Red Enchiladas

Sarah Hartzell

Red Enchiladas


8 Corn Tortillas

4 to 8 Eggs

1 pound of hamburger

1 jar of The Fresh Chile Co. Red Sauce

1 pound of grated cheddar cheese

1/2 pound of grated asadero or muenster cheese

1 yellow onion, diced


Brown onions in skillet with 3/4 diced onions.

Heat tortillas.

Heat one jar of The Fresh Chile Co. Red Sauce in a sauce pan with 1/2 cup of water.

Apply small amount of sauce on 4 plates.

Add one tortilla and cover with hamburger.

Add more sauce and cover with grated cheddar cheese.

On the second layer, add more sauce, asadero or muenster cheese and dusting of diced onions.

Broil in oven until cheese is caramelized and slightly brown.

Fry eggs over easy.

Remove enchiladas from oven and put egg(s) on top and serve.

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Red Chile Smothered Smoked Brisket

Sarah Hartzell

Brisket between 15-20lbs Can cover in "Clauds brisket sauce" and soak over night.

Put it in a smoker bare at 200 degrees all night long

Bring the internal temp to 130-140 degrees

Pull it out and put on foil and cover in Fresh Red Chile Sauce.

Wrap it up in foil to hold in the juices. Then put it back on until it reaches 195-200 degrees (put smoker at 200-250 degrees). Take it off and rest if for an hour and then slice it. Makes great tacos or burritos!

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Chicken & Potato Flautas w/ Avocado Salsa

Sarah Hartzell

Chicken & Potato Flautas

w/ Avocado Salsa


4 Small Potatoes

1/2 Cup Shredded Chicken

1/4 Cup Queso Fresco

Salt an Pepper to taste

15 Corn Tortillas

Fresh Red Chile Sauce (HOT)

1/2 Cup Vegetable Oil


• Boil and peel potatoes, smash them in a bowl, crumble queso fresco as you add in and mix.

• Warm corn tortillas so they are easy to roll without breaking. Add the filling, two spoonfuls to center of tortilla. Use Fresh Chile Co. squirt bottle to squeeze some Fresh Red Chile Sauce over filling.

• Roll up the tortilla and place in heated oil to fry, flipping to other side once browned and pull out of oil once entire flauta is crunchy.

• Set on paper towel to cool and soak up excess oil. Repeat with remaining tortillas and filling.


Avocado Salsa

1 Ripe Avocado

1 Fresh Garlic Clove

1-2 Tbsp. Onion (depending on how much you like onion flavor)

1/4 Cup Red/Green Chile Blend Sauce from Fresh Chile Co.

1/4 Cup Queso Fresco

1/4 Cup Milk

1 Tbsp. Cilantro


Add all ingredients into blender and blend on high for 1-2 minutes until contents are smooth. Enjoy smothered over Flautas!

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