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A rich, earthy, and smoky sauce made from dried New Mexico chiles. This versatile Southwestern staple is perfect for smothering enchiladas, burritos, or tamales, bringing authentic flavor to any dish.
For 8 servings
Wipe the dried chiles clean with a damp cloth. Remove the stems and shake out as many seeds as possible. Heat a dry skillet over medium heat and toast the chiles for 30-60 seconds per side until fragrant. Be careful not to burn them. Place the toasted chiles in a bowl, cover with very hot water, and let them soak for 20-30 minutes until fully softened.
While the chiles soak, heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic, all-purpose flour, ground cumin, and dried Mexican oregano. Cook for 1 minute, stirring constantly, to toast the spices and cook out the raw flour taste. This mixture is your roux.
Drain the softened chiles, discarding the soaking water (this helps prevent bitterness). Transfer the chiles to a blender with 1.5 cups of the vegetable broth. Blend on high speed for 1-2 minutes until completely smooth.
Pour the blended chile purée through a fine-mesh sieve directly into the saucepan with the onion and roux mixture. Use a spatula to press all the liquid through, leaving any tough skins or seeds behind. Discard the solids in the sieve.
Whisk the strained chile purée into the roux until combined. Slowly pour in the remaining 2.5 cups of vegetable broth, whisking continuously to prevent lumps. Bring the sauce to a simmer.
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A rich, earthy, and smoky sauce made from dried New Mexico chiles. This versatile Southwestern staple is perfect for smothering enchiladas, burritos, or tamales, bringing authentic flavor to any dish.
This southwest recipe takes 45 minutes to prepare and yields 8 servings. At 105.35 calories per serving with 2.47g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Reduce the heat to low and let the sauce gently simmer for 15-20 minutes, stirring occasionally. The sauce will thicken and the flavors will deepen. Stir in the salt and optional sugar. Taste and adjust seasoning as needed. Serve hot.
Use 2 tablespoons of masa harina instead of all-purpose flour for a traditional, gluten-free thickener with a subtle corn flavor.
Add 2-3 dried chiles de árbol along with the New Mexico chiles during the toasting and soaking process for a significant heat boost.
Substitute chicken or beef broth for the vegetable broth to create a deeper, more savory sauce, perfect for meat-based dishes.
Add 1/2 teaspoon of smoked paprika along with the other spices or include 1-2 dried chipotle peppers (soaked with the other chiles) for a smoky undertone.
Dried chiles are packed with antioxidants, particularly carotenoids, which help combat oxidative stress and inflammation in the body.
The compound capsaicin, which gives chiles their heat, has been shown to provide a temporary boost to metabolism and may support weight management efforts.
New Mexico chiles are an excellent source of Vitamin A, an essential nutrient for maintaining healthy vision, supporting immune function, and promoting cell growth.
This sauce provides a deep, savory flavor to dishes without relying on meat or dairy, making it a fantastic component for plant-based and vegan meals.
A half-cup serving of this sauce contains approximately 75-90 calories, primarily from the oil and flour. The exact count can vary based on specific ingredients.
Yes, it can be a healthy part of a balanced diet. It's low in fat and calories, and chiles are a great source of vitamins A and C and antioxidants. To keep it healthy, use a low-sodium broth and be mindful of the added salt.
Bitterness usually comes from two sources: burning the chiles during toasting or using the soaking water. Toast chiles only until fragrant (under a minute per side) and always discard the soaking water, as it can leach bitter compounds from the chiles.
While you can make a sauce with chile powder, the flavor will not be as complex or authentic. Using whole dried chiles that you toast and rehydrate provides a much deeper, richer, and more nuanced flavor profile.
The sauce can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes very well for up to 3 months, making it great for meal prep.
Straining the blended chile purée is a crucial step for achieving a silky-smooth, restaurant-quality texture. It removes any tough bits of chile skin or stray seeds that didn't get fully pulverized by the blender.