Pueblo Red Chile Sauce is not a tomato based recipe. This is a pure southwestern recipe that captures the essence of the chile. This complete spice blend has a medium red chile heat, vibrant zest, and a smoky earthiness and it's made from dried Pueblo Red chile pods. Most Mexican-American families have our own, but we feel Suárez is one of the best. It's quick, easy, and delicious. This sauce will keep up to 6 days refrigerated and freezes well.
Try it in... in enchiladas, burritos, tamales, or smothered on top of basically anything.
2-3 cups of Vegetable or Chicken stock
1 packet of Suárez Red Chile Sauce Mix
1 teaspoon of Salt to Tast
- In a large skillet on med-high, heat 2-cups of stock to a simmer. Reserve a cup of stock to loosen the sauce later.
- Add Suárez Red Chile Sauce Mix and use a whisk to incorporate the mix into the simmering stock quickly. It should look smooth, with no lumps.
- Once the mixture begins to bubble, turn the heat down to med-low. Allow to simmer and thicken for 10-minutes, whisking frequently.
- When the sauce reduces by half, add salt to taste. Add remaining stock to loosen the sauce. The sauce is ready to serve on huevos rancheros or enchiladas, or a side of red chile.