eppers, jalapeno peppers, garlic, and New Mexico chile powder in the bacon grease
eeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.
Heat
Cook and stir California chile pods and New Mexico chile pods in the hot
aking dish.
Mix New Mexico chile powder, ancho chile powder, cumin, paprika, garlic
hiles, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro
eat. Add pork, chicken, Hatch chile peppers, onion, jalapeno peppers, and
owder, 1/2 teaspoon plain new mexico chile powder, 1/2 teaspoon A
tock pot, combine onion, green chile, garlic, tomato sauce, chicken broth
re roasting, place the dried New Mexico chile peppers in a bowl with
eavy saucepan with oil; add chile pods. Toast over medium heat
Preheat oven 375*.
Prepare a 11x7x3 baking dish or any deep dish that will hold the amount of ingredients with a drizzle of olive oil.
First, gather tomatoes and blend well, set aside.
Now dice up red onion, poblano pepper, place in bowl, set aside.
Mince garlic cloves, set aside.
Then in a small dish combine garlic powder, 1 teaspoons cumin powder, Mexican oregano, dried parsley, 1/2 teaspoons black pepper, 1 teaspoons salt, set aside.
Gather flour in another small dish, set aside.
Use a (non-stick) dutch-style pan, heat ...
little of the green chile sauce, and sprinkle with Cheddar
Mix all together.
Will keep in an airtight container for about 1 year.
Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat.
Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth.
br>Stir in Ancho and New Mexico powders and cook for 1
f the ancho chiles and New Mexico chiles with a sharp knife
In a saucepan, combine chicken stock, chile powder, green salsa, and cilantro. Bring to a simmer.
In a small bowl, combine cornstarch, orange juice, milk, salt, and pepper. Whisk until smooth and stir into simmering sauce.
Continue to simmer until sauce starts to thicken. remove from heat, cool, and refrigerate.
Serve over chicken enchiladas.
Oil a 9-inch square baking dish.
Dip tortillas in the red chile sauce, to make pliable, and place 4 on the bottom of the dish.
Sprinkle with 1/4 cup onions.
Sprinkle with 1/3 of the cheese.
Repeat layers 2 more times, ending with cheese.
Bake at 350\u00b0F.
for 30 minutes, or until hot and the cheese is golden.
Place the chile pods on a foil lined cookie sheet and warm in a 375\u00b0 F.
oven for just a few minutes until they become soft and leathery.
Working in small batches at a time, fit pods into a blender or food processor.
Puree with the onion, garlic, oregano and salt until smooth, adding small amounts of water as needed to make a sauce the consistency of thick cream.
Place each batch of pureed mixture in a large bowl until all have been blended.
Stir the batches together.
Store in refrigerator.
owder and coconut extract]. Recommended New Mexican Chile Powder is Chimayo. The