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I Grew up in the Mountains of N.M. sometimes having to be the Cook when i was a Kid. How do you Quisar Red Chili Powder and what do you use to give the Chili Flavor and make it into a thick bubbly gravy? el pintada kid from the center of N.M.
Hi Pintada Kid,
It's nice to hear from a fellow native New Mexican. The red chile sauce from red chile powder is very easy to make and very delicioso. I make mine from scratch, but I love it this way too. This recipe will make 2 cups or so.
In a heated fry pan add 2 tablespoons of shortening and melt, and then add 2 full tablespoons of flour. Stir and cook it until it begins to bubble. Stir in 1 cup of NM red chile powder and cook it until it begins to bubble. Slowly add 2 cups of cold water and stir constantly to prevent lumps and to help thicken. Add 1 teaspoon of salt, 1 teaspoon of garlic powder, a pinch of oregano & cumin, or to taste. Cover & cook on low heat for about 15-20 minutes, stir occasionally. Make sure you check the heat of the chile powder first...hot or mild? Hope you like this.
Thanks everyone, I've enjoyed this tremendously. I'll check back later this weekend.
Gabriela
Last edited by AmaDeCasa; 03-06-2008 at 11:03 PM..
Where can I order decent chillis or chilli powder? The el Paso in the grocery store just is not good enough. What Salsa do you recommend? I made some really good green salsa using heritage green tomatoes from my garden and canned chillies last fall.
yes, what type of fillings to you use and do you use any toopings?
A favorite in our home is what I call "El Valiente" or the brave one, because the chile is very hot & it's an extra big burrito. I fry ground beef and season with salt/fresh black pepper/cumin/minced garlic. I add peeled & cubed potatoes, some tomoto sauce & beef broth and let it simmer. On the inside of the tortilla I spread a thin layer of refried beans (like you would peanut butter on bread), then fill the tortilla with the meat, spanish rice, and my homemade very hot green chile sauce and of course, queso blanco (white cheese). I top it with the green chile sauce and grated queso blanco. What type of fillings & toppings do you like? I'm always open to new ideas!
Gabriela
Where can I order decent chillis or chilli powder? The el Paso in the grocery store just is not good enough. What Salsa do you recommend? I made some really good green salsa using heritage green tomatoes from my garden and canned chillies last fall.
Hi GregW,
Do you mean Chiles or chile powder from NM?
The best salsa is always the one you make fresh. I always make my own and I even make my own tortilla chips for it. Your salsa will be far superior in flavor and quality than what you could ever get in a can/jar. Also, the type of tomato you use will make as much of a difference as what type of chiles you use. You could try tomatoes like the Roma, they're perfect with a deep rich flavor and not too liquidy like the slicers.
Gabriela
Ama casa were you always from Las Cruces? Do you have children? Im moving back home sometime in June.
and it is good to see another native New Mexican too, also do you make your own queso?
I do not like tomatoes or oregano in my red chile or enchiladas, I like oregano when I make tacos Don't like tomatillos in my chile verde.
sometimes in my red sauce I add nutmeg cinnamon and clavos, and let a chicken stew
I like plain green chile peeled after roasting with crushed garlic and salt sometimes chopped onions, on a fresh hot homemade tortilla
My husband loves chorizo and eggs
I cook it with one potatoe cooked and cubed and add my eggs with lemon and roll in a tortilla,
Hi Michelle1210,
I'm from Taos but raised in LC. We do have children & most of them grown. Where are you living now? I can make queso, but nothing compared to my mothers. Do you make it?
When I feel like a quick snack I'll get a peeled roasted green chile & put it on top of a slice of asadero & sprinkle a little onions on top and then roll it up on a hot corn tortilla. I could eat that all day. Would you mind sharing your stewed chicken recipe with the red chile, nutmeg, cinnamon & cloves? That sounds so delicious.
Gabriela
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Thanks Gabriela
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