Prep 15 mins
Cook 20 mins
This is a great recipe, that I got from a wonderful book, The Rancho de Chimayo Cookbook, which features traditional, (Northern) New Mexico cuisine. I am posting this in response to another member's search for Mexican side dishes.
- 3⁄4 cup red chili powder (preferably Chimayo, other New Mexico red, or Ancho)
- 1 tablespoon minced white onion
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 4 cups vegetable broth or 4 cups water
- 2 tablespoons cornstarch, dissolved in
- 2 tablespoons water
- additional salt and pepper
- Into a large, heavy saucepan, measure the chile, onion, garlic, salt and pepper.
- Slowly add the broth or water, stirring carefully. Break up any lumps of chile.
- Cook the mixture over medium heat until warmed through, and add the cornstarch.
- Bring the sauce to a boil, then reduce the heat to a simmer.
- Cook for about 10 minutes, stirring occasionally.
- The completed sauce should coat a spoon thickly and no longer taste of raw cornstarch.
- Serve the sauce warm with enchiladas, burritos or other dishes.
- For a "meat" sauce, crumble and brown 1/2 pound of ground beef in pan first, then proceed with recipe.