What Sauce to Put on Beef Tamales
This red sauce (or chile colorado as we know it in Sonora), it's s not a complicated sauce. Its consistency is somewhat liquidy with a beautiful dark color that comes from the pasilla chiles with a rich deep smoky flavor.
It truly gives depth to any dish you'll use it on!
If you're looking for an authentic red sauce for Tamales or Pozole then this recipe is it!
All you need to do to make the Red Chile Sauce is take the dried chiles, re-hydrate them by cooking in water, puree & lastly, strain them.
Check out the step by step below to see how easy it is!
How to make Mexican Red Sauce
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 but you can also add a third type of chile such guajillo.
- 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 20 minutes or until they're very soft and pliable. Rest chiles in the water for another 10 minutes.
- Transfer chiles to a blender or food processor and add 1 cup broth. Puree for about 1 minute.
- Strain the pureed chiles to remove the remaining seeds and skins (tip: 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.
The beauty of this Mexican Red Sauce recipe is that you can make a few cups, freeze it and use later as needed.
Besides making tamales rojos & pozole, you can also use this authentic basic red sauce to make enchiladas, carne con chile, pozole, chilaquiles. It is so versatile!
A note on buying chile peppers
If you live near a Latin grocery store, buy your peppers there as they will have the freshest selection. You can also find the dried peppers in bags in most grocery stores in your Latin isle.
Tips for buying dried chiles:
- They should be pliable, flexible and not overly dry or brittle. If they brake when you bend them, that means they're very old.
- The stems should still be attached to most of them
- If you have extra chiles, freeze them in ziplock bags for up to 6 months. This will preserve their freshness.
Mexican Red Sauce For Tamales & Pozole
This Mexican Red Sauce is exactly what you need to make red Tamales & Pozole. Make a batch, freeze and have it ready for when needed.
Prevent your screen from going dark
cups
- 8 ounces dried New Mexico chiles
- 4 ounces dried Pasilla chiles
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon oregano
- 3 cups broth (beef, chicken or vegetable). You may need a little more to blend all of the chiles.
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Remove the top of the chiles and shake out most of the seeds.
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In a large pot, add the chiles salt, pepper and oregano.
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Add enough water to cover all of the chiles.
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Cover and cook on medium heat for about 20 minutes or until they're very soft and pliable. Rest chiles in the water for another 10 to 15 minutes to cool off.
The following steps will be done in batches until all of the chiles are blended:
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Transfer chiles to a blender or food processor and add 1 cup broth. Puree for about 1 minute.
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Strain the pureed chiles to remove the remaining seeds and skins (tip: push the chile mix with a spoon to get the most out of them).
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Once all of the chiles are strained, transfer to a big bowl and add more salt and pepper according to taste.
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Note: The flavor may be strong at this stage but it changes for the better once it's mixed into your recipe for tamales or pozole.
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Store in jars in refrigerator for up to 2 weeks or freeze until ready to use.
Selecting the dry chiles:
- They should be pliable, flexible and not overly dry or brittle. If they break when you bend them, that means they're very old.
- The stems hold still be attached to most of them.
- If you have extra chiles, freeze them in ziplock bags for up to 6 months to preserve their freshness.
Whenever you come back to this recipe, you'll be able to see your notes.
Serving: 1 cup | Sodium: 112 mg | Sugar: 3 g | Fiber: 1 g | Calories: 22 kcal | Protein: 1 g | Carbohydrates: 5 g
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
This recipe was originally published in November 2014 and it was updated to revise the content and photographs. The original recipe remains the same. Enjoy!
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 lucky to come from a family of great cooks!
Source: https://www.muydelish.com/red_sauce/
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