Homemade Earthy and Wonderful. Red Chile Sauce for Tamales or Enchiladas.
My love for Mexican food is always elevated to a new level when a recipe like this is shared. Rosa is my former next door neighbor and an excellent source for Mexican specialities and authentic Mexican food. Like this wonderful Mexican red chile sauce. Made from three kinds of dried chile peppers, Mexican pickling spices and cumin, this is her recipe that she uses for homemade Tamales. It can also be used for enchiladas.
Related Material: Mountain Mex Enchiladas
I’ll never forget when her Miguel, Rosa’s husband popped up over the fence and offered us fresh grilled Carne Asada that was simply placed in a warm flour tortilla alongside a grilled jalapeno. Heaven. That’s when the food conversations started. I’ve been to two of Rosa’s Tamale making demonstrations and so much appreciate her knowledge of authentic recipes like this one.
This sauce is amazing. The flavors of the dried chiles amaze the palate and bring ground meat to life, and the color is a vibrant brick. The sauce alone is a very strong flavor, but once combined with your tamales or enchiladas, it’s a beautiful thing.
A note, this recipe calls for dried Pasilla Chile Peppers. Those are hot, so you may want to only use a couple. The Expecias Mix is a general spice mix sold in Mexican Grocery stores. I’ve included affiliate links for your convenience.
A rich red earthy sauce that can be used in Mexican dishes like Enchiladas and Tamales.
- 3 ounce bag dried Guajillo Chile about 15 chiles
- 3 ounce bag Chile Nuevo Mexico about 12 chiles
- 4 dried Pasilla Chile
- 1 small bag Especias Mixtas spice mix (use about 1/2 of the seeds, and just a few of the red chile and one of the bay leaves
- 1 Tablespoon whole cumin seed
- 1/2 teaspoon Mexican Oregano
- 1/2 teaspoon salt
- 3 garlic cloves
- 2 cups chicken broth or broth from pork, or water
- small amount of masa to thicken
Remove the tops of the chiles and shake out as much of the seeds as possible. In a large pot, add chiles, spices and garlic cloves Add enough water to cover. Cover and cook on low for about 2 hours.
Once the chiles have cooled some, and are soft, in batches transfer to a food processor. Use a slotted spoon to make sure you get the spices and the garlic. Puree until smooth adding some of the chicken broth to each batch. Add more than two cups if needed. I've even used some of the soaking liquid to add more chile flavor.
Place a strainer over a large bowl. Pour the pureed chile sauce into the strainer and with the back of a wooden spoon, push the mixture through the strainer to remove skins, remaining seeds and any chunks of spices.
Once the chile mixture is strained, adjust seasonings. I'm a cumin fan, so I always add ground cumin and salt. Mix in some masa if you'd like to thicken the sauce. I've even added a little sugar and a little cider vinegar to balance flavors.
Looking for more homemade Mexican sauces? Take a look at this:
Rosa’s Homemade Red Chile Sauce … It’s What’s for Tamales and Enchiladas