Classic Red Chile Sauce
This is a famous sauce that can be used in any recipe needing a
red sauce. It is also used with beans, enchiladas, tacos and tamales.
- 10 dried red New Mexican chiles
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons bacon drippings or vegetable oil
- 1/2 teaspoon ground cumin (optional)
- 3 cups water, divided
- Arrange chiles on a cookie sheet and place in a 200 degree F oven
for 5 minutes or until the chiles smell like they are toasted. Be
careful not to burn them. Remove the stems and seeds. Sauté onions
and garlic in oil until soft.
- Place all ingredients in a blender with 1 cup of the water and puree
to a smooth sauce. Stir in the remaining 2 cups water, bring to
a boil, reduce the heat, and simmer for an hour. The sauce should
be smooth and thick.
- Melt 2 tablespoons of the shortening, stir in the flour, and cook
the roux over medium heat until browned, stirring constantly. Add
onions, garlic, 1 tablespoon oil, and sauté until the onion is soft.
Stir in the chile powder and heat for 1 minute.
- Add the water, bring to a boil, reduce the heat and simmer for 1
Chile Sauce from Powder: Use 1/2 to 3/4 cup powdered red chile,
4 tablespoons shortening, 3 tablespoons flour, 1 medium onion (chopped),
2 cloves garlic, and 2 to 3 cups water.