- 1/4 cup Butter, shortening, or lard Room temperature
- 1/4 cup Flour
- 2 cup Water
- 1/4 cup New Mexico Red Chile powder
- 3 cloves Garlic Minced
- In a blender- blend together water, Chile powder and garlic.In a medium sized stock pot- combine flour and butter. Lightly brown, don’t burn. Pour blended mixture into the browned butter/flour. Stir with a wire whisk to combine. Simmer for 30 minutes, stirring regularly.
- Layer your ingredients on your plate- add 1 corn tortilla, a little grated cheese and Chile; repeat this for as many layers as you would like (I usually do 2 or 3). Put in the microwave for 1 minute to melt the cheese. If you are making a casserole, the same technique applies but instead of heating in the microwave, preheat your oven to 350F and bake for 10-15 minutes or until cheese is melted. Serve warm with an egg.
If you have extra Red Chile sauce, put it in smaller containers and freeze! You can also do this with pre-made enchilada casseroles.
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