This image courtesy of Joseph DeLeo
This is my favorite red chile sauce, which is the basis for enchiladas and for saucing over chiles rellenos, tamales, and traditional southwestern specialties. You’ll notice that I make my red sauce from chile powder. High-quality, ground pure chile powders are so much faster, consistent, and nutritious than whole pods.
NotesVariation: Ground chuck, roast beef, pork, or poached chicken or turkey can be added when making enchiladas.
Serves2 cups, or 4 servings
Preparation Time – TextAbout 15 minutes
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free
- 1 tablespoon unsalted butter or lard
- 2 tablespoons all-purpose flour
- ¼ cup ground pure mild red New Mexican chile powder
- 2 cups broth (beef, chicken, or vegetable)
- 1 clove garlic, minced
- Pinch each of ground or dried Mexican oregano and freshly ground cumin
- Salt (optional)
In a heavy saucepan, melt the butter. Add the flour and cook, stirring, until the mixture turns slightly golden. Remove the pan from the cooking heat and stir in the chile powders. Stir in the stock. Continue stirring until the mixture becomes smooth.
Add the garlic, oregano, and cumin and simmer for about 10 minutes. Taste and adjust the seasonings, adding salt, if desired.
2006 Jane Butel
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