New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
2 pounds boneless, skinless chicken breasts
1 cup white wine
1/2 cup water
2 fresh cloves garlic, peeled and chopped
2 tsp. Chimayo chile powder
1/2 tsp. comino seeds
1/2 tsp. Mexican oregano
1 bay leaf, crumbled
1 tsp. freshly ground black pepper
1 tsp. fine sea salt
1 tsp. lime juice
Combine all the ingredients together and pour over the chicken breasts in a pyrex dish. Cover and let the chicken breasts marinate for a few hours in the refrigerator.
Remove the chicken breasts from the refrigerator and bring them to room temperature before grilling. Drain the marinade and cook the chicken pieces over hot coals until done but do not let them get too dry — the meat should still be juicy. Slice and serve with fresh hot tortillas and your favorite salsa.