It’s time to update and revisit my Smothered in Red post from a few years ago. I hope that since I first posted this you have found new and creative ways to use your red chile. If so, please share in the comments.
Every fall we buy either a ristra or a sack of dried red chiles and then use them throughout the year for New Mexico red chile sauce, chile paste, chile infused oils, or to season soups or casseroles. In the early summer I try to use up any remaining pods by making a huge batch of red chile sauce. So with so much sauce now sitting in the freezer, I thought I would gather up a bunch of recipes that use red chile sauce and share them with you in one post.
Let’s start off with the a couple of red chile sauce recipes. The first recipe is chile sauce made from pods, and the second one is red chile sauce made from red chile powder. When I make chile sauce from dried red chile pods, I make a big batch and then freeze it in 1 to 2 cup portions. The red chile sauce from powder recipe makes a much smaller batch (about 2 cups) and is great when you just want to make a single batch and make it very quickly.
Red Chile Sauces
New Mexico Red Chile Sauce Made from Red Chile Pods
I’ve been asked many times “How do you tone down the heat in a red chile sauce?” Well, if you know from the start that the red chile is TOO hot for your taste, then tone it done with pumpkin pulp. Here’s my recipe for Red Chile Pumpkin Sauce.
If after you make the sauce you find it to be too hot, then you could add some sour cream or plain yogurt to it. A 1:1 ratio of chile sauce to yogurt yields a nice red chile cream sauce.
All of these sauces can be used to smother just about anything. Here are a few things that I like to smother with red chile sauce:
- Burritos (Beef, pull pork, chicken, bean, beans and rice, grilled vegetables, scrambled eggs)
- Enchiladas (several examples listed below)
- Tostadas
- Hamburgers
- Veggie Burgers
- Eggs
- Hashbrowns or French fries
- Tamales
Speaking of tamales…
Add some red chile sauce to tamale masa with cooked chicken, wrap in corn husks, and steam. Serve tamales smothered in red chile sauce!
Some more of my favorite dishes to smother:
Enchiladas
New Mexico Red Chile Enchiladas with Onion and Cheese
Corn tortillas dipped in red chile and stacked with onion, cheese, and olives.
Smother with red chile, heat in the microwave for 2 minutes,
top with an egg and enjoy!
Black Bean and Shiitake Mushroom Enchiladas
Corn tortillas dipped in red chile and layered with sauteed shiitake mushrooms, black beans, feta cheese and onion. Oh yeah – top with red chile and an egg.
Beef and Chorizo Enchiladas with Red Chile Sauce
Cooked beef and Mexican chorizo wrapped in steamed corn tortillas, smothered with red chile and topped off with diced fresh onion.
Breakfast Smothered in Red
A hearty breakfast of fried eggs, on steamed tortillas, topped with chopped onion, cheese, and black olives, and smothered in red chile. Serve with a side of hash browns or beans.
Southwestern Pileup with Red Chile Sauce
Pan fry potatoes with onion and bell peppers, add your choice of other ingredients like beans, bacon, green chile, tomato, chicken, or beef. And what comes next? All together now …. smother it in red chile and top it with an egg!
Scrambled eggs, guacamole, chorizo and cheese smothered in red and wrapped in a homemade tortillas. Top with a little diced, raw onion for some crispiness and a little extra zing.
Egg and Bean (or Chorizo) Chimichanga Smothered in Red
Scrambled eggs cooked with beans or Mexican chorizo, wrapped in a flour tortillas, lightly pan fried and then smothered in red chile and topped with your choice of toppings.
Crispy corn chips smothered in red chile and topped with cotija cheese and a fried egg. What a great way to start the day.
Beans and Red Chile
What can I say? There isn’t a bowl of beans that can’t be improved upon with a smothering of red chile. And any leftovers can be used in burritos, enchiladas, tacos, soups, stews along with a little more red chile.
Serve up a bowl of pinto beans with cheese, fresh tomatoes and onion, lettuce or cabbage, and maybe a touch of sour cream or guacamole.
Finish it off with a big scoop of red chile or just pour it on.
A couple of my favorite bean and red chile dishes:
Fajita-Style Bean Burritos Smothered in red
Pinto or black beans seasoned with chipotle, topped with seared vegetables and your choice of toppings, wrapped in a flour tortilla, and smothered in red.
Black Beans, Shiitake and Fried Polenta with Red
A hearty vegetarian meal of fried polenta topped with black beans, shiitake mushrooms and feta cheese smothered in red chile.
Meats and Red Chile
Red Chile is a tasty complement to just about any meat dish. We love it with chicken, pork, lams and duck. Here are a couple of my favorites.
Braised Red Chile Chicken with Vegetables
This recipe braises chicken in a tomato-based red chile sauce. However, when I’m feeling lazy, I just pull some red chile sauce from the freezer and use it, omitting the tomatoes altogether.
A quick and hearty meal.
Last but certainly not least is one of my meaty favorites, Carne Adovado.
Pieces of pork shoulder marinated overnight in red chile, then slow-cooked until the pork is pull apart tender. The melt in your mouth pork with the spicy red chile is to die for! And if you have leftovers, make a batch of Carne Adovada Enchiladas.
Here are some more dishes smothered in red chile sauce that I know you’ll enjoy:
Mexican Chorizo with Red Chile Sauce
Pulled Pork Enchiladas with Red Chile Sauce from Barefeet in The Kitchen
Goat Cheese & Mushroom Chiles Rellenos with Red Chile Sauce from Cats in the Kitchen
Chile New Mexico Chicken from La Pina en la Cocina
Stacked Breakfast Enchiladas with Red Chile Sauce from Foodie Crush
New Mexico Red Chile Enchilada Casserole by Diaz Farms
Red Chile Chicken Pozole’ (Posole’) by Spice Foodie
Black Bean – Goat Cheese Enchiladas Smothered in Christmas (both Red and Green) from Eliot’s Eats
If you’d like to buy some dried red chiles or red chile powder, check out these New Mexico Chile Product Suppliers.
My husband will love you for this post! He loves red chilly 🙂
Thanks Marta! Always glad to find another chile lover. 🙂
I don’t even know which red sauce recipe in this round up to begin with MJ! I’m just drooling and so hungry right now simply from looking at your photos! To dine in your home with your recipes must be such a spicy treat! I could devour every recipe! Saving this post for sure!
Thank you so much Roz! Personally, I like both sauces, but I prefer the one made with pods. However, when I run out of one, I always have enough powder to make the other one.:) I would love to have you join us for some red chile enchiladas.
This whole post has me drooling and craving some Southwest flavors pronto! So yummy!
Thanks Amy! For those of us who like chile, it does make one hungry. 🙂
If I’m thinking of having a Mexican or Southwestern meal and need ideas, your blog is where I come to first. Your list here alone shows why.
Thanks so much Karen!
Such a versatile sauce – your recipes look delicious! I like a bit of spice but not too much so the tip of toning it down with some pumpkin pulp is helpful 🙂 Have a wonderful weekend ahead!
Thanks Mariam! Several people who can’t handle much spice have had successful results with the red chile pumpkin sauce. One person recommended persimmon so I tried that as well. It was good, but too sweet.
Thank goodness I still have a supply of red chile powder from our recent trip to Taos MJ! Now I have lots more reasons to use it. These all look fabulous! Sharing…
Thanks Tamara! Hope you find a few you enjoy!
I’m always ready for a plate of enchiladas smothered in red sauce. So much flavor in this group of recipes.
Thanks Deb! I’m with you – I would NEVER turn down a plate of enchiladas smothered in red. In fact, yesterday I was at a restaurant in El Rito, NM enjoying a plate of smothered tamales and enchiladas. 🙂
So much deliciousness, do not know where to begin. Seriously this is one amazing jamming Spicy packed post! Pinning this for later so can reference it through this winter.
Thanks so much Bobbi and thanks for sharing! I hope you find a couple to enjoy.
Oh, what a collection, so many things I would love to try!
Thanks Adina! Can you even find dried red chiles? I’m sure they aren’t a common shelf item.
Hi MJ – this line up is fabulous. Thanks for sharing again. Each and everyone of these dishes looks amazing.
Thanks so much Lea Ann!
MJ, there is inspiration for months here! Sharing! 🙂
Thanks Judy! Hope you enjoy one or two of these. 🙂 And thanks so much for sharing!
What an appetizing post!! Your red chile is such a gorgeous red and looks so good, makes my mouth water with anticipation. You have inspired me, I went by Sichlers and picked up a bag of red chiles.
Thanks so much Jane! Oh yay! Sichler red pods are wonderful for a tasty red sauce. That is my standard red chile. I think they closed up shop last weekend which makes me sad. 🙁 But I did pick up a couple bags of red beforehand. Hope you enjoy your red chile!
What a great post! I loved it the first time around. This time? Adoration! You just KNOW how to use chilies. Smother me in them and I’m happy. 🙂 Really good stuff — thanks.
Thank you John! I remember that you’re a red fan as well, so I hope this inspires you to make a pot of red chile and smother something. 🙂
A lovely post and worthy of a re-post. Can you believe the nearest decent Mexican restaurant is a country (Copenhagen) away? So, looking at all the Mexican/Southwestern dishes on your post has really made me crave some tamales with your Red Chili Sauce. I have never thought of toning down a red sauce with pumpkin, Brilliant.
Thanks Ron! I can’t imagine not having access to Mexican or New Mexican products, but then easy access to good Asian noodles is difficult here. I don’t have to go to another country however. 🙂 I discovered the pumpkin red chile companionship a few years ago and use it quite often in several dishes. It’s quite nice.
Thank you for bringing back this post! I’ve just realised I have two portions of carne adovada (one with pork for me and one with beef for my husband). They’ll probably disappear this weekend because your last photograph made me so hungry!
you are most welcome! I’m jealous – you have some carne adovado? We usually make a huge batch in December and I can’t wait. 🙂
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Great! NOW I’m hungry! Going through old emails (moved states recently) and found this. It all looks absolutely delicious!
Thanks so much Lesley! Hope you had an uneventful move or a move with some really great events. 🙂
Gorgeous dishes and a gorgeous sauce!! Love!!
I love your collection! You’re my go to person for chile recipes! 🙂 xo
Thanks Nami! Being the go to chile blogger is one of my goals! 🙂
I LOVE, LOVE Mexican food — all of these dishes look wonderful (especially the tamales). The chile pumpkin sauce also sounds terrific!
Thanks Amy! My husband was telling me the other day that it’s time for another batch of tamales. 🙂
I love the idea of smothering in red chili sauce, only I would make it less hot because of stomach issues! I cannot choose which plate I like the most from all the plates listed in your gallery!
Thanks Katerina! Sorry about the stomach issue and chile. 🙁 I have issues with highly acidic foods, but thank goodness, not chile. I know people that can’t handle the hot chile, but do quite well with a mild chile. But I am only talking about New Mexico’s chile. Not sure about other chile peppers.
This is really nice topic, which is very useful for me.
Thanks Nandini!
Totally for me, I love that hot and spicy sauce, I will definitely use that in a lot of dishes Mexican or not
I figured you’d like the spice red chile! It’s doesn’t go good on cereal, but that’s about it. Ha Ha
You had me at red chile sauce…I love all of your recipes! Thanks for sharing!
Thanks Jodee!
What a fantastic round-up! We are chile kindred spirits, MJ. I need to make some of my own red chile sauce and then try a bunch of the recipes you have here!!!
Thanks Susan! Always good to find a chile kindred spirit! There are several vegetarian recipes here that I know you’ll love and for the meat loving husband, just add some ground beef. 🙂
We are die hard fan of chili. I don’t think we can live without it. What a tempting roundup of chili!
Thanks Darlin! Always great to hear from another chile fanatic! 🙂
What a marvelous round up. I may just have to come to NM to taste the real deal. Our peppers around here are so limited…and you’ve given me a huge craving 🙂
Come on down Liz! 🙂 There is nothing like the real thing. Thanks!
I am with the others on the idea of a cook book. You have one of the more unique blogs about food. It rings authentic with both the recipes and your writing ‘voice’.
I always look forward to what you are going to set before me. Smiles—–
Well thank you SO much Carol! I do think one can honestly say that my passion for New Mexico cuisine can be seen here. 🙂 You comments are so appreciated! Thank you!
I pretty much love everything you make…..like, love love! I seriously need to make this red chile sauce, what am I waiting for right? Everything smothered in this sauce sounds fantastic to me! Yum, Hugs, Terra
Thank you for such a nice comment Terra!!! Yes – what are you waiting for?! Everyone needs to have some red chile on hand for some delicious smothering. 🙂
I would have anything smothered in red chile sauce, especially with one of those you have made, and your recipes look particularly tempting… (I think I have already said it, but the bowl with dark patterns is my favourite and the photograph just breathtaking….).
Thanks Sissi! Your sweet comments are always appreciated and yes – I know you love that bowl! 🙂
Absolutely fantastic round up MJ, beautiful post. I need to bookmark this. I am so glad I visited you first thing in the morning. A good spicy post spices up my day!
Thanks Minnie! Oh yes – this is definitely a great way to start the day. The Huevos and the pileup are a perfect spicy start of any day! 🙂
MJ, I can totally smother myself in this red chili sauce. Mmmm…I love all the dishes that go with it too. I can think of more dishes I’d like to add the sauce to at my house. 🙂
Thanks Ramona! The number of dishes that could be smothered in red chile is endless. 🙂
So many amazing recipes here. great tips on the toning down of the heat. i sometimes have to, but not too much. Agree with Angie, you need to write a chile cookbook!
Thanks Evelyne! Hey – even I have to tone down the red chile some. The last batch I made was quite hot, but works deliciously with a little Greek yogurt.
Like Bill, I just had lunch and I’m hungry all over again looking at your beautiful red chile recipes! That Southwestern Pileup with smothered sauce is looking especially tasty ;-). Thank you for this delicious reminder.
Thanks Kelly! The pileup is one of our favorite Sunday brunches!
MJ, you have the most fantastic chile sauce recipes — so many which are on my list to try. Fantastic roundup! Thanks so much for including my pozole!:)
Thanks Nancy! I love your pozole recipe so it was a no brainer to include it!
Yum! All those red sauce-smothered dishes look fabulous!
Thanks so much Tina!
Love the lineup of what you can do with your delicious red chile sauce. I am with Angie and Maureen — time for a cookbook, MJ! I will be the first in line for the signing. 🙂
Thanks so much Ray! Hey, when I do publish a cookbook, you will get a signed copy for free! 🙂
Thanks for the dinner recommendation, Loved La Boca. That reminds me I new to do a New Mexico post soon. Thanks for another great chile round up, MJ.
You’re most welcome Debra. Glad you enjoyed it! I look forward to your New Mexico post.
The sauce looks SO tempting. 😀
Thanks! It’s quite delicious!
All these dishes make my tongue tingle! I agree with Angie, time for a cookbook from you.
Thanks so much Maureen! I’ve realized I’m going to need to be fully retired before writing a cookbook, but it’s still on my To Do list. 🙂
lovely color and healthy ingredients, delicious.
Thanks Maha!
Wow, MJ! What an awesome collection of recipes, particularly the Enchiladas with Onions and Cheese! I just had lunch and my mouth is still watering from looking at your photos! Beautiful post!
Thanks so much Bill! Well you grabbed on to our favorite! I’ve made those onion and cheese enchiladas hundreds of times over the years. It’s a recipe we never get tired of.
wow….just look at the bright red colour…loved all the pics…they look so tempting…
Thanks so much Gloria!
What a great round up of red spicy goodness! One of these days I really must cook my way through your index. 😉 But first, I need to buy a ristra!
Thanks John! There are probably a few ristras left somewhere. Check out some of the NM supplies like the Chile Shop. I think y’all would enjoy some of there recipes.
We are more green chile lovers, but the bright festive color of red chile sauce is so tempting. Love all the suggestions on how to use it and also how to tone it down when necessary — great post, MJ.
Thanks Judy! A lot of people do prefer green over red. Personally, I like them both equally. 🙂
I’m hopping here so late at night and you had my stomach grumbling..
Thanks peachy! One does have to be careful eating red chile too late night. 🙂
The first picture can be the cover of your cookbook :-)) So beautiful and delicious!
Wow! Thanks Angie! I’ll have to remember that iI ever get around to doing a cookbook. 🙂