No. 1, Red Chile Sauce, for Enchiladas or Tamales, etc.
This vibrant red chile sauce is a cornerstone of authentic Mexican cuisine, perfect for enchiladas, tamales, and more. The sauce boasts a rich, savory flavor profile with a hint of spice, achieved through a careful process of rehydrating and blending dried chiles. This classic sauce offers a satisfying texture and is a versatile addition to any meal.
Ingredients
- 10 medium Dried Red Chile Peppers (Quantity estimated (not specified in original recipe))
- 4 cups Water (Quantity estimated (not specified in original recipe))
- 1/2 cup Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1 tablespoon All-purpose Flour (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
Instructions
- 1Split the red chile peppers open and remove all seeds and veins. This will reduce the heat of the sauce. Soak the chiles in water for several hours, or ideally overnight, to rehydrate them. This step is crucial for softening the peppers and extracting their flavor.
- 2Pour off the soaking water. Then, pour boiling water over the rehydrated chiles. Pour off the water again and repeat this process one more time. The final water should just cover the peppers when pressed down. This helps to further soften the chiles and remove any remaining bitterness.
- 3Mash the chiles in the water they were boiled in. Press the mixture through a sieve to separate the chile pulp from the skins and any remaining seeds. Discard the solids.
- 4Melt the butter (or shortening) in a saucepan over medium heat. Add the flour and cook, stirring constantly, until the flour is lightly browned. This creates a roux, which will thicken the sauce.
- 5Add the chile pulp to the roux. Season with salt to taste. Cook the sauce very slowly for about 30 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.
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