SPRING HILL RANCH'S NEW MEXICO RED CHILE SAUCE

Spring Hill Ranch's New Mexico Red Chile Sauce image

Provided by Wiley P

Time 25m

Number Of Ingredients 10

3 Tbsp lard (or vegetable or canola oil or butter if you must!)
1/2 medium white or red onion, finely diced
2 clove garlic, minced
3 Tbsp all-purpose flour
1/2 c chimayo red chili powder (or any new mexico red chili powder) (mild, medium or hot - your choice) (or a 13-ounce container of frozen red chile puree)
2 c chicken broth (beef broth may be substituted)
1 1/2 tsp oregano (mexican if you have it)
1/2 tsp kosher salt
1/4 tsp freshly ground cumin (optional, but needed for authenticity)
good water for thinning (if needed)

Steps:

1. In a heavy bottomed skillet over medium heat, heat the lard until it is shimmering but not yet smoking. Sauté the onion until it has softened and become translucent, about 4 minutes. Add the garlic and stir until it is nice and fragrant, about 1 minute. Add the flour. Stir gently but constantly until the roux reaches a medium brown ("peanut butter") color, about 2 minutes. Add the chile powder or chiles, garlic, chicken broth, oregano, salt and cumin (if using). Simmer, stirring constantly until the sauce has thickened. The sauce should coat the back of a spoon. Add a little water if needed for proper consistency. Blend or process if desired for a smoother texture.
2. Slather the hot (temperature-wise) sauce over or under your New Mexican or southwestern dishes. Kept in an air tight container, this should stay fresh for at least a week in the refrigerator.