Red Chile Sauce
My mom makes this dish our family coined beef ‘enchilada pie’. (Fancy, right?) She made it for birthdays or special occasions. It's basically layers of tortilla, beef, cream of mushroom soup, green chiles, and red enchilada sauce. It’s a special treat and I get nostalgic just thinking about it. This was a favorite of mine growing up and she’ll still whip it up on occasion if I ask nicely. (Thanks, Mom!) I envisioned this recipe one chilly 'winter' afternoon in Tucson.
This might not be your most authentic or traditional red sauce, but it’s damn good. Like, lick the back of the spoon and bowl good. It’s simple and calls for just a few ingredients. Like always, the better quality ingredients you use, the better this sauce will taste. It's a versatile and good to use on enchiladas, chilaquiles, burritos, or as a base for huevos rancheros. Not to mention, it’s truly a quick and easy recipe. The ingredients are ones likely already in your pantry so you have no excuse to reach for that can of highly processed sauce ever again.
Prep: 5 minutes / Cooking time: 10-12 minutes
Makes 1 ½ cups of red sauce
- 2 tbs butter
- 4 tbs flour
- 1/2 onion, diced
- 2 tbs Desert Provisions Hatch Red Chile Powder
- 2 cups water (or veggie or chicken broth)
In a bowl or jar, add water to Hatch Red Chile Powder. Whisk or shake to combine. I like to shake mine up in a mason type jar with leak proof lid to make a chile/water mixture.
Combine butter and flour to make a roux. To make a roux, melt butter over medium heat in a saucepan and slowly add flour. Mix with wooden spoon until light brown.
Add diced onions and continue to sauté until onions are translucent. Slowly add the chile/water mixture while mixing to combine (use a wooden spoon or whisk if clumpy). Bring to a simmer. (Note: It should start smelling really, really tasty in your kitchen right about now.)
Reduce heat to med-low and continue to simmer. Simmer until you reach your desired consistency - typically 5-8 minutes. If the sauce is too thick, add water or broth to thin.
Now, the fun part... pour on your favorite enchiladas, chilaquiles, or burritos and ENJOY!
Cook's notes: This stores in the fridge in an airtight container for 3-5 days and reheats nicely in a saucepan over med-heat or in the microwave. Also, you can make this vegan by subbing the butter for vegetable oil.