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 degrees 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.
- Chile Sauce from Powder:
- To make 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.
- 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
- Add the water, bring to a boil, reduce the heat and simmer for 1 hour.