥰
Me and my partner just recently decided to join the Amazon Seller Market and we are super thrilled to see how far it takes off! One of the products we will be selling is red chilli bueno powder! Amazon has the ability to make buying authentic New Mexican chili worldwide! If you think statistically, that’s 190 million people that use Amazon which totals its sales percentage to 49% sales online! That’s more than what Walmart racks inn on sales, Apple and EBAY combined! My proposal to you is to request permission to list your channel on our Amazon add. When people buy chili, and they aren’t local.. the next thing they want to do is look up recipes! Your channel is perfect for that! By working together your channel would have MORE traffic which means more views for your page that I know you put so much hard work into. (I know because I too have tried to pick up a page of my own and gosh it was harder than I thought that’s for sure!) The only thing that benefits me off listing your channel on our product add, is that we would have to have a mutual agreement for you to include the link to our product sold off Amazon instead of the “Bueno chilli company”. We just placed an order for bulk amounts of powdered red and green chilli. Once the product arrives in the warehouse we will be ready for action! We are just gathering all the necessary pieces to our puzzle to make sure everything is ready. No pressure.. but we are looking for a channel that can show anyone, whether in the states or abroad.. all the wonderful different recipes that they can make with “Authentic New Mexican Bueno Chili!” Hope to have you join us.. my email again is. Productsforyouexpress@gmail.com
This is not fraud.. I don’t mind talking over the phone if that would make you comfortable. Best wishes to you my friend.
Briana Telles
@@glamwithafam8766 hello! Let’s definitely talk via the phone and see what is in the future for collaboration.
@@RedorGreen Yes I agree! I just see so much potential and I would love to see both of us grow! Can you email me so I can give you my contact information?
@@glamwithafam8766 yes, will do.
You helped me so much Sra...Thank you
Yay! I would love to do a live chile cooking class sometime.
Great recipe and easy instructions.
Thanks! And thanks for watching!!
i almost fell asleep watching this video
Haha, yeah this was one of the very first videos we did. I honestly think we should redo it. Any suggestions for change would be appreciated.
CAN IT BE FROZEN, AND FOR HOW LONG
Hello! This method of making red Chile is not the best for freezing. It would be better to make red chile from pods and freeze before making it into a sauce. I hope that makes sense. That said, it will keep in the refrigerator for up to five days. I usually use the leftovers for chile beans. We have a video which shows you how to make chile from pods.
The music is intrusive and unnecessary.
Thank you for the feedback. We have mellowed it out a bit in current videos.
In Mexico they make red chile reconstituting the chile poblano which has been dried = ancho. They boil it to make the red chile that goes in Enchiladas - also prevalent in CalMex and TexMex food. In New Mexico red chile is made from a roux and is more correctly "New Mexico Red gravy". No one eats a bowl of red chile. If you add it to a bowl of beans, it is red chile beans, to posole it is red chile posole, if you add ropa vieja beef, this is a bowl of red chile beef, The gravy is used between hot lard -dipped corn tortillas, a scoop of gravy, some strings of chicken, some grated longhorn cheese, chopped onions - in a pie plate, each tortilla layered and dressed - 5-6-7 tortillas high . topped with cheese and placed in the oven. It must be eaten out of the oven when the lard has not congealed. It is cut like a pie. Rolling tortillas for enchiladas begin in restaurants to accommodate orders for fewer than the six pieces of the oven baked. But New Mexico's secret weapon is Roux Red.
Wow Miguel! You are right, however we do use red chile pods reconstituted to make red chile as well, caribe.
@@RedorGreen What is not understood is that the growing season south of the tropic of cancer is almost year round. In Northern New Mexico it is very short. Making chile ristras is a huge amount of work. But in order to have a vegetable in the middle of winter, the ristras were created.
@@MrMigueldelaO love it!
😊🙃😃😊
I was thinking about crock potting pork loins but would like that rich red chili taste tonight
Do you have an instant pot? You can get it done it a fraction of the time by pressure cooking it.
@@RedorGreen I don't, but I will try and get one in the future...thank you Sra, you're the best.
@@jamespurpus88 absolutely! You are going to love it! I have used it so much for the channel!
Thank you!
Did you make it?
stacked enchiladas
One of my personal favorites! We have a video on the channel featuring stacked enchies! Thanks for watching!
why not use a whisk?
Definitely use a whisk. I have just been making it for so long, that I don’t really need one, but it is best to use one.
Great video
Thanks Georgia! We appreciate the feedback.
I would like to see your Gallina mole recipe. I remember around Christmas time the women got together and made all this wonderful food. My favorite empanadas with mincemeat and pinons from southern Colorado, but my all-time favorite was Gallina mole. Of course, it was made with hatches red chili, the best chili in the world!!! By the way I got found your channel on you tube.
Oh wow, I will have to do a little research on this mole recipe. We have been wanting to do a video on mole, so watch out for it in the future. Thank you for supporting the channel!
Do you have a tamale video using your red chili sauce?
Yes we do! Please subscribe and check out all our videos! Here is the link to tamale’s 😌 ua-cam.com/video/OF6oY037AY4/v-deo.html
Thanks so much!
@@ladonnaowens710 you’re welcome! I hope you like the video!
Thank you so much. I moved from Albuquerque to Maui. Sad to say, none of my families taught me how to cook like a New Mexican. So I’ve been learning on my own. God bless you for this channel. Thank you thank you
Hello! Welcome to the channel! I am so glad you’re enjoying it 😌 stayed tuned for more great content! And thank you for watching 👍🏼
After living in NM for 11 years I’m a dye in the wool chili addict. Christmas my preferred!!!
I have to admit, I am a Christmas fan myself 😁
Sauce come out very thick, I tried 2 cups of water and simmering for 30 to 40 minutes, and that worked very well for me.. This is an excellent instructional on Red Chile from powder.
Awesome! I am so glad it worked out for you, and thanks for watching!!
Yea
Thanks for watching!
Hello I’m new to your channel! A fellow New Mexican here! Do you have any instant pot recipes? ❤️😊
Our carne adovada is cooked in the instant pot, as well as Frijoles. Welcome to red or green!
You are a angle for making your video's! Going straight to heaven!!!
I have a trick for red chili. Pour chili in ice trays and freeze into block's then put them in a large freezer bag that way you can thaw small amounts if needed.
Keep up the good work!
What a great idea!! Love it! Thank you so much for watching 😁
This looks exactly how my Mom makes it, please don't stop making New Mexican recipe videos!
It is how my mom makes it as well. Don’t worry, we are here for the duration!
So glad I found this channel! I was born and raised in ABQ and now live far away. I miss 'our' food. Thanks again!!
Yay! Welcome to the channel Steve! NM food is a part of who we are 😌
Love this!!
Thanks for watching!
I love and am excited about your channel, you have great on screen presence and your recipe is perfect. Can you talk on the variety of red chili powers and the heat index of each? Thx.. Most men take for granted what women know in the kitchen, that was me until I started a Chef Apprenticeship program and walked into my grandmother kitchen to "teach" her a new skill. She said, "Yeah, yeah, I've been doing that for years"!!
Hello Guy! That’s a great story about your grandma! Mine does the same thing! You are right in about the different chile powders and heat levels. My daughter has been telling me I need to do that for some time. I will include a class in our future video list. Thank you so much for watching!
So helpful! Thank you. My local store doesn’t carry the frozen red Chile purée and I wanted to find a way to make it without having to boil dried pods.
Yay! I’m so glad this video works for you. Thanks for watching!!
This is the best recipe that I found so far. I had some semillas de cilantro, (coriando, coriander) for some extra flavor. That's the secret my granma used to us in southern NM. Thanks for your recipe!
Wow! That’s so cool, I would have never thought to try adding coriander! I will give it a go. Thanks for watching!
You should have many more subscribers. I pray good success for you. We must use our authentic foods.
Thank you Pamela! I am so glad you joined the channel and thanks for watching!
Thank you for helping me to learn how to prepare my Chile red, and green for different recipes I am so happy I found you on UA-cam I come from a big family of 6 girls and 5 boys I'm second to the baby and didn't learn how to cook because my older sisters were in charge Now after all these years I'm learning Thank you again 😊
Welcome to the channel Connie! I so glad you found the channel as well! Share it with your friends. I look forward to your feedback in the future and thanks for watching!
Thank you for sharing this! Can’t wait to try.
Your welcome Adriana! Thanks for watching!
Thank you so much!
As a New Mexican I appreciate it!
Thank you for doing this and for uploading all these wonderful videos. They look delicious!
It is really my pleasure. I absolutely love sharing these recipes and exploring new versions! Thank you for watching!
@@RedorGreen You're so Awesome! Thank you so much!
@@electricjellyfish375 we couldn’t do this without your support!
Would like suggestions for Christmas dinner
Absolutely! Do tell!
I would like suggestions for a Christmas dinner, my grandson requested posole don't know what else to make.
@@charlenetenorio6994 I think it depends on how many people you will have for dinner. If there is going to be ten or more, I would suggest posole, tamales, along with flan or natillas. Now these are some of the staples we have at our house on Christmas, but you can also cook a small turkey along with the posole. I would say create smaller sides around the posole. I do like to make biscochitos around Christmas and always have them as a treat as well.
@@charlenetenorio6994 thank you so much for the opportunity to talk about Christmas dinner. It is always a treat for me to cook for my family and it sounds like you enjoy it as well 😌
@@charlenetenorio6994 ugh! I forgot about the meat empanaditas! My grandma always had a large batch of these at the table. She has passed on now and so I will keep that tradition alive.
Yummy 😋 thanks for sharing.
You’re welcome!
Thanks for sharing your videos!
Your welcome Samantha! Thank you, for watching!
Nice basic recipe. Thank you.
Absolutely! Thank you for watching 😌
Can you use this sauce for Carne Adovada?
Hello Bill, it is best to use chile caribe for carne adovada. That said, give it a go and let me know how it turns out. No rules!
looks great. great first step to a lot of dishes
You are so right about that! I would love to see what you create with this sauce. Thanks for watching!
This recipe is like the one I remember as a kid. My friend's parents got the recipe from their housekeeper in Santa Fe in the late 1960's. We would make this in the same type of iron skillet you used and then we would make Sonora-style enchiladas!
What is Sonora style enchiladas?!
@@RedorGreen Those are stacked tortillas (not rolled like normal) with layers of meat, onions, cheese and enchilada sauce in between. The remaining meat and onions get scattered around on top, followed by the rest of the sauce and the rest of the cheese. After it's baked, you can put sour cream on top, queso fresco or a fried egg.
@@cknight3457 Sonoran recipes and New Mexico recipes mirror each other. Sonoran Flour Tortillas arw AMAZING!
Thank you for sharing
Absolutely Julia! Thank you for watching!
Thanks for sharing 😊
My pleasure 😊
Thank you, I just made some New Mexico chili powder I'm still learning I guess you can say trial-and-error it's mostly error my chili came out a little flowery.
Do I put alarm water and Stir it?
Hello Michael! So equal parts flour and oil, if you are not using meat, and depending on how much you want to make, you should only need about 1 1/2 cups of water. The key is to only cook the flour for a minute, you don’t want to burn it. Add chile powder, and cook for another minute, then add water and whisk until it is smooth. You will know if you need more water once it boils.
Thanks for watching!!
@@RedorGreen Thank you for replying to me , it helps out a lot
I just made another batch to make a chilaquiles but it's still coming out lumpy I put the water in the microwave and let it get warm and added to my Chile.
Maybe I have time myself. I did use my cast iron Pan I'm going to try a different pan next time.
God bless you
@@michaelgonzales9092 my mom always told me to use cold water. Make sure to use a whisk when you are adding water, and continue whisking until it is smooth.
@@RedorGreen ok, I used Hot
Not cold.I added more water put in my Turkey leftovers and Simmer for another 20 minutes.
Looking and Tasting a lot better.
Thanks I'll keep working on it.
God bless, Michael.
Hi ty for your recipe! Can you freeze if so how long? Ty
Hello Cathy! Yes, you can freeze them, I used to do it all the time when my kids were young. In the freezer for a month, and in the refrigerator for about a week.
Thanks for watching!
@@RedorGreen thank you so much! I love your recipes. 😊
Fideo, atole, tamales 🫔
Hello Ray! We have all but atole in our video selection. Check them out when you get a chance. We will bring an atole video very soon.Thanks for watching!
Sra...can I do pork in a crockpot using red dried chilis???
Yes, definitely.
You will need to make the chili sauce first.
@@RedorGreen Muchas Gracias Sra
Awesome video and wonderful tutorial ❤
Thank you!
Thanks!
I'd love to see a recipe for enchiladas to go with this red chile!