Our Mom drew this picture of the house she grew up in in Las Cruses New Mexico
In our Tradition our mother always made New Mexico red chile enchiladas. Growing up in the chile basket of the west her family always made them. We where raised on red chile as well as my family.
We have always made them and have family parties often where large batches of Red Enchilada Sauce are made for our big family! Made only with New Mexico red chile. We order lots every year just for this tradition. I Prefer Hatch Red Chile and Powder. We also have been known to use this chile powder on fruit, fresh vegtables, corn on the cob fresh out of the fire with butter and lime juice and salt, while camping, and in many other recipies.
I have made enchilada sauce from scratch using dried whole red chiles ordered from New Mexico fresh. Very, Very good!!
We use Chile powder to make it the way my mom did!! you can use just the powder to make a sauce.
Her hand written recipe I have treasured.
New Mexico Enchiladas
This is a family recipe we have always made.
3 Tablespoons Flour
3 Tablespoons shortening, lard or corn oil
3 Tablespoons New Mexico Chile Powder (Hatch) Hot, Med, or Mild.
I like to use heaping Tablespoons for the above.
You can also make it with 2 Tablespoons of each depending on your taste.
If you like it hot use hot chile powder and 3 Tablespoons heaping of each.
Add the top three ingredients to a large pot on low heat stirring until the chile rue is completely mixed. Do not burn the rue.
Add one whole clove garlic to the rue stir.
Then add the following:
1 46oz can of Camblles tomato juice
2 large cans of enchilada sause my mom used Old Elpaso, I have used Las Palmas as well.
You can chose mild, medium or hot.
1 tsp. Cumino
1 tsp Mexican Oregano (Mexican Oregano, there is a difference).
1-2 minced garlic cloves
Dash of black pepper.
I do not add salt there is enough salt in the juice and enchilada sauce cans. Simmer until thickened stirring often do not burn the sauce.To serve use white corn torts, quickly fry each one in corn oil.
Fry on both sides then right into the sauce pot, then onto a plate add shredded medium cheddar, Tillamook is excellent. Fry and stack as many as you like adding cheese and onion to each. We use diced red onion, but you can use a sweet, or yellow as well. I like to microwave to melt all the cheese.
Garnish with sour cream and shredded (sliced thin) iceberg lettuce, and homemade pico on the side.
In New Mexico they are also served topped with 2 fried eggs.
Topped with 2 fried eggs and Pico on the side.
Pico
CHOP BY HAND:
12 Roma tomatoes cut in half SCOOP OUT THE SEEDS with a large tablespoon and discard. ALL YOU WANT IS THE DICED OUTSIDES, Dice.
2 large green bell peppers diced
4 or more Large garlic cloves minced
2 large sweet onions
1 medium bunch cilantro stems removed and chopped.
1 tablespoon white vinagre
1 tablespoon sugar.
The juice of 1-2 limes
Salt to taste.
This is mellow you can use diced Serrano or Jalapeño to your desired heat level.
Enjoy with chips or with Enchiladas.
Grandpa Joe’s Farm Las Cruses NM. Rocking the 70s style a younger me. Hunting Jack Rabbits with Grandpas Rossi pump action 22.
Deep Red Smoke
