Chimayó Red Chile Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RANCHO DE CHIMAYó CARNE ADOVADA



Rancho de Chimayó Carne Adovada image

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

8 ounces (30 to 35) whole dried New Mexico red chiles, mild to medium heat, or 7 oz. ground dried red New Mexico chiles (about 1 1/2 cups)*
1 tablespoon canola or vegetable oil
4 garlic cloves, crushed in a garlic press or minced
2 tablespoons finely chopped yellow onion
1 tablespoon crushed chile pequin
1/2 teaspoon crumbled dried oregano
About 1 1/2 tsp. garlic salt
3 1/2 pounds boneless pork shoulder, as much fat trimmed as possible, meat cut into 2-in. pieces

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



Casa Chimayo Red Posole image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield twelve 10-ounce portions

Number Of Ingredients 13

2 to 3 pounds pork shoulder
1 teaspoon salt
1 bay leaf
1 onion, chopped fine
2 to 4 cloves garlic, minced
1 teaspoon ground cumin
10 to 12 Casa Chimayo red chile pods* (see Cook's Note), rinsed, stems and seeds removed
4 cloves fresh, peeled garlic
Salt
1 pound posole, dried and soaked overnight, or frozen and defrosted** (see Cook's Note)
1 onion, quartered
1 teaspoon salt
Optional garnishes: sliced limes, chopped fresh cilantro, finely chopped onion, oregano, cubed avocado, or grated cheese

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 image

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

5 tablespoons Vegetable Oil
2 cloves of Garlic, minced
1/3 cup finely chopped Onion (I use Yellow)
3 tablespoons Flour
3/4 cup New Mexico Red Chile Powder
3 cups of Water
1 teaspoon of Salt
1/2 teaspoon of Cumin
1/2 teaspoon of Oregano

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



Vegetarian (or Not) Red Chili Sauce image

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

3/4 cup red chili powder (preferably Chimayo, other New Mexico red, or Ancho)
1 tablespoon minced white onion
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
4 cups vegetable broth or 4 cups water
2 tablespoons cornstarch, dissolved in
2 tablespoons water
additional salt and pepper

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



Red Chile Breakfast Sandwich image

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

2 T vegetable oil
1 medium onion minced
3 garlic cloves, minced
3/4 c dried, mild, red chile powder (I used 1/2c ancho and 1/4 c molido)
28 oz chicken stock or water or beef
1 t dried Mexican oregano
salt as needed
Breakfast Sandwich:
Hearty Bread (I used Ecce Pannis White Country Loaf sliced on the diagonal to give me a big thick slice)
4 T butter
1 lb fresh ground chorizo
1 c grated cheese (I used cheddar but you may use your favorite)
1 egg per person
2 chopped green onions
2 T chopped cilantro
Red Chile Sauce (see above)

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
red-chile-posole-and-chimayo-new-mexico image
2018-12-03 New Mexico red chile - There is no substitute for New Mexico red chile. It comes in "mild" to "extra hot." Choose accordingly. Ancho and guajillo …
From beyondmeresustenance.com
4.5/5 (4)
Total Time 2 hrs 15 mins
Cuisine New Mexican
Calories 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 ...
why-this-new-mexico-chile-has-an-international-cult image
2018-02-22 Impossible to mass produce, the Chimayó Chile is so precious that a counterfeit market has emerged. The historic village of Chimayó, located in …
From foodandwine.com
Estimated Reading Time 5 mins


MRS. SANCHEZ'S RED CHILE SAUCE - SAVEUR
mrs-sanchezs-red-chile-sauce-saveur image
2007-01-23 6 tbsp. ground red chile, preferably Chimayó 1 clove garlic, peeled and chopped 2 cups water 1 ⁄ 2 tsp. salt or more to taste Instructions. n a heavy pot or skillet (nonstick works best), heat ...
From saveur.com


CHIMAYO RED CHILE POSOLE RECIPE – BEYOND MERE SUSTENANCE
Chimayo Red Chile Posole Recipe. Serves 4-6. Ingredients: 2 pounds boneless pork (loin, chops, tenderloin, roast), cubed. 1 tablespoon canola oil. 1 large onion (yellow or red), chopped. 2 teaspoons cumin (to taste) 3 cloves garlic, minced (or more to taste) 6 cups good quality chicken broth. 1 – 32 ounce package frozen corn posole (such as Bueno) 1 cup water. 1/2 cup …
From beyondmeresustenance.wordpress.com
Estimated Reading Time 5 mins


CHIMAYO RED CHILE SAUCE | MINDFUL PALATE
2020-06-08 1/2 cup Pure Chimayo Red Chile 2 1/2 cups chicken stock 2 or 3 Tbs. canola or other vegetable oil 1 cup onion, chopped 4 cloves fresh garlic, finely chopped 1 tsp. cumin seed, toasted and ground 1 tsp. Mexican oregano 3/4 tsp. salt. Spoon Mage™ Note: If Chimayo is out of your price range, buy red Hatch chiles. Chimayo is costly, but worth it. Chimayo has a …
From mindfulpalate.com
Estimated Reading Time 2 mins


CHIMAYO HERITAGE RED CHILE POWDER — CASA CHIMAYO MERCADO
Ingredients: 2-3 cloves garlic minced fine. 1/2 medium onion diced. 6 tbsp 100% NM red chile powder 1 1/2 cups vegetable broth or water 1/2 tsp salt. Instructions: Saute onion and garlic in a bit of oil. Stir in chile powder, water and salt. Bring to a boil, then lower heat and simmer for @ 25 minutes, or the chile coats the back of a spoon. NOTES:
From casachimayo.com
Brand Casa Chimayo Mercado
Availability In stock
Email [email protected]


NEW-MEX ENCHILADAS WITH FRESH CHIMAYO CHILE SAUCE – OUR ...
2016-09-17 Fresh Red Chimayo Chile Sauce. Ingredients: 3-4 tbsps vegetable oil; 12 red Chimayo chiles (chopped with stems and seeds removed)* 1 chopped white onion; 4 chopped garlic cloves ; ½ tsp cumin; ½ tsp Mexican Oregano; salt to taste; fresh juice from a quarter slice (or half, to taste) of orange- our Valencias are super juicy, so a quarter slice sufficed; 4 cups …
From ourlomitafarm.wordpress.com
Estimated Reading Time 4 mins


CHIMAYO BLEND – NEW MEXICO RED CHILE - LOS CHILEROS
2020-11-28 1 tbsp chopped garlic. 1 tsp Los Chileros Chimayo Blend New Mexico Red Chile. salt and pepper to taste. Instructions. Combine all in food processor and using the ‘pulse’, mix until well blended. Dish into individual ramekins or larger bowl if desired. Chill in refrigerator. This is great on baked potatoes or corn-on-the-cob.
From loschileros.com
Offer Count 2
Availability In stock
Price Range $3.50 - $16


NEW MEXICO NOMAD RECIPES : RED CHILE SAUCE
2018-12-09 The restaurant at Los Poblanos, Campo, utilizes Chimayó chile for all of their red chile dishes. New Mexican Red Chile. Yield: 4 quarts (freezes well) Chilaquiles at Campos, with a side of red chile. Ingredients. 1 bag dried hot New Mexican red chile (32 oz, 2 pounds) 2 tsp. cocoa powder; 1 ½ tablespoon dried oregano; 3 bay leaves; 1 ½ large ...
From newmexiconomad.com
Reviews 11
Estimated Reading Time 7 mins


CHIMAYó CHILE VINAIGRETTE RECIPE | MYRECIPES
2016-09-09 Recipes; Chimayó Chile Vinaigrette; Chimayó Chile Vinaigrette. Rating: Unrated. Be the first to rate & review! At Rancho de Chimayó in Chimayó, New Mexico, local red chiles reign supreme, hanging from the restaurant's eaves and finding their way into dish after dish on the menu. They imbue this tangy-sweet vinaigrette with a mellow, gentle heat. This Story …
From myrecipes.com
Servings 1.5
Calories 71 per serving


SPECIAL RESERVE RED CHILE SAUCE (FROM RED CHILE POWDER ...
2020-03-29 Special Reserve Red Chile Sauce is a traditional and simple New Mexican chile sauce using premium red chile powder that is made with only the heart of the chile pod. Special Reserve Chile Powder (formerly known as Chimayo) was one of Bueno’s first products available since the 1950s. Special Reserve Red Chile Sauce. 1. 2.
From buenofoods.com
4.1/5 (15)
Servings 2.25


THE CHIMAYO RED SAUCE RECIPE! | MICHAEL BLAIR | COPY ME THAT
1/2 cup Pure Chimayo Red Chile powder; 2 1/2 cups vegetable or chicken broth; 2 or 3 Tbs. canola oil; 1 small white onion, finely chopped ; 2 cloves fresh garlic, finely chopped; 1 tsp. cumin seed, toasted and ground; 1 tsp. Mexican oregano; 1/8 tsp. ground cinnamon; 1 tsp. salt; Steps. Directions at madeinnewmexico.com Never lose a recipe again, not even if the original …
From copymethat.com


FUDGY CHIMAYO RED CHILE BROWNIES – #1 RANKED NEW MEXICO ...
2020-11-04 Chimayo Red Chile and cinnamon give these brownies and rich smoky flavor Ingredients: 5 oz. high quality dark chocolate, chopped10 Tbsp. butter2 Tbsp. Chimayo Red Chile Powder1 tsp. cinnamon1 tsp. kosher salt1 3/4 cups sugar3 eggs1 cup flour Directions: Preheat oven to 350 degrees and line a 9x9 baking pan with parchme
From madeinnewmexico.com


SWEET POTATO CHIPS DUSTED WITH CHIMAYO RED CHILE | FIERY ...
2015-08-01 Sweet Potato Chips Dusted with Chimayo Red Chile. Mark Masker August 1, 2015 Cooking with Chiles at the Holidays, Recipes Leave a Comment. 0 0. 0 0. Sweet Potato Chips Dusted with Chimayo Red Chile . Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe. This snack is a hot twist on party chips. I have had great success in substituting sweet potatoes for …
From fieryfoodscentral.com


RANCHO DE CHIMAYó’S CARNE ADOVADA (NEW MEXICO BRAISED RED ...
2022-01-06 2 or 3 dried red New Mexico chiles, stemmed, seeded, and rinsed If using dried prepared posole: Rinse well, then put it in a bowl and cover it with 2 inches of water. Let it soak for at least 4 hours.
From theepochtimes.com


CHIMAYO RED CHILE POSOLE RECIPE - FOOD NEWS
Rancho de Chimayó Posole Recipe. BUENO Medium Hot Red Chile Powder - Special Reserve Chimayo Chile Powder - Made from New Mexico Dried Red Chile Peppers - 6 Ounce Bag 4.7 out of 5 stars 34 2 offers from $8.99. This Coconut Curry Chicken Soup with Quinoa is easy to make, healthy and ready under 30 minutes. King of the Thai comfort foods, this ...
From foodnewsnews.com


CHIMAYO RED CHILE SALSA RECIPE | EAT YOUR BOOKS
It’s one of over 1 million recipes indexed on Eat Your Books. If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf. If there’s no link, it does mean you have to own the book or magazine to see the complete recipe. Become an Eat Your Books member and you can create your own …
From eatyourbooks.com


CHIMAYó’S CHILE CULTURE - SAVEUR: AUTHENTIC RECIPES ...
2007-01-23 Chimayó’s Chile Culture. Hot days, cool nights, and family traditions give this legendary New Mexican pepper its unmistakable character. By Deborah Madison | Published Jan 23, 2007 10:00 AM
From saveur.com


CHIMAYO CHILE PECAN PIE | FIERY FOODS & BARBECUE CENTRAL
2015-12-17 This pecan pie recipe is a little less sweet than most, so it works well with the added zest of the chile powder. If you can’t find Chimayo chile powder, just substitute any New Mexico red chile powder. If you only want a hint of heat, add 1 teaspoon. I usually add 2 teaspoons! Course Dessert; Cuisine American; Heat Scale Medium; Servings: 8-10 servings: Servings: 8 …
From fieryfoodscentral.com


THE CHIMAYO RED SAUCE RECIPE! – #1 RANKED NEW MEXICO SALSA ...
2019-05-24 The Chimayo Red Sauce Recipe from the Red Chile Bible! This is an earthy, Northern New Mexico Red Chile sauce made with pure Chimayo red Chile powder from the book, "Red Chile Bible" by Kathleen Hansel & Audrey Jenkins. This Chimayo Red Chile sauce is simple to make and freezes beautifully! Please to enjoy. Ingredients: 1/2 cup Pure Chimayo …
From madeinnewmexico.com


CHIMAYO RED CHILE SAUCE RECIPE | EAT YOUR BOOKS
Save this Chimayo red chile sauce recipe and more from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico to your own online collection at EatYourBooks.com
From eatyourbooks.com


Related Search