CHILE RECIPES

The "ristras" that decorate Southwest 
in the fall are strings of red chiles 
sun-drying for preservation 
and later use in sauces. 

Chile Colorado
Basic Red Chile Sauce

Modo De Preparar Chile Colorado
Preparation of Dried Red Chile Pods

2 tablespoons shortening
3/4 teaspoon salt
2 tablespoons flour
1/2 teaspoon garlic salt
1/4 - 3/4 cup Red Chile Powder*
Oregano (optional)
Comino (optional)
2 cups cold water**

1. Heat shortening in a 
medium saucepan 
on medium heat.  
Stir in flour and 
cook for 1 minute.

2. Add chile powder and 
cook for an additional minute.

3. Gradually add 
the water and stir, 
making sure that 
no lumps form.

4. Add seasonings to sauce 
and simmer at 
low heat for 10-15 minutes.

*  Red Chile recipe above.  
Varied amounts and variety 
of chile will 
determine the degree of hotness. 
One to two cups Chile Caribe 
may be substituted.
** For a milder flavor, 
tomato juice may be substituted.

NOTE:  
One pound of cooked beef 
or pork, ground, 
cubed, or shredded, 
may be added.

Chile Molido
Red Chile Powder

16 dried red chile pods, stems removed

1. Place 2-3 pods 
in a blender container 
and finely grind 
them on low speed.

2. Add more pods until 
the lower portion 
of the jar is full.
Empty container and 
continue to process 
until all pods are ground.

Chile Caribe
Chile Concentrate

1-2 cups water
8-10 toasted red chile pods*

1. Place water and chile pods 
in large saucepan.  
Heat to boiling 
on high heat.

2. Pour mixture into a 
blender container and 
process to a smooth
consistency.

* Preparation of Dried Red 
Chile Pods recipe above.

NOTE:  
Chile Caribe may be used 
as a base for any chile recipe.

Chile Colorado con Torta
Red Chile with Miniature Omelettes

Shortening
1/2 teaspoon salt
2 eggs
1 Recipe Basic Red Chile Sauce*
1 tablespoon flour

             
1. Heat 1-inch of shortening
in a heavy pan 
on medium-high heat.

2. Separate eggs and 
beat egg whites 
until stiff, but not dry. 
Beat in egg yolks, 
flour and salt.

3. Drop mixture by 
teaspoonfuls 
into hot shortening. 
Fry until golden. 
Drain on absorbent towels 
and add to chile sauce.

Chile Ardient
Fire-Eater's Chile

1. Brown pork in a
 medium-sized 
skillet on medium heat. 
Drain and add 
garlic salt and salt.

2. Stir in flour 
and cook for 1 minute. 
Stir in chile and cook 
for an additional minute.

3. Gradually add water
 and stir until mixture 
is slightly thickened.
Cook for 10-15 minutes.

*Red Chile Powder recipe above. 
Amount and variety of chile will
determine degree of heat.

Green chile should have the tough, transparent 
outer skin removed before it is used. 
The process is simple and may be done as follows: 

Fresh Green Chile

1. Rinse and dry chile. 
   Prick chile with the tines of a fork to
   allow for release of steam.
2. Place chile on a cookie sheet 4-6 inches 
   below the broiling element. 
   Turn chile frequently until it is uniformly blistered.
3. Remove chile from the broiler and cover 
   with a damp towel for 10 minutes.
4. Proceed with one of the steps below:
	a. When cooled, package chiles in a 
           freezer-weight container,
	   seal, and freeze for later use.
	b. Remove the outer skin and freeze as in step A.
	c. Remove outer skin, stem, and seeds. 
           Chop and use in any recipe.
	d. Remove outer skin and leave chile whole 
           for freezing, drying,or use in a recipe.




Chile Verde 

Green Chile Sauce





1 tablespoon shortening
                    
1 cup chicken broth**

1/2 cup chopped onion
                  
1/4 teaspoon garlic powder

2 tablespoons flour
            
3/4 teaspoon salt

1 cup chopped green chile*



1. Heat shortening 
in a medium-sized 
skillet on medium heat.

2. Sauté the chopped 
onion in shortening. 
Add flour and cook 
for 1 minute.

3.Add all remaining 
ingredients and 
simmer for 20 minutes.

* Varied amounts may be used.
** Two cups tomatoes with 
liquid may be substituted.







Chile Verde Seco

 Green Chile Sauce from Dried Chile


10-12 dried green chiles 
                 
1 cup canned tomatoes

Hot water
                   
1 pound pork steak, cubed

1/4 teaspoon garlic powder

2-3 cups water 
           
1/2 teaspoon salt


1. Place chile in a large 
mixing bowl and 
cover chile with water.
Set aside for 5-10 minutes.

2. Remove stems and 
seeds from chile. 
Chop chile finely 
and set aside.

3. Brown pork in a 
medium-sized skillet 
on medium heat. 
Drain and add chile, 
2-3 cups of water, 
tomatoes, and seasonings. 
Simmer at low heat 
for 10-15 minutes.






Modo de Secar Chile Verde

Drying Green Chile



Roasted and peeled green chile 
Cheesecloth
String

1. Using string, tie stem ends of peeled chiles 
   together in groups of five. 
   Tie each group of five into a second length of string 
   to form a long,continuous ristra.*
2. Place or hang chile in an aerated location.
3. Cover chile with cheesecloth and allow to dry completely.
4. Store in a cool, dry place.

* Spanish term for a string of chiles.

NOTE: Reconstituted dried green chile 
may be substituted for fresh
green chile in sauce or stew recipes. 
To reconstitute, follow step 1
of Chile Verde Seco.
   
   















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