Bowl o' Red

Pecos River is the name of my spice company and was oringinally the name of the ranch I owned in New Mexico--formerly deeded by the King of Spain.  I learned my love of chili from my maternal grandfather, who was an executive with the Santa Fe Railroad in the late 1800's and early 1900's.  He was in charge of the tracks, both giving back surplus land, earlier claimed and determining the direction of expansion.  My grandfather developed this recipe after spending five years sampling chilis from the "cookies" who cooked for the cowboyts herding cattle to the various rail heads. 

PECOS RIVER BOWL O’ RED

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The influence behind this recipe came from my maternal grandfather, who when working with the Santa Fe Railroad learned how to prepare it from the “cookies,” or trail cooks.  It has won numerous chili cook-offs and is one of the really true original chilis.

2 Tablespoons lard, butter, bacon drippings, or rendered beef fat

1 large onion, coarsely chopped

3 pounds lean beef, cut into ½-inch cubes

3 medium-size garlic cloves, finely chopped

1/4 cup ground hot chile or to taste

1/4 cup ground mild chile

1 Tablespoon ground cumin, divided

About 3 cups water

1-1/2 teaspoons salt, or to taste*

1. Heat lard in a large heavy pot over medium heat.  Add onion and cook until softened.  Remove from heat.

2. Add meat, garlic, ground chiles and half the cumin to the pot.  Break up any lumps.  Stir in the water and salt.  Return to heat.  Bring to a boil, then reduce heat and simmer, uncovered, 2-1/2 to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended.  Add more water if necessary.  Taste and adjust seasonings, adding the rest of the cumin and determining the need for salt.

*Many times little or no salt will be needed.  If salt sensitive, wait to add salt until just before tasting

Red Chile Beef Enchiladas

Red Chile Beef Flat Enchiladas are perhaps the most popular entrée in Traditional New Mexican cooking.  Native New Mexicans frequently eat a fried egg atop these.  In Northern New Mexico, they like them served spicy hot, so the egg is a great foil for the spicy heat.  The ground beef is cooked into the sauce, rather than serving the sauce over roasted, shredded beef called “deshabrado”.  These enchiladas can be prepared rolled, if preferred.  If you wish to roll them in advance and freeze, always freeze the sauce for topping them in a separate container. 

RED CHILE BEEF ENCHILADAS 
(Flat Enchiladas)

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Use this recipe for Red Chile Beef Enchiladas.  You can adapt the recipe to Basic Red Chile Sauce, by omitting the beef and starting with 2 Tablespoons butter, lard or bacon drippings.

For Red Chile Beef Sauce:

Yield:  2-1/2 cups

1 pound ground chuck or 80% lean beef

2 Tablespoons all-purpose flour

1/4 cup ground pure mild red chile, such as Pecos Valley Spice Co.

1/4 cup ground pure hot red chile, such as Pecos Valley Spice Co.

2 cups beef stock or water

1 garlic clove, crushed

Pinch of ground Mexican oregano, such as Pecos Valley Spice Co.

Pinch of ground cumin, such as Pecos Valley Spice Co.

3/4 teaspoon salt (if not using stock)

1.   Saute  crumbled beef into a 9 inch skillet or sauté pan and cook until the pink color disappears.  Add flour and stir until smooth and slightly golden.

2.   Remove pan from heat and add ground chiles.  Return to heat and gradually stir in stock.  Add garlic, oregano, cumin, and salt, if using, and cook, stirring, about 10 minutes.  Simmer at least 5 more minutes for flavors to blend.

For Enchiladas:

Yield: 4 Servings

8 white, yellow or blue corn tortillas

About 1 cup shredded Monterey Jack or Cheddar cheese

4 onion, chopped (may be cooked into the sauce)

4 to 6 eggs (optional), soft fried

6 to 8 lettuce leaves (optional), coarsely chopped

2 ripe tomatoes (optional), cut in wedges

1.   Place a little chile sauce on a warmed plate, then top with a tortilla followed by cheese, onion, and more sauce.  Repeat once or twice more, making a stack of 2 or 3 tortillas layered with cheese, onion, and sauce (see Note).  Top each enchilada with more sauce and cheese.  Place in the preheated oven until the cheese melts.  Top with an egg, if desired, and garnish with the chopped lettuce and tomato wedges.  These are traditional Santa Fe style.