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

[@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.

[@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

[@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"?

[@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.?

[@thewoon1995]

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

[@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

[@yeeeeyee]

Thank you for no video fluff. Straight to the point

[@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.

[@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.

[@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.

[@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.

[@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!

[@shontoo6979]

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

[@internetshaquille]

You got this 🤝

[@needabetterhobby]

I love when you speak Spanish to us.

[@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.

[@viralnetwork]

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

[@scottycunningham1413]

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

[@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)!

[@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.

[@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.

[@hazyfeilds]

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

[@Leander_]

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

[@DarthVince]

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

[@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

[@GiraffeBlues]

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

[@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.

[@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.

[@miketoaster1]

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

[@aravindkrishna2043]

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

[@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.

[@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

[@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.

[@dew-drop]

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

[@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.

[@ecp711]

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

[@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!

[@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.

[@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.

[@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.

[@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

[@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.

[@meowmixers9338]

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

[@churchgest]

Thank you for using you unique explanation method on Mexican staples

[@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

[@TLhikan]

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

[@shadijabali2984]

This channel is a goldmine for learning how to teach

[@Jessejrt1]

Great vid! Just made a big batch, and it's going in the freezer for later use. Thanks for the ideas.

[@deoxxys]

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

[@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.

[@coobapo]

You are just the best doing it rn man

[@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.

[@limelemon_zest]

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

[@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

[@1SueU]

The pacing on this video was chef’s kiss 👌

[@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.

[@sumlem]

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

[@longnailsareok]

i will sometimes cook some beef chuck just so I can glaze the leftovers with this sauce. Also great in the same way for a sweet potato taco. My kids love quesadillas so I always mix this in with the chicken and cheese. It's wonderful (though I usually add some charred tomatillo and cherry tomatoes too)

[@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

[@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.

[@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!

[@falcons5683]

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

[@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.

[@slam051971]

Thanks!

[@tall_jeff]

Mother is mothering

[@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.

[@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.

[@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 😊

[@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 🤔

[@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.

[@Route66Wanderer]

Toasting the cumin until you smell it, then put the cumin, Mexican oregano, and whole black pepper into a Molcajete, and grind away. Amazing smell and really kicks it up a notch.

[@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.

[@petrelli231]

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

[@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.

[@janisgore8393]

I like to make mine the day before to mellow out and blend a little..it can be sharp ready made...don't forget to add. a little salt...

[@TheFutureDoc24]

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

[@paperbackwriter1111]

made this for Pozole, was delicious, but had some Chile sauce leftover. My girlfriend made some vegan chili and used up the rest and wow, never had a chili we made at home taste like that. Wildly delicious.

[@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

[@krono5el]

my fam makes pepian and its basically a tomato sauce and its been around forever just like chili sauces. also in Central America of course maize and cacao also staple through out all time.

[@BatPotatoes]

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

[@prog00017]

A wonderful holiday gift. Thanks Shaq!

[@fahfahfred]

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

[@elrichbeauthman]

2 uploads in a day? Blessed

[@nathanielnorthrup]

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

[@closetweeb8492]

goated up with the sauce

[@internetshaquille]

fr

[@johncspine2787]

Another extra step is rinsing the peppers..they can be quite dusty and dirty..before toasting is better, but you might want to dry them out again..yeah, takes time, but the little things add up. Wish we could find organic dried chiles..

[@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

[@jacobotreto6405]

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

[@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! 🤤

[@annunacky4463]

I actually just put up two small jars of this sauce! Once I got the recipe to my taste, I made a good sized batch for later use…I top my chicken tamales, enchiladas and egg dishes with it. It’s so good and healthy with high antioxidant levels. It almost never goes bad IMO. Just boil it if it’s a bit old and it’s ready. Oh I add two toasted Romas also for a rounder taste…

[@bayanon7532]

Don't be mean ! What ingredients do you use?

[@annunacky4463]

@@bayanon7532 Ok. Four dried and cleaned California red chilis. 1/3 onion, two Roma tomatoes, 1/2 tsp cumin, 1 tsp Mexican oregano, salt and pepper to taste and 1/2 tsp sugar. Simmer it all in water or chicken broth for 15 min, then blend with .food processor or bullet blender. Strain and cook in a little oil for 5-10 minutes. Add broth or water to thin and taste for salt.

[@bayanon7532]

@@annunacky4463 Oh bless you. I'm putting this in the recipe file I keep on my phone for my most often used recipe. I'll back it up on my PC computer. But now I want to make tamales to use it with. Thank you. It's so nice when people respond. It will be "Annunacky's Salsa"

[@trippstreehouse]

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

[@MattyLou]

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

[@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!

[@MrPetushiQ]

Hi Shaq, big fan and great vid as always! Since you talk a lot about explanation clarity on your second channel I thought I would chip in - I am a European and at 3:58 when you say 'pancake batter' I imagined a crepe batter, so something extremely thin in consistency! (As I am writing this out I am realising this is an extremely niche and probably useless take on a wording choice that is actually very useful for Americans..)

[@armandopina8529]

It's as simple as searching a KZbin video for American pancakes

[@Astral_Incarnate]

Im no expert in mexican cuisine however i have made this exact sauce several times before actually. This is the sauce i make every time i make chili which i already knew that chili was heavily inspired by mexican cuisine but i did not know it was this inspired lol

[@RunkleDunkle]

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

[@armandopina8529]

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

[@Rhineson]

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