A classic New Mexican red chile sauce made from powder.
Use this on Enchiladas, as a base for Carne Adovada, Huevos Rancheros – the possibilities are endless!!
• 2 Tbsp. fat of your choice (bacon grease, butter, veg oil, etc)
• 2 Tbsp flour (or corn starch to make it gluten free)
• 1/3 cup red chile powder
• 2 cups chicken or vegetable broth
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ground cumin (optional)
• 1/2 tsp Mexican oregano
• 1/2 tsp red wine vinegar (but any vinegar you have on hand will do)
• sugar to taste (optional)
- Heat a sauce pan over medium low heat and add the fat or oil.
- Once the fat is hot add the flour and stir to combine – if you are using cornstarch instead of flour, skip this step we will add the cornstarch later.
- Stir the flour constantly for 2 minutes
- Add the red chile and keep stirring. The chile powder can easily burn so only do this for 20-30 seconds before going to the next step
- Add the broth slowly while whisking to break up the clumps and smooth out the sauce.
- Add the garlic, onion, cumin, oregano and vinegar.
- Simmer for 15-20 minutes until the sauce thickens, stirring frequently. If it gets too thick add a little more broth or water.
- Taste the sauce and if it is too bitter or you would just like to add a little sweetness to it add the sugar to taste.