Here we have an authentic Hatch recipe for red enchilada sauce, given to me by a friend who grew up in Hatch. Made with very simple ingredients and chili powder as the primary one. I always have all these ingredients on hand so I can whip this up anytime. After I made the enchilada sauce, I poached a couple eggs, put them on a piece of toast, smothered them with the sauce and topped it with some avocado slices. Makes a great brunch dish. This has a bit of a smokey taste. Next time I want to try it with my hot Chimayo chili powder instead of medium.
While making this, I noticed it didn’t behave quite as I expected. I’m used to making a roux with butter and flour, which gets very thick very quickly as you cook it. Here the roux is with olive oil and flour, and it stayed very liquid as it cooked. Only when I added the chili powder did it thicken … and very quickly. I had to rapidly add the chicken broth and stir a lot.
I’ve only tried this on eggs so far, but I’m going to try it on cheese and chicken enchiladas. Should be very good!
Ingredients: - 3 tbsp olive oil
- 3 tbsp flour
- 3 tbsp chili powder (I used medium - your choice)
- 1 14.5 oz can chicken broth
- 1 tsp crushed garlic
- salt to taste
Instructions:- In a small saucepan, pour in the olive oil and then the flour. Stirring constantly, cook this roux over medium heat until it begins to turn brown, about 3-4 minutes. It will stay liquid.
- Add the chili powder and start gradually adding the chicken broth while stirring constantly. It will thicken very quickly.
- Stir in the crushed garlic and cook for another minute.
- Salt to taste and serve over enchiladas (or whatever).
You can also pour it into a container and refrigerate for several weeks.
Prep time: 5 minutesCooking time: 15 minutes
Makes: 2 cups |
