You Can’t Make Great Mexican Food Without Red Chile Sauce
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if u like my work please consider visiting https://www.patreon.com/shaq Red Chile Sauce Recipe: 2oz dried guajillo peppers 2oz …
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 make that Rick Martinez recipe for every Christmas Eve since he put it out! I just finished it tonight and boom, here's your video. Your return on investment really is very high with this sauce.
Okay so now I need to know how to make chipotle adobo sauce.
Claudia's Chile Colorado was my first venture into using my overpriced blender for savory pursuits. Love her stuff
Wait where the fuck is your moustache
Tru mexicans know that the green sauce be more Spicy
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.
This music is dope, it sounds like Khruangbin
i know that intro music from that one muscle n stregnth video with that comment
Girl I’m so excited for the holidays 😂
Internet Shaq is one of the few YouTube channels I’ll actually watch at 1x speed, always great work man!
Why you pronounce shit how my wife’s family says I pronounce shit, I swear I’m Mexican but they got me doubting 😂
I end up using a sauce like this on just about anything i cook, keen to try make my own!
Shaq, please make sure the subs are more accurate 🙁
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.
are you green screened at the start?
is it worth to soak the dried chili in chicken or beef stock
I accidentally used Arbol Chili's instead of Anchos and now have enough hot sauce to last a year.
Love your vids! Just wanted to say that the volume level of your voice is a little too quiet compared to the background music. Cheers!
I would gladly watch a three hour long video about "naming details" but I guess the recipes are awesome too C:
Smell the chilis when you’re prepping them! Hold up a pasilla chile to your nose and you’ll say “that’s a fucking raisin.”
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.
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.
Love you Shaq, keep it up
I make this for chili sometimes and wow is in it a flavor bomb. I add dried porcinis in the soaking stage.
Chile is a country, I'm pretty sure you meant chili…
What's the Spanish phrase he uses at the end of the video?
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
Hi Shaq, big fan and great vid as always! Since you talk a lot about explanation clarity on your second channel I thought I would chip in – I am a European and at 3:58 when you say 'pancake batter' I imagined a crepe batter, so something extremely thin in consistency! (As I am writing this out I am realising this is an extremely niche and probably useless take on a wording choice that is actually very useful for Americans..)
I don't know if there's a detail I'm missing, but chili is the word for spicy peppers, and Chile is the name of the country on the south-west coast of South America
I enjoy your videos showcasing the New Mexico cuisine. This tecnhieque was my mother's "intensive chilie" instead of red chile powder
Sauce can be hurled at enemies
I think this might be your best video yet. I mean that with the love and understanding of what you have put into all the others.
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. 😅
Mine turned out very bitter… Almost a tea that steeped too long type taste. Maybe I burnt the peppers when toasting them before soaking? Or too long of a soak?
I hate to even ask but what watch you got on big dawg?