Роза — сестра Берты: как приготовить лучший домашний соус из красного перца чили с нуля по-мексик...

I’ll help you cook 50 old-fashioned Mexican recipes with the practical cues most recipes leave out: https://steveharlan.gumroad.com/l/mex... Once I learned to make red chile gravy from real dried guajillo and ancho chiles, I stopped reaching for canned enchilada sauce. In this video, I show you my old-fashioned northern Mexican and border-style method for making a smooth, deep-red, rich, lightly smoky gravy in about 40 minutes. I’ll show you how to toast and soak the chiles without burning them, blend and strain them for a velvety texture, build a golden roux, and combine everything without lumps. I’ll also share how I balance the seasoning, serve the gravy over enchiladas, eggs, potatoes, pork, beef, or tamales, make a chile powder shortcut, and store or freeze what’s left. 0:00 Why homemade red chile gravy 1:10 Choose guajillo and ancho chiles 3:35 Toast the chiles without burning 4:53 Soak and taste the chiles 5:41 Blend a smooth chile puree 6:06 Strain for velvety texture 6:47 Build the golden roux 7:25 Combine the gravy without lumps 9:16 Season and balance the gravy 10:02 Serve the red chile gravy 11:29 Make the chili powder shortcut 13:03 Store and freeze the gravy #MexicanCooking #RedChileGravy #EnchiladaSauce #FromScratch #TraditionalRecipes