Amazing such a simple way of cooking and you made it so easy to follow along! Thank you for sharing my Momma passed away and never taught me. I was just in NM and got me a big bag of bright red chimayo chile powder. I can’t wait to make ❤ Gratitude
Chile here is like salt or pepper to us burqenians it’s the one thing we are proud of generally eat some with every meal even McDonald’s has green Chile burgers here thank you for bringing light to this recipe there’s so many more if you want a few hmu 🤙
I’ve made this a lot but I put the chili powder in the oil and toast that then I put in the flour and toast that. It’s a bit lumpy looking . Then I add the salt, garlic pdr and onion pdr . Then chicken broth, if im going to put chicken in this to serve over Spanish rice and use tortillas as the spoon. I call it my version of chicken n mole. I don’t eat chocolate so I never use it. I like the way you cook. I’m a new subber. Watching you lol I do get the dry pepper pods and make my own New Mexico Chili powder. I made every chili powder that’s I can find dry peppers for. Put them on my chili powder shelf in my pantry. If one wants a darker chili sauce add a Pasilla pepper to the chili powder. It’s a good mix. I made a mix. It’s all the pepper powder I made in portions called my powder mix. It’s got wonderful flavor of all the chilis.
Nice Chile SaUCE, yup yup. I do it slightly differently by tossing the Chile powder in with the flour or a bit after cos you have to heat the chile powder to 'activate it'.
You could also thicken and flavor your sauce by blending half of a corn tortilla with some of the loose sauce and add it to the pan and stir. Your welcome
I appreciate this, as it holds a special place in my heart…Grandma born in San Ildefonso Pueblo and family from Santa Fe, grew up on such delicious chile alll year around, always have a supply. I remember she made her roux with pure lard, and it’s delicious I know, but I also use a healthier oil, but when it comes to biscochitos, lard is a must!! 😅 Ps: I remember my Grandma would make tortas de huevo to go along with this liquid gold… it’s also delicious on regular fried eggs too! It makes everything taste better. 😋
@@doingallthethings590. I don’t eat Mac n Cheese but I could use this cheese sauce with rotel to put on my enchiladas , tamales and whatever I need a cheese sauce. I’ll be looking for your cheese sauce.
You know I never understood why they add all the thickners to the chile. Flour is a huge no no so is corn starch.if you want thick chile add more chile ,plain and simple,.
New Mexico red chili the best👍
It's the blood of New Mexicans!
Amazing such a simple way of cooking and you made it so easy to follow along! Thank you for sharing my Momma passed away and never taught me. I was just in NM and got me a big bag of bright red chimayo chile powder. I can’t wait to make ❤ Gratitude
colorado loves new mexico style food the most
Chile here is like salt or pepper to us burqenians it’s the one thing we are proud of generally eat some with every meal even McDonald’s has green Chile burgers here thank you for bringing light to this recipe there’s so many more if you want a few hmu 🤙
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I’ve made this a lot but I put the chili powder in the oil and toast that then I put in the flour and toast that. It’s a bit lumpy looking . Then I add the salt, garlic pdr and onion pdr . Then chicken broth, if im going to put chicken in this to serve over Spanish rice and use tortillas as the spoon. I call it my version of chicken n mole. I don’t eat chocolate so I never use it. I like the way you cook. I’m a new subber. Watching you lol I do get the dry pepper pods and make my own New Mexico Chili powder. I made every chili powder that’s I can find dry peppers for. Put them on my chili powder shelf in my pantry. If one wants a darker chili sauce add a Pasilla pepper to the chili powder. It’s a good mix. I made a mix. It’s all the pepper powder I made in portions called my powder mix. It’s got wonderful flavor of all the chilis.
Butter. That’s a good idea. Thanks for the recipe!
Nice Chile SaUCE, yup yup. I do it slightly differently by tossing the Chile powder in with the flour or a bit after cos you have to heat the chile powder to 'activate it'.
My mom told me the same thing lol. I'll have to do a follow up video with the new information.
I love this recipe and the calm way you take us through the process.
Thank you so much, we appreciate the positivity!
You could also thicken and flavor your sauce by blending half of a corn tortilla with some of the loose sauce and add it to the pan and stir. Your welcome
That's a great idea. Thank you!
A lot of recipies add the chili powder to the roux before adding the liquid.
This is true and it's the way my mom does it as well. I'll need to do a follow-up recipe with that change.
I appreciate this, as it holds a special place in my heart…Grandma born in San Ildefonso Pueblo and family from Santa Fe, grew up on such delicious chile alll year around, always have a supply. I remember she made her roux with pure lard, and it’s delicious I know, but I also use a healthier oil, but when it comes to biscochitos, lard is a must!! 😅 Ps: I remember my Grandma would make tortas de huevo to go along with this liquid gold… it’s also delicious on regular fried eggs too! It makes everything taste better. 😋
Lard is healthier..right up there with butter..avocado..olive oil..grapeseed..etc
That looks great!! Would you do a homemade Mac and cheese recipe?! I can't find any that I love.
Would you like a baked Mac and Cheese or stove top?
@@doingallthethings590 a stove top please. I love creamy not baked or dry.
@@doingallthethings590. I don’t eat Mac n Cheese but I could use this cheese sauce with rotel to put on my enchiladas , tamales and whatever I need a cheese sauce. I’ll be looking for your cheese sauce.
Is this also called an enchilada sauce? Thank you for the recipe. Looks great.
Thanks for the recipe. It's called Chile Colorado because it is best with Pueblo, Colorado Chile!!
Wrong - it's because it's red, colorado is an adjective for red and nobody eats chile from Pueblo...Please?!
@@bobedwards7455 lol
Not bad bro! Know you only have about 10 more years to master your technique. Get some meat in there to carnal.
You know I never understood why they add all the thickners to the chile. Flour is a huge no no so is corn starch.if you want thick chile add more chile ,plain and simple,.
I'll give that a try next time.