Mexican Red Sauce (Chile Colorado)
This Mexican Red Sauce is exactly what you need to make Tamales, Enchiladas, Pozole, Carne Con Chile and more!
- Author: Ana Frias
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hours 30 mins
- Yield: 9 cups 1x
- Category: Sauces
- Method: Stove
- Cuisine: Mexican
- 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
- 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.
Selecting the chiles:
- 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.
- Serving Size: 1 cup
- Calories: 22
- Sugar: 3 g
- Sodium: 112 mg
- Fat: 0 g
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0
Keywords: sauce for tamales, enchiladas, pozole, recipe, receta de chile colorado