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Chimayo red chile enchilada sauce is pure New Mexico comfort and totally transforms even the simplest dish This smooth rich sauce rests on the bold earthiness of Chimayo chile and the deep toasty flavor you get from hand-whisked roux I always come back to it because just a whiff as it simmers reminds me of big family tables and the aromas drifting from my grandmother’s kitchen
I first made this sauce trying to recreate the classic red enchiladas from Santa Fe My family now insists we keep a jar around ready to go for burritos huevos rancheros you name it
Ingredients
- Chimayo red chili powder: gives the sauce its signature smoky and complex flavor Look for powder that is deep red and finely ground freshly purchased if possible
- Lard or Crisco: ensures a velvety mouthfeel and adds richness Use high-quality lard for the most authentic taste
- All-purpose flour: helps the sauce thicken to a smooth pourable consistency Sift to prevent lumps
- Minced garlic: infuses the sauce with savory depth Go for fresh garlic over jarred for brighter flavor
- Salt onion powder garlic powder and Mexican cumin: round out the seasoning with warmth and a touch of savoriness Use true Mexican cumin if you can find it for a more fragrant result
Instructions
- Make the Roux:
- Melt lard in a medium heavy-bottomed pan over medium heat Add flour and minced garlic and whisk constantly making sure the garlic cooks gently while not becoming brown Stir for several minutes until the roux is a mid-blonde color and smells toasty This foundation builds not only thickness but deep flavor
- Mix In the Chile:
- When the roux reaches the right color gently sprinkle in all the Chimayo red chili powder Continue whisking so the chili powder incorporates smoothly into the hot roux The mixture should be slightly thick fragrant and radiant red
- Adjust Consistency:
- Pour in warm water a little at a time whisking constantly Stop when the sauce is fluid but not thin about as thick as heavy cream The water should be warm to help the flour fully dissolve and prevent lumps
- Season and Simmer:
- Lower the heat to its lowest setting Mix in the salt onion powder garlic powder and Mexican cumin tasting as you go until the balance feels right Let the sauce bubble gently for at least five minutes whisking occasionally The flavors will meld and the sauce will deepen in color
- Final Taste and Finish:
- Before turning off the heat taste the sauce and adjust any seasoning Smooth rich consistency is key If it seems too thick add a splash more water If too thin let it simmer a few more minutes
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Chimayo chile powder is one of my favorite ingredients because it packs remarkable depth into any dish The first time my son helped me whisk the roux he wore a red apron and took his “family secret” role very seriously It is the kind of memory that makes this recipe so special to us
Storage Tips
Cool the sauce completely before storing Pour into glass jars or airtight containers and refrigerate for up to five days For longer storage freeze in portions in freezer-safe bags with the air pressed out I always label mine with the date so I never let a drop go to waste
Ingredient Substitutions
If you cannot find authentic Chimayo chile powder substitute with a New Mexican red chile powder or even a really fresh California chile blend Avoid generic chili powder blends unless you are in a pinch For the fat vegetable shortening works if lard is not available and butter can give a slightly different but still tasty richness
Serving Suggestions
Spoon this sauce generously over classic cheese chicken or beef enchiladas Drizzle on huevos rancheros or breakfast burritos Use as a dip for warm flour tortillas or spoon over roasted vegetables for an easy dinner It even wakes up day old rice or scrambled eggs
A Taste of Tradition
Chimayo chile has been a huge part of New Mexico cuisine for centuries Hand-grown and sun-dried in the small village of Chimayo these chiles have a character all their own The ritual of making red chile sauce ties families and generations together I love knowing something so delicious can also be a thread through family memory
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Homemade Chimayo red chile enchilada sauce brings warmth and tradition to every table It is a tradition worth passing on one beautiful simmer at a time
Frequently Asked Questions
- → What makes Chimayo red chile unique?
Chimayo red chile powder is renowned for its earthy, mild-to-medium heat and slightly smoky undertones, grown specifically in Chimayo, New Mexico.
- → Can I substitute lard with another fat?
Yes, you may use vegetable shortening or a high-quality oil, though traditional lard provides the richest flavor and texture.
- → How do I get the right consistency?
Gradually add warm water while whisking until the sauce reaches the desired thickness for your dish.
- → What dishes pair best with this sauce?
This sauce is ideal for drizzling over enchiladas, burritos, eggs, and roasted vegetables for authentic Southwestern flavor.
- → How spicy is Chimayo enchilada sauce?
The heat level is moderate but can be adjusted by varying the amount of chile powder or spices to suit your taste.
- → How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage without losing flavor.