How to Make Traditional New Mexican Red Chile Sauce 

Thanks Dana! I am enjoying sharing these recipes! Thank you for your support. 🙂

I can NEVER get enough of pinto beans, red chili and sopipillas

Yay! That is great news!

Thank you!!

I agree.

Yay! I am so glad you found us as well! Part of the reason we launched the channel is because there was a lack of NM channels on YT. Welcome and let me know what you are planning to cook in the future.

We'll definitely do those in the future! Thanks for watching :)

Awesome! I will make sure tamales are on the video list in the near future. Thanks for subscribing!

Hello! Welcome to the channel! I am so glad you’re enjoying it 😌 stayed tuned for more great content! And thank you for watching 👍🏼

Sounds great!

Awesome! Thanks for watching!!

Awesome, it is really easier than you think! We also have a Frito pie video on the channel!

It is how my mom makes it as well. Don’t worry, we are here for the duration!

Absolutely! Thanks for watching!

I have to admit, I am a Christmas fan myself 😁

Hello Kiley! Trust me I have made the mistake of grabbing the cast iron in the past. Lesson learned! Thank you so much for the feedback, and for watching!!

@@RedorGreen my trick is to put an oven mitt on the handle of the cast iron, like it is "wearing" it. Can also be achieved with a towel wrapped around the handle, more so as a reminder than functionally. I got a bulk amount of chile de arbol wickedly cheaply, then received 5lbs of ground pasilla free. At that point, I started studying chiles, so I bought some guajillo & ancho powders to complete the trinity (plus some saints lol). I also love-love-love chipotle powder. I tend to sneak a little teeny bit of chile powder(s) in almost everything now - not in a "hot" way. I love that people cannot put their finger on the flavor lol. I cook community meals, so what making food taste good & be relatively healthy is what I'm all about learning. Looking forward to see what else you make!

@@princesskileyrae that is wonderful! I sneak chile in just about everything I make as well! ❤️

It is really my pleasure. I absolutely love sharing these recipes and exploring new versions! Thank you for watching!

@@RedorGreen You're so Awesome! Thank you so much!

@@electricjellyfish375 we couldn’t do this without your support!

Thanks! And thanks for watching!!

Did you make it?

Awesome! I am so glad it worked out for you, and thanks for watching!!

Fantastic! Tag me on Instagram so I can see your chile!! Thanks for watching.

Oohhh, I bet molasses would add a nice touch, too, especially in cast iron like she used.

What a great idea!! Love it! Thank you so much for watching 😁

Wow! That’s so cool, I would have never thought to try adding coriander! I will give it a go. Thanks for watching!

Thank you Linda, we will figure something out.

I still do that! I often use ground beef. Thank you for watching!

What is Sonora style enchiladas?!

@@RedorGreen Those are stacked tortillas (not rolled like normal) with layers of meat, onions, cheese and enchilada sauce in between. The remaining meat and onions get scattered around on top, followed by the rest of the sauce and the rest of the cheese. After it's baked, you can put sour cream on top, queso fresco or a fried egg.

@@cknight3457 Sonoran recipes and New Mexico recipes mirror each other. Sonoran Flour Tortillas arw AMAZING!

Thanks Georgia! We appreciate the feedback.

Thanks for watching!

You’re welcome!

Your welcome Samantha! Thank you, for watching!

Thanks for watching!

What a great idea!! I will give it a try!

One of my personal favorites! We have a video on the channel featuring stacked enchies! Thanks for watching!

Oh wow, I would love to see that! Interesting!

My pleasure 😊

If I wanted to double the quantity of this recipe. Would I still need to double the the oil and flour for the roux? Or is 2tbs each still okay?

@@bigern5407 if you double the recipe, double the ingredients.

Absolutely! I would always get questions about making red with powder, that is why this was our very first video. Thank you for watching!

@@travisbark5985 low to medium, it can burn easily, so stay on the low side.

Hello! I will definitely put that in the list to make in the future. What do you think about adding green Chile to the corn cake?

It is really such a small amount, either is fine.

Yes, absolutely. Just cook it in the oil and do everything else the same 😁

Hello Mickey, that is the tricky part when cooking with red chile powder. If it is bitter, you may be cooking it in the dry stage too long. Also, turn the heat down to low just before adding the flour and chile, cook only until the chile becomes fragrant and then quickly add your water and whisk until smooth. It took me years to get that right, so be patient with yourself. Do you think you would be interested in a chile class?

Hello! This method of making red Chile is not the best for freezing. It would be better to make red chile from pods and freeze before making it into a sauce. I hope that makes sense. That said, it will keep in the refrigerator for up to five days. I usually use the leftovers for chile beans. We have a video which shows you how to make chile from pods.

Hello Heath! Well typically tamales are made with chile carribe, but if all a person has access to is the powder, then I would suggest making the sauce and adding it to the meat as usual. I can look into making a video to show this in the future. Thank you for your question!

Our carne adovada is cooked in the instant pot, as well as Frijoles. Welcome to red or green!

Haha, yeah this was one of the very first videos we did. I honestly think we should redo it. Any suggestions for change would be appreciated.

Hello Bill, it is best to use chile caribe for carne adovada. That said, give it a go and let me know how it turns out. No rules!

Hello Cathy! Yes, you can freeze them, I used to do it all the time when my kids were young. In the freezer for a month, and in the refrigerator for about a week.

Thanks for watching!

@@RedorGreen thank you so much! I love your recipes. 😊

Hello Michael! So equal parts flour and oil, if you are not using meat, and depending on how much you want to make, you should only need about 1 1/2 cups of water. The key is to only cook the flour for a minute, you don’t want to burn it. Add chile powder, and cook for another minute, then add water and whisk until it is smooth. You will know if you need more water once it boils.

Thanks for watching!!

@@RedorGreen Thank you for replying to me , it helps out a lot I just made another batch to make a chilaquiles but it's still coming out lumpy I put the water in the microwave and let it get warm and added to my Chile. Maybe I have time myself. I did use my cast iron Pan I'm going to try a different pan next time. God bless you

@@michaelgonzales9092 my mom always told me to use cold water. Make sure to use a whisk when you are adding water, and continue whisking until it is smooth.

@@RedorGreen ok, I used Hot Not cold.I added more water put in my Turkey leftovers and Simmer for another 20 minutes. Looking and Tasting a lot better. Thanks I'll keep working on it. God bless, Michael.

Hello Ray! We have all but atole in our video selection. Check them out when you get a chance. We will bring an atole video very soon.Thanks for watching!

Thank you!

Thanks!

Yes, definitely.

You will need to make the chili sauce first.

@@RedorGreen Muchas Gracias Sra

Definitely use a whisk. I have just been making it for so long, that I don’t really need one, but it is best to use one.

@@vaticanjesuitNWO thank you for the feedback. This was actually one of our very first videos. We realized that the music was a little loud and have since adjusted.

Thank you for the feedback. We have mellowed it out a bit in current videos.

123Shel12 Awesome! I’m so glad to hear that the recipe worked for you. Many thanks for watching!

This is exactly how generations of women in my family made it. They all from New Mexico

Wow, thank you for the information. I actually don’t use this brand anymore myself. I get a blend from Chimayo. Thank you for watching and sharing the information 😌

I think a lot of people use chicken broth. I use just a pinch of oregano, you can barely taste it. Thanks for watching!

No worries! I have been making red chile this way for as long as I can remember. Once you have the process down, it comes so easy.

Yes I do! It is the same recipe, except that you do not need the oil for the chile bean recipe because you have the oil from the meat!

I use cornflour when I make red with pods, but haven’t used anything else with the powder. I will test some out and so look for a future video!

Yeah, there seem to be many versions of preparing it. This just seems to work for me if I am not using ground beef.

You can buy mild, medium or hot. This is not the best chile for tamales. Check out part 2 for how to make chile carribe. That is the best for tamales.

Hello Albert! Welcome to the channel! You are talking about torta de huevo and here is the video. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kvz5Amnd320.htmlsi=lqbCSj9kEsg7_jK5 I am sure it will bring back wonderful memories of your mom. Let me know what you think. FYI, I usually make this recipe during lent, specifically on Ash Wednesday and Good Friday.

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kvz5Amnd320.htmlsi=lqbCSj9kEsg7_jK5

Awesome! I am sure it was delicious! Thanks for watching 😊

Yay! I would love to do a live chile cooking class sometime.

Here you go! Thank you for watching! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-uIX31yVfcWk.html

Wow Miguel! You are right, however we do use red chile pods reconstituted to make red chile as well, caribe.

@@RedorGreen What is not understood is that the growing season south of the tropic of cancer is almost year round. In Northern New Mexico it is very short. Making chile ristras is a huge amount of work. But in order to have a vegetable in the middle of winter, the ristras were created.

@@MrMigueldelaO love it!

Your welcome! Thank you for watching!

Of course! My name is Briana I was born and raised in Albuquerque New Mexico so I’m proud to say that I’m a local. 🥰 Me and my partner just recently decided to join the Amazon Seller Market and we are super thrilled to see how far it takes off! One of the products we will be selling is red chilli bueno powder! Amazon has the ability to make buying authentic New Mexican chili worldwide! If you think statistically, that’s 190 million people that use Amazon which totals its sales percentage to 49% sales online! That’s more than what Walmart racks inn on sales, Apple and EBAY combined! My proposal to you is to request permission to list your channel on our Amazon add. When people buy chili, and they aren’t local.. the next thing they want to do is look up recipes! Your channel is perfect for that! By working together your channel would have MORE traffic which means more views for your page that I know you put so much hard work into. (I know because I too have tried to pick up a page of my own and gosh it was harder than I thought that’s for sure!) The only thing that benefits me off listing your channel on our product add, is that we would have to have a mutual agreement for you to include the link to our product sold off Amazon instead of the “Bueno chilli company”. We just placed an order for bulk amounts of powdered red and green chilli. Once the product arrives in the warehouse we will be ready for action! We are just gathering all the necessary pieces to our puzzle to make sure everything is ready. No pressure.. but we are looking for a channel that can show anyone, whether in the states or abroad.. all the wonderful different recipes that they can make with “Authentic New Mexican Bueno Chili!” Hope to have you join us.. my email again is. Productsforyouexpress@gmail.com This is not fraud.. I don’t mind talking over the phone if that would make you comfortable. Best wishes to you my friend. Briana Telles

@@glamwithafam8766 hello! Let’s definitely talk via the phone and see what is in the future for collaboration.

@@RedorGreen Yes I agree! I just see so much potential and I would love to see both of us grow! Can you email me so I can give you my contact information?

@@glamwithafam8766 yes, will do.

Do you have an instant pot? You can get it done it a fraction of the time by pressure cooking it.

@@RedorGreen I don't, but I will try and get one in the future...thank you Sra, you're the best.

@@jamespurpus88 absolutely! You are going to love it! I have used it so much for the channel!

Yes we do! Please subscribe and check out all our videos! Here is the link to tamale’s 😌 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-OF6oY037AY4.html

Thanks so much!

@@ladonnaowens710 you’re welcome! I hope you like the video!

Oh wow, I will have to do a little research on this mole recipe. We have been wanting to do a video on mole, so watch out for it in the future. Thank you for supporting the channel!

Yay! Welcome to the channel Steve! NM food is a part of who we are 😌

Hello Guy! That’s a great story about your grandma! Mine does the same thing! You are right in about the different chile powders and heat levels. My daughter has been telling me I need to do that for some time. I will include a class in our future video list. Thank you so much for watching!

Yay! I’m so glad this video works for you. Thanks for watching!!

Thank you Pamela! I am so glad you joined the channel and thanks for watching!

Absolutely! Do tell!

I would like suggestions for a Christmas dinner, my grandson requested posole don't know what else to make.

@@charlenetenorio6994 I think it depends on how many people you will have for dinner. If there is going to be ten or more, I would suggest posole, tamales, along with flan or natillas. Now these are some of the staples we have at our house on Christmas, but you can also cook a small turkey along with the posole. I would say create smaller sides around the posole. I do like to make biscochitos around Christmas and always have them as a treat as well.

@@charlenetenorio6994 thank you so much for the opportunity to talk about Christmas dinner. It is always a treat for me to cook for my family and it sounds like you enjoy it as well 😌

@@charlenetenorio6994 ugh! I forgot about the meat empanaditas! My grandma always had a large batch of these at the table. She has passed on now and so I will keep that tradition alive.

Welcome to the channel Connie! I so glad you found the channel as well! Share it with your friends. I look forward to your feedback in the future and thanks for watching!

Your welcome Adriana! Thanks for watching!

Absolutely! Thank you for watching 😌

You are so right about that! I would love to see what you create with this sauce. Thanks for watching!

Absolutely Julia! Thank you for watching!