Local Plate | Chimayo's Red Chile Recipes

4916036.jpg

New Mexicans paint their town red with ristras- a common garnish or wreath of dried chiles for decor and consumption. Red chile is largely what makes New Mexican cuisine so popular and I managed to bring a small enough amount for the plane ride home!

Just around the corner from Santuario De Chimayo is theEl Protrero Trading Postand they are one of the best places to purchase organic dried chile. This family owned business first opened as a grocery store in 1921 and they now offer a variety of folk art and jewelry!

El Protrero’s family recipe for chile molido (ground chile powder) has been the missing piece to my home cooking This easy recipe will bring the taste of New Mexico to your home kitchen.

*The recipe for chile caribe can be found at the end of this post! Chile caribe calls for crushed chile and a slightly different preparation method than chile molido.

Picture
Picture

INGREDIENTS

●1/2 cups of red chile

●2 garlic cloves

●2 cups of chicken stock (or water)

●2 tbs cooking oil

●1 tsp cumin

●2 tsp oregano (optional)

●2 tbs of flour 

●Salt to taste 

●1 dash of red wine vinegar

DIRECTIONS (Serves 4)

1. Sauté garlic in oil. I suggest using a mincer to save time.

2.Add flour and brown by pressing flour flat in skillet.

3. Add liquid and chile and remaining ingredients.

4. Stir and simmer.

5. Sauce can be frozen and used later.

6. Add to your favorite dish! Pictured below are toasted corn tortillas with black beans, spanish rice, goat cheese, avocado, and cilantro/red chile as garnish!

Picture
Picture
Picture
Picture
Picture
Picture

San Pascual is considered the “patron saint of kitchen and cooks.” Placing him in your kitchen supposedly gives your culinary skills an extra boost! The artist John

Garcia, handcarved this little guy out of Santos, NM. 

INGREDIENTS

●1/2 cups of crushed red chile*

●2 garlic cloves

●2 cups of water 

●1 tsp cumin

●2 tsp oregano (optional)

●Salt to taste 

●1 dash of red wine vinegar

DIRECTIONS (Serves 4)

1. Simmer the chile and garlic in the water in a covered sauce pan. (I suggest using a garlic mincer to save time.)

2. Let it cool and pour into a blender a little at a time. If the mixture is too hot it will blow the top off the blender! The mixture should be thick and smooth; you can add water if necessary. 

3. Pour the mixture back into a sauce pan and add the spices and vendor. 

4. Let simmer.

5. Sauce can be frozen and used later.

6. Add to your favorite dish! Pictured below are toasted corn tortillas with black beans, spanish rice, goat cheese, avocado, and cilantro/red chile as garnish!

El Protrero Trading Post

Picture
Picture