New Mexico Red Chile Sauce Beef Dinner

Red Chile New Mexico Style Beef Dinner by Blue Thunder

Hello Beautiful Ones. I learned to prepare the sauce from an ex sister in law.

There are good things in life to learn and then looked up some other recipes to compare. She originally didn’t have any spice or garlic but salt because she made tamales with this sauce and the meat was flavored ... .it was a secret recipe on the meat so I didn’t get to catch that. Sacredness in cooking for people.

This recipe is for roast beef or pork butt or lamb roast.

I had a 3 pound roast of meat

I had a big bag of dried red chile to soak and take out the seeds

Garlic powder to taste

2 to 3 teaspoons cumin ground

2 teaspoons oregano dried

Sea salt to taste

Olive oil

lemon/lime or apple cider vinegar 2 to 3 Tablespoons

Boil a big pot of water for the dried chiles as I took out a dozen pods

Put the chiles in the pot for 2 hours 

Then take the knife slice lengthwise to open and take out all seeds 

Take a blender

Put ¼ olive oil

Drain water and seed removed chiles

2 Tablespoon apple cider vinegar or lemon/lime juice

Sea salt to taste

Blend for a cream affect and add water if too thick. Set aside

Take the thawed out roast and wash and a crockpot or dutch oven pan

Put in crockpot put in the beef broth box, 3-5 Tablespoons creamy red chile mixture

Add ground granulated garlic

More cumin ground to taste

And cook on high 6 to 8 hours til tender.

Take out and turn off the crockpot and shred the beef into pieces

Then place back into crock pot and add arrow or gluten free flour to get a little thicker not runny

Then place the crockpot on warm

I wait the last 2 hours to put any zucchini and yellow squash, 1 each sliced and shiitake mushrooms because I like my meat with veggies.

I take the chile paste and take organic canned beans drained and add the red sauce with water and sea salt and cook for 15 minutes for flavor to set and turn off and let it sit.

I take one cilantro bundle and wash and then chop the ends off. I put in a blender and add olive oil and a little water to make a paste and sea salt. Set aside.

This is going in your rice. Sometimes NM folks like their rice fried then cooked in red sauce. I don’t prefer that but it’s all for you. Mix in well and cook rice as needed.

I take fresh medium onions and dice them. I diced 2 to 3 medium tomatoes as well.

To  make the guacamole

I take two medium size peeled and seeded and mashed with Taijin or just sea salt

And lemon/lime juice and sour cream…I use plant based without soy one Tablespoon

And mix well and chill. This prevents it from going brown.

Get a packet of Mexican corn tortillas and gluten free almond tortillas…cassava is okay but so brittle.

Leave the crock pot on medium. Serve with tequila type drinks or Mexican Coca Cola.

Dessert I made Gluten Free Sugar Thumbprint cookies with raspberry jam.

Enjoy the meal and save the rest of the red sauce in a jar or freeze for later making a pot of chili or other New Mexican cuisines.

Enjoy Amigos/My Friends. Buen Provecho.