Mom’s Red Chile Sauce with Meat

Los Cerrillos Madonna
Los Cerrillos, New Mexico
Karen Rivera

One of the big differences between my Mom’s style of New Mexican cooking and mine is that I’ve gone back to the really old style farmhouse New Mexican. That’s what happens when you’re a chef. You do the research and make it your own.

Mom, on the other hand, is all about easy and fast. She used this to top our eggs in the morning when we were home for the holidays or for quick tacos for lunch.

Yield: 2 cups
Cooking Time: Approximately 20 minutes

1/2 pound pork, beef, cubed or hamburger meat
1 tablespoon flour
2 cups Chile Sauce *
1/2 cups cold water

1. Brown meat in a medium-sized skillet on medium heat.

2. Sprinkle in flour and, stir in chile and cook for an additional minute.

3. Gradually add water and stir until mixture is slightly thickened. Cook for 10 minutes more on low heat.

*Red Chile Sauce from pods

1-2 cups water
8-10 red chile pods cleaned and seeds removed(fresh or dried)
1 tsp leaf oregano
3 whole peeled cloves of garlic

1. Place water and chile pods in large saucepan.  Boil on high heat, cook until chile pods are soft.

2. Pour mixture and spices into a blender and process to a smooth consistency. Press through a strainer to remove skin.