You Can’t Make Great Mexican Food Without Red Chile Sauce

[@BrendanMcGinley]

Fun tip: save the strained pulp, spread on a plate to air dry, and then pulse in an herb grinder for an awesome finishing sprinkle powder.

[@internetshaquille]

Neat idea thanks :)

[@littlepotato2741]

You can also just mix it up with some goat cheese to create a nice spread.

[@davecoulter]

Living in 3024

[@TsunamiWombat]

yooo real shit

[@deadfr0g]

📰 Galaxy Brain Invents Edible Fireworks Dust

[@Kaelisk]

Seriously your quick and structural recipes have stepped up my latin cooking so much. My chilean mother really has had her mind blown by my cooking latly, thank you so much!

[@EnZoDxGaming]

Mothers are a blessing. Keep her inspired.

[@kachow5830]

I’m going to do something very nice for your mother

[@bayanon7532]

How about "Hispanic"?

[@thewoon1995]

Culinary know-how and the diction of a speech pathologist. I simply cannot get enough of this man...

[@bryanjclark]

USING A TINY LID TO HOLD THINGS UNDERWATER is a revelation, I've been cooking for like 15 years and never thought of that - that detail alone is perfection THANKS PAL

[@armandopina8529]

You can also put your volcanic rock (not granite) molcajete upside down over Chiles and water. The minerals in the molcajete will impart a layer of flavor.

[@catherinebond7474]

It's called a drop lid and is used in Asian cooking too.

[@caseyjones5145]

a paper towel will also work

[@SHIFTKICK]

Honestly, videos like this encourage me to get cheffin way more than a typical recipe video. And learning things like “mother sauces” provides a more intimate knowledge about the cuisine you are cooking than say making enchiladas with a store bought sauce.

[@internetshaquille]

You can do it :)

[@bayanon7532]

For years I would try to make Enchilada sauce and then find it was bitter. I finally figured out that the heating of the dried chiles is just a quick heating to bring out the flavors, NOT A BROWNING. Makes all the difference in the world. Don't overcook your chiles in that first step.

[@bassguitarbill]

The first 60 seconds of this video are *chef's kiss*, Shaq your ability to distill a lot of information and provide its context quickly is pretty much unparalleled on this website

[@onLYbyM]

Agreed

[@Dominikmj]

Very cool. The Ghanians and Nigerians have also one sauce: it is “red stew”. It is made very different: you are pureeing red non-spicy peppers (abroad mostly capsicum is used), one or more scotch bonnets, tomato, charred onion, garlic (optional) and stock and then frying the puree with more onion and tomato paste in oil until it separates. It is used pretty much like “Mexican red sauce” - in basically 80% of dishes - from Jollof rice to beef stew, goat stew, egusi soup, West African chicken, etc.

[@armandopina8529]

Can you recommend a video of this red stew you speak of.?

[@gabetower]

I absolutely love your style of teaching cooking. All the basics you need, plus enough avenues to explore to keep me endlessly learning about additional cooking techniques and flavors.

[@yeeeeyee]

Thank you for no video fluff. Straight to the point

[@ThePonyxslaystation]

Why are your videos so concise and good.

[@dundeedideley1773]

I think it's because he acknowledges all the little frustrations that other food tubers gloss over

[@soulbot119]

cause he's not a memetard who spends half the video trying to be funny and kissing his own ass like some other youtube chefs

[@bayanon7532]

He knows the science and knows the whys of things. Many KZbin cooks just are doing what their mamas did. Many are even just doing what they have seen in other KZbin cooks do and they have no idea WHY they are doing it.

[@sytsma.justin]

I've made lots of sauces with dried chiles, and I know the technical aspects of it, but my goodness I LEARNED so much from this video. Thank you!

[@ivyrose1692]

Nice to see Claudia featured here. She taught me how to cook my favorite Mexican dishes. I have a lot of leftover chilis, so I'll definitely be prepping this sauce soon.

[@needabetterhobby]

I love when you speak Spanish to us.

[@johncoleman1930]

As someone who wants to get into more Latin/Mexican style cuisine you’ve really made it seem much more approachable!

[@Rhugor]

This recipe is seriously the base for so many delicious recipes. When my gringo Texan ass finally figured out a decent recipe over a decade ago it was a revelation, and has kept me sane as I have moved outside of the region to places where black pepper is considered spicy! I very much recommend Cooking Con Claudia if you want more recipes, everything I have made from her channel has been extremely good and tastes much like I remember growing up. Simply Mama Cooks is also a nice fusion of Hispanic and Korean cooking styles and is geared towards more easy family recipes, and is also very good (and reflects my similarly blended household)!

[@GiraffeBlues]

glad to see claudia in this video! she is a great resource for mexican recipes.

[@scottycunningham1413]

We're ready for a Mole video Shaq. Your insights regarding latin cuisine is always informative

[@Leander_]

Once again, you present a valuable and basic insight into the Mexican kitchen extremely well. Many thanks!

[@viralnetwork]

My boy stealing hearts at 3:24 with that ding ope

[@furyjeff76]

Eating this salsa directly after preparation will have you believe its gross and bitter. You need to further cook the salsa. The common way ive seen it prepared for salsa dip like eating is to fry the salsa. Use a LARGE POT with a good amount of oil, get it up to temp, and throw in the salsa. It will SPLATTER but will give the salsa the tase youre looking for. Mellowing out the bitter notes and further caramelizing the chiles into a sweet, toasty, earthy sause.

[@dmondra2]

Yup even if you toast the chiles and the aromatics, you still want to bring this to a boil in an oiled pan for at 10 minutes at a rolling simmer. Then you can use for tamales, enchiladas, adobo or whatever

[@RacecarAnimated]

Thank you for this, I thought I did something wrong when it came out super bitter. I'll try boiling it and see how it goes. :)

[@BartlebyTheEngineer]

You just saved me from spilling my whole batch. I thought I must have done something wrong, but it actually ended up delicious!

[@InsaneGunman]

That's why my first attempt at a sauce failed...

[@bayanon7532]

Be sure to use Lard. Much more flavor and not as bad for you as people think. It's even healthier than butter.

[@gourdbox]

I strain and reblend strain-reblend the thick parts with a little more water. You can hit high efficiency and avoid throwing out perfectly good stuff that the blender missed first time around.

[@hazyfeilds]

I'm so thankful for this channel and how you put these videos together. This one especially clicks with me!

[@moseistrujillo8300]

My family makes a similar sauce and we always get compliments for it. The only major difference is we use a hand turned food mill instead of a blender. It helps seperate the "meat" of the chile from the skin and leads to a much smoother sauce which makes it better to cook enchiladas with!

[@michaelsullivan339]

I use a food mill for this too. I'm surprised more people don't, it's a lot easier than working something through a sieve.

[@bayanon7532]

I watch way too many Mexican food videos of abuelas making salsa, and even when they just have an outdoors metal-roofed lean-to kitchen with a adobe fireplace to cook over, they use a blender. It just works so much better.

[@miketoaster1]

I come back to make your recipes and get inspiration more than chef John now. I like your videos, thank you!

[@ecp711]

Just made this tonight and it was incredible. Thanks for the recipe and inspiration

[@churchgest]

Thank you for using you unique explanation method on Mexican staples

[@DarthVince]

I'm from NM, living in AZ like you. I only make this with Hatch chiles, but that's what I know.

[@Mexicomank2]

My mom is from Mexico so I found the part where he says having sauce goes to lots of recipes relatable as guajillo , arbol , and ancho better all makes there own sauces at my house and gujajillo and ancho can be made plain then later add chocolate and cumin depending on what I am feeling like and also Jalpeno for Verde sauces sometimes but I got an addiction to arbol peppers just love the taste and heat

[@bayanon7532]

I find Guajillo, Ancho and Arbol to be a great combo. I sometime sneak in some Pequins.

[@pascalcosta2614]

As a Frenchman not as much in contact with true Mexican food as an american can be, Mexican mother sauces is exactly what i'm looking for on youtube, thanks Shaq @internetshaquille

[@caitlinmarie49]

As someone who moved from the Midwest to Arizona red chili sauce is 100% a staple homemade product in my house. The amount of dried chilis I have now is crazy and each time I make the sauce it’s a bit different that’s the amazing part of it. It’s so customizable

[@jamesbecker7175]

I’m on my third time making this and therefore watching the video. Just wanted to add my riff… instead of charring my garlic I do a whole head of confit garlic. Confit garlic being just garlic + oil + low oven for a couple hours. The sweetness of the garlic really adds some depth to an already awesome sauce. Thanks for all your videos.

[@bayanon7532]

Good tip. But I'll be that maybe 3/4 parts roasted garlic and a part of raw garlic would add an extra layer. I'm going to try it anyway.

[@VS-kf5qw]

I first learned this recipe from Jauja Cocina and it changed my life. Getting your tips and tricks for it, especially the explanations of WHY they work so well makes me excited to make it again.

[@alexzander9082]

I love your videos. You make it so easy to understand and you make me feel very welcome when I watch. Thank you so much, I know its a job at the end of the day but you are doing great work. In this world that makes everything we need so expensive, you are doing everyone that watches a fantastic service. Please keep making vids.

[@dundeedideley1773]

Shaq you really hit the spot for me of exotica and approachable recipe. I'm hosting a dinner in January and I will be making this sauce for it even though I as a German have never cooked mexican food in my life.

[@aravindkrishna2043]

Holy smokes, just as one tries to exhaust your back catalog, you bless us with new knowledge, more power, man.

[@sandracarli1110]

I’m Italian and my mom has always loved using chilli in sauces but I’m always amazed at the different kinds you use in Mexican cuisine. ❤My siblings and I needed a handkerchief when eating and she said it was ok, chilli was clearing up our airways and improving our health. 😅

[@armandopina8529]

Try spaghetti using the red Chile sauce. Italy and Mexico kiss

[@shontoo6979]

I am making my Pozole tomorrow and needed to hype myself up to attempt homemade sauce. Thanks!

[@internetshaquille]

You got this 🤝

[@coobapo]

You are just the best doing it rn man

[@1SueU]

The pacing on this video was chef’s kiss 👌

[@bierbrauer11]

In my parents previous house (still in TX) they had a pequin plant. Those peppers were so delicious - I’d eat them straight off of the bush like a snack

[@Shapio]

Hey, this was a really well made, clear, and informative video. Cooking videos are easy to bog down or needlessly complicated. Kudos, brother

[@Anonomush_oranges]

Finally, a properly done recipe. I like this one.

[@carlosmontclair3808]

My nana is from Guadalajara, she taught me to get the dried chilis you want, scrape and clean them all, process the skins into a powder. Keep that powder next to your bullions.

[@TLhikan]

This kind of sauce is also a game changer for making chili.

[@meowmixers9338]

I appreciate how this is straight to the point and not 15 minutes

[@williamaitken7533]

GEEZ this is dope! I was always curious about the sauce that came with canned chipotle peppers! I never knew it was this easy to make.

[@nathanielnorthrup]

just made this for the first time and its great! thanks for the easy recipe

[@tall_jeff]

Mother is mothering

[@shadijabali2984]

This channel is a goldmine for learning how to teach

[@OJC6]

Well, I've been on KZbin since the Red shirt guy dancing video and after all these years and countless videos, this has to be my favorite content on the entire platform.

[@deoxxys]

I use this to make pozole for the first time. It's amazing.

[@dew-drop]

Internet Shaq is one of the few KZbin channels I’ll actually watch at 1x speed, always great work man!

[@prog00017]

A wonderful holiday gift. Thanks Shaq!

[@suparockr]

When you joked about doomsday prepping as a Mexican in the wonton pozole episode I took it to heart. I always have kept anchos and dried habaneros in the pantry in case it's ever time to make a sauce that needs to be packing heat. I look forward for more excuses to use them.

[@Hack0128]

I think this might be your best video yet. I mean that with the love and understanding of what you have put into all the others.

[@illmannered1]

As a Mexican who got passed down nothing but mental illness from my family, your videos are invaluable. I genuinely don't understand how my bloodline has survived thus far 🤔

[@FredoDeMerced]

Great video! Explanations are all on point. Thank you.

[@falcons5683]

Great video! Now I understand how this is the mother sauce of Mexican cooking.

[@jamespeters2859]

Best video (by far) I’ve watched, on not just making this sauce but its uses as well. Concise and to the point. Thanks bro’. 👊🏼I’m genuinely excited. Loved your hob tip for the onions 🧅 and garlic 🧄. U da man!! 💚 Subscribed 😊

[@limelemon_zest]

i made some the other day and added it to a moroccan harira soup it was great

[@sumlem]

I'll keep this in my backpocket next time I make enfrijoladas. I've been trying different chiles and bean combos

[@rumbatumblajambomambo6241]

This is a weird theory I know...but I feel like Anthony Bourdain has left some of his spirit in you. No bullshit, just raw and honest good cooking. Smart and articulate without ever feeling snobby. Man, you can start calling me Shirley Temple if you are not named in the top 5 some day.

[@petrelli231]

Listen to this man and only this man when it comes to Mexican cuisine.

[@jmhern]

Awesome video! I like your perspective that learning the sauces helps in learning how to cook Mexican cuisine. In my experience, realizing that a good chunk of Mexican dishes are guisados or variations of guisados and that the sauces in them are just some combination of tomato, garlic, onion, peppers, and spices really made picking it up so much easier. Also for those that may see making a pitchers worth of a sauce as a problem just throw some source of protein in there and call it a guisado. Complement it with some Mexican rice on the side and bam you got a full meal for days.

[@TheFutureDoc24]

This is the best cooking video I've seen in a very long time.

[@onnivinpelzel6368]

It's useful to note that Spanish uses two words for almost any pepper. One word for the fresh form, and one word for the dried form. At the beginning when he says "dry Guajillo chile" and "dry Ancho chile", it's kind of an oxymoron, because if it weren't dry it wouldn't be Guajillo or Ancho, it would be Mirasol or Poblano. That being said, ironically, I love the intro and his stance on naming and nuance often getting in the way of the discussion, and this is a great video on a delicious sauce!

[@wesleychaffin4029]

I used to make a simplified version of this in bullet blender sized batches for chili but you’ve inspired me to batch cook the red sauce for re use with all sorts of things

[@blueclaycrafts2659]

as an avid internet shaquille viewer and someone who loves to learn recipes and techniques from around the world, could you make a video about making authentic mexican rice and beans? i can never get it right! and that plate at 5:27 looked so good!

[@gilph3]

Dude, my beans suck, and I don’t know what I’m doing wrong. I hear you

[@3th0s]

That clip was from cooking con Claudia who has a couple really good Spanish rice recipes, I haven't tried her beans but I imagine it's good too

[@sergiokieri3137]

Beans are easy, start in a pot with about 2 cups of pinto beans. Add to that 1 medium white/yellow onion diced small, salt (add until water is slightly salty), garlic powder (add a tablespoon spoon to start here. Set this to boil and simmer for about 90 minutes it could take more or less depending how old the beans are so check the beans by removing one to see how supple is the flesh, you want soft and creamy. Once cooked take off the heat and strain out the beans while keeping the bean water, we are going to use this later. I actually have a straining spatula I use to make this easy. If you want whole beans in water I would refry only 1/4 to 1/3 of the beans, then put them back into bean water with beans and refry. Refrying beans: you want to use a high heat oil for this step, avocado, canola, sunflower, etc. put in about a 1/2 cm of oil into your largest diameter pan. Honestly this part uses more oil than you think, again it’s something experience will help you on, if your beans are greasy at the end use less oil. Now put that oil on high heat, wait for the oil to start to smoke, at times I have caused a fireball from a controlled grease fire so don’t let it get that hot. When smoking a bit add in your beans. Fry the bean until the skin starts to peel off, this is a mallard reaction so the more brown crispy bean you make the better your flavor. Normally 2 cups of beans takes multiple frying, generally I don’t add more oil I fray both sides of the bean well then shimmy it over to one side of the pan and add more beans to fry folding the old beans to ride on top of the new beans. We strained the beans to make this frying easier and is likely why we use a lot of oil. If you don’t fry the water off the beans it will not fry so fry the beans at least until the water has evaporated and the bean skin browns and peels a bit. After all beans are fried let’s mash them, you should have a masher for this, you can use a potato masher if you don’t have a bean one. Now that the beans are mostly mashed add in 2-3 cups of that bean water. Continue mashing until the consistency desired is achieved. Taste beans for saltiness and garlic flavoring. If you need more add in more bean water and simmer it off. Generally I use all the water I boiled the beans in concentrating everyone that came out back into the beans. This can take a while and the beans will need to be stirred every 5 minutes or so, do not worry if it gets stuck a bit, the browning that Chan happen actually improves the flavor as long as it isn’t burning. Once all water is added and the beans are as salty and garlicky as you like enjoy, if you want more garlic add some, this part has a lot of wiggle and I feel yields beans I would use for different things. The more garlic you add the more the bean doesn’t play well with others and stands alone better, dips or just for chips, less garlic makes for a better burrito filing.

[@Kevin-ol3vx]

kzbin.info/www/bejne/gHiopIZ6iqillcUsi=jV8_peqIABoRkdcW

[@markiangooley]

Making a similar sauce is now almost the only use I have for my expensive blender. My immersion blender can’t grind up the soaked peppers well enough, but I can use it for most other things.

[@MissJean63]

You got a new subscriber! Thanks for this recipe.

[@jacobotreto6405]

literally making tamales tomorrow and needed a chile colorado recipe thank u sm

[@closetweeb8492]

goated up with the sauce

[@internetshaquille]

fr

[@fahfahfred]

Bro is literally saving my life. Perfect timing, thank you!

[@Homer-OJ-Simpson]

THIS changed my cooking life. Never thought about making this in bulk and freezing some of it for later. Never thought of the numerous ways to use this sauce!

[@cynthiar3013]

Thank you for this! I’m going to surprise my Mexican mother with some delicious enchiladas! We always use the can enchiladas sauce but this will be a nice change! 🤤

[@BatPotatoes]

Claudia's Chile Colorado was my first venture into using my overpriced blender for savory pursuits. Love her stuff

[@Conciglio]

love this channel, made the Marinara sauce you explained two night ago and it was a massive hit

[@RunkleDunkle]

Yes!!!! This is it!!!!!

[@aeolist]

i've known i could make this sauce from scratch pretty easily but for some reason it's one of those things i've always bought had some extra dried chiles around so i made this tonight, didn't have fresh garlic but dried works great too dredged some corn tortillas and fried them up with a little cheese and beans, this is a revelation

[@DesecratedHarlot]

Also, using powder chicken bouillon for most of the salt content is what we do annnd if the salsa is ever too tangy or bitter, mainly because of the chile anchos, using pinches of cinnamon will not only deepen the flavors, but will remove said bitterness/tang. Of course, do it to taste because adding too much would change the sauce and sweeten it. However, just like they said, definitely freeze leftovers for later. Like even for breakfast, it's amazing for chilaquiles, topped with an egg, crema, and queso fresco or cotija.

[@JB-uc1yx]

Thank you for this video! Made be order a tortilla press, dried Guajill, Ancho and maeseca. Not sure if you ever seen the abomination that is swedish tacos but hopefully one can come a bit closer to the more true taco experience thanks to you. Cheers from Scandinavia!

[@janedagger]

The first time a friend made red chile sauce he called it Los Lunas style... he sweated only the heart of an onion. LOL! But, it was a lovely chile sauce. I've learned so much more over the years... and my fave is still... green. Green chile stew is, for me, the best fracking food ever made.

[@Rhineson]

I enjoy your videos showcasing the New Mexico cuisine. This tecnhieque was my mother's "intensive chilie" instead of red chile powder

[@InvadeNormandy]

When we needed him most he re-appeared

[@Ketharuil]

Mix the sauce with beef stock and tomato and you have the perfect braising liquid for birria! It really is a super versatile weapon to have in the arsenal.

[@MrDancingrobots]

I make that Rick Martinez recipe for every Christmas Eve since he put it out! I just finished it tonight and boom, here's your video. Your return on investment really is very high with this sauce.

[@LunaZeidner]

I make this for chili sometimes and wow is in it a flavor bomb. I add dried porcinis in the soaking stage.

[@internetshaquille]

Oooooo nice nice nice

[@armandopina8529]

Beans or no beans?

[@LunaZeidner]

@@armandopina8529 i beans in mine. I'm always shocked by how many ppl are unfamiliar or opposed to beans in chili, especially in this "macros" obsessed modern world. 1-2lb ground meat and 2 15oz cans should be standard for Midwestern chili lovers imo.

[@elrichbeauthman]

2 uploads in a day? Blessed

[@trippstreehouse]

0:31 you just fried my brain. Red Rocks.

[@HartleysFilms]

It's super easy to do (or at least to do the simpler version of this) without adding much active cooking time to a dish. I just deseed, soak, blend, and add it straight to the dish I'm cooking.

[@nicholasroberts7838]

I love cooking con claudia, great shout out lol.

[@Marss13z]

I'm making chili as I'm listening to this.This is fun, 'mano. I'm using tomatillos and some ground pork, I have fresh poblano, jalapeno, and habanero peppers.

[@intractablemaskvpmGy]

Err, I believe Alex proved that Mayonnaise is also one of the mother sauces! 😀I love making this sauce and I just ran out! It's not fancy and depends what you got on hand. But punches way above it's weight. I just call it chile colorado... Oftentimes, I'll only use chile de arbol and a minimal amount of onion and garlic. Too much can ruin the flavor IMO. I like it thinner and splash it on tacos, make all sorts of stuff. Chili even. I don't even soak them anymore. Straight to the blender after toasting (mine is powerful). I use one liter soda bottles to freeze the extra sauce and also for serving

[@maxallison1500]

Love you Shaq, keep it up

[@MattyLou]

Tortilla soup, arroz con pollo, tinga, the list goes on.

[@ElLenadorLA]

Chile rojo is the work horse of my kitchen.

[@bayanon7532]

I always laugh at Americans who get into internet arguments about what is real "suthentic" Mexican food. Most of them think TexMex is real Mexican food. As you, I have learned that the majority of true Abulas make a simple red sauce, pour it over whatever they are cooking and that is it. There are many more than the 10 dishes you find in American Mexican restaurants. They also have many local dishes which have minor differences. A wonderful cusine.

[@armandopina8529]

Try making red chile sauce with hatch dried (red) chiles. Nice variation of flavor. Love guajillos and ancho chiles. Love to all chiles.❤❤❤❤❤❤❤❤❤

[@MattCroushorn]

Sausage gravy is the mother sauce of southwest VA

[@dpclerks09]

bechamel

[@GRIFTYRODRIGUEZ]

if you take this very sauce and then blend in fresh or canned tomatoes and diced jalapenos and onion..... it's an excellent salsa for chips

[@a11aaa11a]

Pretty impressed you got all my red sauce chile elements in there! Base, smoky, and spicy 💯 Way too much garlic though imo, and oh boy ground cumin is wayyyy crappier than whole seeds. You also need tomatoes for enchilada sauce.

[@kaelwd]

00:03 No mayonnaise? Alex in shambles rn.