HOW TO MAKE CHILAQUILES USING NEW MEXICO CHILE PODS: Red Chilaquiles Recipe with a Fried Egg on Top
If you’ve ever wanted to learn How to make Chilaquiles with Homemade Red Chile from New Mexico Chile Pods, then this is the video for you! I top off these chilaquiles with a fried egg, because this is one of my favorite things to eat for breakfast. But, of course, chilaquiles are delicious any time of day or night. Here’s my recipe with easy, step-by-step directions. I hope you like them!
For the Red Chile Sauce, you’ll need:
10 - 12 New Mexico red chile pods
3 cloves garlic
1 1/2 Tbsp. Mexican oregano
1 1/2 Tbsp. powdered cumin
1 1/2 tsp. salt
approx. 3 cups water (add more or less, depending on how thick you like your chile)
For the Chilaquiles, you’ll need:
corn tortillas (figure on 4 to 5 per person)
vegetable oil for frying (approx. 1/2 cup)
grated cheese (cheddar, monterrey jack, muenster, queso fresco are all good choices)
chopped white onion
Optional for garnish:
eggs
fresh cilantro
Mexican crema or sour cream
Directions:
Clean chile pods with a small knife, removing stems, seeds, veins & any blemishes. (The seeds & veins are what give the chile heat, so if you want it mild, remove all of them. If you want it hotter, leave a few in.) Wash the pods in warm water, making sure they’re nice and clean. Then, let them soak in hot water for about 10 minutes, until the chile pods become a little softer. Remove from water & place them in a blender. Add the garlic, oregano, cumin and salt. Then pour in most, but not all of your water. (This way you can eyeball it and see how much more water it needs, so your chile isn’t too thick or too runny.) Blend and add water as necessary. You can stop blending when you have a consistent red chile sauce. Heat a large skillet over the stove and add about a Tbsp of oil. When it’s nice and hot, pour chile sauce into skillet and let it come to a boil. Once it boils, lower heat and let it continue to simmer for approx. 10 minutes.
[This is your basic red chile sauce that can be used any number of ways; enchiladas, chilaquiles, chile con carne, tamales, menudo, or just drizzle it over an omelette. It’s fantastic! And it keeps well in the refrigerator.]
But on to the Chilaquiles…
Heat vegetable oil in a large frying pan over medium high heat. Stack your corn tortillas on a cutting board, and with a knife cut them into small pieces. I like cutting mine into triangles, like a pizza. But you can cut them into thin little strips or tear them with your hands, however you like them. Once cut, put them to fry in the hot frying pan, turning them as you go. You want them to get crispy. Take them out of the frying pan, place them on a plate or cookie sheet covered with paper towels and let the excess oil drain off. Remove excess oil from frying pan then place pan back on burner. Put fried tortillas back in pan, pour red chile over the fried tortillas, add cheese and onion to taste and let cook a little longer until cheese gets melty. Remove. Add a little more cheese and onion on top, and serve while hot.
I like to garnish with a little cilantro and Mexican crema or sour scream, then top it all off with a fried egg. There’s just something about the warm egg yolk running over the red chile that is SO YUMMY!
For me, Chilaquiles is the “Other” Breakfast of Champions! Let me know in the comments if you agree and if you try this recipe. I post one new recipe every week at Marcy Inspired, so be sure to Like and Subscribe. You can also follow me @MarcyInspired on Instagram and Facebook. I’d love to hear from you!
THE BEST CARNE ADOVADA RECIPE: Delicious, Fork Tender, Braised Pork in New Mexico Red Chile
Whether you spell it ADOVADA or ADOBADA, this delicious, fork tender, braised pork in New Mexico red chile is one of my absolute favorite recipes. It's also one many of you have requested. And while there are many ways to make Carne Adovada, this is how I like it best. If you start with good chile, you don't need to add a whole lot of other ingredients to it. Read on for the recipe.
Carne Adovada
5 lbs. pork butt/shoulder, cut into 2 pieces
1-12 New Mexico red chile pods (choose hot, medium, or mild)
4-5 garlic cloves
1 Tbsp. Mexican oregano
1 Tbsp. cumin
salt to taste
2 bay leaves
*flour, optional
Cut pork meat into 2 pieces, season with salt, cover and place in refrigerator while you make the chile sauce.
Remove stems and seeds from chile pods. Rinse quickly to remove any dirt. place in bowl and pour very hot water over chile pods. (I like to boil water for this part.) Let sit approx. 15 minutes so that chile rehydrates and softens. Drain water from chile, but reserve chile water for later. Place chile in blender, along with garlic, oregano, cumin, and about 1 tsp. salt. Add between 2 and 2 1/2 cups of the chile water and blend until sauce is completely smooth. (You will not have to run your chile through a sieve if you blend long enough.) Set chile aside.
In a large dutch oven (or oven-safe pot with a lid), place enough oil to coat the bottom of the pan and heat on stovetop at medium high. If you choose, coat pork meat with a sprinkling of flour before frying them in pot. You don't need to cook fully, just enough to brown all the sides. Then pour in the chile sauce. Let it reach a boil. Place bay leaves on top, cover and lower heat. Let it continue to simmer 10-15 minutes. Meantime, preheat your oven to 325º.
Then place your pot in the oven, with the lid on, and let the carne adovada braise for 2-3 hours. The longer you leave it, the more tender the meat will be.
Thanks so much for checking out this video. If you liked it, be sure to give it a Thumbs Up and Subscribe, if you haven't already. You can also follow me at Marcy Inspired on Instagram at or on Facebook at
*All music in this video used with rights from Storyblocks.
How to Make Traditional New Mexican Red Chile Sauce
Hey Chile Heads! In this video, I show you guys how to make the classic New Mexican Red Chile Sauce from scratch. This sauce is a fundamental ingredient in many New Mexican dishes. Thank you so much for watching this video!
I'm so excited to teach you guys all about New Mexican cuisine. If you have any New Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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New Mexican Red Chile Sauce Recipe:
2 Tablespoons flour
2 Tablespoons canola oil or vegetable oil
3 Tablespoons red Chile powder
1 ½ cups water
¼-teaspoon garlic powder or 1 clove fresh, diced finely
¼-teaspoon salt
1/8 or pinch of dried oregano
Heat oil in medium size saucepan on medium to low heat. After about a minute, add flour and stir constantly so it does not burn. Cook for approximately one minute and then add red chile powder, continue stirring constantly. The consistency will be crumbly. After another minute, begin to whisk in cold water slowly. Once the sauce begins to boil, add garlic, oregano and salt. Continue cooking for 20 minutes on low heat. Use sauce right away for enchiladas, chile beans, or store in the refrigerator for up to 7 days.
Link to buy Red Chile Powder from Bueno Foods:
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Music: Boo Boogie - Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
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