An authentic Mexican red sauce without the tomatoey taste found in Tex-Mex food. Try it once, and you'll throw rocks at canned sauces. No serving amount is provided, because you can use it in a lot of ways.
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Units: US | Metric
- 6 dried red chilies (a mixture of New Mexico, and Passillas gives great depth)
- 3 garlic cloves, smashed
- 2 teaspoons dried oregano
- 2 tablespoons ground cumin
- 4 cups boiling water (broth may be used, but is quite unnecessary)
- 4 tablespoons lard or 4 tablespoons bacon drippings
- 3 tablespoons all-purpose flour
- 1Remove stems and seeds from dried chiles, and break chiles into smaller pieces.
- 2Place chiles in a blender cup with garlic, and cover with boiling water. Let stand for 30 minutes to an hour.
- 3In the mean time in a heavy sauce pan use the lard and flour to make a roux, and let cook for a couple of minutes to remove any raw taste.
- 4When the chiles have rehydrated, blend on "liquify' until smooth.
- 5Add to sauce pan with oregano,cumin,and salt. Simmer for 15 minutes.
- 6If you can make this a few hours, or a day, ahead it is even better.
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Nutritional Facts for Red Chile or Enchilada Sauce
Serving Size: 1 (1314 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 179.0
- Calories from Fat 124
- Total Fat 13.8 g
- Saturated Fat 5.1 g
- Cholesterol 12.1 mg
- Sodium 16.4 mg
- Total Carbohydrate 12.6 g
- Dietary Fiber 1.7 g
- Sugars 3.7 g
- Protein 2.5 g