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
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.
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
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.
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
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
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
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.
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