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
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.
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 😊
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.
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 🤔
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!
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.
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! 🤤
Come on Shaquille, as a West Texas boy, you know you want to mention Hatch chiles, particularly Barker's brand, as a variant. I know they're much harder to get than guajillo, but it's worth it for a lot of recipes
Does anyone else ever have trouble straining this stuff? I always either pick too fine or too coarse a strainer, either clogging the mesh (fine) or not getting a smooth result (coarse). I inevitably end up desperately trying to stack multiple strainers together and spending lots of time stirring, pushing sauce through mesh, pausing to clean out out the clogged mesh and repeating. I finally get the smooth result, but it takes 3x the work it should and fills my sink and counter with strainers. My blender is strong enough for the task and I *think* the blended product is plenty thinned out-- am I just not blending long enough? Sometimes it almost seems like it's getting TOO blended (??), with a resulting particle size that matches poorly with all of my strainer options.
@@internetshaquille I've tried it with 2 spoonfuls of doubanjiang and it rocks! Also, I sneak a chipotle in adobo into my mapo dofu and it's also a revelation. Something about Sichuan and Mexican flavors really have a secret, deep kinship.
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!
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
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.
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.
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
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.
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.
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.
He knows the science and knows the whys of things. Many RU-vid cooks just are doing what their mamas did. Many are even just doing what they have seen in other RU-vid cooks do and they have no idea WHY they are doing it.
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!
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.
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)!
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!
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.
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.
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.
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
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
I had a period where I binge watched de mi rancho a tu cocina videos for days on end and Sra Angela really drove home for me the importance of this sauce :D thanks for the cool video shaq
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.
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.
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
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
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. 😅
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.
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
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.
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.
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.
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.
I have just called it Mexican red gravy. It is good on a rather shocking number of things. If you have kids that like spicy food and want them to eat vegetables this works. Make is heavy on sauce and I will eat 5 pounds of boring raw veg.
I do a chipotles in adobo based sauce with lime and spices to mix into a sour cream container for “chipotle creme”, I’m gonna try this and see if it will produce a superior result.
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.
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.
No stock in this one. I saw someone else do this without stock and say, "If you need stock, add it later to make it into X sauce" for.... whatever. I think she was making chilaquiles with just plain red sauce. In New Mexico, they serve this with everything and ask you whether you want "green or red" - Red means this sauce. Green is a green chile based sauce or just choped and roasted green chiles straight. You can buy this in a jar but it's usually > $5 for 12 oz but so quick and easy to make, ... so much cheaper. If you have the red sauce in jars locally, you also have the chiles available everywhere - or get them online from Kroger like Shaquille.
@@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.
Hey cool...I already knew how to make this and didn't realize what I had. Birria de res is a go-to special occasion meal around here, and this is where it starts. Same with chili...pouring some of this, maybe adding a can of Chipotle peppers as well, gives my chili a deep, smoky spice and complexity. I'm a total gringo, literally as white as I could possibly be according to 23andMe - but my Hispanic wife says I outcook her grandmother.
