We’re planning to share favorite recipes on this page because, as we all know, Manitoids
love food!
From co-editor Bryan Oller:
This is the original handwritten recipe my Aunt Bonnie gave our family. She is my
mother, Lucille’s, younger sister. My grandmother, Eliza Gonzales, had a pot of this red
chile Caribe on her stove every day with a stack of homemade flour tortillas. The recipe
is likely more than 100 years old and originated in northern New Mexico.
Red Chile Caribe
16 chile pods (preferably New Mexico medium-hot), steamed and heated
1 tablespoon garlic salt
1tablespoon onion salt
1/2 teaspoon sugar
1 can tomatoes
1 pound ground beef
1/3 cup all-purpose flour
Water
Salt to taste
Makes enough base for two pots of chile Caribe. Use one and freeze the other.
1. Place broken-up chile pods in a blender. Fill halfway with hot water. Chop for two
minutes. Add garlic salt, onion salt, sugar and tomatoes. Blend for three minutes or
until frothy. Set aside.
2. Brown ground beef in large pot. Put meat aside and add flour to drippings, adding
additional oil if needed for a smooth consistency and cook at least three minutes.
3. Incorporate the flour mixture into the meat. Stir in half of the chile mixture and two-
plus cups of water. Bring to a boil to thicken, then simmer for 30 minutes. Salt to
taste.
Suggestions:
The base is great on hamburgers. It also helps a sore throat!!!
Bowl of Red with warm flour tortillas
Chile dogs
Huevos Rancheros (fried eggs smothered with chile)
Enchiladas
Burritos
Fried potatoes
Over the years, I’ve created my own version of this delicious family creation. It’s even
tastier when you substitute the garlic salt, onion salt and canned tomatoes with fresh
garlic, a medium onion and a medium tomato while blending.
Try using ground turkey instead of beef. Another option is to add a can of hominy while
cooking to create a New Mexico-style posole.