New Mexico Red Chile
This is a basic New Mexico red sauce. Most often, it covers enchiladas, burritos, tamales or even eggs (like huevos rancheros). Once you are addicted to the earthy heat, you will find new uses for this sauce.
  1. Heat vegetable oil in a pan (medium-low heat).
  2. Add garlic and onion. Cook until slightly soft.
  3. Whisk in flour to make a smooth, thick paste (a roux).
  4. Add about 1/2 of the water. Whisk to incorporate.
  5. Slowly, whisk in the red chile powder, adding remaining water as needed. (Whisk constantly to work out lumps and to avoid scorching the chile).
  6. Add cumin and oregano.
  7. Cook (and whisk) for about 10 mins, until the chile sauce is the consistency of a medium-thick gravy. Add extra water if needed to thicken the sauce.
  8. Serve sauce over your favorite enchiladas, burritos, huevos rancheros or use as a base for a “bowl” of red, with beans, meat and onions.
Recipe Notes

Note: Red chile can be on the hot side. If you are new to the experience, try a spoonful or so before you pour it over your food. Keep in mind your base dish (like enchiladas) will help mitigate the heat. If the heat builds while eating, try a dollop of sour cream to tame it.