Mike’s New Mexican Red Enchilada Sauce


Mike's New Mexican Red Enchilada Sauce | Culinary Compost Recipes
This is my version of a classic, authentic New Mexican red sauce, which is properly served over made-from-scratch enchiladas, huevos rancheros, posole, or basted over braised chicken and beef. You can also prepare this recipe using green New Mexican chile powder. The reason why I like preparing this sauce using ground chile pepper vs. whole chile is that you eliminate the time spent straining the blender puree from the tough, and sometimes bitter pods. You’ll also get a more consistent, velvety-smooth sauce.

Amazing! Enjoy~

 

INGREDIENTS:

1/4 cup pure, mild NM Hatch ground red chili powder
2 tbs. XV olive oil
1 tbs. flour
1 tbs. rendered bacon fat (optional)
2 oz. ground chorizo sausage (optional, as an alternate to bacon fat)
4 cloves roasted garlic, minced
1/2 small white onion, minced
1/2 tsp. ground dry Mexican oregano
1 tsp. ground cumin, from toasted seeds
1/2 tsp. ground coriander
2 cups beef broth
Salt to taste, about 1/4 to 1/2 tsp.
Crushed chiltepin or ground cayenne pepper, to taste

 

DIRECTIONS:

Using a heavy saucepan (preferrably cast-iron) over medium heat, bring the olive oil up to temperature until shimmering. Add the garlic and onion and sauté for five minutes until tender, stirring constantly. Be careful so it doesn’t scorch.

Next, add the flour and continue stirring to form a roux. Add the bacon fat or chorizo if desired. When the roux turns a medium brown color (about fifteen minutes) add the chile powder and the rest of the ingredients. Bring up to a boil and then reduce heat and simmer for about a half hour until the liquid has reduced by half. Whisk to break up the lumps. Stir often. Don’t thicken it too much — the consistency should be similar to melted ice cream.  It will continue to reduce when used in recipes that require baking.

Makes a little over one cup.

 

Mike’s Helpful Tip:
Buy the best Hatch chile powder you can find. It must be pure and not cut with other ingredients. Control the heat of the sauce using crushed chiltepin or cayenne pepper. Always opt for a milder chile powder — you can always kick up the heat later, but you can never take it back.

The Lodge 2-quart cast-iron serving pot (shown below) is ideal for this recipe. It assures even heating without the risk of scorching the roux.

Note: Culinary Compost never endorses products for profit, and has received no monetary compensation for the content of this post.

Mike's New Mexican Red Enchilada Sauce | Culinary Compost Recipes

Rajas de Chile Poblano – Chile Poblano Strips


This easy-to-prepare grilled topping can be used on many main course Mexican meals such as steak fajitas or pork carnitas.

Ingredients:

6 chiles poblanos, washed
XV Olive oil
1 medium spanish onion, sliced into rings
salt to taste

Directions:

Heat a charcoal grill with enough coal to produce a medium-hot fire. When the coals are white hot, place them to the side of the coal rack for indirect grilling.

Place the washed poblano chilies on the grill in the center and roast until the skins just turn black. Rotate each and char the other side. Remove and place them in a bowl covered with a towel. The skins will sweat and peel off within 15 minutes.

While the chilies are resting, place the onion slabs over the coals and brush lightly with olive oil. Cook until slightly charred. Again, turn once when roasting. Remove from the grill and place in a serving dish with the rings separated.

Remove the stems and seeds from the chilies. Gently work the blistered skin off the chilies. Cut them into 1/2″ strips and mix with the grilled onion. Salt to taste and serve.

Serving Size 4