Basic Red Chile Sauce is one of the staple dishes of New Mexican Cuisine and can be used on lots of different dishes like enchiladas, burritos, tamales, etc. You can use it to season beef, chicken or fish for soft tacos or even in homemade chili.
This is from the Santa Fe School of Cooking.
1/4 cup vegetable oil
1/2 cup finely diced onion
2-3 t minced garlic
2 T all purpose flour
1/2 cup pure ground New Mexican red chile powder
2 1/2 cups water or chicken stock
1 t Mexican oregano
1/2 t freshly ground cumin seed
salt to taste
Heat the oil in a medium saucepan and saute the onion for 3 to 4 minutes, until softened. Add the garlic and saute 2 minutes more. Stir in the flour, the chile and slowly add the water (chicken stock), whisking to break up any lumps in the chile. Add the oregano and the cumin, and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the mixture has thickened slightly. Season with salt to taste. Optional: freshly ground coriander seed. Makes about 3 cups
*you can find Mexican Oregano (a little different than regular) at your local specialty market like Granville Island, etc.
For the best authentic Mexican food – Guadalajara Grill (today for lunch):
I had the spicy grilled wild caught salmon with perfectly grilled veggies, rice + guacamole. Homemade soft corn tortillas on the side. Excellent.
Don ordered the grilled whole Tilapia. The best since having it in Africa. Skins for JiaJia.