Santa Fe red sauce is never tomato based. This particular recipe is easy to make, contains no fat, and strikes all the right notes. You can make it as mild or hot as you like. I make up a big pot and use it in chile, on enchiladas, in posole and other soups and stews, plus chile conqueso. I buy Chinayo ground red chile when I can get it, but the red chile powder available in packages in the grocery store will sufice.
8 tablespoons New Mexico red chile powder (mild or hot - you choose)
6 tablespoons flour
1 mediun garlic head, crushed
2 teaspoons salt
1 teaspoon cumin seed, crushed
1/4 teaspoon cinnamon
5 cups water, divided
1. In saucepan comine all the dry ingredients (chile powder, flour, cumin, cinnamon).
2. Very slowly, add 1 cup of water, stirring to avoid lumps.
3. Sir in the remaining 4 cups of water and add the garlic.
4. Bring to a boil, then reduce heat and simmer a minimum of 20 minutes, stirring occasionaly. Sauce will be watery.
Refrigerate and store in a glass container. Keeps for about a month. (I keep it longer, but offer no gurantees.) Makes enough for about 1 1/2 dozen enchiladas.
I'll be posting a few recipes that use this sauce, so stayed tuned. If you find more uses, I'd love to hear about them in the posted comments.
Good cooking to you,