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Red Chile Sauce from Package

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00078004190652_A1C0-150x150 Red Chile Sauce from Package
Red Chile Sauce from Package
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New Mexican Style Red Chile Sauce (as seen on our Red Chile Puree packaging).
Servings
24 oz.
Servings
24 oz.
00078004190652_A1C0-150x150 Red Chile Sauce from Package
Red Chile Sauce from Package
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New Mexican Style Red Chile Sauce (as seen on our Red Chile Puree packaging).
Servings
24 oz.
Servings
24 oz.
Ingredients
Servings: oz.
Units:
Instructions
  1. Heat frozen red chile and water in saucepan over medium heat 15 minutes.
  2. Heat oil in separate skillet over medium heat. Add flour. Whisk roux 10 minutes.
  3. Add salt, garlic, and roux to sauce. Bring to a boil (at least 165ºF.). Simmer 15 minutes.
  4. Crush oregano into sauce. Bring to a boil (at least 165ºF.). Simmer 5 minutes.
Recipe Notes

Makes approximately 24 oz.

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Vegetarian Zucchini Burritos

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These flavorful Vegetarian Zucchini Burritos combine New Mexico green chile, zucchini, roasted corn and tomatoes. They are perfect for the vegetarian who is seeking a flavorful and hearty meal.

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
10-15 minutes
Servings Prep Time
Six 6 oz. burritos 5 minutes
Cook Time
10-15 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
10-15 minutes
Servings Prep Time
Six 6 oz. burritos 5 minutes
Cook Time
10-15 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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Shrimp Pasta Fra Diavolo

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Shrimp Pasta Fra Diavolo fuses multiple cuisines for a delightful outcome. New Mexican red and green chile, tomatoes, pasta and shrimp equals delicious!

2015_11-Pasta-Dish-1-150x150 Shrimp Pasta Fra Diavolo
Shrimp Pasta Fra Diavolo
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Servings Prep Time
Serves 4 5-10 minutes
Cook Time
35-40 minutes
Servings Prep Time
Serves 4 5-10 minutes
Cook Time
35-40 minutes
2015_11-Pasta-Dish-1-150x150 Shrimp Pasta Fra Diavolo
Shrimp Pasta Fra Diavolo
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Servings Prep Time
Serves 4 5-10 minutes
Cook Time
35-40 minutes
Servings Prep Time
Serves 4 5-10 minutes
Cook Time
35-40 minutes
Ingredients
Servings: 4
Units:
Instructions
  1. In a large skillet, add oil and bacon fat and heat. Add onion, cook until translucent.
  2. Add garlic and cook for a minute more.
  3. Add tomatoes, salt, red chile and green chile, simmer covered for 30 minutes.
  4. Add seafood, cook for 5-10 minutes more until heated through.
  5. Serve sauce over cooked pasta. Sprinkle with crushed chile and parsley.
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Torta de Huevo (Egg Fritters) In Red Chile Sauce

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Torta de Huevo (Egg Fritters) in Red Chile Sauce is a traditional Lenten dish in New Mexico. Omit the shrimp and it becomes a perfect meal for vegetarians!

RC-Torta-de-Huevo-2-150x150 Torta de Huevo (Egg Fritters) In Red Chile Sauce
Torta de Huevo (Egg Fritters)
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RC-Torta-de-Huevo-2-150x150 Torta de Huevo (Egg Fritters) In Red Chile Sauce
Torta de Huevo (Egg Fritters)
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Ingredients
Torta de Huevo
Red Chile Sauce
Servings:
Units:
Instructions
Torta de Huevo
  1. Beat egg whites until stiff. In a separate bowl, beat egg yolks.
  2. Combine beaten egg whites, beaten egg yolks, garlic, flour, salt, baking powder and shrimp. Fold together lightly, by hand.
  3. Lightly coat a non-stick skillet with cooking spray. Heat.
  4. Drop batter by heaping tablespoonfuls onto heated skillet. Cook both sides over medium heat until golden.
  5. Drain on paper towels.
  6. Proceed to Red Chile Sauce.
  7. Note: You may also fry tortas in vegetable oil.
Red Chile Sauce
  1. Heat water in saucepan over low to medium heat.
  2. Add frozen red chile and cook about 10-15 minutes.
  3. Meanwhile, heat oil over low heat in medium skillet. Add flour. Stir constantly to make a golden brown roux.
  4. Stir red chile puree into roux.
  5. Add remaining ingredients. Stir and bring to a slow boil.
  6. Reduce heat and cover. Simmer for 10-15 minutes. For Torta De Huevo only: drop prepared tortas into sauce and simmer 5 more minutes.
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Blue Corn Red Chile Cheese Enchiladas

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Blue Corn Red Chile Cheese Enchiladas are a traditional New Mexican favorite. They are the perfect comfort food for vegetarians and native New Mexicans! This recipe is from the Baca family archives and a favorite for special celebrations!

These enchiladas use our finest and most premium red chile puree: Special Reserve.

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.
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.
Ingredients
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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Red Chile Chicken Adobada (Marinated Chicken)

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Marinate ordinary chicken in our rich red chile puree for an extraordinary result! It is an easy and slow-cooked hearty meal, full of flavor but low in calories. Enjoy the best of both worlds! You can also make this recipe in a CrockPot and you’ll find a delicious, hearty, healthy meal awaiting you when you get home after a long day!

RedChileChickenAdobada1-e1572290683712-150x150 Red Chile Chicken Adobada (Marinated Chicken)
Red Chile Chicken Adobada (Marinated Chicken)
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Red chile chicken adobada is marinated chicken using our rich red chile puree. It is an easy and slow-cooked hearty meal, full of flavor but low in calories. Enjoy the best of both worlds! You can also make this recipe in a CrockPot and you'll find a delicious, hearty, healthy meal awaiting you when you get home after a long day!
Servings
Six 4 oz. servings
Servings
Six 4 oz. servings
RedChileChickenAdobada1-e1572290683712-150x150 Red Chile Chicken Adobada (Marinated Chicken)
Red Chile Chicken Adobada (Marinated Chicken)
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Red chile chicken adobada is marinated chicken using our rich red chile puree. It is an easy and slow-cooked hearty meal, full of flavor but low in calories. Enjoy the best of both worlds! You can also make this recipe in a CrockPot and you'll find a delicious, hearty, healthy meal awaiting you when you get home after a long day!
Servings
Six 4 oz. servings
Servings
Six 4 oz. servings
Ingredients
Servings: 4 oz. servings
Units:
Instructions
  1. Cut raw chicken into strips. Place in a deep baking dish.
  2. In a bowl, combine red chile puree, garlic, salt and oregano.
  3. Pour chile mixture over poultry.
  4. Marinate in refrigerator up to 24 hours.
  5. Bake uncovered at 350° for 1 hour.
Recipe Notes

Per Serving: 134 calories; 6g carbohydrates; 3g fat: 49mg cholesterol; 19g protein; 444mg sodium.

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