Whenever you go to a restaurant in New Mexico and you order ANYTHING the staff that’s tending to you will ask: red? green? or Christmas (half and half)?
The most popular is the green one but the red I think it’s a little bit more versatile. You could even flavor a pozole (posole in NM)
Even though both the green and red chile are made with the same type of chile (Hatch) the difference is that the green uses fresh chiles and the red one dried chile pods.
You can use both the hydrated red chile pods (soaked in water or stock) or the ready to use powder. I prefer using the pods because no thickener is needed thus rendering the recipe ideal for a ketogenic diet.
I, however, used the powder since I was at the Rancho de Chimayó Restaurant in Chimayó, New Mexico at the moment I recorded the recipe and that’s how they prepare it. I added my special touch by using my amazing garlic paste for that splash of flavor I so adore.
Also, this is not my recipe. It comes from the restaurant’s cookbook so thanks to Mrs. Janet Malcom for her recipe and most importantly, her guidance throughout.
You can get the original traditional recipe in their cookbook and you can buy it by clicking here
If there’s no Hatch chile available to you, use New Mexico or anything really.
In a pot or pan on medium-high and add the ground beef.
Cook it until it browns. Try breaking the big chunks so it’s uniform.
Once it’s brown add garlic paste and cook.
Add the chopped onion and cook.
Once the onion is translucent add the red chile powder. Cook for a minute. Literally a minute or it will burn and ruin the dish.
Add the water and mix.
Add garlic salt
Mix and let it boil. Then sprinkle the xanthan gum and mix rapidly.
Let it boil again and you are golden! You can also add more gum if you like it more thick/heavier.
That’s it! It’s ready to be smothered on top of anything! like the chicken enchiladas you see in the picture. I just wrapped some shredded chicken in lettuce leaves and BOOM!
New Mexico Keto Red Chile
- GF
- DF
Nutrition per portion
- Calories 39.5
- Fat 1.9
- Protein 3.6
- Carbs 2.7
- Fibre 1.8
Ingredients
- 224 grs. (1lb) ground beef
- 96 grs (3/4 cup) red chile powder (I used Hatch)
- 14 grs (2 TBSP) white onion chopped
- 8 grs (2 TSP) garlic paste
- 6 grs (1 TSP) garlic salt
- 4 cups of water (or as necessary) I like chicken stock, personally
- 4 grs (1 TSP) Xanthan gum
Method
- In a pot or pan on medium-high and add the ground beef.
- Cook it until it browns. Try breaking the big chunks so it’s uniform.
- Once it’s brown add garlic paste and cook.
- Add the chopped onion and cook.
- Once the onion is translucent add the red chile powder. Cook for a minute. Literally a minute or it will burn and ruin the dish.
- Add the water and mix (I personally use chicken stock in this step)
- Add garlic salt
- Mix and let it boil. Then sprinkle the xanthan gum and mix rapidly.
- Let it boil again and you are golden! You can also add more gum if you like it more thick/heavier. That’s it! It’s ready to be smothered on top of anything! like the chicken enchiladas you see on the cover!
