Spring Hill Ranchs New Mexico Red Chile Sauce Recipes

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SPRING HILL RANCH'S NEW MEXICO RED ENCHILADA SAUCE

New Mexico sauces! So much of the food of New Mexico is about the sauces. Here's a traditional red enchilada sauce, which really is just a basic red chile sauce with some herbs and spices added Before you slather this on your enchiladas, you'll want to note that as chiles ripen, they become spicier. Even the blandest of dried...

Provided by Wiley P

Categories     Other Sauces

Time 50m

Number Of Ingredients 9



Spring Hill Ranch's New Mexico Red Enchilada Sauce image

Steps:

  • 1. In a medium saucepan over medium high heat, bring the broth to a simmer.
  • 2. Meanwhile, remove the stems from the chiles and shake out the seeds. Place them in a medium-sized skillet, about 10" wide and 2 1/2" deep. Once the broth is hot, pour it into the chile skillet and place it over very low heat to allow the chiles to steep. Place a plate over the chiles to keep them submerged. Steep the chiles until they have softened and are quite pliable, about 20 minutes.
  • 3. (This step will net between 3 and 4 cups of hot enchilada sauce, so if your blender is not large enough, do it in batches.) Place the softened chiles in a blender, packing them in snugly but not to pack very tightly. Pour in enough of the broth to come half way up the chiles. Add the onion, garlic, oregano and cumin. Blend on medium-high speed until the sauce is very smooth. If the sauce is too thick, add additional broth or some water.
  • 4. If an ultra-smooth sauce is desired, in a fine-mesh strainer over a medium bowl, strain the sauce.

4 c beef, chicken or pork broth, depending on what meat you are using in the enchiladas
3 1/2 oz dried new mexico red chiles (about 15)*
*if you don't live in the southwest, dried new mexico red chiles are available in the latin foods section of many big city supermarkets, in southwestern specialty stores and online. these are the ripened and dried version of the famous new mexico
green chile, such as the new mexico #6, "big jim" or chimayo green chile. other dried red chiles such as the guajillo or ancho chiles are also used in new mexico sauces, but the flavor is different, the heat factor may be different and they may not
match as well with these herbs and spices.
1/4 can(s) minced yellow or white onion (about 1/4 medium onion)
2 medium clove garlic, minced
2 tsp dried mexican oregano flakes
1/2 tsp ground cumin (freshly ground if available)

SPRING HILL RANCH'S TORTILLA SOUP

You want a hot bowl of real Southwestern comfort food? It doesn't matter what time of year it is, tortilla soup is the ticket! You can spice it up or spice it down, whichever suits your fancy. Plus, you can add all sorts of garnishes and sides to make a meal of it. Thais particular recipe is really good right off the stove, and like so many soups and stews, even better reheated the next day. Give it a try and let me know what you think!

Provided by Wiley P @WileyP

Categories     Chicken Soups

Number Of Ingredients 11



Spring Hill Ranch's Tortilla Soup image

Steps:

  • Note: You can find recipes for New Mexico green chile sauce at https://www.justapinch.com/recipes/main-course/mexican/spring-hill-ranchs-new-mexico-green-chile.html?p=4 and New Mexico Red Chile Sauce at https://www.justapinch.com/recipes/main-course/mexican/spring-hill-ranchs-new-mexico-red-chile.html?p=1
  • In a large pot over medium heat, combine the chicken stock and tortilla strips. Simmer until the tortilla strips soften and the broth thickens slightly. Stir in the green and red sauces and cumin. Stir in the turkey and half-and-half. Heat through but do not boil.
  • Divide the soup among four bowls and garnish each with diced tomato, jalapeño, avocado and cheese.

1 1/4 cup(s) low sodium chicken broth
12 - 6-8" corn tortillas, cut into 1/2 inch strips
1 1/4 cup(s) new mexico green chile sauce (or green enchilada sauce)
1 1/4 cup(s) new mexico red chile sauce (or red enchilada sauce)
1 teaspoon(s) ground cumin (freshly ground does make a difference)
2 cup(s) cooked and chopped turkey or chicken (dark meat is best in this application)
1 cup(s) half & half
1 medium tomato, diced
1 medium jalapeño chile, seeded and minced
1 medium avocado, peeled, pitted and diced
1 cup(s) grated mexican blend cheese (or any combination of mild cheddar, monterey jack, queso quesadilla, and/or asiago)

NEW MEXICO RED CHILE SAUCE

Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.

Provided by Cookincwgrl

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 43m

Yield 4

Number Of Ingredients 10



New Mexico Red Chile Sauce image

Steps:

  • Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
  • Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
  • Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
  • Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 52.3 g, Cholesterol 0.7 mg, Fat 8.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 6.5 g

2 tablespoons canola oil
20 New Mexico dried red chile pods, stemmed and seeded
10 dried chile de arbol peppers, stemmed and seeded
1 large yellow onion, chopped
3 cloves garlic, chopped
1 quart chicken stock, or more if needed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 tablespoon honey

SPRING HILL RANCH'S NEW MEXICO GREEN CHILE SAUCE

Here's half of New Mexico's State Question - "Red or Green?" Ladle it on or under huevos rancheros, enchiladas (rolled or stacked), burritos, chimichangas, or just about any other plate of New Mexico goodness. You can adjust the spicy heat level by the heat level of the green chiles or by adding some fire in the form of diced...

Provided by Wiley P

Categories     Other Sauces

Time 35m

Number Of Ingredients 8



Spring Hill Ranch's New Mexico Green Chile Sauce image

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 and mix it in well, stirring constantly for at least 2 minutes to cook out the flour-y taste.
  • 2. Add in the green chiles, water (or stock), and salt and simmer the sauce uncovered, stirring often for 20 minutes, until most of the liquid has evaporated and the sauce has thickened slightly.
  • 3. Add in the green chiles, water (or stock) and salt and simmer the sauce uncovered, stirring often for 20 minutes, until most of the liquid has evaporated and the sauce has thickened slightly.
  • 4. Serve the sauce hot over or under your southwestern meal. Kept in an air tight container, this sauce should last a week in the refrigerator.

2 Tbsp lard (or vegetable or canola oil)
1/4 medium white or yellow onion, diced
3 medium cloves of garlic, chopped
2 Tbsp all-purpose flour
4 medium new mexico #6 or big jim chiles, roasted, peeled, seeded and finely chopped (about 1 pound or 2 cups) (or a 13-ounce container frozen diced green chiles) (or 3 4-ounce cans of diced green chiles)
1 1/2 c good water or low-sodium chicken stock
1/2 tsp kosher salt (omit if your stock is not low-sodium)
1/2-1 lb shredded pork or beef (optional)

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