Chile Colorado (Basic Red Chile Sauce)

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The chiles that are traditionally used for this sauce are the ones pulled off the ristras or strings of dried chiles. Ristras are not just used for decoration–this is one method of sun drying or preserving the fall chile crop for use throughout the year. Use this sauce in a number of dishes, as a topping for enchiladas and tacos, as a basis for stews like posole, or any recipe that calls for a red sauce.

Ingredients

  • 10 to 12 dried red New Mexican chiles

  • 2 tablespoons vegetable oil

  • 1 medium onion, chopped

  • 2 cloves garlic, chopped

  • 2 to 3 cups beef broth (optional), or water

  • 1 teaspoon dried oregano, Mexican preferred

  • Pinch of ground cumin

  • Salt to taste

Instructions

Arrange the chile pods on a baking pan and place in a 250-degree oven for 10 to 15 minutes or until the chiles become very aromatic, being careful not to let them burn. Remove the stems and seeds and place the pods into a bowl.

Cover the chiles with very hot water and allow them to steep for 15 to 20 minutes to soften. Drain the chiles and discard the water.

In a heavy saucepan, saute the onion and garlic in the oil until soft. Add the chiles and a couple cups of water or broth and simmer for 10 minutes.

Place all the ingredients in a blender or food processor and puree until smooth. Strain the mixture, if desired, for a smoother sauce. If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency, or if too thick, add more water or broth.

Adjust the seasonings and serve.

Calabacitas (Squash and Corn with Green Chile)

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For hundreds of years squash and corn have been the staples of the Pueblo Indians in northern New Mexico, and in this popular dish, they are combined with chile. The delicate flavor of the corn and squash with the bite of the chile is a combination that can act as a basis for other variations. Use different types of summer squash, add cheese such as cheddar, Monterey jack, or feta, and/or chicken to turn this recipe from a side dish into an entree.

Ingredients

  • 2 zucchini squash, sliced into half moons

  • ½ small white onion, sliced and separated into rings

  • 2 tablespoons vegetable or olive oil

  • 2 cups cooked whole kernel corn

  • ½ cup roasted, peeled and chopped New Mexico green chile

  • 2 teaspoons dried Mexican oregano

  • 1/4 to ½ cup heavy cream

  • Salt to taste

    • Instructions

     

    Heat the oil in a heavy skillet over medium heat and saute the squash and onion until tender but not soft.

    Add the corn, chile, and oregano to the pan and saute for 2 minutes. Stir in the cream and simmer for 3 to 4 minutes to blend the flavors.

     

     

    Sour Cream Chicken Enchiladas with Green Chile Sauce

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    In New Mexico, enchiladas can be rolled or flat and stacked, made with yellow or blue corn tortillas, filled with any number of ingredients, and smothered in chile sauce. After you decide to order enchiladas here, there are still decisions to be made. First, blue or regular referring to the type of tortilla, rolled or stacked, red or green chile sauce and, if you can’t decide and want both sauces, order “Christmas.” And finally you may order them with a fried egg on top, which is true New Mexican fare.

    Ingredients

    • 2 chicken breasts

    • 2 small onions, chopped

    • 3 cloves garlic, minced

    • 2 whole cloves

    • 1 cup sour cream

    • 1/4 cup black olives, chopped

    • 2 cups grated Monterey Jack cheese

    • Vegetable oil for frying

    • 8 corn tortillas

    • 2 cups Green Chile Sauce 

    • Chopped fresh lettuce and tomatoes, and sour cream for garnish

    Instructions

    Preheat the oven to 350 degrees.

    In a large pot, cover the chicken, ½ of the onions, garlic, and cloves with cold water. Bring to a boil, reduce the heat and simmer until tender, about 45 minutes. Remove the chicken. Strain and reserve the broth for use in the sauce. When the chicken is cool enough to handle, remove the skin and bones, and shred.

    To assemble: Place a little of the sauce in the bottom of a baking dish. To soften the tortillas, pour the oil in a pan to a depth of about a 1/4-inch and heat until hot enough so that a drop of water in the oil will sputter. Dip a tortilla briefly in hot oil to soften, remove and drain. Next dip the tortilla in the sauce and place on the baking pan. Place some of the chicken down the center of the tortilla, top with some chopped onions, sour cream, olives, and cheese over the chicken, and roll. Ending with the flap side down in the pan.

    Pour additional sauce over the enchiladas and bake for 5 to 10 minutes or until thoroughly heated.

    Garnish with the lettuce and tomatoes, and top with a dollop of sour cream.

    Green Chile Sauce

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    This versatile sauce is basic to New Mexican cuisine. It’s at it’s best made with fresh green chile. Finely diced pork can be added but cook the sauce of an additional half hour. Use this sauce over enchiladas, burritos, eggs for breakfast, or the above chile rellenos. It will keep for about 5 days in the refrigerator and freezes well.

    Ingredients

    • 1 small onion, finely chopped

    • 1 clove garlic, minced

    • 2 tablespoons vegetable oil

    • 1 tablespoon all-purpose flour

    • 2 to 3 cups chicken broth

    • 1 cup chopped green New Mexico chile, roasted, peeled, stems removed

    • 1 small tomato, peeled and chopped

    Instructions

    In a medium skillet, heat the oil and saute the onion and garlic until they are soft. Stir in the flour and blend well. Simmer for a couple of minutes to cook the flour, being careful it does not brown. Slowly add the broth and stir until smooth.

    Stir in the remaining ingredients, bring to a boil, then reduce the heat and simmer until the sauce has thickened, about 15 minutes.