Red chile sauce

various dates

Sp.  chile rojo, chile colorado

Make a roux (oil and corn flour,) add stock, add pureed red chile.
That is how the package recommends making red chile sauce.   

Always the rebel, I do it differently. I do not always use a roux, nor do I add starches at a later time. Instead, I add pureed red chile directly to a beef stew or the stew meat to the chile. That way the chile and meat juices mix into a flavorful sauce. See Chile Colorado.

This sauce already shows the basic characteristics of Mole Sauces. Those are based on different varieties of chiles, but also add a long list of other ingredients.

To make red chile sauce from rehydrated pods see: red enchilada sauce.


Pic1: chile colorado — 2019-05-15
Pic2: chile colorado — 2019-05-16



This is what you need for 2 cups:

Directions for dried chile pods:


For recipes with red chile sauce, see:

  1. basic chile colorado, served with rice and mango
  2. chile colorado with beer and cider, served with fries
  3. chile colorado with prunes, served with boiled potatoes and green beans
  4. roux-based chile colorado
  5. roux-based chile colorado with Normandy mix vegetables
  6. roux-based chile colorado with mushrooms
  7. red enchilada sauce