Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.

Gallery

Recipe Summary

prep:
20 mins
cook:
23 mins
total:
43 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.

    Advertisement
  • Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.

  • Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.

  • Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.

Cook's Note:

Open your kitchen windows when you are making this dish. The aroma of the red chiles will make you cough.

Nutrition Facts

371 calories; protein 11.7g; carbohydrates 52.3g; fat 8.1g; cholesterol 0.7mg; sodium 711.9mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/16/2017
This was excellent and perfect all the way. The only issue I had with the recipe was an issue I brought upon myself. My fine mesh strainer was so fine that none of the goodness was draining through. Instead of finding something that it would drain through I decided to dump it in a bowl and use it as is. Yeah, that doesn't work so well. The skin on the peppers is too tough. I knew better but was in a hurry. I strained it the next day and made it right again. With that being said, this is some really good sauce. It's a little on the oily side but still good. It's not as hot as you would think. It's basically like a really rich and robust homemade enchilada sauce. Excellent recipe! Read More
(1)
Advertisement