Chile Colorado (Red Chile)

Modo De Preparar Chile Colorado
(Preparation of Dried Red Chile Pods)

The "ristras" that decorate New Mexico's countryside in the fall are strings of red chiles sundrying for preservation and later use in sauces.

All red chile recipes are prepared from native grown chile. Canned, red chile powder available in the "spice section" of grocery stores should not be substituted. {Usually prepared chili, chili powders, and salsas contain a lot of ingredients that are not chile. Also, different chile peppers have different tastes. Only New Mexico chiles taste like New Mexico chiles. ed.]

Temperature: 250°F          Roasting Time: Approximately
                                   10 minutes

Dried red chile pods, stems removed

1. Rinse and dry chile pods.  Remove seeds, if desired.
2. Place chile pods on a cookie sheet in a 250°F oven for
   approximately 10 minutes.  Turn chile pods several times to 
   avoid scorching (the chile pods will turn a deeper red).
3. The toasted chile pods may be used for preparing red chile 
   powder, or chile sauce (see below).

Chile Molido (Red Chile Powder)

Yield: 1 cup                         Freezes Well

16 dried red chile pods, stems removed

1. Place 2-3 pods in a blender container and finely grind them on low speed.
2. Add more pods until the lower portion of the jar is full.  Empty 
   container and continue to process until all pods are ground.

Chile Caribe (Chile Concentrate)

Yield: 2 cups                        Freezes Well
Temperature: High

1-2 cups water                       8-10 toasted red chile pods*

1. Place water and chile pods in large saucepan.  Heat to boiling on
   high heat.
2. Pour mixture into a blender container and process to a smooth

* Preparation of Dried Red Chile Pods recipe above.

NOTE:  Chile Caribe may be used as a base for any chile recipe.

Chile Colorado (Basic Red Chile Sauce)

Yield: 2 cups                        Cooking Time: 10-15 minutes
Temperature: Medium, Low             Freezes Well

2 tablespoons shortening             3/4 teaspoon salt
2 tablespoons flour                  1/2 teaspoon garlic salt
1/4 - 3/4 cup Red Chile Powder*      Oregano (optional)
2 cups cold water**                  Comino (optional)

1. Heat shortening in a medium saucepan on medium heat.  Stir
   in flour and cook for 1 minute.
2. Add chile powder and cook for an additional minute.
3. Gradually add the water and stir, making sure that no lumps
4. Add seasonings to sauce and simmer at low heat for 10-15 minutes.

*  Red Chile recipe above.  Varied amounts and variety of 
   chile will determine the degree of hotness. One to two cups Chile
   Caribe may be substituted.
** For a more mild flavor, tomato juice may be substituted.

NOTE:  One pound of cooked beef or pork, ground, cubed, or shredded,
       may be added.

Salsa Pequin (Red Chile Relish)

Yield: Approximately 2 cups             Freezes well

2 cups canned tomatoes,*                1 teaspoon garlic salt
  drained and chopped.                  2 tablespoons dried chile
1/2 cup finely chopped onion              pequin,** crushed

1. Combine all ingredients in a medium-sized mixing bowl. Marinate
   at least 15 minutes before serving.

*Two cups chopped, fresh tomatoes may be substituted.
**Varied amounts may be used.

Chile Colorado con Torta (Red Chile with Miniature Omelettes)

Yield: 4-6 servings                  Frying time: Approximately
Temperature: Medium-High               5 minutes

Shortening                           1/2 teaspoon salt
2 eggs                               1 Recipe Basic Red Chile Sauce*
1 tablespoon flour                            

1. Heat 1-inch of shortening in a heavy pan on medium-high heat.
2. Separate eggs and beat egg whites until stiff, but not dry. Beat
   in egg yolks, flour and salt.
3. Drop mixture by teaspoonsful into hot shortening. Fry until
   golden. Drain on absorbent towels and add to chile sauce.

Chile Ardient (Fire Eater's Chile)

Yield: 2 cups                         Cooking Time: Approximately
Temperature: Medium                     20 minutes
                                      Freezes well.
1/2 pound pork steak, cubed          1 tablespoon flour
1/2 teaspoon garlic salt             6 tablespoons Red Chile Powder*
1/2 teaspoon salt                    2-3 cups cold water

1. Brown pork in a medium-sized skillet on medium heat. Drain and
   add garlic salt and salt.
2. Stir in flour and cook for 1 minute. Stir in chile and cook for
   an additional minute.
3. Gradually add water and stir until mixture is slightly thickened.
   Cook for 10-15 minutes.

*Red Chile Powder recipe above. Amount and variety of chile will
determine degree of heat.

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© 1994 Public Service Company of New Mexico.

Recipes from Cocinas De New Mexico, reproduced by permission from the Public Service Company of New Mexico.

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Last modified on October 9, 1995.