Best 5 Mexican Red Sauce Recipes

MEXICAN RED CHILE SAUCE

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

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.

MEXICAN RED SAUCE

Steps:

• Combine all ingredients, except for the 1/2 cup of water in a food processor or blender and blend until smooth.
• Pour sauce into a medium sauce pan and add remaining 1/2 cup of water.
• Bring to a boil then reduce heat to a simmer and allow to cook through for about 20 minutes.
• Note: Makes Aprox 2 quarts.

MEXICAN RED ALMOND DIPPING SAUCE (VEGAN)

Steps:

• Put the almonds in a food processor and pulverize until finely ground.
• Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender (about 10-15 minutes).
• Stir in all the other ingredients except the ground almonds. (I found it easier to turn the heat off first, then add the tomato sauce followed by everything else, then put the heat back on.).
• Heat to boiling; reduce heat. Simmer 1 minute stirring constantly;.
• stir in almonds.
• Serve hot with some corn chips and/or arepas, and enjoy!. Makes about 1 3/4 cups of sauce.

MEXICAN ESSENTIALS: MILD TOPPING RED SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a saucepan, and a non-reactive jar to store the sauce in.
• 3. Gather your ingredients (mise en place).
• 4. Add the tomato sauce, water, and vinegar to a small saucepan over medium heat, and bring up to a simmer.
• 5. Place the dry ingredients into a spice blender, and blend until finely ground.
• 6. Add to the simmering sauce.
• 7. Continue to simmer for 5 - 7 minutes.
• 8. Remove from the heat, allow to cool.
• 9. Store in a non-reactive container in the fridge, until ready to use.
• 10. PLATE/PRESENT
• 11. Use anywhere you want a piquant sauce for your Mexican recipes. Enjoy.
• 12. Keep the faith, and keep cooking.