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Red Chile Sauce

Enjoy with vegetable tamales or llapingachos.

Makes about 2 cups


  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons unbleached white flour or masa harina de maíz
  • ½ cup ground mild red chile
  • 2¼ cups water
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon dried oregano


  1. Put the garlic and butter into a saucepan over medium heat. When the butter is melted but not brown, add the flour. Cook for about 30 seconds, whisking constantly. Whisk in the chile and cook only until fragrant. Be careful not to burn the chile or the sauce will taste bitter.
  2. Slowly add the water, a little at a time, stirring constantly. Bring to a boil. Add the salt, pepper, and oregano. Reduce the heat to low and simmer for about 15 minutes, uncovered, until thickened. Remove from the heat.

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