Chile Rojo

Chile rojo used in one of my all time favorite recipes…Enchiladas (the chile verde (green) enchilada is next to the chile rojo).

If you have ever had Chile Colorado, Pozole, Tamales, Enchilads or chilaquiles, you have had chile rojo. This simple red chile sauce is the base for so many Mexican meals. It’s versatile and very easy to make. As a lifetime “Las Palmas canned red chile” cook, I can honestly say that there is not only great satisfaction in making the chile rojo from scratch, but you can also achieve a more complex flavor profile by mixing up the combination of chiles to get the exact flavor you like. You want it smokier or spicier?, add smoky Moritas and more Anchos. Guajillos, which play a starring role in my sauce, yield a milder spice and lovely deep red color. There are many varieties of dried chiles available, so experiment. The recipe here is made from dried red chiles (guajillos, anchos, moritas), reconstituted and blended, the traditional way. You will not regret the extra effort it takes to make your own chile, but if you are in a hurry, there is always Las Palmas, because getting a homemade dinner on the table trumps everything else.

Note: I have also seen recipes using chile powder, sautéed in oil, then hydrated with liquid. It looks good, but I found it was bitter. I probably over cooked it, but it’s worth noting this is another way to make chile rojo. I believe it is very popular in New Mexico.