New Mexico Red Chile Sauce

New Mexico Red Chile Sauce

Our New Mexico Red Chile Sauce is a classic version you find in New Mexican restaurants all over the state. There are many versions, but this one is what you find in restaurants from Albuquerque and Santa Fe, to Chimayo and Los Alamos, and in between. The New Mexico Red Chile Powder from Hatch has a flavor not found in an ancho or other chile pepper. The Hatch New Mexico Red Chile has an earthy flavor with spicy heat from mild to hot. We usually use medium heat powder, but will use mild or hot depending on the recipe or our mood. Spoon liberally on your enchiladas, tamales, huevos rancheros, frijoles, Southwest rice, or any recipe calling for a red or enchilada sauce.

Makes 2 Cups

Ingredients:
2 Tablespoons Canola Oil
2 Tablespoons Flour
¼ Cup (about 1 oz.) New Mexico Medium Red Chile Powder. You can use New Mexico Mild Red Chile Powder if you prefer.
2 Cup Cold Water
1 ½ Teaspoons Sea Salt
½ Teaspoon Granulated Garlic
½ Teaspoon Granulated Onion
1 Teaspoon Dried Mexican Oregano, Crushed
1 Teaspoon Ground Cumin

Directions:
In a medium sauce pan, heat the oil over medium heat. When it starts to shimmer, add the flour. Stir to combine. Cook for 1 to 2 minutes, stirring constantly so it doesn’t burn. Add the New Mexico Chile Powder, continuing to stir to combine with the flour mixture. Cook another half a minute.

Gradually add the water, stirring with whisk so you don’t get any lumps.

Add the salt, garlic, onion, oregano and cumin, whisking to combine. Simmer for 15 minutes to let the flavor develop. Serve with any dish asking for New Mexico Red Sauce. We use it in place of enchilada sauce. The flavor in unmatched. Store unused in the refrigerator for 3 to 4 days, or freeze.