Red Chile Sauce

This classic Red Chile Sauce is a staple in Tex-Mex cooking, offering a deep, roasted flavor that elevates simple dishes into something special. Made with a roux of lard and flour, it provides a silky texture and rich mouthfeel that water-based sauces can't match. The ground red chiles deliver a warm, earthy heat, balanced by subtle notes of garlic, cumin, and oregano. Whether you use traditional lard or bacon drippings, this sauce brings an authentic, home-style depth to your table. It&# 226;ÂÂs ideal for smothering enchiladas, topping breakfast burritos, or serving alongside grilled meats. Simple ingredients come together through patience and slow simmering to create a complex, comforting sauce that tastes far better than any jarred alternative.

Cooking Method: Stewing

Cuisine: Mexican

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 3

Calories: 380.8

Description

This classic Red Chile Sauce is a staple in Tex-Mex cooking, offering a deep, roasted flavor that elevates simple dishes into something special. Made with a roux of lard and flour, it provides a silky texture and rich mouthfeel that water-based sauces can't match. The ground red chiles deliver a warm, earthy heat, balanced by subtle notes of garlic, cumin, and oregano. Whether you use traditional lard or bacon drippings, this sauce brings an authentic, home-style depth to your table. It&# 226;ÂÂs ideal for smothering enchiladas, topping breakfast burritos, or serving alongside grilled meats. Simple ingredients come together through patience and slow simmering to create a complex, comforting sauce that tastes far better than any jarred alternative.

Ingredients

2 tablespoon Lard or bacon drippings
2 tablespoon Flour
1/4 cup Ground red chile
2 cups Water or beef bouillon
4 ounces Tomato sauce (optional)
3/4 teaspoon Salt
1 clove Garlic, crushed
1 dash Ground cumin (optional)
1 pinch Ground Mexican oregano (optional)

Directions

1
Melt the lard or bacon drippings in a saucepan over low heat.
2
Add the flour and stir constantly until well mixed and slightly browned, forming a roux.
3
In a separate small bowl, mix the ground red chile with a small amount of the water or bouillon to create a smooth paste, preventing clumps.
4
Gradually whisk the chile mixture into the roux, stirring constantly to avoid lumps.
5
Slowly add the remaining water or bouillon, continuing to stir until the sauce is smooth and fully combined.
6
If using, stir in the tomato sauce.
7
Add the salt, crushed garlic, cumin, and oregano.
8
Bring the sauce to a gentle simmer, then reduce heat and cook for at least 10 minutes, stirring occasionally, to develop the flavors.
9
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 vegetarian version, substitute the lard or bacon drippings with vegetable oil or butter.

Start with 1/4 cup of ground chile for a milder sauce. You can always add more chile later to increase the heat.

Using beef bouillon instead of water adds a deeper, richer flavor to the sauce.

This sauce thickens as it cools. Thin it with a little water if reheating.

Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Keywords: red chile sauce, tex-mex, enchilada sauce, mexican sauce, homemade sauce, ground chile, roux, lard, bacon drippings, cumin, oregano, garlic, simmered, comfort food, taco topping, authentic, spicy, vegetarian option, easy recipe, pantry staple, flour based

Read it online: https://www.chefs-mate.com/recipe/red-chile-sauce-2/