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.
The Ultimate Guide to Perfecting Your Homemade Chili
The Ultimate Guide to Perfecting Your Homemade Chili - Want to make the best chili ever? In this guide, we'll teach you the secrets to making your chili taste perfect every time. From ingredients to techniques, we'll cover everything you need to make a delicious, hearty chili.
If you're looking for a delicious and nutritious meal, give this Ultimate Guide to Perfecting Your Homemade Chili a try! It'll show you how to make a chili that'll have you coming back for more time and time again. With this guide, you'll be able to make the perfect chili every time!
Ingredients:
2 lbs. lean Ground Beef
1 Onion diced
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1 Jalapeno
4 cloves Garlic
2 ½ tbsp. Chili Powder divided (or to taste)
1 tsp. Cumin
1 Green Bell Pepper
14 ½ oz. crushed Tomatoes
19 oz. Kidney Beans
14 ½ oz. diced Tomatoes with juice
1 ½ cups Beef Broth or Beer
1 tbsp. Tomato Paste
1 tbsp. Brown Sugar optional
Salt and Pepper to taste
All Purpose Seasoning:
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Tricia's Tex Mex Meatball Stew: Birria Style
Recipe:
Meatballs....
1 lb ground lean chuck (beef)
1 lb ground lean pork
2 tbs fine chopped mint leaves
1/8 cup cauliflower finely chopped2
2 tsp cumin
2 tsp paprika
1/2 tbs minced garlic
salt and pepper to taste
2 tbs avacado oil
Stew Sauce....
4 dried guajillo chiles
2 dried chile ancho
4 dried chile de arbol
2 chipotle peppers
1/4 cut onion
2 roma tomatoes
2 garlic cloves
1/2 bunch of cilantro
3/4 tbs dried mexican oregano
1 tsp margoram
1 tsp thyme
1 tsp cumin
1 tsp cinnamon
3 cloves
salt and pepper to taste
7 cups water divided 4 and 3
add on..
3 cubed mexican squash (tatuma)
2 cups strips (roasted and skinned) poblano peppers *optional
toppings...
1/2 chopped onion
1/2 bunch chopped cilantro
limes cut in half as needed
In a bowl mix meats, cauliflower, mint, and seasonings well. Form small meatballs about 1 1/2 inch diameters. makes about 36. Set aside
In a deep pan boil 4 cups water. Remove stems, seeds, and veins from the dried chiles. Add the chiles, onion, tomato, and garlic to water and boil on low heat for about 10 minutes. Remove from pan and set aside to cool.
In same deep pan add 2 tbs avacado oil. Saute the meatballs in batches till each is seared on the outside. About 2 or 3 minutes each side. Remove from pan and set aside.
Add the cooled chiles, tomato, onion, and garlic to blender. Add all the seasonings, cilantro, and chipotle peppers and blend well to liquify. Pour this into the deep pan with meat/oil droppings through a sifter. using spatula push the chile liquid and add 3 cups of water to blender canister to remove any remaining chile and then pour that over sifter to help push all the chile liquid through. Any remains in sifter should be discarded.
Add the meatballs and cauliflower to chile sauce in pan and cover. Simmer on low to med heat for 10 minutes. Add the cubed squash, cover, and continue the simmer for 5 minutes then add the poblano pepper slices. Cover well again and finish simmering for a total of 20 minutes or till the meatballs are fully cooked and vegetables are tender to your liking. Ready to serve and top with cilantro and onions. Squeeze 1/2 lime and enjoy!
Thank you for watching and as always ... Enjoy!
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My Mom Teaches Me How to Make MEXICAN / SPANISH RICE (Traditional & Easy Recipe)
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Spanish / Mexican rice is one of the best side dishes to serve with homemade meals and barbecue…especially right out of a (nearly) hundred year old dutch oven. In this video my Mom teaches us how she makes her beloved rice recipe for our catering gigs and at home eats. All ingredients included and be sure to stay tuned to the very end for a huge pro-tip about cooking this dish consistently every single time.
Cowboy Chili Recipe
Cowboy Chili Recipe!
We’re taking the chill off in the kitchen today with our Chili recipe. What’s great about chili is you can substitute any kind of meat whether is ground beef, wild game or even chunk meat. We’re giving you a great seasoning base and some ideas for your chili and from there you can customize to suit your tastes. Beans- no beans… hey I like a bean to give it an even heartier feel. So we hope you enjoy our chili recipe!
Enjoy the video and leave questions or comments below.
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8- 10 servings
Cowboy Chili
2 pounds ground beef (wild game, chunk meat, etc.)
1 large yellow onion, chopped
2 (10 oz.) can Rotel (we used chunky), drained
1 Rotel can water
1 (15 oz) can tomato sauce
1 (16 oz) can kidney beans, drained (or your bean choice)
Green Chile Chipotle Relish (available or 3 - 4 chipotle peppers in adobo sauce, chopped or to taste
1/3 cup chile powder
½ tsp cumin
2 tsp oregano powder
2 tsp paprika or smoked paprika
2 tsp salt
3 tsp minced garlic
1. In a large pot or 12” Dutch oven brown the hamburger over medium high heat. Season with salt and pepper or seasoning of your choice, to taste. As the meat begins to brown, stir in the onions. Continue cooking until the meat has fully browned and onions are tender. If there is a lot of excess grease, drain.
2. Stir in the Rotel, water, tomato sauce, beans, chipotle peppers or relish. Stir in the seasonings. Adjust taste, if needed.
3. Cover and cook over medium-high heat until it reaches a boil. Boil a couple minutes. Reduce heat and simmer for about 40 minutes, stirring occasionally.
4. Serve warm with cheese, onions, sour cream, etc.
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How to make homemade chili #shorts #cooking
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