Use this sauce to top enchiladas and tamales of any kind.
While doing research for this post, I found references to many different ways of making red chile sauce.
In Mexico alone, there are as many ways to prepare this sauce as there are varieties of chilies!
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There are even more when you take into account the regional twists.
How To Make Your Own Tamale Sauce
Why make your own sauce?
Making your own red chile sauce is not much different than making your own spaghetti sauce.
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If you have the time, it’s worth doing!
What Are Ancho Chiles?
After it’s harvested, it’s dried and turns a deep red/purple/brown.
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Anchos are commonly used in Mexican, Tex-Mex, and Southwestern cuisine.
Their color and their mild heat make them useful in sauces like red chile sauce.
Parts of the U.S. where Michoacans immigrated sometimes interchange the terms pasilla and ancho.
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International markets are also a good place to look.
Otherwise, you’ll have to order them online.
The Mexican brands are usually the least expensive.
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Four ounces will make a few batches of red chile sauce.
How To Prep Chiles for Sauce
Prepping dried ancho chiles is a simple process.
Storing and Freezing
Refrigerate the sauce, covered, up to 5 days.
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To freeze, pour into freezer-safe containers, remove all air, and freeze up to 3 months.
Defrost in the refrigerator.
Reheat on the stovetop until just heated through before using.
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However, in certain parts of Michoacan, Mexico, the ancho chile is called pasilla.
Open up the chile and remove the stem and seeds.
Remove as much of the veins as you’ve got the option to.
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Reserve a few of the seeds or veins for adding later if you want added heat.
Do not touch or rub your eyes if you have been handling chili peppers.
Heat a large skillet on medium heat.
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Press down on the opened chiles and leave for a few seconds.
Turn the chiles over and heat a few seconds more.
You do not want to toast or burn the chiles!If they burn, they’ll turn bitter.
Just heat them enough to draw out more of their flavor.
Add the chiles to a small saucepan and add enough water so that they are just covered.
Bring to a boil.
Remove from heat and let sit for 10 minutes, until the chiles have softened and plumped up.
(OR place the chiles in a small saucepan and pour boiling water over them to cover.
Let sit for 15 minutes, until softened.)
Remove the chiles from the pan, reserve the soaking water, and place the chiles in a blender.
Puree for 2 minutes, until the sauce is completely smooth.
Taste the sauce and adjust the seasoning.
If you want more heat, add in a few of the seeds or veins and puree some more.
Add more salt if needed.
Pour the sauce through a sieve into a skillet.
Add a tablespoon of olive oil to the sauce.
Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes.
Skim off the foam.
Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.
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