Red Chile Sauce 1

This traditional red chile sauce is a cornerstone of Mexican home cooking, offering a complex balance of earthy heat and savory depth. Made with dried red chiles, garlic, and Mexican oregano, the sauce is toasted to release aromatic oils and blended into a smooth puree. It is then cooked slowly in lard or oil with a flour roux, which thickens the consistency and mellows the raw spice notes. The result is a versatile, restaurant-quality sauce perfect for enchiladas, tamales, or drizzling over meats and eggs. Its rich texture and robust flavor make it an ideal companion for weeknight dinners or festive gatherings.

Cuisine: Mexican

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 2

Calories: 583.5

Description

This traditional red chile sauce is a cornerstone of Mexican home cooking, offering a complex balance of earthy heat and savory depth. Made with dried red chiles, garlic, and Mexican oregano, the sauce is toasted to release aromatic oils and blended into a smooth puree. It is then cooked slowly in lard or oil with a flour roux, which thickens the consistency and mellows the raw spice notes. The result is a versatile, restaurant-quality sauce perfect for enchiladas, tamales, or drizzling over meats and eggs. Its rich texture and robust flavor make it an ideal companion for weeknight dinners or festive gatherings.

Ingredients

6 ounce Large semi-hot dried red
2 cups hot water, chicken stock, or pork stock
2 tsp Mexican oregano
3 cloves garlic
2 tbsp lard or vegetable oil
1.5 tbsp flour
1 tsp salt, or to taste

Directions

1
Heat a heavy skillet or griddle over medium-high heat.
2
Remove stems and seeds from the dried red chiles while rinsing them under cold running water.
3
Toast the chiles on the hot griddle, 3 or 4 at a time, for 30 to 60 seconds just until the aroma is released; be careful not to burn them.
4
Place the toasted chiles in a bowl and cover with hot water; let soak until softened, about 10 minutes.
5
Drain the chiles and discard the soaking liquid.
6
Place the chiles, oregano, 2 garlic cloves, and 2 cups of water or stock in a food blender and process until a smooth puree forms.
7
If the mixture is too thick for the blender, add more stock and blend again.
8
Working in batches, push the puree through a sieve into a bowl using a wooden spoon or pusher to remove solids, adding a little liquid if needed to help strain.
9
In a heavy medium saucepan, heat the lard or oil over medium-high heat until rippling.
10
Add the remaining garlic clove and brown in the hot fat, pressing down with the back of a wooden spoon to release flavor, then remove and discard the garlic.
11
Add the flour to the hot lard and cook, stirring constantly, until golden.
12
Carefully pour the strained chile puree into the pan, reducing the heat to low immediately to prevent splattering.
13
Cook over low heat, stirring often, for about 10 minutes until the raw taste is gone and the chile flavor is mellowed.
14
Stir in the salt and adjust seasoning to taste.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 583.5kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 150.0g50%
Dietary Fiber 0.0g0%
Sugars 150.0g
Protein 0.0g0%

* 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

Storage: Can be stored tightly covered in the refrigerator for up to a week or indefinitely in the freezer.

Substitutions: For a vegan version, substitute vegetable oil for lard. You can use chicken, pork, or vegetable stock instead of water for a richer flavor.

Tip: When adding the puree to the hot fat, do so slowly and stand back to avoid splatter. The sauce will bubble vigorously at first.

Keywords: red chile, mexican sauce, dried chiles, chile rojo, enchilada sauce, garlic, oregano, lard, vegetarian, authentic, homemade, blender, roux, spicy, comfort food

Read it online: https://www.chefs-mate.com/recipe/red-chile-sauce-1/