New Mexico Hatch Red Chile Beef Enchiladas are a staple of Southwestern cuisine, known for their bold, rich flavors and satisfying ingredients. This dish combines the smoky heat of Hatch red chiles with savory ground beef, all wrapped in soft corn tortillas and topped with melted cheese. Whether you’re looking to impress at a dinner party or simply craving a comforting meal, these enchiladas are sure to satisfy. Here’s how you can make this iconic dish at home, with a focus on authentic flavors and techniques.
Ingredients You’ll Need
To create a truly authentic New Mexico Hatch Red Chile Beef Enchilada, you’ll need to gather the following ingredients:
For the Red Chile Sauce:
| Ingredient | Quantity |
|---|---|
| Dried whole red New Mexican chile pods | 8 oz (about 20-25 pods) |
| Water | 2-4 cups (enough to cover the chiles) |
| Vegetable oil | 2 tbsp |
| Medium onion | 1, finely chopped |
| Garlic cloves | 3, finely chopped |
| Mexican Oregano | 1-2 tsp, crushed |
| Salt | 1 tsp, or to taste |
For the Filling and Assembly:
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| White onion | 1/2, finely chopped |
| Corn tortillas | 12 |
| Oil for frying | As needed |
| Cheddar cheese (or Monterey Jack blend) | 1/2-1 lb, grated |
| Salt and pepper | To season the ground beef |
| Prepared Red Chile Sauce | As prepared above |
Step-by-Step Instructions
Step 1: Preparing the Red Chile Sauce
Cleaning the Chile Pods
Start by removing the stems and seeds from the dried chile pods. These chiles can carry a bit of dust from drying, so it’s important to rinse them under cold water thoroughly. The cleaner the chiles, the purer the flavor of your sauce will be.
Simmering the Chiles
Place the cleaned chile pods in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and let the chiles simmer for about 15-20 minutes. The goal here is to soften the chiles, making them easier to blend into a smooth sauce. Once they are fully rehydrated, they should be soft and pliable.
Blending and Straining the Sauce
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