INGREDIENTS

  • 1/2 pound ground beef, preferably coarse ground
  • 3/4 CUP ground dried New Mexican red chile preferably Chimayo
  • 2 tablespoons minced onion
  • 1 teaspoon garlic salt, or more to taste
  • 4 CUPS water
  • 2 tablespoons cornstarch, dissolved in an additional 2 tablespoons of water

INSTRUCTIONS

  1. Brown the meat over medium heat in a high-sided skillet until all pink color is gone. Add the chile, onion, and garlic and stir to combine. Pour the water slowly into the skillet while continuing to stir. Break up any lumps of chile. Bring the sauce to a boil and then reduce the heat to a simmer. Cook for about 20 minutes, stirring occasionally. Mix in the cornstarch mixture and continue to cook for about 5 minutes more. The completed sauce should be reduced by about one-quarter, coat a spoon thickly, and no longer taste of raw cornstarch. If it becomes too thick to spoon easily, add more water.
  2. Serve the sauce warm with enchiladas, burritos, or other dishes.

NOTES

Red chile sauce keeps in the refrigerator for 3 or 4 days. It freezes well. When reheating, add a little extra water if needed.

FROM

THE RANCHO DE CHIMAYO COOKBOOK