Guest guest Posted June 22, 2004 Report Share Posted June 22, 2004 RED CHILE 2 tablespoons vegetable oil 2 tablespoons finely diced onion 1 large garlic clove, finely chopped 1 teaspoon dried oregano (optional) 2 tablespoons flour 1/2 tsp. ground cumin (optional) 1/2 cup ground red chile (see note at end of recipe) Salt Heat the oil with the onion, garlic, and oregano in a heavy saucepan. Cook over medium heat until the onion begins to color a little, about 5 minutes. Add the flour and cumin and cook for at least 2 minutes, stirring constantly. The flour will brown slightly. Mix the chile and 2-1/2 cups warm water and pour it all at once into the roux, whisking as you do so. Keep stirring until the sauce thickens, then lower the heat and cook, stirring occasionally, for 15 minutes. Season with salt to taste. ----------------- Note: This recipe requires New Mexico ground red chile. This is *not* American " chili powder. " You can usually locate ground red chile at Mexican markets and some specialty food shops. It's important (for flavor) that the package says New Mexico chile. Purchase the level of heat you desire -- mild, medium, hot, or extra hot. If you can't find the chile locally anywhere, you can buy it online at numerous sites. Here are a few to get you started: http://www.hotchilepepper.com http://www.nmchili.com http://www.hotchile.com This recipe is from the cookbook " Vegetarian Cooking for Everyone " by Deborah Madison. I grew up in New Mexico but never found a red chile recipe in NM that I liked more than this one. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2004 Report Share Posted June 22, 2004 So this is what you use for a homemade enchilada sauce? Sounds wonderful. i am definately going to have to try making this. Thanks! ~ pt ~ The suppression of Cernunnos was and is one of [the] greatest psychological calamities. Had we continued to be religiously hospitable to him, he might have evolved into a gracious, theranthropic, divine Patron of integration. ~ John Moriarty, 'The Turtle Was Gone a Long Time' ~~~*~~~*~~~*~~~*~~~*~~~~~> , laurieadrienne wrote: > RED CHILE > > 2 tablespoons vegetable oil > 2 tablespoons finely diced onion > 1 large garlic clove, finely chopped > 1 teaspoon dried oregano (optional) > 2 tablespoons flour > 1/2 tsp. ground cumin (optional) > 1/2 cup ground red chile (see note at end of recipe) > Salt > > Heat the oil with the onion, garlic, and oregano in a heavy saucepan. Cook over medium > heat until the onion begins to color a little, about 5 minutes. Add the flour and cumin and > cook for at least 2 minutes, stirring constantly. The flour will brown slightly. Mix the chile > and 2-1/2 cups warm water and pour it all at once into the roux, whisking as you do so. > Keep stirring until the sauce thickens, then lower the heat and cook, stirring occasionally, > for 15 minutes. Season with salt to taste. > > ----------------- > > Note: This recipe requires New Mexico ground red chile. This is *not* American " chili > powder. " You can usually locate ground red chile at Mexican markets and some specialty > food shops. It's important (for flavor) that the package says New Mexico chile. > > Purchase the level of heat you desire -- mild, medium, hot, or extra hot. > > If you can't find the chile locally anywhere, you can buy it online at numerous sites. Here > are a few to get you started: > > http://www.hotchilepepper.com > > http://www.nmchili.com > > http://www.hotchile.com > > This recipe is from the cookbook " Vegetarian Cooking for Everyone " by Deborah Madison. I > grew up in New Mexico but never found a red chile recipe in NM that I liked more than this > one. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2004 Report Share Posted June 23, 2004 , " ~ PT ~ " <patchouli_troll> wrote: > So this is what you use for a homemade enchilada > sauce? Sounds wonderful. i am definately going to > have to try making this. Thanks! > ~ pt ~ Yes, in New Mexico this is what you get on top of an enchilada when you order at a restaurant. And speaking of enchiladas, a bit later I will post a recipe for New Mexico-style enchiladas. A bit different from Mexican-style enchiladas, which are mostly what we see at restaurants in the U.S. Yummy! Just thinking about this makes me think I need to have New Mexico red enchiladas for dinner tonight... Laurie Quote Link to comment Share on other sites More sharing options...
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