BUENO® Red Chile Archives

Mama’s Basic Red Chile Sauce

September 6, 2022 by Becky Pearce

Mama’s Basic Red Chile Sauce

CourseSide Dish
CuisineNew Mexican, Traditional Family Favorites

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

Mama’s Basic Red Chile Sauce

CourseSide Dish
CuisineNew Mexican, Traditional Family Favorites

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

1 ¾ cups water (1 ½ cup water for slightly thicker consistency)
1- 14 oz. container BUENO® Frozen Red Chile or BUENO® Frozen Special Reserve Red Chile
2 Tbsp. olive oil
3 Tbsp. unbleached flour
2 garlic cloves minced
¼ tsp. BUENO® Oregano
1 tsp. salt
1 tsp. sugar

Servings:

Units:

Instructions

Heat water in saucepan over low to medium heat.
Add frozen red chile allowing the chile to defrost and cook.
Meanwhile, heat olive oil in a separate saucepan over medium heat.
Sprinkle in flour to make roux. Stir in garlic while browning roux.
Stir simmering red chile and water into roux, eliminating any lumps.
Add oregano, salt and sugar. Stir and bring to a boil.
Reduce heat and cover. Simmer 10-15 minutes.

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Shrimp Pasta Fra Diavolo

September 6, 2022 by Becky Pearce

Shrimp Pasta Fra Diavolo

CourseMain Dish
CuisineFusion

Servings	Prep Time
Serves 4	5-10 minutes

Cook Time	Passive Time
35-40 minutes	10 minutes

Servings	Prep Time
Serves 4	5-10 minutes

Cook Time	Passive Time
35-40 minutes	10 minutes

Shrimp Pasta Fra Diavolo

CourseMain Dish
CuisineFusion

Servings	Prep Time
Serves 4	5-10 minutes

Cook Time	Passive Time
35-40 minutes	10 minutes

Servings	Prep Time
Serves 4	5-10 minutes

Cook Time	Passive Time
35-40 minutes	10 minutes

Ingredients

2 Tbsp. olive oil
½ tsp. bacon fat
¼ cup onion finely chopped
2 cloves garlic crushed
1- 14 oz. can diced tomatoes with juice
1 tsp. salt
1 cup BUENO® Red Chile Puree thawed in microwave
½ cup BUENO® Green Chile thawed in microwave
16 oz. cooked shrimp
2 Tbsp. fresh parsley chopped
1 tsp. BUENO® Chile Piquín crushed
4 cups cooked pasta

Servings: 4

Units:

Instructions

In a large skillet, add oil and bacon fat and heat. Add onion, cook until translucent.
Add garlic and cook for a minute more.
Add tomatoes, salt, red chile and green chile, simmer covered for 30 minutes.
Add seafood, cook for 5-10 minutes more until heated through.
Serve sauce over cooked pasta. Sprinkle with crushed chile and parsley.

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Santa Fe Fish Fillets

September 6, 2022 by Becky Pearce

Santa Fe Fish Fillets

CourseMain Dish
CuisineFusion

Servings	Prep Time
Four 5 ½ oz. servings	5-10 minutes

Cook Time	Passive Time
15-20 minutes	10 minutes

Servings	Prep Time
Four 5 ½ oz. servings	5-10 minutes

Cook Time	Passive Time
15-20 minutes	10 minutes

Santa Fe Fish Fillets

CourseMain Dish
CuisineFusion

Servings	Prep Time
Four 5 ½ oz. servings	5-10 minutes

Cook Time	Passive Time
15-20 minutes	10 minutes

Servings	Prep Time
Four 5 ½ oz. servings	5-10 minutes

Cook Time	Passive Time
15-20 minutes	10 minutes

Ingredients

2 tsp. BUENO® Red Chile Powder
1 tsp. BUENO® Oregano crushed
¼ cup lemon juice
6 scallions chopped
2 Tbsp. white wine
4 Tbsp. olive oil
2 cloves garlic minced
½ tsp. salt
1½ lbs. fish fillets
2 Tbsp. olive oil
2 Tbsp. butter
½ cup blue cornmeal
¼ cup whole wheat flour
1 egg beaten

Servings: 5 ½ oz. servings

Units:

Instructions

Combine red chile powder with oregano, lemon juice, scallions, wine, 4 Tbsp. olive oil, garlic, and salt in a shallow dish.
Place fish fillets in marinade. Spoon marinade over fillets to cover them.
Place in refrigerator. Marinate 1 hour.
Heat 2 Tbsp. olive oil and butter in a non-stick skillet over medium heat.
In small bowl, combine blue cornmeal and flour.
Dip each fillet in beaten egg and then in cornmeal/flour mixture. Drop into skillet.
Cook fillets over low heat approximately 7 to 10 minutes each side or until coating becomes crusty and fish is cooked through.

Recipe Notes

Per serving: 180 calories; 13g protein; 10g fat; 10g carbohydrates; 250mg sodium and 60mg cholesterol.

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Red Chile Velvet Cupcakes

September 6, 2022 by Becky Pearce

Red Chile Velvet Cupcakes

Servings	Prep Time
4 doz. mini cupcakes	5-7 minutes

Cook Time	Passive Time
10-15 minutes	2-3 minutes

Servings	Prep Time
4 doz. mini cupcakes	5-7 minutes

Cook Time	Passive Time
10-15 minutes	2-3 minutes

Red Chile Velvet Cupcakes

Servings	Prep Time
4 doz. mini cupcakes	5-7 minutes

Cook Time	Passive Time
10-15 minutes	2-3 minutes

Servings	Prep Time
4 doz. mini cupcakes	5-7 minutes

Cook Time	Passive Time
10-15 minutes	2-3 minutes

Ingredients

Red Velvet Mini Cupcakes

Red Chile-Cream Cheese Frosting

1 cup cream cheese
2 Tbsp. BUENO® Red Chile Puree cooked to 165°
3 Tbsp. white sugar

Servings: mini cupcakes

Units:

Instructions

Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside.
Melt butter in a large saucepan over medium heat. Remove from heat; stir in red chile puree and sugars. Add cream cheese and vanilla, stirring to combine.
Add flour mixture, stirring until moist.
Drop 1 heaping teaspoon into mini cupcake cups.
Bake at 350° for 10 to 15 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm.
Remove cupcakes from pans; cool on wire racks.
Combine frosting ingredients and stir until smooth. Pipe frosting onto each cupcake and enjoy!

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Red Chile Posole (Hominy Stew)

September 6, 2022 by Becky Pearce

Red Chile Posole (Hominy Stew)

CourseMain Dish
CuisineNew Mexican, Traditional Family Favorites

Servings	Prep Time
Twelve 16 oz. servings	20 minutes

Cook Time	Passive Time
5-8 hours	35 minutes

Servings	Prep Time
Twelve 16 oz. servings	20 minutes

Cook Time	Passive Time
5-8 hours	35 minutes

Red Chile Posole (Hominy Stew)

CourseMain Dish
CuisineNew Mexican, Traditional Family Favorites

Servings	Prep Time
Twelve 16 oz. servings	20 minutes

Cook Time	Passive Time
5-8 hours	35 minutes

Servings	Prep Time
Twelve 16 oz. servings	20 minutes

Cook Time	Passive Time
5-8 hours	35 minutes

Ingredients

7 BUENO® Chile Pods (stems & seeds removed pods rinsed)
6 small pigs’ feet (optional)
6 qts. water
2 lbs. lean pork meat bite-sized, including bones
1-2 lb. pkg. BUENO® Posole
2 medium onions diced
6 cloves garlic minced
4 tsp. granulated garlic
1 Tbsp. salt or to taste
1-14 oz. container BUENO® Frozen Red Chile

Servings: 16 oz. servings

Units:

Instructions

Place chile pods, pigs’ feet and 3 qts. of water in an extra large (12 qt.) pot. Bring to a boil. Cover and cook for 1 hour over medium to medium-high heat.
Add pork and stew meat (including bones if any), posole and 3 more qts. water to pot. Bring to a slow boil. Cover and cook for 30 minutes over low to medium heat.
Add remaining ingredients. Bring to a slow boil. Cover and cook for 1 hour over low to medium heat, allowing flavors to blend.

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Red Chile Turkey Enchiladas

September 6, 2022 by Becky Pearce

Red Chile Turkey Enchiladas

When you're tired of turkey leftovers, create a delicious new dish with a New Mexican take on turkey!

CourseMain Dish
CuisineComfort Food, Mexican, New Mexican, Traditional Family Favorites

Servings	Prep Time
Six to eight servings	2-5 minutes

Cook Time	Passive Time
15-20 minutes	35 minutes

Servings	Prep Time
Six to eight servings	2-5 minutes

Cook Time	Passive Time
15-20 minutes	35 minutes

Red Chile Turkey Enchiladas

When you're tired of turkey leftovers, create a delicious new dish with a New Mexican take on turkey!

CourseMain Dish
CuisineComfort Food, Mexican, New Mexican, Traditional Family Favorites

Servings	Prep Time
Six to eight servings	2-5 minutes

Cook Time	Passive Time
15-20 minutes	35 minutes

Servings	Prep Time
Six to eight servings	2-5 minutes

Cook Time	Passive Time
15-20 minutes	35 minutes

Ingredients

4 Tbsp. olive oil
1 doz. BUENO® Corn Tortillas
1 16 oz. jar BUENO® Red Chile sauce heated
1 lb. roasted turkey shredded
1 cup mild white cheese shredded

Servings: servings

Units:

Instructions

Heat sauce in a saucepan and bring to slow boil. Preheat oven to 400°F.
Heat 4 Tbsp. olive oil in sauté pan.
Quickly fry each tortilla in hot oil. Pat dry on paper towel. Dip in red chile sauce.
Place one layer of tortillas in a casserole 8”x8” dish. Alternate turkey, red chile sauce and cheese.
Repeat with second and third layers of tortillas, sauce, turkey and cheese. Spread evenly any remaining sauce and cheese on top.
In preheated oven, bake for approximately 15 minutes or until cheese is melted.

Recipe Notes

For more delicious recipes, click here.

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Red Chile Cheese Enchiladas

September 6, 2022 by Becky Pearce

Red Chile Cheese Enchiladas

This Red Chile Cheese Enchilada recipe uses Red Chile Powder to make the sauce. You can also substitute our red chile puree.

CourseMain Dish
CuisineComfort Food, New Mexican, Traditional Family Favorites

Servings	Prep Time
Six 8 oz. servings	20 minutes

Cook Time	Passive Time
30 minutes	35 minutes

Servings	Prep Time
Six 8 oz. servings	20 minutes

Cook Time	Passive Time
30 minutes	35 minutes

Red Chile Cheese Enchiladas

This Red Chile Cheese Enchilada recipe uses Red Chile Powder to make the sauce. You can also substitute our red chile puree.

CourseMain Dish
CuisineComfort Food, New Mexican, Traditional Family Favorites

Servings	Prep Time
Six 8 oz. servings	20 minutes

Cook Time	Passive Time
30 minutes	35 minutes

Servings	Prep Time
Six 8 oz. servings	20 minutes

Cook Time	Passive Time
30 minutes	35 minutes

Ingredients

3 Tbsp. flour
1 Tbsp. vegetable oil
6 Tbsp. BUENO® Special Reserve Chile Powder
Warm water
1 clove garlic minced
1 tsp. salt
Dash of BUENO® Oregano
1 doz. BUENO® Corn Tortillas
1 medium onion chopped
2 cups cheddar or longhorn cheese shredded
Vegetable oil for frying tortillas

Servings: 8 oz. servings

Units:

Instructions

Brown flour in 1 tablespoon oil. Add chile powder and blend in enough warm water to make a sauce of the thickness you desire.
Add garlic, salt and oregano. Simmer for at least 30 minutes while flavors blend.
Quickly dip corn tortillas one at a time in hot oil to soften. Drain on paper towels.
Dip each fried tortilla in above chile sauce, and place enough of the tortillas side by side in a casserole dish to cover bottom. Spread some chile sauce over 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.
Bake at 350° for 20 minutes or until cheese on top is melted.

Recipe Notes

Red Chile Cheese Enchiladas Products

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