Basic Red Chile Sauce with Roux (From Red Chile Powder)

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RC-Sauce-from-Powder-2-rotated-e1642529606119-150x150 Basic Red Chile Sauce with Roux (From Red Chile Powder)
Basic Red Chile Sauce with Roux (From Red Chile Powder)
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Servings
4 8 oz
Servings
4 8 oz
RC-Sauce-from-Powder-2-rotated-e1642529606119-150x150 Basic Red Chile Sauce with Roux (From Red Chile Powder)
Basic Red Chile Sauce with Roux (From Red Chile Powder)
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Servings
4 8 oz
Servings
4 8 oz
Ingredients
Servings: 8 oz
Units:
Instructions
  1. Heat vegetable oil over medium heat.
  2. Stir in flour until flour turns golden. Add red chile powder.
  3. Slowly add water and stir until there are no longer lumps.
  4. Add garlic and salt.
  5. Simmer uncovered 10 to 15 min. over low-medium heat.
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Fruit Empanaditas

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Dessert-Fruit-Empanaditas-3-150x150 Fruit Empanaditas
Fruit Empanaditas
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Little fruit turnovers.
Servings
2 dozen
Servings
2 dozen
Dessert-Fruit-Empanaditas-3-150x150 Fruit Empanaditas
Fruit Empanaditas
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Little fruit turnovers.
Servings
2 dozen
Servings
2 dozen
Ingredients
Dough
Servings: dozen
Units:
Instructions
  1. Using food processor, coarsely grind cooked fruit. Do not puree.
  2. Transfer to a bowl. Add sugar and spices.
  3. In a separate bowl, for the dough, sift flour, baking powder and salt together.
  4. Cut in shortening. Add water. Knead by hand until dough is smooth.
  5. Preheat oven to 375ºF to 400ºF.
  6. Roll out dough on a lightly floured surface to ⅛ inch thick. Cut the dough in round pieces 3 inches in diameter. (Hint: A 13 oz. coffee can is perfect to cut dough.) Roll out each round piece to about 4 ½ inches in diameter.
  7. Fill with 1 heaping tablespoon filling. Dip fingertip in cold water and moisten bottom half of circle. Fold dough over filling and press together with fingertips or fork.
  8. Place empanaditas on a cookie sheet. Puncture top of each empanadita twice with fork. Bake at 375ºF for 25 minutes and at 400ºF for 5 more minutes.
Recipe Notes

Makes approximately 2 dozen 4 ½ inch, 1 ½ oz. empanaditas.

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Green Chile Sauce from Package

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GC-Sauce-from-GC-Package-1-150x150 Green Chile Sauce from Package
Green Chile Sauce from Package
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Traditional New Mexican Green Chile Sauce as featured on our Green Chile packaging.
Servings
2.5 cups
Servings
2.5 cups
GC-Sauce-from-GC-Package-1-150x150 Green Chile Sauce from Package
Green Chile Sauce from Package
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Traditional New Mexican Green Chile Sauce as featured on our Green Chile packaging.
Servings
2.5 cups
Servings
2.5 cups
Ingredients
Servings: cups
Units:
Instructions
  1. Heat ½ tsp. oil in saucepan. Sauté onion and garlic until transparent.
  2. Add frozen green chile and water. Cook over medium heat until chile is defrosted. Add salt. Simmer.
  3. Heat remaining oil over medium heat in skillet. Add flour. Whisk 10 minutes.
  4. Add roux to sauce. Mix thoroughly. Bring to a boil (at least 165ºF.).
  5. Lower heat, cover, and simmer for 12 minutes.
Recipe Notes

Yields: 2½ cups.

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Enchilada Casserole Made With Red Chile Powder

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Enchilada Casserole Made With Red Chile Powder
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Servings
4 10 oz.
Servings
4 10 oz.
Enchilada Casserole Made With Red Chile Powder
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Servings
4 10 oz.
Servings
4 10 oz.
Ingredients
Servings: 10 oz.
Units:
Instructions
  1. 1. Heat 1 Tbsp. oil over low to medium heat in a large saucepan.
  2. 2. Stir in flour. Brown to make a roux, stirring constantly.
  3. 3. Stir in chile powder.
  4. 4. Add warm water to make a sauce of the thickness you desire.
  5. 5. Add garlic, salt and oregano. Simmer for at least 30 minutes while flavors blend.
  6. 6. To assemble the enchiladas, quickly dip corn tortillas one at a time in hot oil to soften. Drain on paper towels.
  7. 7. Dip each fried tortilla in chile sauce to cover bottom of a casserole dish. Spread a large serving spoonful of chile sauce over tortillas, enough to cover all tortillas. Sprinkle with onion and cheese. Add remaining layers of fried tortillas dipped in chile sauce, onion and cheese until all ingredients are used. Add remaining sauce on top or pour over individual servings.
  8. 8. Bake at 350 for 20 minutes or until cheese on top is melted.
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Calidito de Calabacita

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GC-Caldito-de-Calabacita-150x150 Calidito de Calabacita
Calidito de Calabacita
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Caldito de Calabacita is a simple soup of zucchini, potato, green chile and sirloin, which melded together, creates a savory broth that warms the soul.
Servings Prep Time
Eight 8 oz. Servings 5 minutes
Cook Time
45 minutes
Servings Prep Time
Eight 8 oz. Servings 5 minutes
Cook Time
45 minutes
GC-Caldito-de-Calabacita-150x150 Calidito de Calabacita
Calidito de Calabacita
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Caldito de Calabacita is a simple soup of zucchini, potato, green chile and sirloin, which melded together, creates a savory broth that warms the soul.
Servings Prep Time
Eight 8 oz. Servings 5 minutes
Cook Time
45 minutes
Servings Prep Time
Eight 8 oz. Servings 5 minutes
Cook Time
45 minutes
Ingredients
Servings: 8 oz. Servings
Units:
Instructions
  1. Cut sirloin/steak into ¼ to ½ inch cubes.
  2. Cut potato and zucchini into ½ inch cubes.
  3. Heat oil over medium high in a 2-3 quart saucepan or large skillet.
  4. Add meat, potato and zucchini and cook until browned, approximately 10 minutes. Stir periodically.
  5. Stir in flour, cumin and granulated garlic. Cook to brown flour, approximately 3-5 minutes.
  6. Add water.
  7. Stir in green chile and browning sauce.
  8. Simmer for 30 minutes or until cooked or desired consistency is achieved. If thinner consistency is desired, stir in more water.
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New Mexico Caldillo Style Steaks

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GC-NM-Style-Caldillo-Steaks-2-150x150 New Mexico Caldillo Style Steaks
New Mexico Caldillo Style Steaks
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The word “Caldillo” is sometimes used to refer to a stew made with a light broth or with a saucy-like consistency found in a ragout or fricassee. We borrowed the word to describe this dish because it has a gravy-like sauce that is not at all spicy and perfect for growing families. The recipe is easy to make and you can get it to the table in under 45 minutes.
Servings Prep Time
Four 5 oz. Servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
Four 5 oz. Servings 15 minutes
Cook Time
25 minutes
GC-NM-Style-Caldillo-Steaks-2-150x150 New Mexico Caldillo Style Steaks
New Mexico Caldillo Style Steaks
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The word “Caldillo” is sometimes used to refer to a stew made with a light broth or with a saucy-like consistency found in a ragout or fricassee. We borrowed the word to describe this dish because it has a gravy-like sauce that is not at all spicy and perfect for growing families. The recipe is easy to make and you can get it to the table in under 45 minutes.
Servings Prep Time
Four 5 oz. Servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
Four 5 oz. Servings 15 minutes
Cook Time
25 minutes
Ingredients
Servings: 5 oz. Servings
Units:
Instructions
  1. Combine flour, black pepper and cumin in a plate or pan.
  2. Roll each steak in flour mixture and set aside.
  3. Heat oil over medium high heat in 12 inch skillet or Dutch oven.
  4. Add steaks. Brown about 5 minutes on each side or until done.
  5. Add green chile sauce and broth.
  6. Increase heat to bring to a slow boil. Reduce heat and simmer 15 minutes.
  7. Remove steaks and set aside.
  8. In a bowl, combine cornstarch and hot water. Stir to dissolve.
  9. Add cornstarch mixture to simmering sauce and stir well.
  10. Add steaks and simmer an additional 5 minutes. One serving equals approximately 3 oz. steak with 2 oz. sauce
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Breakfast Burritos

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FT-Breakfast-Burritos-1-150x150 Breakfast Burritos
Breakfast Burritos
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Servings Prep Time
Six 7 oz. servings 20 minutes
Servings Prep Time
Six 7 oz. servings 20 minutes
FT-Breakfast-Burritos-1-150x150 Breakfast Burritos
Breakfast Burritos
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Servings Prep Time
Six 7 oz. servings 20 minutes
Servings Prep Time
Six 7 oz. servings 20 minutes
Ingredients
Servings: 7 oz. servings
Units:
Instructions
  1. In a large non-stick skillet, heat oil over medium heat. Sauté onion.
  2. Add potatoes. Fry until golden about 15 minutes.
  3. Add eggs. Cook until scrambled. Place aside.
  4. In a separate skillet, cook chorizo over medium heat 5 minutes. Drain on paper towels.
  5. Combine chorizo with egg mixture. Add spices. Return to low heat and stir until blended.
  6. Evenly divide mixture among 6 tortillas. Roll into burritos. Secure with toothpicks.
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Red Chile Korean Style BBQ Tacos

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SALSA-RCS-Red-Chile-Korean-BBQ-Tacos-2-150x150 Red Chile Korean Style BBQ Tacos
Red Chile Korean Style BBQ Tacos
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Servings
12 tacos
Servings
12 tacos
SALSA-RCS-Red-Chile-Korean-BBQ-Tacos-2-150x150 Red Chile Korean Style BBQ Tacos
Red Chile Korean Style BBQ Tacos
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Servings
12 tacos
Servings
12 tacos
Ingredients
Red Chile Korean Style BBQ Beef
Tacos
Servings: tacos
Units:
Instructions
Red Chile Korean Style BBQ Beef
  1. Combine first seven ingredients (except beef or vegetable oil) into baking dish.
  2. Slice raw beef thinly against grain.
  3. Add beef to marinade, mix thoroughly and cover with plastic wrap.
  4. Refrigerate for at least 2 hours or overnight.
  5. Remove from refrigerator and let stand prior to searing.
  6. In a large skillet, heat vegetable oil over medium-high.
  7. Sear marinated beef pieces one at a time two to three minutes per side until caramelized.
  8. Remove cooked beef pieces from skillet and reserve on plate. Yield: About 3 cups
Tacos
  1. Heat tortillas.
  2. Add ¼ cup cooked meat to tortilla.
  3. Garnish each taco with approximately 2 Tbsp. cabbage, 1 Tbsp. avocado and 2 tsp. onion and 1 tsp. cilantro.
  4. In a small bowl, combine sour cream and lime juice to make a crema. Drizzle 1 Tbsp. crema over each taco or an amount to your liking.
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Christmas Roast® Braised Beef Tacos

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SALSA-Christmas-Roast-Braised-Beef-Tacos-1-150x150 Christmas Roast® Braised Beef Tacos
Christmas Roast® Braised Beef Tacos
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Servings
12 tacos
Servings
12 tacos
SALSA-Christmas-Roast-Braised-Beef-Tacos-1-150x150 Christmas Roast® Braised Beef Tacos
Christmas Roast® Braised Beef Tacos
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Servings
12 tacos
Servings
12 tacos
Ingredients
Taco Assembly
Servings: tacos
Units:
Instructions
Beef Preparation
  1. For dry rub, combine salt, pepper, garlic powder, paprika and cumin.
  2. Coat all sides of beef with dry rub.
  3. Tightly wrap meat in plastic, place in container. Cover.
  4. Refrigerate for 2 hours or overnight.
  5. Remove dry rubbed beef from refrigerator. Let stand at room temperature before searing.
  6. In large skillet, heat 2 Tbsp. vegetable oil over medium-high.
  7. Sear each side of beef for 2-3 minutes. Reserve.
  8. To large crockpot add salsa and cola. Stir to combine.
  9. Place seared meat over sauce mixture. Cover and slow-cook on LOW setting for 6 to 8 hours. At 6 hours, check for desired tenderness of beef.
  10. Remove meat from sauce and shred or slice for tacos.
Taco Assembly
  1. To medium skillet, add 1 Tbsp. oil and heat over medium heat.
  2. Lightly sauté corn tortillas until warm and flexible.
  3. Stack tortillas on plate and reserve.
  4. Assemble each taco with sliced or shredded beef, cabbage, onion, radish and cilantro. Top with cheese crumbles. Option: Substitute 1 doz. pkg. BUENO® Skinny Mini® Tortillas instead of Corn Tortillas.
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Hatch Enchiladas Encantadas

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Enchiladas-GC-Hatch-Encantadas-Rev-1-150x150 Hatch Enchiladas Encantadas
Hatch Enchiladas Encantadas
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Servings Prep Time
Ten 6 oz. servings 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Servings Prep Time
Ten 6 oz. servings 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Enchiladas-GC-Hatch-Encantadas-Rev-1-150x150 Hatch Enchiladas Encantadas
Hatch Enchiladas Encantadas
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Servings Prep Time
Ten 6 oz. servings 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Servings Prep Time
Ten 6 oz. servings 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Heat oil in a small skillet. Quickly fry one tortilla at a time in hot oil. Drain on paper towels.
  2. Heat green chile sauce in a saucepan over low heat.
  3. In a casserole dish, alternately layer fried tortillas dipped in heated green chile sauce, shredded chicken, green chile sauce, onion and cheese until all ingredients are used.
  4. Bake uncovered at 350º for 20 minutes or until cheese is melted.
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Mama’s Basic Red Chile Sauce

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Mamas-Basic-Red-Chile-Sauce-Feb-14-July-150x150 Mama’s Basic Red Chile Sauce
Mama’s Basic Red Chile Sauce
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Servings Prep Time
24 oz. 2 minutes
Cook Time Passive Time
15-30 minutes 10 minutes
Servings Prep Time
24 oz. 2 minutes
Cook Time Passive Time
15-30 minutes 10 minutes
Mamas-Basic-Red-Chile-Sauce-Feb-14-July-150x150 Mama’s Basic Red Chile Sauce
Mama’s Basic Red Chile Sauce
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Servings Prep Time
24 oz. 2 minutes
Cook Time Passive Time
15-30 minutes 10 minutes
Servings Prep Time
24 oz. 2 minutes
Cook Time Passive Time
15-30 minutes 10 minutes
Ingredients
Servings:
Units:
Instructions
  1. Heat water in saucepan over low to medium heat.
  2. Add frozen red chile allowing the chile to defrost and cook.
  3. Meanwhile, heat olive oil in a separate saucepan over medium heat.
  4. Sprinkle in flour to make roux. Stir in garlic while browning roux.
  5. Stir simmering red chile and water into roux, eliminating any lumps.
  6. Add oregano, salt and sugar. Stir and bring to a boil.
  7. Reduce heat and cover. Simmer 10-15 minutes.
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Bean Burritos

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RCBurritosBean1-150x150 Bean Burritos
Bean Burritos
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Servings Prep Time
Six 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Six 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
RCBurritosBean1-150x150 Bean Burritos
Bean Burritos
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Servings Prep Time
Six 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Six 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings:
Units:
Instructions
  1. Sauté onion and garlic in a skillet lightly coated with a non-stick cooking spray.
  2. Add pinto beans and oregano. Simmer mixture until any excess moisture has evaporated. Mash mixture
  3. Stir ½ cup of the cheese into beans, allowing cheese to melt.
  4. Spoon 2/3 cup bean mixture onto each tortilla. Roll up, placing each burrito seam side down.
  5. Pour 1/3 cup of red chile sauce over each burrito and sprinkle ¼ cup cheese on top of each burrito.
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Carne Adobada (Cured Meat)

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Carne-Adovada-150x114 Carne Adobada (Cured Meat)
Carne Adobada (Cured Meat)
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Servings Prep Time
Six 4 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Six 4 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Carne-Adovada-150x114 Carne Adobada (Cured Meat)
Carne Adobada (Cured Meat)
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Servings Prep Time
Six 4 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Six 4 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: 4 oz.
Units:
Instructions
  1. Place pork strips into a deep baking dish.
  2. In a bowl, combine red chile, garlic, salt, coarse chile and oregano.
  3. Pour mixture over meat.
  4. Marinate in refrigerator up to 24 hours.
  5. Bake uncovered at 350º for 1 hour.
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Vegetarian Zucchini Burritos

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GC-Burritos-Vegetarian-Zucchini1-150x150 Vegetarian Zucchini Burritos
Vegetarian Zucchini Burritos
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Servings Prep Time
Six 6 oz. burritos 5 minutes
Cook Time Passive Time
10-15 minutes 10 minutes
Servings Prep Time
Six 6 oz. burritos 5 minutes
Cook Time Passive Time
10-15 minutes 10 minutes
GC-Burritos-Vegetarian-Zucchini1-150x150 Vegetarian Zucchini Burritos
Vegetarian Zucchini Burritos
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Servings Prep Time
Six 6 oz. burritos 5 minutes
Cook Time Passive Time
10-15 minutes 10 minutes
Servings Prep Time
Six 6 oz. burritos 5 minutes
Cook Time Passive Time
10-15 minutes 10 minutes
Ingredients
Servings: 6 oz. burritos
Units:
Instructions
  1. Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden.
  2. Add onion and garlic and sauté for 3 minutes.
  3. Add green chile, corn, salt, and pepper to zucchini mixture.
  4. Cook over medium heat until temperature reaches 165˚ F.
  5. Cover and simmer 5-8 minutes, stirring occasionally.
  6. Stir in tomatoes and a pinch of oregano (optional). Continue cooking an additional minute. Remove from heat.
  7. Warm each tortilla on hot griddle. Place ½ cup of zucchini mixture in middle of each tortilla and sprinkle with 2 Tbsp. cheese.
  8. Roll into a burrito. Repeat for each burrito.
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Blue Corn Red Chile Cheese Enchiladas

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Enchiladas-Blue-Corn-Red-Chile1-150x150 Blue Corn Red Chile Cheese Enchiladas
Blue Corn Red Chile Cheese Enchiladas
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The blue corn tortillas from the Pueblo Indian tradition in combination with red chile from the New Mexican tradition make these a special dish, unique to New Mexican cuisine.
Servings Prep Time
Six 6 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Six 6 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Enchiladas-Blue-Corn-Red-Chile1-150x150 Blue Corn Red Chile Cheese Enchiladas
Blue Corn Red Chile Cheese Enchiladas
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The blue corn tortillas from the Pueblo Indian tradition in combination with red chile from the New Mexican tradition make these a special dish, unique to New Mexican cuisine.
Servings Prep Time
Six 6 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Six 6 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: 6 oz. servings
Units:
Instructions
Sauce
  1. Heat oil over low heat. Add flour, stirring constantly until golden brown to make a roux.
  2. Add red chile and 1 container of cold water. Depending on your preferred consistency, you can add more or less water.
  3. Add garlic, salt, and oregano and simmer uncovered for at least 20 minutes. The longer you cook, the thicker the sauce becomes.
Enchiladas
  1. In a separate skillet, heat oil. Fry tortillas one at a time. After frying each tortilla, drain on paper towel.
  2. Assemble the casserole, using a 9x9 square casserole dish. Dip each blue corn tortilla in red chile sauce. Place in casserole dish until bottom of dish is covered with one layer.
  3. Place a generous portion of red chile sauce over each tortilla to cover the entire layer.
  4. Sprinkle first layer with onion and cheese. Continue to build the layered casserole with fried tortillas, red chile sauce, onion and cheese until all ingredients are used.
  5. Bake at 350° for 10 minutes or until cheese melts.
Recipe Notes

Note: Blue corn is delicate and tortillas may separate while frying.  No worries. Assemble as usual.  Once they are within the casserole, no one will ever know! But the delicate and sweet taste of blue corn in combination with the red chile sauce make these enchiladas an example of true and traditional New Mexican cuisine.

Option: Pour remainder of chile sauce over individual servings if desired.

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Corn Quesadilla

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QuesadillasBaked1-150x150 Corn Quesadilla
Corn Quesadilla
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Servings Prep Time
One 3.5 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
One 3.5 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
QuesadillasBaked1-150x150 Corn Quesadilla
Corn Quesadilla
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Servings Prep Time
One 3.5 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
One 3.5 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: 3.5 oz.
Units:
Instructions
  1. Top corn tortilla with cheese.
  2. Sprinkle onion over cheese.
  3. Place on a cookie sheet and bake from 2-3 minutes or until corn tortilla is golden brown and crisp.
  4. Top with salsa.
Recipe Notes

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Stacked Enchilada Casserole

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RC-Cheese-Enchiladas4-150x150 Stacked Enchilada Casserole
Stacked Enchilada Casserole
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Servings Prep Time
Eights 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Eights 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
RC-Cheese-Enchiladas4-150x150 Stacked Enchilada Casserole
Stacked Enchilada Casserole
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Servings Prep Time
Eights 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Eights 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Heat the red chile sauce.
  2. Quickly dip one tortilla at a time in a pot of boiling water and then into the heated red chile sauce.
  3. Place four of the dipped tortillas side by side in a shallow dish (9" x 13" x 2"). Spread about ¾ cup of the sauce evenly over the tortillas. Sprinkle with ¼ cup onion. Add another layer of tortillas. Spread with ¾ cup chile sauce and ¼ cup onion. Add final layer.
  4. Pour 1 ½ cups of chile sauce evenly over stacks. Top with cheese and remaining onion. Bake at 400° for 5 minutes, or until cheese is melted. Pour remaining chile sauce over individual servings as desired. Garnish liberally with shredded lettuce and diced tomato. Makes six generous servings.
Recipe Notes

Option: You may substitute 2-16 oz. jars BUENO® New Mexico Red Chile Sauce instead of making the red chile sauce from scratch.

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