Best 3 Chimayó Red Chile Recipes

**Chimay Red Chile: A Culinary Journey Through New Mexico's Enchanting Flavors**

In the heart of New Mexico, where the sun-kissed landscapes meet the vibrant culinary traditions, lies a treasure trove of flavors waiting to be explored. Chimay Red Chile, a beloved staple in New Mexican cuisine, takes center stage as a versatile ingredient that weaves its magic into a symphony of dishes. From the tantalizing aroma of roasting chiles to the fiery heat and smoky undertones that dance on the palate, Chimay Red Chile captivates the senses and ignites a culinary adventure like no other. Join us as we embark on a journey through the enchanting flavors of New Mexico, guided by the vibrant essence of Chimay Red Chile. Discover a collection of delectable recipes that showcase the diverse culinary heritage of this captivating region. Whether you crave the warmth of a comforting chile stew, the savory delights of enchiladas smothered in a rich red sauce, or the vibrant kick of a zesty salsa, this collection has something to satisfy every palate. Let the bold flavors of Chimay Red Chile transport you to the heart of New Mexico's culinary traditions and create unforgettable dining experiences that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SPRING HILL RANCH'S NEW MEXICO RED CHILE SAUCE

Spring Hill Ranch's New Mexico Red Chile Sauce image

Here's the "red" half of the New Mexico State Question, "Red or Green?" As is usual, the red chile sauce has more spicy heat than the green, but the flavor of those red chiles is awesome indeed! Slather this on or under your huevos rancheros, enchiladas, dinner-sized burritos or other New Mexico inspired dish for a truly...

Provided by Wiley P

Categories Other Sauces

Time 25m

Number Of Ingredients 10

Ingredients

3 Tbsp lard (or vegetable or canola oil or butter if you must!)
1/2 medium white or red onion, finely diced
2 clove garlic, minced
3 Tbsp all-purpose flour
1/2 c chimayo red chili powder (or any new mexico red chili powder) (mild, medium or hot - your choice) (or a 13-ounce container of frozen red chile puree)
2 c chicken broth (beef broth may be substituted)
1 1/2 tsp oregano (mexican if you have it)
1/2 tsp kosher salt
1/4 tsp freshly ground cumin (optional, but needed for authenticity)
good water for thinning (if needed)

Steps:

1. In a heavy bottomed skillet over medium heat, heat the lard until it is shimmering but not yet smoking. Sauté the onion until it has softened and become translucent, about 4 minutes. Add the garlic and stir until it is nice and fragrant, about 1 minute. Add the flour. Stir gently but constantly until the roux reaches a medium brown ("peanut butter") color, about 2 minutes. Add the chile powder or chiles, garlic, chicken broth, oregano, salt and cumin (if using). Simmer, stirring constantly until the sauce has thickened. The sauce should coat the back of a spoon. Add a little water if needed for proper consistency. Blend or process if desired for a smoother texture.
2. Slather the hot (temperature-wise) sauce over or under your New Mexican or southwestern dishes. Kept in an air tight container, this should stay fresh for at least a week in the refrigerator.

CASA CHIMAYO RED POSOLE

Casa Chimayo Red Posole image

Provided by Food Network

Categories main-dish

Time 3h30m

Yield twelve 10-ounce portions

Number Of Ingredients 13

Ingredients

2 to 3 pounds pork shoulder
1 teaspoon salt
1 bay leaf
1 onion, chopped fine
2 to 4 cloves garlic, minced
1 teaspoon ground cumin
10 to 12 Casa Chimayo red chile pods* (see Cook's Note), rinsed, stems and seeds removed
4 cloves fresh, peeled garlic
Salt
1 pound posole, dried and soaked overnight, or frozen and defrosted** (see Cook's Note)
1 onion, quartered
1 teaspoon salt
Optional garnishes: sliced limes, chopped fresh cilantro, finely chopped onion, oregano, cubed avocado, or grated cheese

Steps:

You will essentially be preparing this recipe in three stages: pork, chile and posole. These are then combined into the final posole.
For the pork: Place the pork shoulder in a pot and cover with water. Add the salt, bay leaf and onion. Bring to a boil, and then cook over medium heat until tender and falling off the bone, about 1 1/2 hrs.
Remove the meat from the broth and let cool; reserve the broth for later. Pull the meat from the bones and cut into bite-size pieces.
For the chile: Put the chile pods in about 2 cups of the hot broth (enough to allow the pods to puree easily in a blender) and let soak until soft, about 20 minutes.
Put the broth, pods and garlic in a blender and blend until smooth. (Do not fill the blender more than halfway with liquid.) Add salt to taste and set aside.
For the posole: Drain and rinse the posole. Put the posole in a cooking pot and cover with water; use about 2 parts water to 1 part posole. Add the onion and salt. Bring to a boil, and then lower the heat and simmer until the posole has started to "bloom", 1 to 1 1/2 hours. The posole will swell and start to resemble popcorn, but will still be chewy. At this point, add the pork, chile and any remaining broth into the posole and let it finish cooking. The key to a successful posole is watching for it to finish blooming. Posole is fully cooked when it has opened completely, and is tender when chewed. Taste and adjust seasonings.
Serve in a bowl and place the garnishes on the table so that each person fixes their own.

CHIMAYó RED CHILE

Chimayó Red Chile image

Number Of Ingredients 7

Ingredients

1 pound coarsely ground pork (optional)
1 large onion, chopped
3 cloves garlic, chopped
2 - 3 tablespoons flour
2 teaspoons salt
2/3 cup red chili powder
3 cups chicken/ vegetable stock

Steps:

Sauté the pork, onion, and garlic. (If not using meat, use 1 teaspoon canola oil or olive oil.) Add the flour and salt and stir. Add the chili powder and continue to stir for 2-3 minutes. Add the liquid and cook for 20 minutes. Serve alone, over fried potatoes, or as a sauce for burritos and enchiladas. Fun Fact: Kitt Peak National Observatory in the Quinlan Mountains of the Arizona-Sonoran Desert has the world's greatest concentration of telescopes for stellar, solar, and planetary research.

Nutrition Facts : Nutritional Facts Serves

Tips:

Choose the right chilies: For this recipe, it's best to use ripe, red chilies that are free of blemishes. The type of chili you use will determine the heat level of the sauce, so choose accordingly.
Roast the chilies: Roasting the chilies brings out their flavor and makes them easier to peel. You can roast them over an open flame, under a broiler, or in a hot oven.
Remove the seeds and ribs: Once the chilies are roasted, remove the seeds and ribs. This will help to reduce the heat level of the sauce and make it less bitter.
Use a food processor: A food processor is the easiest way to make a smooth and consistent chili sauce. However, you can also use a blender or immersion blender if you don't have a food processor.
Season to taste: Once the sauce is made, taste it and adjust the seasoning as needed. You may want to add more salt, pepper, or garlic powder to taste.

Conclusion:

Chimay red chile is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for adding a kick of heat to soups, stews, and curries. It can also be used as a marinade for chicken, fish, or vegetables. No matter how you use it, Chimay red chile is sure to add flavor and excitement to your meals.