Mexican RED CHILE SAUCE Recipe for Tamales, Enchiladas, Asado, Chili con Carne & More
This red chile sauce has been one of my most requested recipes and I'm sharing with you my version of our family recipe.
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This red chile sauce is so versatile, so delicious, and so easy to make. This sauce is awesome because at its base, it can be used on so many different dishes, from enchiladas to tamales to menudo and so much more. All you got to do is start with this base, and then you can tweak it in any direction, probably as many different sauces as there are chilies, and that's not even taking into account that every single house is going to do it a little bit different.
So whether you're in Texas, New Mexico, Mexico, or along the frontera or anywhere in the USA, remember my advice, what Arnie takes always says, ain't no right way, ain't no wrong way to make chili sauce, and don't let nobody tell you you can't do it the way you like it.
Maybe what your grandma taught your mom, what my grandma taught my mom and my mom taught me may not be exactly the same, even if they're similar, but of course, my grandma's is better than yours. Just kidding! Don't get mad!
Let me just cover real quickly the couple of the different chiles I have. Now, the package here says cascabel or guajillo. It doesn't mean they're the same thing because they're not, but it means you might get one or the other in this package or possibly both. We also have some ancho chile, and we also have some pasilla chile. And I also have some chile de arbol down here. We use that one in our red chili sauce just to give it a little hint of heat and a little more complex flavor.
All right, so in the recipe we're going to use 15 guajillo/cascabel chiles, a couple of ancho chiles, and probably about four or five of the chile de arbol, a whole onion, and six cloves of garlic. All right, friend, let's get started and make this amazing red chili sauce.
HOW TO MAKE CARNE CON CHILI COLORADO |PORK |
Hello Everyone, today we made some delicious carne con chili Colorado. This is a traditional Mexican dish of pork stewed in a red chili sauce, you can have it with some delicious rice, beans or a side salad on the side. Hope you guys enjoy :)
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INGREDIENTS:
2 lbs of pork boneless for stew
4 New Mexico chiles
4 Guajillo chiles
1 chili anacho
3 garlic cloves
1/4 of onion
1 1/2 tbsp of all purpose flour
1 1/4 tsp of oregano
2 bay leaves
1/4 tsp of cumin
1 tsp of salt
4 whole black peppercorn
2 tbsps of oil
water
~TO SEAR MEAT
salt & pepper to taste
Texas Red Chili - Bowl of Red
Texas Red Chili - AKA Bowl of Red - AKA Chili Con Carne
The timeframe and origins of chili are debatable such as many things in history. Did it start in the US or did it come from Spain?
In 17th century there is an old Southwestern Native American legend that a chili recipe was put on paper by a beautiful nun, Sister Mary of Agreda of Spain.
In the 18th century there are records in San Fernando de Bar, now know as the city of San Antonio, of a spicy “Spanish” stew that is similar to chili.
In the 19th century things became more clear. Chili was cooked on chuckwagons where Cowboy cooks didn't carry perishable items, it was made popular in Tex prisons, it went national when Texas sets up a stand at the1893 Columbian Exposition in Chicago.
My favorite account is the women of San Antonio known as the “Chili Queens” selling this they called chili that was makde with dried chilis and beef in the Military Plaza Mercado. From the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime.
One thing that is not debatable is the original chili started off as Chili Con Carne (chili with meat) and it started off in the Southwest. Chili was about the meat and the flavors from the chilis. There were no fillers such as beans, noodles or rice.
State Dish of Texas - 1977 - RESOLVED by the House of Representatives of the State of Texas, the Senate concurring, That the 65th Legislature in recognition of the fact that the only real bowl of red is that prepared by Texans, hereby proclaims chili as the State Dish of Texas.
Recipe:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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How to make PORK TAMALES IN RED SAUCE STEP BY STEP! ❤
The delicious flavor of homeade tamales far surpasses store bought, because they are made with love in your home. They are fun to make when family or friends are involved, you can make the filling ahead of time to make the process easier and always delicious when eaten freshly made or toasted on your comal days later and topped with your favorite salsa. ❤
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INGREDIENTS FOR MEAT
3.25 lb. pork butt (with bone)
1/2 tsp peppercorns
2 bay leaves
1/2 medium onion
2 tsp salt (to your liking)
3 garlic cloves (smashed)
2 quarts water (enough to cover well)
RED CHILI SAUCE
3/4 TSP whole cumin
3/4 tsp peppercorns
3 big garlic cloves
4 chili ancho
7 chili guajillo
1 &1/2 C. pork broth (correction from video)
1/4 small onion
1/2 tsp oregano
1 &1/2 tsp chicken bouillon
salt as needed
MASA
3 LB masa for tamales (NOT PREPARED)
2 1/4 C. pork rendered fat
slightly melted smooth (not hot)
1 tsp salt
1 & 3/4 C.pork broth
1/3 C. red chili sauce (you decide)
1 bag corn husk (washed clean) you decide amount
CAUTION WHEN COOKING TAMALES ON STOVE, STEAM WILL BE VERY HOT
KEEP CHILDREN AWAY FROM STOVE.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
The Best Chili Colorado [Easy Recipe]
Chili Colorado is probably one of the best chilies I've ever tasted! Facts!! Now I'm sure someone will say that their chili is the best; not trying to get into an argument here, just saying that based on the many types of chilies there are in the world, Chili Colorado is the best! There are heated discussions on whether or not beans belong in chili, not swayed in either direction. However, if you're talking about the MOST FLAVORFUL CHILI, then that title belongs to Chili Colorado!! [Steps down from soapbox] At first glance, you would think that Chili Colorado originated in the actual state of Colorado, but nope! Colorado means red in Spanish and refers to the rich red color produced from several dried chilies. The blend of chilies is according to your preference, but Guajillo, Ancho, Pasilla, and New Mexico chilies are the most popular. You can make Chili Colorado with beef, pork, or even chicken. I serve this Chili Colorado with particular rice called Valencia (or pearl rice). The link is below if you're interested. Try this Chili Colorado today and Make It Sabroso!
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Ingredients
Chili purée
2 ea. Dried Guajillo, Pasilla, New Mexico, and Ancho chilies (seeds removed)
3 cups hot beef stock
4 cloves garlic
2 tsp ground cumin
Salt and pepper to taste
1 lb beef tips (or chuck roast cut bite sized)
2 tbsp olive oil
1 red onion julienne
1 tbsp each fresh thyme and oregano (or substitute 1 tsp each dried thyme and oregano)
2 cups beef stock
Juice of 1/2 lime
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Music Intro:
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Chapters
0:00 Intro
0:12 Types of Chilies
1:24 Preparing the Chilies
2:16 Preparing the Beef
4:00 Chilies Almost Took My Life!
4:53 Putting It All Together
Red Chili Sauce
Hey all! Welcome to my cooking channel!
A little about me..... I actually started Youtube with my nail channel Cokechiq.
I decided to start this cooking channel as a way to preserve my recipes for my family. My nephew Nito is always calling me and asking how to cook things now that he is an adult living on his own. I thought what better way than to show him? So thank you Nito for the inspiration! I hope to add all your favorite recipes soon. Tia loves you!
This sauce is made with dried chili pods. It is used for making Tamales, Enchiladas, & Chile Colorado. This can be bagged up and frozen for later use as well, so make a big batch, freeze it, and always have it ready for your dishes. No more canned sauce for you!
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