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Red Chile Sauce Recipe:
2oz dried guajillo peppers
2oz dried ancho peppers
2-6 pequin, chiltepin, or arbol chiles, depending on your spice tolerance
1. Remove the stems from each pepper and shake or scrape the seeds out.
2. Toast the deseeded peppers over medium-high heat for 60-90 seconds until fragrant
3. Soak peppers in boiling water for 10-15 minutes
4. Place softened peppers in a blender with other optional aromatics*
(*This is where the sauce gets personal and potentially freaky. I add charred onion, garlic, cumin, and Mexican oregano, but you could take it much further with ingredients like epazote, cinnamon, chocolate, fish sauce, gochujang...)
5. Blend peppers with chile-infused water until nappe consistency is achieved
6. Strain through a fine mesh
Use the sauce for:
Pozole: • Pozole: The Mexican Soup With One Mak...
Enchiladas: • Enchiladas Divorciadas - The Date Nig...
Chile Colorado: • How to Cook CHILE CON CARNE aka CHILE...
Tamales: • How To Make Pork Tamales With Fermín ...
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0:54 - How to make red chile sauce
4:20 - Why you oughtta make it
