Best 2 Mexican Red Chile Sauce Recipes

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Mexican red chile sauce, a staple in Mexican cuisine, possesses a rich, smoky flavor that adds depth and dimension to a variety of dishes. With its vibrant red color and spicy kick, it is a versatile condiment that can be used as a marinade, a dipping sauce, or stirred into soups and stews. Whether you prefer a mild or a spicy sauce, there are numerous recipes available to suit every palate. Whether you are an experienced home cook or a beginner, this article will guide you through the process of creating delicious and authentic Mexican red chile sauce, allowing you to bring the flavors of Mexico into your own kitchen.

Here are our top 2 tried and tested recipes!

MEXICAN RED CHILE SAUCE



Mexican Red Chile Sauce image

Salsa de Chile Rojo. This is based on a recipe from Sunset's Mexican Cook Book. Sunset recommends mild dried chiles, ones that are large and dusky-red. Use as an enchilada sauce.

Provided by mersaydees

Categories     Sauces

Time 2h20m

Yield 3 1/2 cups

Number Of Ingredients 8

6 ounces whole dried chilies (ancho, pasilla, or California green chiles, about 10 to 12 chiles, in any combination)
3 cups hot water
1/4 cup tomato sauce (or tomato paste)
1 small garlic clove, minced (or pressed)
1/4 cup salad oil
1 1/2 teaspoons salt
1 teaspoon oregano leaves, crumbled
1/4 teaspoon ground cumin

Steps:

  • Preheat oven to 400 degrees F.
  • Place chiles on a baking sheet. Toast lightly in oven, 3 or 4 minutes, until they give off a mild aroma. Do not burn, otherwise, chiles will be very bitter.
  • Remove chiles from oven and set aside until cool enough to handle.
  • Remove and discard stems, seeds, and any pink pithy materials.
  • Rinse chiles in cool water, drain briefly, then cover with hot water and soak for an hour.
  • Process chiles in blender with enough of the soaking water to obtain a nice, blended consistency.
  • Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer, uncovered, for 10 minutes, stirring occasionally.
  • Sauce can be refrigerated for up to 1 week or frozen for later use.

MEXICAN MEATBALLS WITH RED CHILE TOMATO SAUCE AND QUESO FRESCO



Mexican Meatballs with Red Chile Tomato Sauce and Queso Fresco image

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 29

2 tablespoons canola oil
1 medium red onion, finely diced
1 jalapeno, finely diced
2 cloves garlic, finely chopped
2 tablespoons ancho chili powder
1/2 teaspoon ground coriander
1 to 2 chipotle peppers in adobo, processed until smooth
One 28-ounce can plum tomatoes and their juice, processed until smooth
Kosher salt and freshly ground black pepper
Clover honey, to taste, optional
1 to 2 tablespoons Mexican crema
Fresh cilantro leaves, for garnish
1/3 pound chorizo, very cold, cubed
1/3 pound chuck, very cold, cubed
1/3 pound pork butt, very cold, cubed
3 cloves garlic, finely chopped
1 large egg, lightly beaten
1/2 cup finely chopped cilantro, plus extra for garnish
1/4 cup freshly grated Cotija cheese
1 tablespoon New Mexico chili powder
2 teaspoons Mexican oregano
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
3/4 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 3/4 cups chicken stock
Queso fresco, for garnish
Fresh cilantro leaves, for garnish

Steps:

  • For the red chile tomato sauce: Heat the oil in a 12-inch high-sided saute pan over high heat. Cook the onions and jalapenos until softened, about 5 minutes. Add the garlic and cook 30 seconds, and then stir in the chili powder and coriander and cook 1 minute. Pour in 1 cup water and cook until reduced. Mix in the chipotles and tomatoes and bring a boil, and then reduce to a simmer and cook until the sauce is slightly thickened, about 20 minutes. Season with salt, black pepper and honey, if using. Whisk in the crema, followed by the cilantro, and adjust the seasoning, if needed.
  • For the mexican meatballs: Grind the cubed meats using a hand-operated meat grinder fit with a medium dye. Combine the ground meats with the garlic and egg in a large bowl, and then add in 1/4 cup of the cilantro, the cheese, New Mexico chili powder, Mexican oregano, cumin and cayenne pepper. Gently mix together until combined. Begin mixing in the breadcrumbs, 1 tablespoon at a time, until the mixture holds together. Mix in some salt and black pepper, and form the meat into 2-inch balls. Heat the olive oil in a medium saute pan over medium heat. Cook the meatballs, turning occasionally, until brown all over, 3 to 4 minutes. Pour in the chicken stock and cook until the liquid is mostly reduced and the meatballs are just cooked through, 5 to 7 minutes longer. Transfer to a serving platter and top with the Red Chile Tomato Sauce, queso fresco and additional cilantro leaves.

Tips:

  • To make the sauce ahead of time, simply prepare it according to the recipe and then let it cool completely. Store the sauce in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months.
  • If you don't have ancho chiles, you can substitute another type of dried chile, such as guajillo or pasilla chiles. Just be sure to adjust the amount of chiles you use so that the sauce has a similar level of heat.
  • If you don't have a blender, you can puree the sauce in a food processor. Just be sure to puree it until it is very smooth.
  • Serve the sauce with your favorite Mexican dishes, such as tacos, burritos, enchiladas, or tamales.

Conclusion:

This Mexican Red Chile Sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own personal taste. Whether you like it mild, medium, or hot, this sauce is sure to please everyone at your table.

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