Low Carb Chile Puree – A Tex Mex Staple

Posted by on February 21, 2015 in Gluten Free Recipes, Low Carb Keto Recipes, Sauces | Gravies, Uncategorized | 5 comments

Low Carb Chile Puree – A Tex Mex Staple
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Do you want to know the difference between spelling chili with an “e” or an “i” and when to use them properly? How about this? Do you have a burning desire to learn how to make authentic low carb chile puree to use in low carb Tex Mex recipes? Follow Fluffy Chix Cook to find out how to make a healthy, vitamin packed low carb Chile Puree to use in many low carb Tex Mex recipes.

 

 

 

 

 

The Gibbs Family at Cakki and Cool's Wedding Reception in 1969

Susie’s family at Cakki and Cool’s wedding reception in Houston, 1969. From left to right: Cool, Cakki, Mama, Daddy, Bubba G, Bubba D, WaWa, Nanny, Susie. We were and are all chileheads, thanks to Mama!

 

 

Loma Linda Mexican Restaurant in Palm Center

Loma Linda’s sign is the only thing that remains today of the original and  fantastic mom & pop Mexican restaurant. Palm Center is gone now and the restaurant relocated to Telephone Road. Houston wept.

 

 

Original El Fenix Restaurant

The original El Fenix Mexican Restaurant since 1913. Photo courtesy of The Dallas Whisperer. (Click on the image to visit this blog! It rocks!)

Growing up in Texas, Tex Mex foods were eaten at least once a week. Mama loved Tex Mex and Chinese and she ate them with focused zeal while pregnant with each of us. So is it any wonder that today we are all Tex Mex hounds? We got to splurge, and I still remember Mama raiding the penny jar to scrape up enough “cash” to take us to eat at Loma Linda’s in Palm Center, or go pick up from Monterey House. Then later in Dallas, we were all over El Fenix’s $3.99 Wednesday Cheese Enchilada night.

One of the keys to get “right” in making authentic low carb Tex Mex recipes is to find a really good chili powder that doesn’t have a bunch of junk ingredients such as sugar, sand, and msg. That can be tough. And I don’t know about you, but I don’t really care for sand in my chili powder or spice blends. That’s why we make our own.

The Fluffys order spices online and buy pure chiles (powdered) then blend our own chili powder. You can also buy the dried pods, toast them briefly in a very hot oven and grind your own chiles into a powder. We don’t do that because we don’t have a blender “man enough” for the job. So it’s just easier for us to buy the pure chile powders from our trusted Amazon partners (affiliate links make the low carb blogging world go round and keeps the great low carb Fluffy recipes coming your way—so thanks in advance for your support at no extra cost to you). We’ll give you the recipe for homemade chili powder later.

 

CHILI WITH AN I OR AN E

Notice the spelling. A pure chile pod or chile powder, such as ancho chile powder, or guajillo chile powder, is spelled with an “e” on the end. If you are talking about a blend of chiles and spices, or are talking about the true stewpy (soup+stew) delicious meat, onion, chile puree, and spices recipe the Fluffys are famous for in their Authentic Texas Chili Red, then it will be spelled chili, with an “i.”

 

The other important takeaway is that making truly authentic Tex Mex takes time. It’s a dance, a long slow Texas waltz of love and labor, not a fox trot. Flavors are compounded and layered in low carb Tex Mex cuisine and these flavors usually meld with low, slow, lonnnnnnnnggggg cooking times.

 

Authentic Low Carb Texas Chili Red by Fluffy Chix Cook

 

I don’t know about you, but I don’t have the energy that requires…or the time, especially on weekdays. So the Fluffys hack Tex Mex to make it easy. The Fluffys make “bases” that get portioned, labeled, and frozen. Then whenever we have the need for low carb Tex Mex feed, we pop a base or two out of Deep Space 9 (DS9=Fluffys’ Chest Freezer) and go to town. Suddenly a dish that might take 2-3 hours if made from total scratch, start to finish, literally takes 5 minutes. We can make enchiladas for two in 5 minutes. Period the end. And I’m betting you have time for that, don’t you? We do!

 

Smooth Low Carb Chile Puree

 

Chile Puree is another thing to get “right” in order to make authentic low carb Tex Mex recipes. It’s perhaps THE most important base to have made and at the ready. It’s not a sauce in and of itself; it’s a flavor base that replaces chili powder, or sometimes reinforces chili powder. And you’re probably asking, “Well hayull Fluffy! If I have a good chili powder on hand, then why do I need this cockamamie chile puree too? That’s a LOT frickin’ frackin’ work!”

And we would calmly tell you, “Because sometimes you’ll want to use chili powder and other times you need the body and fullness that comes from the chile puree.”

You see, chile puree has a whole wad of complex flavor and serious thickening power, almost similar to a roux. It’s the difference between tasting “shallow” or “clean” flavor, and deep layered flavor with body. It adds mystery to a Tex Mex or Mexican recipe.

(You might notice we spell Chile Puree with an “e.” The jury appears to be out on this one. It’s spelled both ways: “i” and “e.” The Fluffys tend to go with the “most popular” crowd and even though it’s a blend of different chiles plus garlic, we still spell it with an “e” to denote a puree of pure chiles. Meh, that’s our story and we’re stickin’ to it.)

Please make this recipe then come back and tell us all about it. You will want to use it in the Authentic Texas Chili Red and also in the Chile Gravy and Carne Guisada (both coming soon)!

 

Ninja Mega System BL771

(click on the image to order from the Fluffys’ trusted Amazon partner)

 

 

We used our Ninja to make the puree and it worked like a champ. We pulsed the rehydrated chiles on and off, then ran it continuously until the puree was very smooth.

 

Strained Chile Puree

 

 

Then we strained it with this little $3 buck strainer with a larger open mesh. Don’t try to push this stuff through your expensive fine mesh strainer or you will still be straining the chile puree until next Sunday.

Vaya con Dios!

 

 

 

 

 

3 Feast e-books by Fluffy Chix Cook

 

 

Low Carb Keto Meal Plan HacksPt1by Fluffy Chix Cook

(click on the photo to order today) Learn how the Fluffys make low carb keto meal planning a breeze. Simple and quick 5 step low carb meal plan hack.

 

 

 

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5 Comments

  1. Yum Yum YUMMO thank you Susie T

  2. I love this! Tell me Fluffy that I can use this to make enchilada sauce. Please say that I an! This certainly looks like my Mom’s puree that she used to make tamales, to flavor the meat and then to add some color to the masa. Thanks for all your low-carb Tex-Mex cooking. You. Are. A. Star!

    • Yes mam you can and will! I will be posting the recipe for Low Carb El Fenix Chili Gravy Copycat tomorrow! 😀 Then on Monday or Tuesday will post the recipe for Cheese Enchiladas! So glad you like it!! (Oh and pssst, I’m working on a low carb tamale and it’s almost done! 😀 Yeeeehaaawwwwww!)

  3. LOOOOOVE!! Will be cooking here!

    • 🙂 Yay!!!!

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