Red Chile Sauce

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Servings: 3 Difficulty: Intermediate
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Rich, smoky roux-based sauce perfect for enchiladas and tacos
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Red Chile Sauce

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

Description

This traditional red chile sauce offers a deep, smoky flavor profile achieved by cooking ground chile in a lard and flour roux. The result is a velvety, rich sauce that clings beautifully to tortillas, meats, and vegetables. It serves as an excellent base for enchiladas, tamales, or as a hearty dip for chips. The subtle earthiness of cumin and oregano complements the heat of the chile, creating a balanced and comforting dish ideal for family dinners or festive gatherings. Simple ingredients come together to create a complex, home-style Mexican flavor that is both satisfying and versatile.

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 the mixture is well combined and slightly browned to create a roux.
  3. Slowly add the ground red chile to the roux, stirring continuously to prevent clumping and burning.
  4. Gradually pour in the cooled beef bouillon or water while stirring constantly to ensure a smooth consistency.
  5. Season with salt, crushed garlic, ground cumin, and Mexican oregano to taste.
  6. Simmer the sauce for at least 10 minutes, or longer, stirring occasionally, to develop the flavors and thicken the sauce.

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 ground chile and add more to taste after the sauce has thickened.

Beef bouillon provides a richer, deeper flavor than water, but water works well if you prefer a lighter sauce.

Store leftover sauce in an airtight container in the refrigerator for up to one week or freeze for up to three months.

You can substitute vegetable oil for the lard if you prefer a vegetarian version, though the flavor profile will be slightly different.

Keywords: red chile, mexican sauce, roux, enchilada sauce, lard, flour, ground chile, simmered, taco sauce, homemade, spicy, comfort food, cumin, oregano, bacon drippings, tex-mex, dip, gravy, traditional, flavorful
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