Chimayo Red Chile Sauce

1/2 cup Chimayo Red Chile
2 1/2 cups chicken stock
3 Tbsp. canola oil
1 small onion, diced
4 cloves garlic, minced
1 tsp. cumin
1 tsp. Los Chileros Mexican Oregano
3/4 tsp. salt

Mix chile powder and chicken stock in a bowl with a lid. Refrigerate overnight
Add canola oil to a Dutch oven over medium heat. Add onion and garlic and sauté until onion is softened, not browned
Add cumin, oregano and salt. Stir for 1 minute
Pour in the soaked chile and chicken stock. Bring to a simmer and cook uncovered for 1 hour
Stir occasionally. Do not allow to boil. Sauce will thicken and turn a dark red color
Use in your favorite New Mexican recipes

Click here for Chimayo Red Chile

Click here for Los Chileros Mexican Oregano