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.
Getcha some APC BBQ Rubs Here:
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.
Grilled pork tenderloin chops three ways
Here are three variations on grilled pork tenderloin chops, as I welcome spring to Cleveland and break out the grill for the first time of the season. If you'd like to see the expanded version, send an email to Alice at grillitwithbobby@gmail.com telling her you want to see me on Grill It! with Chef Bobby Flay.
Mexican-Style Pork Tacos (Tacos Al Pastor)
Here is what you'll need!
Homemade Al Pastor
Serves 10-12
INGREDIENTS
5 pounds boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch rounds
1 thick wooden skewer, trimmed to the height of your oven
10-12 small corn tortillas
1 white onion, chopped finely
1 cup cilantro, chopped finely
1 cup salsa of your choice
PREPARATION
Preheat oven to 350°F/180°C.
Slice the pork shoulder into about 1-cm slices, then transfer to a large dish or bowl.
In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.
Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator.
On a baking sheet lined with parchment paper or foil, place down a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple.
Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top.
Bake for about an hour and a half, until slightly charred on the outside and deep red.
Rest the meat for about 10 minutes, then carve off thin slices of the pork.
Slice off thin pieces of the roasted pineapples as well.
To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa.
Enjoy!
Carne al Pastor Hecha en Casa
Sirve 10-12
INGREDIENTES
5 libras (2.5 kg) Paleta de Cerdo, sin hueso
3 cucharadas de pasta de achiote
2 cucharadas de chile guajillo en polvo
1 cucharada de ajo en polvo
1 cucharada de orégano seco
1 cucharada de comino
1 cucharada de sal
1 cucharada de pimienta
¾ taza de vinagre blanco
1 taza de jugo de piña
1 piña, pelada y cortada en rodajas de 2.5 cm
1 palito grueso de madera (cortado a la medida del horno)
Tortillas de maíz
1 cebolla blanca finamente picada
1 taza de cilantro finamente picado
Salsa de tu preferencia
PREPARATION
Precalentar el horno a 350°F/180°C.
Cortar el trozo de carne de puerco en filetes de 1 cm de espesor. Luego transferir a un recipiente grande.
En un tazón combinar el achiote, chile en polvo, ajo en polvo, orégano, comino, sal, pimienta, vinagre y jugo de pina, revolver bien asegurándose que la mezcla esté homogénea y libre de grumos.
Vierta la mezcla anterior sobre los filetes de puerco y revuelva hasta que esten cubiertos completamente. Cubrir con plástico adherente y marinar por 2 horas en el refrigerador. Puede estar en la marinada hasta 3-5 días.
Colocar 2 rebanadas de piña, introducir un palito de madera en estas y colocar en una charola para hornear forrada de papel aluminio.
Sacar la carne marinada del refrigerador e introducir los filetes en en el palito de madera en capas hasta que quede un espacio de 3 centímetros en la superficie.
Poner 2 rebanadas mas de pina en la superficie de la torre de carne.
Hornear alrededor de 1 hora a una 1 hora y media hasta que la carne por fuera esté dorada y tome un color rojizo intenso.
Dejar reposar la carne por 10 minutos, luego corte en finas rebanadas.
Para formar un taco, coloque algo de la carne en las tortillas, y luego agregue unas rebanadas de piña, seguidas por cilantro, cebolla y salsa al gusto.
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Manciini Panini
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Orchids & BBQ Chipotle and Ancho Chili cured smoked pork. #orchids #bbq
Chipotle & Ancho Dry Brine.
1/4 cup Brown sugar
4 Tbsp kosher salt or sea salt
2 Tbs black pepper
4 Tbsp ancho chili powder or commercial chili powder will work in a pinch.
1-2 Tbsp chipotle chili powder or to taste
2 tsp ground cumin seed
1 tsp ground coriander seed
2 tsp Mexican or regular oregano
1/4 tsp each cinnamon, allspice
grated lime and orange zest to taste
2Tbsp garlic powder
2Tbsp onion powder
.02% Instacure No.1 per weight of the meat (optional)
Rub thoroughly into meat coating well, place in ziplock bag at least overnight or 1 day for each pound of roast. massage meat everyday. Rinse off brine if Instacure 1 is used and smoke low and slow till tender or roast in oven at 325°F according to weight of roast.
Thanks for watching & enjoy, hope you try the rub, it's really good!
'Weeknight' mole poblano with pork tenderloin and limey lima beans
Thanks to National Pork Board for sponsoring this video! Bring flavor to everyday moments with pork. Learn more: #PorkPassport #RealPork
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***RECIPE, FEEDS 2-3***
An approx. 1 lb (454g) pork tenderloin
4-5 garlic cloves, peeled and lightly crushed
1-2 large shallots, peeled and roughly chopped
2 canned chipotle peppers
1 teaspoon peanut butter or tahini
1 teaspoon (at most) cocoa powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon (at most) ground cloves
3/4 teaspoon flour
1 teaspoon tomato paste
1-2 tablespoons any fruit preserves
salt
pepper
oil
2 tablespoons butter
toasted sesame seeds (optional)
For the beans:
6 oz (170g) bag frozen lima beans
1-2 tablespoons toasted sesame oil
1 lime
fresh cilantro (optional)
salt
pepper
sugar
Trim silverskin off the pork and season with salt and pepper. Heat a non-stick or well-seasoned cast iron pan to medium, and put in a generous coating of oil. Lift the pork into the pan with tongs and keep moving it constantly as you sear all sides — imagine mopping up the oil with the meat. Once all sides have decent color, add in the butter, garlic and shallots, and reduce heat to medium-low. Cook the pork, flipping it frequently in the butter, until the interior temperature is 145ºF/63ºC — about 15 minutes total cooking time for a 1 lb tenderloin. Remove the meat and let it rest.
Stir the chipotles into the garlic and shallots and fry them for a minute. Do likewise with the following things, in order: the peanut butter, cocoa powder, remaining spices, flour and tomato paste. Deglaze with at least a cup of water and allow the sauce to simmer and reduce until it's quite thick. Turn the heat off, stir in the fruit preserves, and taste for seasoning. Either eat the sauce chunky, puree it, or push it through a sieve.
Transfer the sauce to a bowl and give the pan a quick rinse. Over medium, heat the sesame oil and stir in the frozen lima beans. When they're thawed and just starting to brown, turn off the heat, grate in the zest of the lime and squeeze in at least half the juice. Stir in salt, pepper and a pinch of sugar to taste. Stir in some fresh cilantro leaves at the last second.
Slice the pork against the grain, reheat the sauce in the microwave if necessary and spoon it generously over the meat (hot sauce will reheat the meat for you). Scatter sesame seeds over the sauce (optional) and serve with the lima beans.
Not So Sure About This One… #shorts
I love braiding my daughters hair so why not braid some pork? ???? It’s a fun and different way of presenting a pork loin. What do you think? #girldad #shortsmaschallenge #grillinwithdad #grill #bbq #tasty #grilled #delicious #eeeeats #nomnom #dinneridea #easyrecipes