New Mexico Red Enchilada Sauce
This authentic New Mexico enchilada sauce is a staple in our home. It is fairly simple to make and freezes well. It's flavor is unmatched and is sure to delight your taste buds. For me, it tastes like home, and the aroma of the boiling chiles smells like fall in New Mexico. The New Mexico sunshine, people, and food are some of my very favorite things in life.
Equipment
- blender and strainer (sieve or cheesecloth will work)
Ingredients
- 24 red chile pods
- 4 cups water
- 4 tbsp oil avocado
- 2 tbsp flour
- 2 tsp salt
Instructions
- Remove stems and seeds from chiles. The seeds are very hot, so be sure to use gloves when handling chiles. As you snap the stems off the dried pods, most of the seeds will shake out. It is okay if a few are left... they will be strained out.
- Once all stems and seeds are removed, wash the pods and place in a large pot. Add 4 cups of water and bring to a boil. Once boiled, reduce heat and simmer for about 10 minutes.
- Pour chile and water into a blender. Be careful to vent the steam out the top of the blender and do not overfill. Blend for about 30 seconds.
- Once blended, strain the pulp from the sauce. I have a special cone shaped sieve with a wooden pestle I purchased years ago just for this task (see link below), but you can use a fine mesh sieve and wooden spoon, or cheesecloth.
- Set strained sauce aside. In large pot, heat oil. Once oil is very hot, quickly add in flour and whisk until combined.
- Pour red sauce into flour and oil mixture. Whisk together. Turn heat to medium low and simmer until sauce thickens. Add salt to taste.
Notes
You can purchase New Mexico Chile Pods at the Hatch Chile Store. Choose the level of spice that works best for you - mild, medium, or hot. I usually go for medium.
Cone shaped sieve with wooden pestle
Recipe source: A Bite of History, Recipes & Tales from the Mesilla Valley, La Posta Restaurant.