I love earthy red chile and this rich New Mexican Red Chile sauce is hard to beat. This simple recipe, made with chile powder is so, so good!
A good New Mexican red chili recipe is worth its weight in gold.
That is, if you love red chile as much as I do.
Though I love green chiles and have a superb green chili recipe sometimes I crave the rich red sauce which is superb over chicken enchiladas, carne adovada and even breakfast burritos.
To save time and avoid getting out my blender I make my red chili sauce from New Mexican chile powder.
I buy it online or use some of my stash from New Mexico that I buy when I am lucky enough to get the chance to drive down I25!
It's only a 4 hour drive to Taos from Denver and Santa Fe is about another hour from there. What a great trip-but I digress.
Dried red chile pods are often used, but then one has to soak the dried chiles, take out the seeds and then blend or use a food processor to make a chile puree before adding to the sauteed onions and garlic.
Not that this is hard, but with good red chile powder I find this step can be avoided.
There are many different ways to make red chile and every cook has their own version.
Every cook also has their own preferred chilies that they use to make their favorite blend.
Table of contents
What About Chile Powder?
If you don't like spice, the red chile I use is medium heat.
I prefer an ancho chile powder for richness, but also use Chimayo red chile powder for added flavor. Now it is really hard to find Chimayo chile pepper unless you are in Chimayo! It is a New Mexican red chile so feel free to use your favorite variety.
Sometimes I use molido chile powder which is made from Anaheim peppers. It is easily found in the Mexican section of the grocery.
Now it seems you can find ancho chile powder, chipotle chile powder and if you look in the Mexican section you can find a few others.
Generally, they are labeled as to how hot they are, so keep your preference in mind.
I like using ancho chile powder for its rich sweetness and chocolate overtones.
Once a fresh variety of pepper is dried it has a new name.
For instance, anchos are dried poblanos and chipotles are smoked and dried jalapenos. Just in case you need you know!
That's when you smother your favorite Mexican dish with red chili on one side and green chili on the other. Or for when you can't decide which you want more! In a restaurant we always choose Christmas style to find out what the restaurant does better. You never know!
It's the difference of a few seasonings. Store bought contains additional things like salt, cumin, paprika and even garlic and onion powder.
I prefer to create my own flavorful sauce and love the unadulterated taste of New Mexican red chiles .
Chili is often used when other seasonings are added to the chile powder. Chile generally refers to the chile itself. Yes-it gets confusing!
Red chiles are ripened green chiles. Since they are on the vine longer they develop a sweeter taste. Think about green bell peppers. They become red bell peppers if left to ripen! Which is also why a red bell pepper is usually more expensive that a green one.
Making this Red Chile Sauce Recipe
Begin this Northern New Mexico red chili recipe by taking a somewhat large pot and sauteing the onions and garlic in a flavorless oil, which isn't olive oil!
Think canola, sunflower or vegetable oil.
Then stir in your choice of red chile powder and cook a minute until it smells good. This is called blooming the seasoning.
Slowly add in ½ cup of chicken stock at a time (I use Better than Bouillon), and bring the mixture to a simmer.
Add some Mexican oregano and salt and let this simmer about 25 minutes.
Mexican oregano is from a different family than Italian oregano and has more citrus undertones. However I have used them interchangeably without a noticeable difference.
Soon you will have the best New Mexican red chili sauce ever!
Don't confuse this New Mexico red chile sauce with chile Colorado, which is a red chile stew made with beef.
How To Use Red Chile Sauce
This one is strictly meant for topping enchiladas, burritos or other favorite Mexican foods.
Of course, like all good chili sauces, it is perfect on its own with a warm flour tortilla and a good sprinkle of diced white onions.
This red chile sauce is not a classic enchilada sauce recipe because it doesn't contain tomatoes, but it can be used as an enchilada sauce and you will love it!
I love it instead of salsa on nachos and always eat it on eggs.
Red chile and potatoes is exquisite. Yeah, you should know that about me.
And this red chile sauce is great with both eggs and potatoes!
The rabbit hunter/manservant loves it. Well, he loves anything with chilies.
This is How I Cook
Chorizo is in the fridge so a quick breakfast sandwich with chorizo and cheese and a fried egg sounds perfect. FOR DINNER!
With red chili drenching the top, I might have just found the best way to eat it.
I could have used corn tortillas, but in this case the bread really held its own.
Perhaps it was the smell of Manservant's rabbit prevention program that inspired me to make my favorite New Mexican red chili sauce.
Smelling all those chili peppers and powders and hot sauce and sriracha and vinegar and cayenne, (yes his pepper spray is one gourmet mixture) got me thinking chile.
Yes, Manservant has made his own pepper spray and it's a game of war around here. Somehow I feel we are the ones being hunted.
Those rabbits are going to come back with a vengeance. I just feel it. After all, baby rabbit season is almost upon us.
If you haven't tried red chile sauce, you must! It is nothing like what is in a jar or in most restaurants, for that matter.
This New Mexican red chile sauce is special if I must say so myself!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Red Chile Sauce And Breakfast Sandwich
- Prep Time: 25 Minutes
- Cook Time: 25 Minutes approx
- Total Time: 45 Minutes
- Yield: 4 Servings 1x
- Category: Breakfast/Dinner
- Method: Stove Top
- Cuisine: New Mexican
Description
New Mexican red chile sauce is a great sauce for enchiladas, burritos and even a breakfast sandwich!
Ingredients
2 T vegetable oil
1 medium onion minced
3 garlic cloves, minced
¾ c dried, mild, red chile powder (I used ½c ancho and ¼ c molido)
28 oz chicken stock or water or beef
1 t dried Mexican oregano
salt as needed
Breakfast Sandwich:
Hearty Bread (I used Ecce Pannis White Country Loaf sliced on the diagonal to give me a big thick slice)
4 T butter
1 lb fresh ground chorizo
1 c grated cheese (I used cheddar but you may use your favorite)
1 egg per person
2 chopped green onions
2 T chopped cilantro
Red Chile Sauce (see above)
Instructions
Red Chile Sauce
Warm oil in a heavy saucepan over medium heat.
Add chopped onion and garlic and saute until onion is limp.
Stir in chile powder and let toast a minute while stirring.
Add stock, ½ cup at a time. Stir well.
Add oregano and salt and bring just to a boil. Reduce heat to a bare simmer and cook for 20-25 minutes until thickened. (This is a thin sauce but you may want to simmer it longer if you want a thicker consistency.)
This sauce keeps for a few weeks in the fridge. You can freeze it also, but I think if it is in your fridge you will find a way to use it!
To Make the Breakfast Sandwich:
Cook chorizo in skillet over medium heat. It crumbles easier if cooked on a lower heat and not on a high heat.
Slice bread into thick slices. Toast and butter. Keep warm.
Grate cheese and chop cilantro and onions.
After chorizo is cooked, remove from skillet.
Add 1T butter and melt. Slowly crack one egg into skillet and fry-one per person to your favorite degree of doneness. (Personally, I scramble mine but the rabbit hunter likes his fried).
Top bread with a layer of chorizo. Top that with shredded cheese. Top that with the egg. Now ladle red chile on top. Garnish with cilantro and green onions.
Prepare for a sultry, warm, rich, taste to enchant your senses. This is red chile!
Notes
Adapted from: A Real American Breakfast
More Ways To Use Red Chile
Red Chile, Chorizo and Cheese Breakfast Enchiladas
Stacked Red Chile Chicken Enchiladas
Pan-fried Trout with Red Chile
Chef Mimi says
I could eat this every day!
Lea Ann says
This looks and sounds incredible Abbe. We're so lucky to live within driving distance of such wonderful SW products.
Susan says
This looks absolutely amazing and I'm so impressed with the red chili sauce. It's chilly enough tonight for chili!
2pots2cook says
Good luck with the rabbits Abbe ! This beauty could be easily served for dinner at our house ! Great one !
mjskitchen says
Oh yes, NM red chile sauce is very hard to beat my dear chile loving friend. And Chimayo chile powder, it's the best and well worth the cost. Love this sandwich! I make something very similar with potatoes. Have never thought of using bread. What a great idea and one I'll try soon. Thanks!
The-FoodTrotter says
Your breakfast sandwich looks so delicious, like this oily red chili sauce is probably just so flavoursome!
Healthy World Cuisine says
This chili sauce looks so rich and delicious. The perfect brunch recipe to start off the weekend.
John / Kitchen Riffs says
Love any and all chile peppers! And I'll take mine either in a green or red sauce -- I'll happily eat whatever is available. This looks great -- nice dish, terrific sauce. Thanks!
Abbe Odenwalder says
I think it does have your name on it Biz! And Natalie, there are a lot of great flavors here.
Biz says
Cannot wait to make this - this screams me!!
Natalie G says
Lots of flavor to this, I love the spice 🙂
Abbe Odenwalder says
Thanks, Amy! It hits the spot!
Amy says
Your breakfast sandwich is looking amazing. Definitely got all the flavors I love. 😉
Abbe Odenwalder says
Liz, it looks like it is going to be a cold April! And this is perfect for those chillier days.
Liz Berg says
Yeah, you all got socked with that "spring" storm! Yikes. But your breakfast would be a delicious way to warm up 🙂
Abbe Odenwalder says
Lisa, that cobbler would be a perfect complement to this breakfast sandwich. Now that would be a killer meal! Dang, I am so ready for peaches.
Lisa says
This is to.die.for, Anne and your photos are beautiful! I'm pinning this ASAP! That said..about the peaches - If you see peaches at your farmer’s or supermarket, grab them. When they’re cooked in the syrup beforehand, they taste summer fresh! BUT, my cobbler is amazing with apples or pears too!
Abbe Odenwalder says
Angie, you are right. It is good for every meal!
Abbe Odenwalder says
Thanks Chicago John. To bad we can't catch 'em and cook 'em! Lots of people don't like spicy food but you can make this mild it just depends on the chile powder you use. But when I was growing up the Midwest was not big on Mexican so I totally understand.
ChgoJohn says
This looks so good and would make a fantastic breakfast. I'm not one for really spicy foods but a little heat on a cold morning is a very good thing. Thanks for sharing and good luck with the rabbits. 🙂
Angie Schneider says
This is GOOD for every meal! The sauce will be fantastic with some pasta too.
Abbe Odenwalder says
It does start the day off right but the nice thing about red chile is that it's not overwhelming!Thanks Lisa!
Lisa says
Mmm, looks like one hot way to start the day off right.
Abbe Odenwalder says
I hate to tell you but we have seen them jump threw holes in the middle of a 6 foot fence rail. He blocked those, too. We have had them for about 5 years and can't get anything to grow. They chew off all the new growth. The hunter hasn't been around much the last few years with working overseas so he has a lot of catch up to do! Good luck! And glad you like chile. This is really, really, good!
Kitchen Riffs says
Last year we had a bumper crop of rabbits, and so far this year it's looking like we'll have the same. They're everywhere! Most of all in the garden. Bummer. Time to put up fencing, though they'll probably just pole vault over it or something. Anyway, nice recipes. I really like chile anything so you've got my attention for sure with what you're cooking! Great sauce, in particular. Fun post - good luck to the mighty hunter!