Traditional Red Sauce (Chile Rojo For Tamales, Enchiladas, Chile Con Carne and more!)

 

Traditional Red Sauce | For Tamales, Enchiladas, Carne Con Chile, and more! A how to guide to make this Mexican traditional sauce. P I N_______I M A G E

Oh hi there!!!! How are you all doing?? I’m doing superb and finally enjoying the great weather that beautiful Arizona has to offer during this time of year! I’m really looking forward to spending time outdoors, grilling, bike rides and a few hikes here and there. Are you jealous yet? lol!

Okay I’m not going to beat around the bush any more and ignore the fact that it was exactly one month ago since I’ve blogged! I know I’ve been a bad bad blogger but sometimes things happen that are out of your control and you have to choose your priorities (as in when survival mode kicks in). Don’t get me wrong, my blog is always a top priority but this time other stuff got the best of me; I changed jobs two weeks ago and I can honestly say that it was one of the best decisions I’ve made in a loooong time. The entire process happened so fast that I barely had time to digest what was going on. But when a GREAT opportunity comes knocking on your door, you must act fast and not think about it twice.  Right? I’m still working from home but now I’ll be doing consulting work for a great company.

So for the past month I had to transition from one crazy job to a great one PLUS we had a housewarming get together for some close friends. Getting your house ready to show your friends is a major thing if you ask me! I love to entertain and this was a great time for me to show my culinary skills.

For the main dish I decided to serve Beef Tamales. They are perfect for this time of year. I decided to blog about the process on how to make authentic Mexican Beef Tamales and will be doing two posts to show you the how to’s.  Making tamales is time consuming. The two things that will make a difference in your tamales are the Red Chile Sauce (Chile Rojo) and the Masa.

On this post (part I) we’ll talk about how to make the Red Chile Sauce and part II will be how to make the masa, shredded beef & how to assemble them. The beauty of this sauce is that you can make a few cups, freeze it and use later as needed. You can also make Enchiladas, Carne con Chile, Pozole, Chilaquiles …. so versatile! 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 blessed to come from a family of great cooks!:)

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.

Traditional Red Sauce | For Tamales, Enchiladas, Carne Con Chile, and more! A how to guide to make this Mexican traditional sauce. P I N_______I M A G E

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 medium heat for about 2 hours.

Traditional Red Sauce | For Tamales, Enchiladas, Carne Con Chile, and more! A how to guide to make this Mexican traditional sauce. P I N_______I M A G E

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.

Traditional Red Sauce | For Tamales, Enchiladas, Carne Con Chile, and more! A how to guide to make this Mexican traditional sauce. P I N_______I M A G E

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.

Traditional Red Sauce | For Tamales, Enchiladas, Carne Con Chile, and more! A how to guide to make this Mexican traditional sauce. P I N_______I M A G E

Traditional Red Sauce (For Tamales, Enchiladas, Chile Con Carne and more!)
Author: Fit, Fun & Delish!
Prep time:
Cook time:
Total time:
Serves: 4 cups
This recipe makes about 4 cups but could easily be doubled. Can be frozen in freezer bags or containers for up to 6 months.
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
Instructions
  1. Remove the top of the chiles and shake out most of the seeds.
  2. In a large pot, add the chiles and all of the spices.
  3. Add enough water to cover all of the chiles.
  4. Cover and cook on medium heat for about 2 hours.
  5. The following steps will be done in batches until all of the chiles are blended:
  6. 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.
  7. Add the pureed chiles through a strainer to remove the remaining seeds and skins.
  8. Push the chile mix with a spoon to get the most out of them.
  9. Once all of the chiles are strained, transfer to a big bowl and add more salt and pepper to taste.

 

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  • 11/18/2014 - 11:33 pm

    caren - I just love your photography. I hope we get a chance to work together some day.ReplyCancel

    • 12/03/2014 - 11:12 am

      ana @ fit, fun & delish! - 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!ReplyCancel

  • 11/20/2014 - 8:03 am

    Vijay @ NoshOn.It - 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.ReplyCancel

    • 12/03/2014 - 11:10 am

      ana @ fit, fun & delish! - So true Vijay! no tomatoes involved here :) Oh and bouillon is my best friend lol! Have a great day!ReplyCancel

  • 12/05/2014 - 10:00 am

    How to make Beef Tamales (Tutorial) » Fit, Fun & Delish! - […] total….all by myself! In this process I’m counting the time it took me to make the red chile sauce, the beef, the masa and to assemble them and I did this in the course of 2 days. Not bad huh? The […]ReplyCancel

  • 12/07/2014 - 3:51 am

    simpleNewz - Fit, Fun & Delish! RSS Feed for 2014-12-07 - […] Traditional Red Sauce (Chile Rojo For Tamales, Enchiladas, Chile Con Carne and more!) […]ReplyCancel

  • 06/11/2015 - 1:49 pm

    Green Chicken Chilaquiles » Muy Delish - […] This Tomatillo Sauce was used but if you fancy red chilaquiles instead, you can use my classic Red Sauce that goes perfectly with this […]ReplyCancel

  • 12/08/2015 - 5:37 pm

    Red Beef Pozole » Muy Delish - […] Note: You can find the recipe for my red sauce here  […]ReplyCancel

  • 12/25/2015 - 9:12 pm

    Ruthie B. - To day made the Red Sauce and it came out just perfect my family enjoyed the taste .I will be making it ageinReplyCancel

    • 12/27/2015 - 9:02 pm

      Ana @ Muy Delish - That’s great Ruthie! Thanks for sharing your experience! I hope you had a nice holiday!ReplyCancel

  • 12/05/2016 - 9:49 pm

    Danielle - I was wondering how many tamales you get our this recipe.ReplyCancel

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