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
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.
Spot on. You nailed it, great for Enchiladas. Amazingly good. We usually go from the chilies to the comal to hot water, then the blender. I was looking for this method. Very nice. You've got my vote. Thanks ❣
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 🤙
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'.
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 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
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,.
Wow man, that’s totally wrong. You gotta toast the red chile before you put the liquid in. Also you have to cook fresh garlic along with or before the roux.
Texture delivers flavor. If it's too thin, it doesn't sit on the tongue long enough. Everyone has their desired texture for delivering the right flavor. It's a preference so if you don't like it, just leave it out.
It's cooking and there are different ways to do it. Relax and enjoy the art and the food. You probably need a vacation as well, you sound really uptight.
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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
Butter. That’s a good idea. Thanks for the recipe!
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.
Spot on. You nailed it, great for Enchiladas. Amazingly good. We usually go from the chilies to the comal to hot water, then the blender. I was looking for this method. Very nice. You've got my vote. Thanks ❣
New Mexico red chili the best👍
It's the blood of New Mexicans!
I love this recipe and the calm way you take us through the process.
Thank you so much, we appreciate the positivity!
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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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.
NM chili is wonderful ❤it
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.
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.
You didn't have the corn starch amount in description & you was specific on the video on how much with the water .....
It's 1 part cornstarch to 2 parts cold water. So I generally do 1 tablespoon of cornstarch and 2 tablespoons of cold water.
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.
Not bad bro! Know you only have about 10 more years to master your technique. Get some meat in there to carnal.
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
Wow man, that’s totally wrong. You gotta toast the red chile before you put the liquid in. Also you have to cook fresh garlic along with or before the roux.
Sounds like you need a Montana brochure. Relax, you're so wound up.
Corn starch? Wtf this is wrong
Texture delivers flavor. If it's too thin, it doesn't sit on the tongue long enough. Everyone has their desired texture for delivering the right flavor. It's a preference so if you don't like it, just leave it out.
@ texture is determined by the roux. If you have to add corn starch you’re doing it wrong.
If you call it sauce, you have no idea how to make it.
It's cooking and there are different ways to do it. Relax and enjoy the art and the food. You probably need a vacation as well, you sound really uptight.