This Mexican Red Sauce is exactly what you need to make Tamales, Enchiladas, Pozole, Carne Con Chile and more! In Mexico we call it Chile Colorado.
If you’re looking for an authentic yet easy version of Chile Colorado then this recipe is it!
All you need to do to make the Red Chile Sauce is take the dried chiles, re-hydrate them by cooking in water, puree & lastly, strain them.
Check out the step by step below to see how easy it is!
My sister Brenda is the expert at making this sauce and she’s the one that showed me how to do it. I’m so lucky to come from a family of great cooks!
How to make Mexican Red Sauce
Okay let’s start with good chiles. I like to combine two different type of chiles as it gives extra depth to the flavors. It’s not about how spicy the sauce is… it’s always about the flavor!
Chile New Mexico and Pasilla are my faves but you can also add a third type of chile such guajillo.
- Remove the top of the chiles and shake out most of the seeds. In a large pot, add the chiles and all of the spices. Add enough water to cover all of the chiles.
- You may have to push the chiles down in order to squeeze them all in as they tend to be bulky. Cover and cook on low heat for about 1 to 1.5 hours or until they’re very soft a pliable.
- Once the chiles are soft, transfer to a blender or food processor and add about 1 cup of water to each batch. Puree for about 1 minute until you reach the desired consistency.
- Add the pureed chiles through a strainer to remove the remaining seeds and skins. Push the chile mix with a spoon to get the most out of them.
- Once all of the chiles are strained, transfer to a big bowl and add more salt and pepper to taste.
The beauty of this Mexican Red Sauce recipe is that you can make a few cups, freeze it and use later as needed. Besides making tamales, you can also use this authentic basic red sauce to make enchiladas, carne con chile, pozole, chilaquiles. It is so versatile!
A note on buying chile peppers
If you live near a Latin grocery store, buy your peppers there as they will have the freshest selection. You can also find them in most grocery stores in your Latin isle. They come in bags like this one.
- They should be pliable, flexible and not overly dry or brittle. If they brake when you bend them, that means they’re very old.
- The stems should still be attached to most of them
- If you have extra chiles, freeze them in ziplock bags for up to 6 months. This will preserve their freshness.
Mexican Red Sauce (Chile Colorado)
Ingredients
- 8 ounces dried New Mexico chiles
- 4 ounces dried Pasilla chiles
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon oregano
- 1/2 teaspoon beef bullion powder or 1/2 bullion cube
Instructions
- Remove the top of the chiles and shake out most of the seeds.
- In a large pot, add the chiles and all of the spices.
- Add enough water to cover all of the chiles.
- Cover and cook on medium heat for about 2 hours.
- The following steps will be done in batches until all of the chiles are blended:
- Once the chiles are soft, transfer to a blender or food processor and add about 1 to 2 cups of water each batch. Start with 1 cup and add more if they are not blending well due to being dry.
- Add the pureed chiles through a strainer to remove the remaining seeds and skins.
- Push the chile mix with a spoon to get the most out of them.
- Once all of the chiles are strained, transfer to a big bowl and add more salt and pepper to taste.
Notes
- They should be pliable, flexible and not overly dry or brittle. If they brake when you bend them, that means they're very old.
- The stems hold still be attached to most of them.
- If you have extra chiles, freeze them in ziplock bags for up to 6 months to preserve their freshness.
Nutrition
This recipe was originally published in November 2014. It was updated in November 2019 to revise the content and photographs. The original recipe remains the same. Enjoy!
I love your recipes so much!! I’ve shared your site numerous times. All your procedures for traditional dishes are so well described. I used to tell people to come over while I cook if they want to learn but now I refer them to your site. So many are just like my mama taught me. It feels so good to have a place to refer the next generation to these wonderful delicacies. In addition to sharing, I do pick up tips that I’ve sometimes forgotten. Muchísimas gracias for a truly beautiful collection.
Hi Ellegelle! Your comment made my day! You have no idea what this means to me! I truly enjoy sharing the foods that make me happy hoping that other people will love them as much.
It is exactly my wishes too, to preserve these recipes for future generations. Thank you so much for your sweet comment! It truly is one of the best ones I have received.
Stay well!
xoxo,
AnA
I just wanted to make sure that this sauce can be used for enchiladas? I always imagined that there were tomatoes in enchilada sauce until I started to look for recipes to make it homemade.
Yes definitely can be used for enchiladas. This is what I use! Thanks Jessica!
I just love your site. The photos are inspiring and, although I make many of these recipes “by heart” it’s nice to have a place to direct the next generation for quantities and and detailed procedures. I got oodles of ideas for variations that I have either not tried or had forgotten about. My aunt’s vs my mother’s vs my mother-in-law style of sopa, for example.
BTW – have you ever tried slightly toasting the red chiles before boiling? Place on a cookie sheet in the oven, medium low, until you can just barely start to smell the aroma. (See, – “medium low” – how could my niece and daughter know what that means!) I think it adds to the richness of the sauce. I have never tried the pasillas before but I am going to next time.
Thanks so much for your lovely work!
I’m going to try roasting it next time Elle!!! Your comments mean the world!
it looks really good, will try
I have a question, after i blend the chilies in a food processor do i add a cup of water from which i boiled the chillies from or just regular water?
Hi Alyssa! Use from the boiled chiles for more flavor. Let me know how it turns out! I just used some that I had frozen on my tamales! Thanks so much for stopping by 🙂
This reminds me so much of the salsa roja my Grandma Cuca made — delicious, with that lovely smoky undertone from the ancho. I added juices from a roast and used dried mushroom powder instead of the buillon. Thanks for putting together a great site.
Seems great to me. I made some from a different recipe but it was almost like yours. I used leg garters. Used the broth in the sauce & the masa. I learned to add the amount called for in the masa becausee mine at first was a little dry. I also added some of the sauce to my Masa. Delcious.
I was wondering how many tamales you get our this recipe.
To day made the Red Sauce and it came out just perfect my family enjoyed the taste .I will be making it agein
That’s great Ruthie! Thanks for sharing your experience! I hope you had a nice holiday!
I love this! Most people think that “red sauce” is loaded with tomatoes but it’s all chile just like you did here. The bouillon idea is so smart too! Bet it adds a nice depth of flavor. Totally trying that next time.
So true Vijay! no tomatoes involved here 🙂 Oh and bouillon is my best friend lol! Have a great day!
I just love your photography. I hope we get a chance to work together some day.
Hi Caren! Sorry I’m just seeing my comments! I was having problems with wordpress 🙂 … anyhow, I hope so too! California is not that far from AZ so you never know! Happy Holidays!
There is no room for oregano and any Mexican cooking this is deafly not tamale seasoning and some sort of an Italian whatever where is the cumin where is the garlic