All the intense, earthy, smoky flavor of “regular” New Mexico red chile sauce awaits in my New Mexico Gluten-Free Red Chile Sauce… In fact, I’d wager you cannot tell the difference side by side!
Disclaimer: This post is sponsored by Bob’s Red Mill, but the content and opinions are my own. I have enthusiastically used their products for years!
Next autumn, when the smoky tang of roasting chiles perfumes the air and freshly harvested New Mexico peppers pile in supermarkets and roadside stands like summer in a bag, pause a moment to say a silent thanks to Fabian Garcia. Without Garcia, a pioneering horticulturalist and the first director of the Agricultural Experiment Station at what’s now New Mexico State University, the official state question might not be “Red or green?” Nor would we have the appropriately seasonal response of “Christmas,” meaning both.
~~ David A. Fryxell, Desert Exposure.
Why gluten-free now? A myriad of reasons, but most recently our son and son-in-love’s wedding. Among the many guests for a beautiful brunch wedding were some very important guests with dietary restrictions. Always one to accommodate whenever possible, I set about making a New Mexico gluten-free red chile sauce. I was fairly confident going in to this challenge as I had recently received a package of Bob’s Red Mill Gluten Free Flour, and the quality is top-notch.
My New Mexico Gluten-Free Red Chile Sauce is made the exact same way my “regular” red chile sauce is made. I simply substitute the Bob’s Red Mill Gluten Free Flour for all-purpose flour in the roux. Proper red and green chile sauce always start with a good roux IMHO. 😆 This recipe is so simple, I won’t expand upon it here, rather scroll down to get the specifics.
Instead, I would like to make a point of saying this is delicious! Your taste buds will not know the difference. Pinky swear! I made many batches of this gluten-free red chile sauce for the wedding brunch and for a family gathering the next day. I did the “special” items at the brunch with chalkboard instructions, but the red chile sauce and roasted potatoes were the first to disappear…
Lastly, we need “show and tell” time. I wanted this to be a stand-alone recipe, but unless you’ve spent time in “the Land of Enchantment,” you may not have a clue how to use it. We served the gluten-free red chile sauce in a pitcher beside roasting pans of potatoes. We had lots of avocado, crumbled cotija, cilantro, crema, and green onions to garnish the roasted potatoes generously blanketed in red chile sauce. As you can see in the photos below, we also top them with a poached egg. YUM!
We make New Mexico style enchiladas in both stacked and casserole versions. Typically our stacked enchiladas are comprised of 3 tortillas layered with sauce, cheese, and green onion, popped in the oven until hot, and topped with a poached or basted egg. Our casserole version (perfect for a crowd and leftovers) may or may not include meat or chicken. We made a pan of enchiladas for the day following the wedding, and found we love it with lean ground sirloin. You can use shredded chicken (pollo desmenuzado) or beef (carne deshebrada). We all love sharp cheddar, but feel free to use your favorite melting type cheese or even cotija (though it doesn’t really melt).
Enchiladas: No recipe required. I do NOT fry or soften my tortillas in oil before layering them in the casserole pan. I just go generous with the red chile sauce. I don’t always use “meat.” When I do, I like lean ground sirloin. I fry it up. It never has any fat, but if it does, it gets drained off. I prefer scallions (green onions), but you can use red onion, white onion, sweet onion, etc. You need onion. 😆 Melty cheese is a requirement. Sorry. We don’t make them often, and when we do, they must be “right.” I once tried non-melty cotija, and it was just wrong. You can use a Mexican blend, asadero, jack, co-jack, cheddar, etc. Our usual choice is reduced fat sharp cheddar. It is still melty, has tons of flavor (so I can use a bit less), and tastes great with the red chile sauce.
Preheat the oven to 375 degrees. Spread red chile sauce over the bottom of your casserole pan. Layer corn tortillas, more sauce, sprinkle ground meat, onion, and cheese. Lather. Rinse. Repeat. Haha. This small casserole has 1 dozen tortillas, about 3-4 cups of red chile sauce, 1 pound of lean ground sirloin, 3 scallions, and about 6 ounces of reduced fat cheddar. At Andersen casa, it serves 6-8. As I’ve mentioned (ad nauseam), we’re all about portion control!
Leftover New Mexico Gluten-Free Red Chile Sauce is a must! I store the sauce in the refrigerator in mason jars for 2 or 3 days because it never makes it longer. Re-heat it and pour on eggs or wrap up with beans, nopalitos, or meat in a tortilla. It keeps well in the freezer in zip bags. If you’re already a fan of NM red chile sauce, how do you use it? Let me know in the “comments” section below!
New Mexico Gluten-Free Red Chile Sauce
All the intense, earthy, smoky flavor of "regular" New Mexico red chile sauce awaits in my New Mexico Gluten-Free Red Chile Sauce... In fact, I'd wager you cannot tell the difference side by side!
- 1/2 cup canola or vegetable oil
- 1 tsp garlic minced
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- 3/4 cup gluten-free flour Bob's Red Mill
- 4-5 cups broth/stock (see notes)
- 1/2 cup NM red chile powder (see notes)
- 1 tsp fine sea salt
- fresh ground pepper
To a medium saucepan or dutch oven, add the oil, garlic, cumin, and Mexican oregano. Bring to medium-high heat.
Add the gluten-free flour, and continue to stir frequently. Cook 3-4 minutes to brown the flour.
Add red chile powder to 2 cups broth/stock. Whisk into the flour mixture. Continue to add broth/stock and stir until mixture comes to a boil. Reduce heat.
Add broth/stock and stir until you have a thick sauce/thin gravy consistency. You don't want glop. It should pour from a ladle. Season with salt and pepper.
Northern New Mexico is renowned for its red chile. Locals can often tell you whose plot of land a batch of red chile was grown on. Southern New Mexico red chile is good, but doesn't have the same intensity, smokiness, and earthiness as the child from the north. Whatever you do, DO NOT USE GENERIC "CHILI POWDER." That is a spice mix that has some red chile, cumin, garlic, cayenne, and salt. You will have flat, bland sauce!
Of course you can puree the dried chile pods, but it's a lot more work. You add the chile puree after browning the flour.
I really can't give calories with this because I don't know how the heck you'll use it! Tell Google to not penalize my post!