Red Chile for Enchiladas
January 18, 2006
This photo array represents a 1-2-3 of making red chile Mexico style. This red chile is different from the process used by many people in New Mexico who make red chile from ground red chile as opposed to using the dried pods off the ristra like this recipe. See blogs from December 15th and 24th on the assembly of enchiladas, fillings, and presentation. For the person who commented on what to do with green chile (see comment on Dec. 24th), I promise to post a green chile sauce, different from green chile stew, to help you make those types of enchiladas. The post on the 15th of December does show a green chile enchilada. Yummy.
However you choose to make your chile, you should try to test different spices, but experiment with garlic, onion, cilantro, cumin, salt, and corriander. You can also add tomatillos for texture (tomatillos are small green tomato-like fruits that are related to the gooseberry, not tomatoes). Be sure to remember that quality red chile pods are the key ingredient to any chile. Much of the country's chiles come from New Mexico and California. Choose pods that you dry yourself (on a ristra) or in a bag from the grocery store. Be sure that they aren't crunchy and discolored (that means they are old). The dry chile should be a little waxy and have a nice deep red-orange color.
Step One: Remove stems from the chiles and place in a stock pot. Cover with water and boil for 15 minutes.
Step Two: Place chiles in a blender with a bit of water. Blend until smooth.
Step Three: Strain the mixture and place back in the pan. You should cook this in some vegetable oil or lard. Cook on medium, stirring to avoid burning.
You should spice this up the way you like it. Don't massacre this chile with tomatoes, tomato sauce, or anything else. Don't try to enter this chile into a chile contest - you will be sorely disappointed because this is a chile sauce that is to be used for enchiladas or Indian tacos (fry bread with meat, beans, lettuce, and cheese). This method for cooking chiles is native to the southwest, and Mexico, and forms the base for many native foods of the region including menudo, posole, tamales, and various marinated meats and stews.
Pueblo Indians in New Mexico are credited with the versatility of red chile and you can taste traditional dishes using it at the Pueblo Indian Cultural Center in Albuquerque, NM (12th and Menaul). The Center has a restaurant where you can purchase food and order tamales for take-out. These dishes are native to New Mexico and the Pueblo people whose farming techniques made the southwest bloom with varieties of squash, corn, chile, and beans.
Labels: New Mexico, red chile
