HOW TO MAKE RED CHILE SAUCE FROM CHILE POWDER: Easy, Versatile Recipe Ready in Minutes
If you know me, I'm kind of a chile snob. 99% of the time I make my red chile sauce from New Mexico red chile pods. But, in a pinch, I will make red chile sauce from chile powder. And since many of you don't have access to chile pods and have requested I show you How to Make Red Chile Sauce from Chile Powder, I decided to share this easy, versatile recipe that can be ready in just a matter of minutes.
To start, it's important that you know your own heat tolerance, and that you buy chile powder that has the right level of heat for you. You should be able to find it in hot, medium or mild. Knowing those two things, you can adjust the amount of chile powder you will be using. But all things being equal, 2 Tbsp. is right about where you should be. If you find that it's too spicy, or doesn't have enough of a kick, then make note of it, adjust your amounts, and make another batch. The good thing is, it's so easy, you can customize it perfectly in no time! You can also cook the sauce to achieve your preferred level of thickness. If you should accidentally cook it too long and it gets too thick, no worries. Just add a little more water and you'll be good to go!
Red Chile Sauce from Chile Powder
2 Tbsp. all purpose flour
2 Tbsp. red chile powder (or adjust to your liking)
2 cups water
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. ground oregano
salt to taste (typically between 1/2 to 1 tsp.)
Heat skillet or sauce pan on stove over medium high heat. Add in flour and continuously move around with spoon until it turns a light brown. Add in chile powder and mix to combine. Pour in water and stir until flour and chile and dissolved. Add in garlic powder, cumin, and ground oregano. Mix well and bring to boil. Lower heat and continue cooking another 5 to 10 minutes until sauce thickens to your liking. Add in salt to taste, and your red chile sauce is done and ready to use in any of number of dishes.
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1:35 Casa de Fro
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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The world famous Frito pie in Santa Fe
Loraine Chavez of Santa Fe prepares the Frito pies at the Santa Fe Plaza Five & Dime store on Sept. 27, 2013. Luis Sánchez Saturno/The New Mexican
How To Make REAL Authentic Red Hatch Chile Sauce With Dried Chili Pods
A quick tutorial showing the step by step process for creating red chile sauce with sun dried chili pods.
My Cookbook New Mexican Food Made Easy:
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!
Santa Fe Sizzlin Skillet Breakfast Recipe
Today I'll be showing you an amazing breakfast recipe. This amazing breakfast idea comes from my favorite place to eat breakfast, Denny's. The Santa Fe Sizzlin Skillet is all I ever order from Denny's. No worries if you do not have a cast iron skillet. The food is good any way you serve it, any way you cook it. Period. Please subscribe for more delicious and easy to follow recipes @homesteadgoddess
16 0z chorizo sausage
16 oz cheddar cheese, grated
5 red potatoes, diced, skin on
4 oz sliced mushrooms
1 onion, sliced
1 red pepper, sliced
1 green pepper, sliced
oil for frying
salt and pepper to taste
Method:
Fry the sausage until browned. Add the sliced onions and peppers. Cook until the onions and peppers start to soften soften.
Add the sliced mushrooms. Cook for a few more minutes, then set aside.
Next, add oil to a hot pan and add the diced red potatoes. (Keep the skin on)
Cook the potatoes until golden and crispy. Add salt and pepper to taste.
Cook your eggs last, scrambled, fried, or whichever way you like.
To serve add the potatoes, then a layer of the chorizo mixture, cheese, and finally the eggs on top. Enjoy.
Want a full printable recipe with instructions? Get it here:
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