Chile plays a significant role in New Mexican culture and runs deep in our roots. Dating back all the way to 1600, chile has flourished in the sun-drenched valleys of southern New Mexico and we put it in pretty much everything-even on our license plates! One of New Mexican's favorite dish is a well made red chile sauce that you can use on anything and everything. Here's a recipe that features our very own Red Chile Powder!
Check out the recipe below. ⬇
INGREDIENTS
- 1 Tbsp. avocado oil
- 1 1/2 tsp. Caldo de Pollo (Mexican chicken bouillon)
- 1 1/2 cups of water
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. of Mexican oregano
- 1 bay leaf
- 3 Tbsp. OBTC Red Chile Powder
DIRECTIONS
- Heat oil on medium, add Caldo de Pollo and lightly brown in oil.
- Add water to mixture. (Careful, water in hot oil will bubble )
- Simmer on low and stir constantly for one minute.
- Add Red Chile Powder, garlic powder, onion powder, Mexican oregano and bay leaf. (Or a few dashes of our Thirteenth Wonder seasoning.)
- Let simmer on low for 2 more minutes (stirring frequently).
- If you like a thicker sauce, thicken with a very small amount of cornstarch slurry. (Sprinkle of cornstarch mixed well in cold water.)
- Serve over heated corn tortillas topped with a generous amount of shredded cheddar cheese to make a quick enchilada. Or top with a fried egg and garish with shredded lettuce, chopped tomato and diced onion. Drizzle Mexican crema (or sour cream) on top.
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