This rich, flavorful Chile Rojo Sauce is the perfect complement to tamales, adding a bold, savory depth to any filling. Made from a blend of dried chiles and spices, it’s easily customizable to your preferred spice level and seasoning.
Frequently Asked Questions (FAQ)
How do I adjust the spice level of this sauce?
You can adjust the spice level by using fewer or more chiles. Start with 20 guajillo chiles for a milder sauce, or use 25 for a spicier version. You can also control the heat by adding more cayenne pepper if you want extra spice.
Can I make this sauce vegan?
Yes! Simply use vegetable broth instead of chicken broth and skip the bouillon for a plant-based version.
How long does this Chile Rojo Sauce last?
The sauce will keep in the fridge for up to a week. You can also freeze it for longer storage (up to 3 months). Just make sure to store it in an airtight container.
Can I use this sauce for other dishes besides tamales?
Absolutely! This sauce works wonderfully with tacos, enchiladas, burritos, or as a base for soups and stews. It’s also great for marinating meats or drizzling over roasted vegetables.
How do I know if the sauce is too salty?
Start by using one tablespoon of bouillon and one teaspoon of salt. After the sauce has simmered and combined with the meat, taste and adjust the seasoning as needed. Since different bouillon brands can vary in saltiness, it’s always best to add salt gradually to avoid over-salting.
Can I use store-bought bouillon cubes or paste instead of granules?
Yes! You can substitute bouillon cubes or paste for the granules. Just dissolve them in the broth as you would with bouillon granules. Make sure to taste the sauce and adjust the seasoning, as the salt content can vary in different bouillon products.
What should I serve with this Chile Rojo Sauce?
This sauce pairs beautifully with tamales, but it’s also perfect for tacos, burritos, grilled meats, or roasted vegetables. You can even drizzle it over rice or use it as a dip for tortilla chips!
Ingredients
- 20 to 25 guajillo chiles stems and seeds removed (adjust based on desired spice level)
- 3 chile anchos stems and seeds removed
- 3 chile California chiles stems and seeds removed
- 2 1/2 tablespoons dried oregano
- 5/8 teaspoon ground cumin just over 1/2 teaspoon
- 5/8 teaspoon ground turmeric just over 1/2 teaspoon
- 5/16 teaspoon ground ginger a little under 1/2 teaspoon
- 1 1/4 teaspoons salt
- 5/16 teaspoon garlic salt
- 4 garlic cloves
- 4 cups chicken or vegetable broth using reserved chicken broth from cooking the filling is ideal!
- 5/8 teaspoon peppercorns
- 2 1/2 tablespoons bouillon preferably organic
- 1/8 teaspoon cayenne pepper optional for heat
Instructions
- Prepare the Chiles: Wash the chiles, then dry them. Soak them in a bowl of hot water for 5 to 7 minutes to soften. Do not soak them for longer to avoid bitterness.
- Blend the Sauce: After soaking, drain the chiles and place them in a blender. Add the oregano, cumin, turmeric, ginger, garlic, garlic salt, cayenne pepper (if using), and 2 cups of broth. Blend until smooth.
- Simmer the Sauce: Heat the oil in a pot over medium heat. Pour the blended sauce into the pot, then add the remaining 2 cups of broth and bouillon. Bring to a boil, then reduce the heat to a simmer.
- Season to Taste: Start with 1 tablespoon of bouillon and 1 teaspoon of salt. As the sauce simmers with the meat (or other ingredients), taste and adjust the seasoning gradually. Some bouillon brands can be saltier than others, so it’s important to avoid over-salting at first. Season to taste as the flavors develop.
- Serve: Once the sauce is ready, it’s perfect for drizzling over tamales, tacos, or any other dish you’re serving.
