Diane's Versatile Mexican Red Chile Sauce
For years, this beloved red chile sauce has been a staple in my kitchen, elevating countless dishes with its rich and robust flavor. This all-purpose sauce is perfect for enchiladas, tacos, and simmering meats, making it a must-have in any home cook's repertoire. When prepared correctly using dried ancho or pasilla chiles, it captures the essence of authentic Mexican cuisine. While it can get a tad messy, the end result is undeniably worth the effort! Additionally, this sauce freezes beautifully, so consider doubling the batch for future use. Whether you're preparing a feast or just a quick meal, Diane's Versatile Mexican Red Chile Sauce is sure to add warmth, depth, and a bit of spice to your table. Find the right dried chiles at a local market, or try a specialty Mexican grocery store to ensure that you have the best ingredients on hand. If you can't locate Mexican oregano, feel free to substitute with regular oregano for a delicious alternative.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Dried Ancho Peppers
6 ounces (about 10-12 whole, stems and seeds removed)
Hot Water
3 cups (for soaking chiles)
Tomato Sauce or Tomato Paste
1/4 cup (as per preference)
Garlic Clove
1 small (minced, or to taste)
Salad Oil
1/4 cup (for sautéing)
Salt
1 1/2 teaspoons (adjust to taste)
Dried Mexican Oregano Leaves
1 teaspoon (crushed)
Cumin
1/4 teaspoon (adjust to taste)
Instructions
1
Preheat your oven to 400°F (200°C). Spread the dried ancho chiles evenly on a baking sheet.
2
Toast the chiles in the preheated oven for 3 to 4 minutes, just until they emit a mild, inviting aroma. Avoid burning them, as this can lead to a bitter flavor.
3
Remove the chiles from the oven and allow them to cool slightly. Once cooled, carefully remove and discard the stems, seeds, and any pink pith found inside the chiles.
4
Rinse the cleaned chiles in cool water, then drain briefly. Place them in a bowl and cover with 3 cups of hot water. Allow the chiles to soak for about one hour to soften.
5
After soaking, transfer the chiles to a blender. Add just enough of the soaking water to help blend smoothly. Blend until you achieve a smooth consistency.
6
Once blended, add the remaining soaking water, tomato sauce (or paste), garlic, salad oil, salt, oregano, and cumin to the blender. Blend again to combine all the ingredients well.
7
Pour the mixture into a saucepan and bring it to a simmer over medium heat. Simmer uncovered for 10 minutes, stirring occasionally to prevent sticking and to enhance the flavors.
8
Allow the sauce to cool before transferring it to an airtight container. This sauce can be stored in the refrigerator for up to one week or frozen for longer storage.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Diane's Versatile Mexican Red Chile Sauce?
It is an all-purpose red chile sauce used for enchiladas, tacos, and simmering meats, capturing the essence of authentic Mexican cuisine.
What types of dried chiles are recommended?
The recipe suggests using dried ancho or pasilla chiles for the best results.
How do you toast the dried chiles?
Spread the dried chiles on a baking sheet and toast them in a preheated oven at 400 degrees F for 3 to 4 minutes.
Why is it important not to burn the chiles?
Burning the chiles can lead to a bitter flavor in the finished sauce.
Which parts of the chile should be discarded?
You should remove and discard the stems, seeds, and any pink pith found inside the chiles.
Should the chiles be rinsed?
Yes, after cleaning and removing seeds, rinse the chiles in cool water and drain them briefly.
How long should the chiles soak?
The chiles should soak in hot water for approximately one hour until they have softened.
How much water is needed for soaking?
The recipe calls for 3 cups of hot water for soaking the chiles.
How do you achieve a smooth consistency?
Transfer the soaked chiles to a blender with just enough soaking water and blend until smooth.
What ingredients are added to the blender after the initial processing?
Add the remaining soaking water, tomato sauce or paste, garlic, salad oil, salt, oregano, and cumin.
How long does the sauce need to simmer?
The sauce should simmer uncovered in a saucepan over medium heat for 10 minutes.
Is the sauce freezer-friendly?
Yes, this sauce freezes beautifully, and it is recommended to double the batch for future use.
How long can the sauce be stored in the refrigerator?
The sauce can be stored in an airtight container in the refrigerator for up to one week.
What is a good substitute for Mexican oregano?
If you cannot find Mexican oregano, you can use regular oregano as a delicious alternative.
How much tomato sauce or paste is required?
The recipe requires 1/4 cup of tomato sauce or tomato paste.
How much garlic is used in this recipe?
One small garlic clove, minced, is used, though you can adjust this to your taste.
What kind of oil should be used?
The recipe calls for 1/4 cup of salad oil for the sauce.
How much salt is recommended?
The recipe suggests 1 1/2 teaspoons of salt, which can be adjusted to taste.
How much cumin is added to the sauce?
The sauce uses 1/4 teaspoon of cumin, adjusted to taste.
How many dried ancho peppers are needed?
You will need 6 ounces of dried ancho peppers, which is about 10-12 whole peppers.
Is this sauce difficult to make?
While the process can be a tad messy, the instructions are straightforward and the result is worth the effort.
Where can I find the right dried chiles?
Dried chiles can be found at local markets or specialty Mexican grocery stores.
Should the sauce be simmered covered or uncovered?
The sauce should be simmered uncovered for 10 minutes while stirring occasionally.
How do I know when the chiles are toasted?
They should emit a mild, inviting aroma after 3 to 4 minutes in the oven.
How many main ingredients are in this recipe?
There are 8 main ingredients used to make this versatile red chile sauce.
Can I use this sauce for tacos?
Yes, it is specifically mentioned as being perfect for tacos and enchiladas.
What should I do before storing the sauce?
Allow the sauce to cool completely before transferring it to an airtight container.
Why should I stir the sauce during simmering?
Stirring helps prevent sticking to the pan and assists in enhancing the flavors.
Does the recipe use dried or fresh oregano?
The recipe uses 1 teaspoon of crushed dried Mexican oregano leaves.
Is this an authentic Mexican recipe?
Yes, when using dried ancho or pasilla chiles, it captures the authentic essence of Mexican cuisine.