Hatch Red Chile Sauce


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

  1. Heat oil on medium, add Caldo de Pollo and lightly brown in oil. 
  2. Add water to mixture. (Careful, water in hot oil will bubble ) 
  3. Simmer on low and stir constantly for one minute. 
  4. Add Red Chile Powder, garlic powder, onion powder, Mexican oregano and bay leaf. (Or a few dashes of our Thirteenth Wonder seasoning.)
  5. Let simmer on low for 2 more minutes (stirring frequently).
  6. If you like a thicker sauce, thicken with a very small amount of cornstarch slurry. (Sprinkle of cornstarch mixed well in cold water.)
  7. 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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