Red Chile Sauce from Powder

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This is a basic recipe that can be used interchangeably with any of the mild red chile powders. (If this sauce were made from some of the hotter powders such as piquin, it would be too hot to eat!) Adjust the amount of powder to change the pungency of the sauce.

Ingredients

  • 2 tablespoons vegetable oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 2 tablespoons all-purpose flour

  • 3 to 4 tablespoons New Mexican red chile powder

  • 1/4 teaspoon ground cumin (optional)

  • 3 cups chicken stock or water

  • Salt to taste

Instructions

  • In a pan, heat the oil and saute the onions and garlic until they are slightly browned. Add the flour and continue to cook for 4 minutes, stirring constantly, until the flour is browned, being careful that it does not burn.

    Stir in the chile powder and cumin and heat for a couple of minutes.

    Add the broth, bring to a boil, reduce the heat, and simmer for 10 to 15 minutes or until the desired consistency is obtained. Salt to taste.

    Variation:  For a smoother sauce, either puree the onion and garlic or substitute 1 teaspoon onion powder and 1/8 teaspoon garlic powder and add along with the chile powder.

    Venison Red Chili Stew

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    ‘Pork and beef are more commonly used, but venison is a tasty variation. If you want beans in your chili, you need to ask.’

    Ingredients

    ancho chile, venison, onion, garlic, beef broth

    Instructions

    When you order chili in New Mexico, you will be served a variation of this recipe. It is a recipe that has its roots in old Pueblo Indian cooking and is basically meat in a seasoned chile sauce. Pork and beef are more commonly used, but venison is a tasty variation. If you want beans in your chili, you need to ask.

    • 6 to 8 dried red New Mexican chiles

    • 1 ancho chile

    • 2 tablespoons vegetable oil

    • 2 pounds venison, cut into 1 1/2-inch cubes

    • 1 large onion, chopped

    • 3 cloves garlic, minced

    • 3 cups beef broth

    • Salt to taste

    Preheat the oven to 250 degrees F.

    Place the chiles on a baking pan and toast them in oven for 15 minutes, or until fragrant, being careful not to let them burn. Remove the stems and seeds from the chiles and crumble them into a bowl. Cover them with hot water and let them steep 15 minutes. Drain and discard the water.

    In a heavy skillet, heat the oil over medium heat, add the venison, and brown. Remove the meat and add the onion to the pan. Add more oil if necessary and saute until the onion begins to brown, 5 to 10 minutes. Add the garlic and cook for 1 to 2 minutes.

    Place the chiles and the onion mixture in a blender or food processor. Add 1 cup of the broth and puree until smooth, adding more broth if necessary. Strain the mixture through a sieve.

    In a large saucepan, combine the chile mixture, venison, and remaining broth. Bring to just below boiling, reduce the heat, and simmer until the meat is very tender and the sauce has thickened, about 1 to 1 ½ hours.

    Ladle the chili into bowls and serve with a warmed flour tortilla.

    Yield: 4 to 6 servings

    Heat Scale: Medium

    Poblano Pepper Rings

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    Since poblanos make some of the tastiest chiles rellenos, it makes sense that they fry up deliciously. Why not dip these rings in guacamole?

    Ingredients

    • 1 cup flour
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • ½ teaspoon cayenne powder
    • 3 cups vegetable oil
    • 3 poblano chiles, roasted, peeled, seeds and stems removed, cut into 1/4-inch rings
    • 1 cup buttermilk

    Instructions

    Combine the flour, salt, pepper and cayenne and mix well. Transfer the mixture to a plate. Heat the oil in a large pan until it just begins to smoke, then lower the heat slightly. Take the poblano rings 4 at a time, dip them in the flour, shake off any excess, then dip them in the buttermilk and back into the flour. Drop them into the hot oil and fry until lightly browned. Repeat with the rest of the rings and then drain on paper towels. Serve them warm.

    Yield: 4 to 6 servings

    Heat Scale: Mild

     

    Fried Chile Salsa

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    In northern Mexico, the chiles, tomatoes, and onions are grilled before making Salsa Cruda, so why not substitute some fried vegetables? Separately frying the ingredients and flavoring with cilantro keeps this from being a pasta sauce. Serve this with chips or as a topping for grilled meat, poultry, or fish.

    Ingredients

    • 1/2 cup olive oil (or more as needed)

    • 5 mild jalapeños, stems removed (or 2 hot ones)

    • 1 large onion, coarsely chopped

    • 2 cloves garlic, minced

    • 6 medium tomatoes, chopped and drained

    • 3 tablespoons minced cilantro

    • ½ teaspoon Mexican oregano

    • 2 tablespoons red wine vinegar (or more to taste)

    Instructions

    In a large skillet, heat the olive oil until hot and fry the jalapeños until their skins start to blister and brown. Remove them from the heat and drain on paper towels. While they are cooling, add the onion and garlic to the oil and fry for 1 minute. Remove, drain on paper towels, and place in a bowl. Add the tomatoes to the olive oil and fry for 2 to 3 minutes, stirring well. Remove, drain on paper towels, and add to the onions.

    Peel the jalapeños, cut in half lengthwise, and remove the seeds. Chop the jalapeños and add them to the onions and tomatoes. Add the remaining ingredients and stir well. Serve at room temperature.

    Chiles and Garlic Fried in Oil

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    This is a Greek dish that is served as an appetizer with a loaf of French bread. The diners tear off pieces of the bread and spread the chiles and garlic over it. This dish has big, bold flavors, so it is not for the timid consumers.

    Ingredients

    • 2 red bell peppers, stems and seeds removed, sliced into 1/4-inch rings

    • 3 yellow wax hot chiles, stems on

    • 3 jalapeños, stems on

    • 6 small onions

    • 10 cloves garlic, peeled and left whole

    • 1 teaspoon crushed dill weed

    • 2 cups olive oil

    Instructions

    In a large skillet, place the bell peppers and chiles in a single layer. Add the rest of the ingredients and heat the skillet so that the vegetables begin to fry. Turn once and fry for 2 minutes. Reduce the heat to the lowest possible level, cover the skillet and allow to cook until all vegetables are very soft, 45 minutes to an hour. Remove the vegetables to a bowl and mash the vegetables together, removing any skins of the chiles.