HELLO from NEW MEXICO the LAND of RED CHILE!!!
RED CHILE RISTRAS
Here's my recipe for RED CHILE. This is a New Mexico traditional dish. I make it like my mom and strain it like my Aunt. I think this makes the best Red Chile. I entered this recipe in the New Mexico State Fair and won a 2nd place ribbon. I make a lot of Red Chile, this one of my family favorites. Holidays are not complete with out Red Chile. One of my families favorites made with heart n soul and Lots of Love. Now try making this for your family with all your heart n soul and Lots of Love.
Geri's Traditional Red Chile
2 lbs. cubed round steak
20 chile pods, seeded and cleaned
2 teaspoon garlic powder
1/4 teaspoon onion powder
salt to taste
hot water as needed
Pack chile into blender add hot water ( hottest tap water ) to about 3/4 full. Blend at high until pods are very fine.
Well the chile pods are blending, in a medium saucepan cook chopped round steak until brown, add garlic powder, onion powder and salt.
Transfer chile to a food strainer or food mill, strain into saucepan until all the chile has passed through. The remaining seeds will stay in the strainer throw these away. Add hot water if needed to thin out chile. Should be about the consistency of tomato sauce from the can.
Bring to a boil at medium heat.
Helpful Hints:
You can also use ground beef, turkey or pork, cubed pork, shredded chicken or use no meat for a tasty vegan chili sauce.
You can use fresh minced garlic, instead of powdered garlic.
For Thanksgiving I use ground turkey, and for Christmas I use cubed pork.
For a quick dinner use Red Chile on rolled frozen tacos, just add cheese.
Great with a bowl of beans or enchiladas.
