Chimayo Red Chile Enchilada Sauce (Print Version)
Bold Chimayo chile sauce, silky and spiced, ideal for classic enchiladas or Southwestern dishes.
# Ingredients:
→ Main Components
01 -
125 ml Chimayo red chili powder
02 -
125 ml lard or vegetable shortening
03 -
125 ml all-purpose flour
04 -
1 teaspoon minced garlic
→ Seasonings
05 -
Salt to taste
06 -
Onion powder to taste
07 -
Garlic powder to taste
08 -
Ground Mexican cumin to taste
# Instructions:
01 -
Combine lard or vegetable shortening, all-purpose flour, and minced garlic in a heavy-bottomed saucepan. Whisk constantly over medium heat, ensuring the garlic does not burn.
02 -
Continue cooking, whisking steadily, until the mixture reaches a mid-blonde hue. Whisk in Chimayo red chili powder until fully incorporated.
03 -
Gradually pour in warm water, whisking continuously, until the sauce achieves a smooth, pourable consistency.
04 -
Reduce heat to low. Stir in salt, onion powder, garlic powder, and ground Mexican cumin to taste. Whisk to combine, then allow sauce to simmer gently for 5–10 minutes.
# Notes:
01 -
For optimal flavor, use authentic Chimayo red chili powder when available.