Red Chile Sauce #3

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Servings: 3 Difficulty: Intermediate
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Rich, smoky red chile sauce built on a classic roux base
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Red Chile Sauce #3

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 3 Calories: 380.8

Description

This traditional Mexican red chile sauce offers a deep, savory flavor profile perfect for enchiladas, tacos, or as a dipping sauce. Made with lard or bacon drippings, flour, and ground red chile, it creates a smooth, velvety consistency that coats ingredients beautifully. The slow simmering process allows the spices to meld with the fat and flour, resulting in a robust sauce that is both comforting and complex. It pairs wonderfully with beef, chicken, or pork dishes. This versatile sauce is a staple in many kitchens for adding authentic heat and richness to everyday meals.

Ingredients

Directions

  1. Melt the lard or bacon drippings in a saucepan over low heat.
  2. Add the flour to the melted fat and stir constantly until well mixed and slightly browned to create a roux.
  3. Add the ground red chile to the roux and stir to combine.
  4. Slowly pour in the cooled beef bouillon or water while stirring constantly to prevent lumps and ensure a smooth consistency.
  5. Add the crushed garlic, salt, cumin, and oregano if using.
  6. If using tomato sauce, slowly stir it into the mixture until fully incorporated.
  7. Bring the sauce to a simmer, then reduce heat and let it cook gently for at least 10 minutes to develop the flavors.
  8. Taste and adjust seasonings as needed before serving.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 380.8kcal
% Daily Value *
Total Fat 22.0g34%
Saturated Fat 8.5g43%
Cholesterol 102.0mg34%
Sodium 219.4mg10%
Total Carbohydrate 5.8g2%
Dietary Fiber 0.2g1%
Sugars 0.1g
Protein 36.0g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a milder sauce, start with less chile powder and add more to taste after simmering.

If using water instead of bouillon, you may want to increase the salt slightly to enhance the flavor.

This sauce can be stored in an airtight container in the refrigerator for up to 5 days or frozen for longer storage.

Ensure the liquid is cooled before adding it to the hot roux to prevent splattering and to make it easier to control the consistency.

Keywords: red chile, mexican sauce, roux, lard, bacon drippings, enchilada sauce, spicy, simmered, traditional, homemade, comfort food, tex-mex
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