Mexican RED CHILE SAUCE Recipe for Tamales, Enchiladas, Asado, Chili con Carne & More

everybody wants to know how to make red chili sauce so today we're going to record our Mexican red chili sauce that everybody really loves this red chili sauce is so versatile so delicious and so easy to make this sauce is awesome because at its base it can be used on so many different dishes from enchiladas to tamales to menudo and so much more all you got to do is start with this base and then you can tweak it in any direction probably as many different sauces as there are chilies and that's not even taken into account every single house is going to maybe do it a little bit different so whether you're in Texas New Mexico deep Mexico or along the Frontera anywhere in the USA remember my advice what RNA it takes always says ain't no right way ain't no wrong way to make chili sauce and don't let nobody tell you you can't do it the way you like it maybe what your grandma taught your mom what my grandma taught my mom and my mom taught me may not be exactly the same aim even if they're similar but of course my grandma's is better than yours just get in don't get mad let me just cover real quickly the couple of the different cheetahs I have laying around now the package here says cash Cabela or guajillo it doesn't mean they're the same thing because they're not but it means you might get one or the other in this package or possibly both we also have some ancho Chile and we also have some pashilla Chile and I also have some Chile de arbo down here we use that one in our red chili sauce just to give it a little hint of heat and a little more complex flavor all right so in the recipe we're gonna use 15 guajillo slash cascabel Chiles a couple of ancho chiles and probably about four or five of the Chile de Arbol a whole onion and six cloves of garlic all right friend let's get started and make this amazing red chili sauce wait a minute wait a minute if you're gonna make chili sauce I want to know what you're gonna do because I taught you how to make it so I want to make sure that you do it right but I want to do it my way but you still have to do it the way I showed you how are you taking it with chili ancho yes I don't usually use chili I know you don't but I like the flavors so I'm going to put a little difference in there okay it probably tastes good too you want me to help you yes ma'am actually you're gonna do it since you came into the picture all right so what are we doing first Mom we have to remove the stem right yes we want to get the stem off and we open it up and take out the seeds Okay I don't like to do it with the seeds in there because to me it gives it a different flavor but you can leave the membrane in there I try not to take out the veins because that's where the hat is you like that little bite yeah I like that little bite gotcha one thing you'll see here that the anchor Chile is quite a bit darker than the guajillo Chile they do smell different too they do taste different as well it is kind of a tedious little process on some of these to get the seeds out you know if you miss one or two it's not a big deal remember we're gonna strain it so the seed will come out exactly you know that's one of the reasons Ernie that I don't like to use the ancho Chile because it makes the sauce darker a little bit darker yes it does it does look more red super bright red when you only use the guajios I like the flavor of the ancho it has a really really good flavor try some mancho chili sauce or some ground a Pancho chili powder on your pork ribs thank me later you missed the sea turn oops you said that it was okay not too many one maybe you can save some seats on this one so it's kind of hard to take them all out and because they're small yeah and it'll give them more flavor the idea with the Chile article is to get a little bit of heat in there just a little subtle heat you just want that little heat to pass by your taste buds going like hello I'm here just two now another cool thing about this red chili sauce is you can make big batches like we're doing today and you can freeze it Ziploc bags for short-term freezing mason jars for long term freeze it first then vacuum pack it it'll last for at least a year mom's gonna peel some garlic we're gonna use six cloves of garlic and one whole onion how long do we cook the chili pasta about 15 minutes that's what it is after it starts boiling a lot of people don't don't boil it they put it in like that but I like mine to be soft how much water should they put in the pan enough water to cover the the whole onions and the chilies you're only going to simmer these for about 15 or 20 minutes so there won't be a lot of evaporation it's just going to soften them up get them ready for the blender I'm gonna put down the molcajete inside to weigh down the chilies down so they can cook faster and keep them down it's almost just about ready Ernie look s good to me yeah well we did forget to mention earlier we wrenched them before we actually took them to the stove just an FYI that is a step you need to take you don't want to boil them too long because if you look here the color you're losing some of your flavor into the water so just 15-20 minutes is really all you need now we're going to go ahead and put them in the blender you want to do it Mom or you want me to do it however you want hey can you reach yes I'm gonna let Mom do the honors while I hold the blender just so the blender doesn't get out of control or anything well you're not gonna let start it until it's falling down no he may be married with kids and everything but I can still tell him what to do [Laughter] we're going to use two teaspoons just regular table salt instead of using regular salt I'll usually use some OG personally me I like that little peppery kick in there it's two teaspoons of salt but three of OG because this each teaspoon also has garlic and pepper not just salt we always use the chili water because it has the flavor in the water some people say that it can have a little bit of a bitter taste honestly we've never experienced that you can use straight water some people use chicken stock or chicken broth we like to use the chili water see how the water is darker because of that ancho chili yes it's a little bit darker there you go now while this is cooling off let me share with you guys I always use a whole onion but it's usually a smaller medium onion that onion that we used to while ago to go into the pot was a whole white onion it was bigger than normal and we don't want to overpower the chili sauce we want it to taste like chili sauce so we did take out about half of the onion that went into the pot if you like more onion flavor you can use that big onion we want to taste the chili sauce all right now here's the other Pro tip when you want to start the blending process go ahead and pulse it a couple of times first you see how it doesn't automatically suck it all down so you kind of want to break it down first get it to where it'll blend there we go now you can go ahead and blend all right Mom let's take a look at it and you tell us if you think we need a little bit more water or not to me put in about three cups of water more or less this could be enough yeah all right one more time on the blender all right let's look at it one more time Mom yeah it's hot good yeah she wanted two more Chile there well now she's thinking that it's too hot it is delicious I don't think he needs more stuff super tasty and I don't think you need salt either man it tastes so good uh I think we made the right decision to back out a little bit of that onion yes and it allows the chili flavor to shine it has that subtle onion flavor it has the subtle garlic in there but it's nicely balanced the flavor is fantastic now I know some Cooks don't like to strain it or feel like it's not necessary we like it strained just because it's a little bit finer it takes out the pepper flakes and the pulp I know this is a long process and it's a little bit tiring when it's kind of thick but it's worth the the work because it's more smooth it's more tasty you don't have anything that could like pieces of the chili or anything like that you didn't need my help for that nope oh that's right you taught me how to do it all right cool I think that's enough let's pour it in here do the hunters doesn't it make you like want to have a straw yeah you know and just like suck it up I mean just the aroma the aroma makes me want to get a straw drink it up here we go oh it's beautiful so this is our red Mexican chili sauce folks I hope you try it it's really amazing if you guys could smell the aroma right now the bouquet coming out of this cup here it's really really amazing I hope you guys try it I hope you enjoyed this video folks if you have any questions put them in the comments below when you make it tag me and let me know what you thought about it and I'm sure some of you out there have a little different variation tell us how you make it how your mom made it how your grandma used to make it what Rancho you come from all right folks we're gonna go ahead and tap out if you're interested in our APC while rub or the OG rub over on this side you can go to pitmaster.us if you want to up your barbecue game and really learn how to cook some amazing barbecue go to pitmasterclass.us keep the smoke light make it work and a wild kind of day foreign [Music] lived and she gave us a big old sack full of New Mexico chilies a bird left back about this thing they are good chilis for sure that's where I learned too my mom did it but I never learned with my mom your mom taught you how to make enchiladas with wolf brand chili right yeah I was 16 aaroni when I got married so what do you expect I mean my I've heard that story before my husband used to say I didn't even know how to boil an egg I don't know if you still know do you I don't know I haven't boiled one in years

Channel: ArnieTex

Views: 547,345

Keywords: barbecue, barbeque, grill, grilled, texas, texas bbq, fajitas, carne asada, enchiladas, tamales, enchilada sauce, asado, asado de pueco, new mexican chile, mexico chile sauce, red sauce, mexican red sauce, mexican red chile sauce, red chili enchilada sauce, red chile, chile colorado, traditional new mexican red chile sauce, how to make red chile sauce, how to make new mexican red chile, adobo sauce, guajillo sauce, dried peppers, chile con carne, carne con chile colorado, salsa roja

Id: ocUVI4VjSeQ

Length: 10min 43sec (643 seconds)

Published: Wed Feb 08 2023