RANCHO DE CHIMAYó CARNE ADOVADA
Since colonial times, this dish of pork in velvety red chile sauce has helped define New Mexico cooking. The landmark Rancho de Chimayó restaurant, in the town of Chimayó, serves this dish with long-simmered posole corn, stewed pinto beans, and a bit of shredded lettuce and tomato for color. Chimayó chiles can be hard to get and expensive, but more readily available New Mexico chiles, both whole and ground, can be easily swapped in.
Provided by Janet Malcolm
Time 18h
Number Of Ingredients 8
Steps:
- If using whole chiles, preheat oven to 300°. Break stems off chile pods, tear pods open a little, and pull out seeds. "Wear rubber gloves if you are not used to handling chiles," Malcolm advises, since chiles can cause a burning sensation. "A few seeds add more heat, but adding a lot of them can make the sauce crunchy."
- Put chiles in a 4- to 6-qt. pot, rinse, and drain. Dry pot to use later.
- Arrange damp chiles in a single layer on two baking sheets and toast in oven until fragrant, 3 to 5 minutes (they won't dry completely). Let cool, then break each chile into 2 or 3 pieces. "The time in the oven deepens the flavor, but the toasting probably goes back to cooks who had to grind the chiles by hand. Toasted pods are more brittle and easier to crush."
- Make sauce: Warm oil in 6-qt. pot over medium heat. Add garlic and cook, stirring, 2 minutes. If using preground chiles, sprinkle over garlic, then gradually whisk in 3 1/2 cups water.
- If using whole chiles, purée half of them in a blender with 1 1/2 cups water until you get a thick, velvety liquid with flecks of chile pulp, about 2 minutes. Pour into pot of garlic. Repeat with remaining pods and another 1 1/2 cups water. "Use 1 more cup of water to rinse out the blender, then pour it into the pot so you get all the good chile bits."
- Stir in onion, chile pequin, oregano, and garlic salt. "The chile pequin, a hotter, smaller red chile, adds heat and texture to the sauce." Bring to a boil over medium heat, covered; then reduce heat, uncover, and simmer 20 to 30 minutes, stirring occasionally, until as thick as fudge sauce. Remove from heat and cool to room temperature. Stir in pork, making sure all pieces of meat are coated. Cover and chill overnight.
- The next day, preheat oven to 300°. Bake, covered, until pork is fork-tender and sauce has cooked down, 2 3/4 to 3 1/4 hours. Stir halfway through. If the sauce looks watery after 3 1/4 hours, stir well again and cook uncovered for another 15 to 20 minutes. Taste and season with more garlic salt if you like.
- Make ahead: Up to 1 week, chilled (add a bit of water to reheat in oven or on stove).
- *Find ground Chimayó chiles (in limited supply) at santafeschoolofcooking.com ($25/4-oz. pkg.). Ordinary New Mexico chiles can be found at well-stocked grocery stores and Latino markets.
Nutrition Facts : Calories 394, Carbohydrate 15, Cholesterol 133, Fat 20.3, Fiber 7, Protein 42, SaturatedFat 5.9, Sodium 339
CASA CHIMAYO RED POSOLE
Provided by Food Network
Categories main-dish
Time 3h30m
Yield twelve 10-ounce portions
Number Of Ingredients 13
Steps:
- You will essentially be preparing this recipe in three stages: pork, chile and posole. These are then combined into the final posole.
- For the pork: Place the pork shoulder in a pot and cover with water. Add the salt, bay leaf and onion. Bring to a boil, and then cook over medium heat until tender and falling off the bone, about 1 1/2 hrs.
- Remove the meat from the broth and let cool; reserve the broth for later. Pull the meat from the bones and cut into bite-size pieces.
- For the chile: Put the chile pods in about 2 cups of the hot broth (enough to allow the pods to puree easily in a blender) and let soak until soft, about 20 minutes.
- Put the broth, pods and garlic in a blender and blend until smooth. (Do not fill the blender more than halfway with liquid.) Add salt to taste and set aside.
- For the posole: Drain and rinse the posole. Put the posole in a cooking pot and cover with water; use about 2 parts water to 1 part posole. Add the onion and salt. Bring to a boil, and then lower the heat and simmer until the posole has started to "bloom", 1 to 1 1/2 hours. The posole will swell and start to resemble popcorn, but will still be chewy. At this point, add the pork, chile and any remaining broth into the posole and let it finish cooking. The key to a successful posole is watching for it to finish blooming. Posole is fully cooked when it has opened completely, and is tender when chewed. Taste and adjust seasonings.
- Serve in a bowl and place the garnishes on the table so that each person fixes their own.
NEW MEXICO RED CHILE SAUCE
New Mexico Red Chile Sauce is a hot sauce and staple of New Mexican cuisine. This sauce, made with dried red chile powder, is poured over huevos rancheros, enchiladas, grits, burritos, and most meals in New Mexico. It's easy to make and can be stored in your fridge for up to a week. If you love spicy foods, you are going to fall in love with this sauce.
Categories dinner
Time 15m
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a saucepan over medium heat. Once hot, add the garlic and the onion. Saute in the oil for about 3 minutes, until the onion is translucent. Then whisk in the flour. Let the flour cook for 2 minutes, whisking it frequently. In a large bowl, whisk the red chile powder and the water together. While whisking the flour mixture, slowly add the red chile and water mixture. Whisk until smooth and bring to a steady simmer and let the sauce thicken over medium-low heat for 5 minutes. Stir frequently. Once the sauce has thickened, add the salt, cumin, and oregano. Let the sauce simmer on low for another 3 minutes. I like to bottle the sauce up in mason jars. I think the sauce tastes best after it has been sitting in the fridge overnight. This recipe yields 3 3/4 cups of red chile sauce. Charles and I ate it all in 5 days.
VEGETARIAN (OR NOT) RED CHILI SAUCE
This is a great recipe, that I got from a wonderful book, The Rancho de Chimayo Cookbook, which features traditional, (Northern) New Mexico cuisine. I am posting this in response to another member's search for Mexican side dishes.
Provided by Panakanic
Categories Sauces
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Into a large, heavy saucepan, measure the chile, onion, garlic, salt and pepper.
- Slowly add the broth or water, stirring carefully. Break up any lumps of chile.
- Cook the mixture over medium heat until warmed through, and add the cornstarch.
- Bring the sauce to a boil, then reduce the heat to a simmer.
- Cook for about 10 minutes, stirring occasionally.
- The completed sauce should coat a spoon thickly and no longer taste of raw cornstarch.
- Serve the sauce warm with enchiladas, burritos or other dishes.
- For a "meat" sauce, crumble and brown 1/2 pound of ground beef in pan first, then proceed with recipe.
Nutrition Facts : Calories 59, Fat 2.5, SaturatedFat 0.4, Sodium 345.8, Carbohydrate 11, Fiber 5.2, Sugar 1.1, Protein 1.9
RED CHILE BREAKFAST SANDWICH
New Mexican red chili sauce is a great sauce for enchiladas, burritos and even a breakfast sandwich!
Provided by Abbe Odenwalder
Categories Breakfast/Dinner
Time 45m
Number Of Ingredients 16
Steps:
- Warm oil in a heavy saucepan over medium heat.
- Add chopped onion and garlic and saute until onion is limp.
- Stir in chile powder and let toast a minute while stirring.
- Add stock, 1/2 cup at a time. Stir well.
- Add oregano and salt and bring just to a boil. Reduce heat to a bare simmer and cook for 20-25 minutes until thickened. (This is a thin sauce but you may want to simmer it longer if you want a thicker consistency.)
- This sauce keeps for a few weeks in the fridge. You can freeze it also, but I think if it is in your fridge you will find a way to use it!
- Cook chorizo in skillet over medium heat. It crumbles easier if cooked on a lower heat and not on a high heat.
- Slice bread into thick slices. Toast and butter. Keep warm.
- Grate cheese and chop cilantro and onions.
- After chorizo is cooked, remove from skillet.
- Add 1T butter and melt. Slowly crack one egg into skillet and fry-one per person to your favorite degree of doneness. (Personally, I scramble mine but the rabbit hunter likes his fried).
- Top bread with a layer of chorizo. Top that with shredded cheese. Top that with the egg. Now ladle red chile on top. Garnish with cilantro and green onions.
- Prepare for a sultry, warm, rich, taste to enchant your senses. This is red chile!
More about "chimayó red chile recipes"
RED CHILE POSOLE AND CHIMAYO, NEW MEXICO
From beyondmeresustenance.com
4.5/5 (4)Total Time 2 hrs 15 minsCuisine New MexicanCalories 398 per serving
- Add oil to a large pan (dutch oven). Bring to medium high heat. Add pork cubes, onion, cumin, and garlic. Sauté until pork is nicely browned. Meanwhile, in a second large pot (won’t need a lid), cover posole with water and bring to a boil. Add broth to pork, and bring to a simmer. Mix red chile and water, then add to the pork and broth mixture. Add the oregano. Stir well, and cover the pot. Keep the pot at a low simmer. You will need to check periodically, as covered pots have a tendency to boil over.
- The posole needs to cook about an hour (until tender but not mushy.) When it is done, remove from the heat and drain. I prefer to cook the posole separately so that it doesn’t absorb all the liquid in the pot with the pork. If you’ve substituted canned hominy for the frozen, you will skip this step. You will want to rinse the canned hominy to remove the starch. If you’ve purchased dry posole, follow the instructions on the package to re-hydrate.
- At this point, the pork should be somewhat tender. However, I prefer to cook the pork for at least 2 hours on the stove, or several hours in a slow cooker. I add the posole about 30 minutes prior to serving to keep it from slurping up the delicious red chile broth.
- When I am pressed for time, I use my pressure cooker. The pork and onions can be browned on the stove, broth and red chile added, then pressurize on high for about 45 minutes. Depressurize, add the cooked or canned posolé, return to a boil, and then serve.
WHY THIS NEW MEXICO CHILE HAS AN INTERNATIONAL CULT ...
From foodandwine.com
Estimated Reading Time 5 mins
MRS. SANCHEZ'S RED CHILE SAUCE - SAVEUR
From saveur.com
CHIMAYO RED CHILE POSOLE RECIPE – BEYOND MERE SUSTENANCE
From beyondmeresustenance.wordpress.com
Estimated Reading Time 5 mins
CHIMAYO RED CHILE SAUCE | MINDFUL PALATE
From mindfulpalate.com
Estimated Reading Time 2 mins
CHIMAYO HERITAGE RED CHILE POWDER — CASA CHIMAYO MERCADO
From casachimayo.com
Brand Casa Chimayo MercadoAvailability In stockEmail [email protected]
NEW-MEX ENCHILADAS WITH FRESH CHIMAYO CHILE SAUCE – OUR ...
From ourlomitafarm.wordpress.com
Estimated Reading Time 4 mins
CHIMAYO BLEND – NEW MEXICO RED CHILE - LOS CHILEROS
From loschileros.com
Offer Count 2Availability In stockPrice Range $3.50 - $16
NEW MEXICO NOMAD RECIPES : RED CHILE SAUCE
From newmexiconomad.com
Reviews 11Estimated Reading Time 7 mins
CHIMAYó CHILE VINAIGRETTE RECIPE | MYRECIPES
From myrecipes.com
Servings 1.5Calories 71 per serving
SPECIAL RESERVE RED CHILE SAUCE (FROM RED CHILE POWDER ...
From buenofoods.com
4.1/5 (15)Servings 2.25
THE CHIMAYO RED SAUCE RECIPE! | MICHAEL BLAIR | COPY ME THAT
From copymethat.com
FUDGY CHIMAYO RED CHILE BROWNIES – #1 RANKED NEW MEXICO ...
From madeinnewmexico.com
SWEET POTATO CHIPS DUSTED WITH CHIMAYO RED CHILE | FIERY ...
From fieryfoodscentral.com
RANCHO DE CHIMAYó’S CARNE ADOVADA (NEW MEXICO BRAISED RED ...
From theepochtimes.com
CHIMAYO RED CHILE POSOLE RECIPE - FOOD NEWS
From foodnewsnews.com
CHIMAYO RED CHILE SALSA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHIMAYó’S CHILE CULTURE - SAVEUR: AUTHENTIC RECIPES ...
From saveur.com
CHIMAYO CHILE PECAN PIE | FIERY FOODS & BARBECUE CENTRAL
From fieryfoodscentral.com
THE CHIMAYO RED SAUCE RECIPE! – #1 RANKED NEW MEXICO SALSA ...
From madeinnewmexico.com
CHIMAYO RED CHILE SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love