Mexican Red Chile Sauce, Chile Colorado Mexicano

Juliann Esquivel


When making Mexican Tamales, Enchiladas, Posole, Menudo, and various Moles they all have one thing in common. They all start off with a deep red chile sauce that is derived from dried Ancho, Pasilla & Mulatos Chile Peppers. Pictured is a small freezer bag of frozen red chile. This is the base seasoning for truly delicious authentic flavor only the dried Ancho/Pasilla chile peppers will do. I buy a combination of dried Ancho, Pasilla, and the black Mulatos if you can't find Mulatos then use Guajillos, the Mulatos are harder to come by. I clean & remove all seeds and reconstitue them. I blend them into a saucy paste and add seasonings and then freeze them in freezer bags about 8 ounces to a bag I keep a large stock and when ever I want to make a traditional dish my chile is ready to use. Here is the recipe for the base for all of the great dishes mentioned above Enjoy.


★★★★★ 2 votes

a crowd
45 Min
15 Min


  • 2 lb
    dried ancho chiles seeds & stems removed
  • 2 lb
    dried pasilla chile peppers seeds & stems removed
  • 1 lb
    dried black mulatos chiles seeds & stems removed if no mulatos avail use guajillos
  • 3 large
    tablets of mexican drinking chocolate
  • 10 clove
    large cloves of fresh garlic peeled
  • 6 tsp
    peanut butter smooth not chunky
  • 1 large
    onion peeled and cut in quarters
  • 5 tsp
    fresh ground cumino, cumin powder
  • 2 tsp
    ground oregano powder
  • 5 tsp
  • 1 tsp
    garlic powder

How to Make Mexican Red Chile Sauce, Chile Colorado Mexicano


  1. Clean the dried peppers by removing the stems and opening them up and removing the seeds. Please be sure to remove all the seeds. After cleaning all of the dried chile peppers put into a large pot with the quarted onions and cover with cold water bring to a steady boil over high heat. Let boil fast for 3 minutes, then reduce the flame to medium low and let simmer for 12 minutes. Remove from the flame and let cool on a back burner for an hour or so.
  2. Next working in batches remove with a large slotted spoon; to a blender add a clove of garlic, break a piece of chocolate of of the tablet, (I place the tablets in a plastic freezer bag and hit the tablets with a wooden meat mallet to break in small pieces) do not break up to small. Add a tsp of peanut butter, a piece of the boiled onion and just about a 1/4 cup of the chile water where you boiled the chiles in. Process in the blender on high until you have a smooth paste. With a rubber spatula scrape out all of the chile paste into a deep bowl. Continue this step again until you have processed all of the chiles with the garlic, onion,peanut butter, chocolate and chile water. After all is ground into a chile sauce add the dry seasonings ground cumin, oregano salt and garlic powder.
  3. Stir the chile sauce until all of the seasonings are well incorporated. With a measuring cup measure out 8 ounces into each small freezer bag until you have used all of the chile sauce. Seal each bag and freeze. If you wont be using this much sauce you can cut down your chiles to about one pound of each type of dried chiles mentioned above; and reduce your seasonings and garlic cloves and chocolate. Figure one medium onion, 2 cloves of garlic per pound of chiles, Half tablet of chocolate per pound, reduce seasonins to 3 tsps of cumin, half teaspoon of oregano, 3 tsps salt 1/2 tsp garlic powder.
  4. Freeze bags and enjoy the real authentic Mexican flavor for your Mexican dishes. This chile freezes well and can be kept frozen for up to a year. Enjoy
  5. This chile sauce cannot be eaten like this. This is the base beginning to many truly authentic Mexican dishes.

Printable Recipe Card

About Mexican Red Chile Sauce, Chile Colorado Mexicano

Course/Dish: Other Sauces
Regional Style: Mexican
Dietary Needs: Vegetarian

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