New Mexican red chili sauce is a great sauce for enchiladas, burritos and even a breakfast sandwich!
2 T vegetable oil
1 medium onion minced
3 garlic cloves, minced
3/4 c dried, mild, red chile powder (I used 1/2c ancho and 1/4 c molido)
28 oz chicken stock or water or beef
1 t dried Mexican oregano
salt as needed
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)
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, 1/2 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!
Adapted from: A Real American Breakfast
Keywords: red chile sauce recipe, breakfast sandwich, New Mexico red chili recipe