Came here to say the same thing. I had mixed culture cooking in my house growing up, one side of my father's family was Mexican and the other side Portuguese. Then on my mother's side was English and Irish.
I never had a Mexican grandma to teach me how to cook I was put into the foster system. I love Mexican food thank you for showing me how to make amazing dishes ❤ God bless
I learned a bit from friends mothers as I got older, but ditto. Foster care can rob kids of learning. That's why we can be thankful for families like these that share their experience!
Growing up in the Philadelphia area, we never had any Mexican food back in the old days. But now things changed all over America and we can get Mexican food in the northern states
I'm from Mississippi, Mulato Cajun Mom, Choctaw father, from Oaxaca, Mexico. You can only imagine all the diverse foods I grew up with. Wonders I do not weigh 700 pounds! 😁😉
¡Pobrecito Papa! No es comida sin chile 😂 Glad you finally gravitated to the healthier and tastier cuisine--de México! Viva méxico, y disfrutan a los chiles. 💗😋
i'm a dorky gringo who has been watching your videos and cooking some amazing mexican dishes thanks to you! i made the super spicy salsa you recently uploaded and it's great!
This is so loveable. Moms and grannies, and italian nonnas, in the kitchen. There is not a single tradition that's good because it's a tradition. But there are so many traditions that are traditions because they're good. Coming from far away, both in a geographical and culinary sense, it somehow speaks to one of my life regrets. My best ever food memory is from childhood, going out fishing with my grandfather in the mornings, gutting the catch, carrying it to the house in buckets, handing it over to my grandmother for her to work her magic, and then eating with three or even four generations around the table. Naturally, this has a lot to do with context. But sadly we also lost some of the finer details of the skills with that generation. Nobody else has the excact balance of water, salt, vinegar, temerature, and time anymore. We should have paid more attention.
I'm a home cook from Albuquerque, NM. I gotta say, this is 100% faithful to what I expect chile sauce to be. Glad to see the tradition going strong in TX, because there really is nothing like it. And I do put it on everything, even the Thanksgiving turkey!
I'm also from Albuquerque, now in fl. I've tried and tried, but no flavor. I always made it in Albuquerque, it was great. Don't know what I'm doing wrong😢
I'm just an at home chef that likes trying different cultural foods as well as learning how to make them. I've made enchiladas, pozole and menudo. I'm wanting to learn how to make birria next. Thank you and your mom for sharing how to make the sauce. 🤙🏽
Straining is a good tip Arnie, whenever I've made red chilli with dehydrated chillis I've always ended up with tough bits in the sauce no matter how long I've soaked them. I'll strain it next time 😊
@@josephsmith961 Dont act like a douche....You can get a $300 vitamix... That you can use for all kinds of stuff.. I payed $200 for my like new 750 pro.... and I also have a 6300 I got on marketplace for $150.. plenty of bargains out there.. Plus a vitamix should last probably many decades.
White girl from Minnesota! I lived in Tucson 7 yrs & learn to cook many Mex dishes. Just using the guajillo chilis will make it a beautiful red color!!! That will take my chili colorado sauce up a notch! Thanks Arnie!!!
I am a gringo married to a mexicana, been living in Mx city going on 10 years. Love it here. Love this chili salsa, made it many times. Got some nice tips here. Definitely prefer strained. Muchas gracias!
I am a US Expat in Mahahual Mexico. I am making Pozole Rojo for Christmas. I am definately going to use your recipe! Nothing taste like home made. Thanks for sharing and your Mom is so cute. Enjoy your day.
I love it! My mom says the same thing (about being married, but mom can still tell you what to do)! That brought a smile to my face! Via bien mi gente! Ajuua!
I love these recipes. I grew up in southern New Mexico and miss the food every day. Now that I am older I am learning to recreate those tastes from these. Thank you Arnie!
I'm here to say thank you. As an advance rookie cook, this was my first time making red Chilli sauce and it came out soo good! Thank you Tio Arnie! Your channel encourages people to try it and you teach it in a way that's easy to learn.
I made this on Thursday, at first I thought it was too bitter. I made an enchilada casserole on Friday. After it sat for a day it became really thick so I diluted it with chicken stock. It came out so good!! It was spicy at first but mellowed out. Highly recommend making it!
This sauce was wonderful. I'm an American living in France and I miss good Mexican food. So i have to make everything from scratch. I was just in the U.S. and brought back my chilies and fresh corn tortillas.. Glad I found your channel too.
Today I used guajillo and ancho to make adobo for al pastor. I tried these two chiles for the first time. The color is similar to what you made. The taste with pineapple and spices inside was amazing!! I recently moved to south Texas from northeast US and knew nothing of texmex cuisine and culture before. Your videos have been very helpful in helping me acclimate and they are also lots of fun! I like the culture here a lot. Friendly people, family oriented, God oriented, fiestas, very good food, appreciation to nature and local communities.❤ Thanks for the positivity you emit to the world!
Native New Mexican who grew up on red and green and has tried different recipes for red..... this is the best!!! So, simple yet so delicious. I agree with your mother that passing it through a strainer is an important step. Even with a vitamix there were still bits that didn't get blended. Really, really good!!
Omg, I just made this red sauce for the first time and it is so good. I put it on my burrito, my Spanish rice, (also Arnie’s recipe). I’m gonna be putting it on everything I cook. It is Bomb, thank you Arnie and your Momma. I just love the both of you. I’m glad I found your channel. Thank you Arnie and Momma for sharing your recipes. Great job and keep up the good work. Much Love
@@jimmonroe8532it doesn’t seem he put those in there , but you can add 3 or 4 When I make my red sauce I use 6 California, 6 New Mexico, 3 Chile puya, 2 chile negro and 4 chiles de árbol I boil them like he does and strain it The great difference is I toast the garlic and half an onion on a comal ( metal plate used for grilling or heating up tortillas) The spices etc is personal preference Oh btw when making this for enchiladas put a little piece of a cinnamon stick when you put everything in the blender n omg so delicious Hope this helps
Thanks Arnie! Although I grew up in LA, my mom and dad were born and raised in El Paso, TX. Fortunately, my mom taught me an assortment of family recipes (going way back my family fled from Mexico during the Revolution), but I have a lot of gaps in my knowledge. Your videos are helping me fill in those gaps, and allow me teach my kids how to make the delicious food of their ancestors. I'm very grateful.
Fantastic video! Made me a little emotional, I ain't going to lie. I honestly think some of the best bonding experiences in life are through cooking and you've obviously shared plenty of those experiences with your mother. My Baba (grandmother) is the main reason I love to cook. She suffered from dementia and passed away a few years ago. My one regret is not taking more time to be with her in the kitchen, but I truly treasure the time we did have. Again, amazing video!
Hello! I lived in San Antonio for many years and moved to Ohio in 2006. I haven't been able to find any good authentic tamales around here, sadly. I'm taking some time off from work next week and have decided to make tamales! I LOVE your channel and I'm super excited to make this sauce. Thank you for your videos!
Mom is a sweetheart. I moved to NM from Texas and lived there for 13 years and was hooked on the red and green sauce. To me it was hard to find some place where they made a good red sauce. I loved it on enchiladas, chili con carne... asado and huevos rancheros.
I made this this morning. I hear by now state that I will never buy a can of red sauce again! Simply amazing! Wish Ma was here to help with the prep work, takes time but with time comes great results!
I made a double batch of this with my kid last weekend. And she enjoyed watching this video while we removed stems and seeds. Served as an alternative sauce to some cochinita pibil we also made. Double batch filled almost 3 large mason jars. Straining and reblending multiple times made it so smooth. Totally WORTH IT. 30 guajillos, 5-6 anchos, 5-6 de arbol WORTH IT
It looks delicious. I have to try it. I love and enjoy your videos. I am a proud Mexican. Yes, our mom taught us how to cook different but we can always learn from you and others who share their recipes. Thanks for teaching us and sharing. Love seeing your mom there cooking with you.
omg I meant to say I made this almost one year ago... but I made tamales for the new year, and it was BOMB!!!! I put a bit of this sauce in the masa and it was just *chef kiss*. now coming back to make this again for Christmas Tamales! I CANNOT wait to make this again!!!
Thanks so much for sharing your heritage with us. It wasn't until about 3years ago that I learned about dried chili's and making sauces with them. I've always strained them and the homemade sauces are always so much better than anything you can buy in the store. Keep up the good work Arnie, your videos are always entertaining!
mi Abuela taught me how to make red chile sauce from powder, a roux, the powder, garlic and onion powder , SnP, and water stir stir stir so you get no lumps and when it sticks to the spoon it's ready ! scrambled eggs with red chile and a tortilla. mmm Breakfast !! DINNER !!
I lost my mama I was always in the kitchen with her. I'm making enchiladas today for my partners birthday and I was just looking up how different everyone did it from my mom. I teared up when she came in because she reminds me so much of my mama and commanding in the kitchen even if I'm the one cooking
Hey Arnie -- I made this last week for mixing into the fresh masa for tamales, mixing into the roast beef filling, and using as a sauce, and it was great. We all enjoyed tamales for Fathers Day, and you really helped make it even better with this recipe. Thanks, my friend!
Love this thank you for your recipes.My mother in law passed away in 2020 and I inherited the family as the only daughter in law I just subscribed but always go with your recipes thanks from the bottom of my heart. I've been in the family for 28 yrs n I'm white btw I watched my mom in law cook since I was 13 I'm 40 now.i think your mom's awesome can I borrow her? Haha
God bless you folks! I’m of Italian Jewish French dissent , but I’ve had some wonderful Mexican friends , ok familia ! Angela , Abbe , Carrera , she was a mom to me ! Miss them much ! She my friends was a amazing cook , old world ! Yum !
09/10/2023 - I made this today for my enchiladas. The sauce is so very good. Just a hint of burn that is perfect. I did use chicken bouillon with the chili water. Perfection. The sauce looks like silk in my pot. Very beautiful. Thank you to you and your beautiful mama for such a lovely and delicious recipe. ❤
This stuff works on everything. I have added a little Mexican oregano to mine at times for a little savory touch. Add a little honey and brush on BBQ for the last few minutes 😋
Great video. Mama is so cool. I make the sauce pretty much the way you do. A delicious sauce that goes into many recipes. Thank y'all for all the little tips.
I agree with Arnie and his mom on straining the chili. The final texture just ends up so much more enjoyable. I have a vintage cone strainer and pestle and it is a beauty for this. You can easily get a new cone strainer(chinois) with pestle and it does such a good job.
Your right about that, traditional methods passed down over the years within the family is how it goes so some things just won’t be changed, after all… Why change a good thing ? 6 generations can’t be wrong ! 😎
I have lived in New Mexico for (too many years LOL)... and have even had my own little cafe, and have never Tried to make this sauce... I have always been scared to try... NOW... I will do this with confidence... Thank You BOTH so very much God Bless Happy New Year
@arnietex made it tonight for the first time and pretty much followed your recipe! It's so good! The whole family loves it. Going to make enchiladas tomorrow following your video from the other day. Thank you for sharing your family secrets!
Yum yum. Thank you for sharing, I will make some using your method. I' am Asian and my Mother in law taught me how to make enchilada, Chili Colorado, tostada, Mexican Yellow Rice, but did not taught me how to do this sauce - Chili red sauce. Thank you once again.
I love the fact your mom gets involved with your cooking. 1, You seriously need to get a Vitamix blender. That blender cuts so fine there’s no need to strain your Chile sauce. It leaves it creamy soft as you pour it out. 2, I always cook my onions, garlic and chiles for a few minutes to help bring out the flavors.
My mom used only fresh chilies from New Mexico so it was only a seasonal thing. Thanks for showing us how to use dried chilies! I’m looking forward to making enchiladas soon!!
That is so nice that you have your mother. Helped you, you know, some other people won't do that. Cherish your mom everyday love her and take care of her. I know I wish I did cause.I lost my mom, but she in heaven but she's in heaven.But your recipes are very good amen😢
I had a bunch of dried chilies that I wanted to use up so I made this recipe, the straining is an essential step. I never did that before but it removes all the grainy bits and produces a much smoother and tastier sauce. Thanks for the tips and please tell your Mother thanks as well!
I was taught to carefully broil (gently toast) the chile pods in the oven before removing stems n seeds… It just take a minute or so - u can’t walk away. Once u smell the chiles u take them out.
I will be making this. Thank you for sharing your recipe and technique. We love red chili sauce so much. Home made will be 1000 times better no doubt. Gracias
Love your videos esp when you’re dancing or with your mom. My mom went to heaven in 2016. It’s good to see Terry at times. Watching your channel puts me in touch with my Mexican culture. My mom always used chicken broth instead of water in the blender.
Arnie, look into a small press vs straining. I'm a winemaker and ferment peppers; its so much less time with great results. Then I dehydrate the pulp and make it into powder. You will love it. I can post a link to a small press.
Your mother is adorable. I love how respectful you are of her.
That's the power of the chancla!
good men and good mothers exist in every culture. Arnie and his mom are what family is all about. They know how to cook, too.
she said, because you need to do it how I taught you... lol
?wzk?q
Came here to say the same thing. I had mixed culture cooking in my house growing up, one side of my father's family was Mexican and the other side Portuguese. Then on my mother's side was English and Irish.
Arnie and his mom are an unbeatable duo!
I never had a Mexican grandma to teach me how to cook I was put into the foster system. I love Mexican food thank you for showing me how to make amazing dishes ❤ God bless
I learned a bit from friends mothers as I got older, but ditto. Foster care can rob kids of learning. That's why we can be thankful for families like these that share their experience!
I grew up in Cali you can't help but learn something about cooking Mexican food glad your learning
Same, I didn't grow up near my dad's family and my dad didn't know how to cook the food.
Vanessa Jesus Loves You a lot
Follow Him
You're going to be okay
Growing up in the Philadelphia area, we never had any Mexican food back in the old days. But now things changed all over America and we can get Mexican food in the northern states
Native Mexican dad, German Welsh mom. Never had Mexican food until I grew up! Eager to learn it all!!!!!!
I'm from Mississippi, Mulato Cajun Mom, Choctaw father, from Oaxaca, Mexico. You can only imagine all the diverse foods I grew up with. Wonders I do not weigh 700 pounds! 😁😉
¡Pobrecito Papa! No es comida sin chile 😂 Glad you finally gravitated to the healthier and tastier cuisine--de México! Viva méxico, y disfrutan a los chiles. 💗😋
Enjoy your time cooking with your Mom. That is one of the most cherished memories I have of mine.
Me too, my nom was an angel.
LOVE your mom! And the fact you did it her way, is proof you did it the RIGHT way.
i'm a dorky gringo who has been watching your videos and cooking some amazing mexican dishes thanks to you! i made the super spicy salsa you recently uploaded and it's great!
This is so loveable. Moms and grannies, and italian nonnas, in the kitchen.
There is not a single tradition that's good because it's a tradition. But there are so many traditions that are traditions because they're good.
Coming from far away, both in a geographical and culinary sense, it somehow speaks to one of my life regrets.
My best ever food memory is from childhood, going out fishing with my grandfather in the mornings, gutting the catch, carrying it to the house in buckets, handing it over to my grandmother for her to work her magic, and then eating with three or even four generations around the table.
Naturally, this has a lot to do with context. But sadly we also lost some of the finer details of the skills with that generation. Nobody else has the excact balance of water, salt, vinegar, temerature, and time anymore. We should have paid more attention.
I love your mother. You're both great, but she's this pure mom mix of warmth, comfort, and hot ticket that gets me every time I see her.
That's exactly how my mother taught me, I'm 64 my mother was from Laredo Texas and this is how her mother made it
Your laugh brings back memories of my 30 years living in Southern California and my step-father.
I'm a home cook from Albuquerque, NM. I gotta say, this is 100% faithful to what I expect chile sauce to be. Glad to see the tradition going strong in TX, because there really is nothing like it. And I do put it on everything, even the Thanksgiving turkey!
I'm also from Albuquerque, now in fl. I've tried and tried, but no flavor. I always made it in Albuquerque, it was great. Don't know what I'm doing wrong😢
In Albuquerque, try Mary and Tito's. Their red sauce is a good example of how good it can be.
@@kristannchigro2074 order some red chili pods from New Mexico. Can't go wrong
@@kristannchigro2074 I found them on Amazon here locally but I live in Albuquerque so maybe it's different for you. Also don't skimp on the garlic
Hello from Juan Tabo😊
I'm just an at home chef that likes trying different cultural foods as well as learning how to make them. I've made enchiladas, pozole and menudo. I'm wanting to learn how to make birria next. Thank you and your mom for sharing how to make the sauce. 🤙🏽
You YT La Capital for birria. Outstanding
I love Arnie's mom so much. She's the best!
There is no wrong way, there is no right way, but Arnie's way is pretty good! Great teamwork.
Straining is a good tip Arnie, whenever I've made red chilli with dehydrated chillis I've always ended up with tough bits in the sauce no matter how long I've soaked them. I'll strain it next time 😊
If you are straining you sauce, you need a vitamix blender.
@@paisteplayer1040 😂😂😂
@@keithatkinson7649 Glad to see you are easily amused.
@@paisteplayer1040 A 2 dollar strainer or a 800 dollar blender. Hmmmm. strainer!
@@josephsmith961 Dont act like a douche....You can get a $300 vitamix... That you can use for all kinds of stuff..
I payed $200 for my like new 750 pro.... and I also have a 6300 I got on marketplace for $150.. plenty of bargains out there..
Plus a vitamix should last probably many decades.
White girl from Minnesota!
I lived in Tucson 7 yrs & learn to cook many Mex dishes.
Just using the guajillo chilis will make it a beautiful red color!!! That will take my chili colorado sauce up a notch!
Thanks Arnie!!!
I am a gringo married to a mexicana, been living in Mx city going on 10 years. Love it here. Love this chili salsa, made it many times. Got some nice tips here. Definitely prefer strained. Muchas gracias!
Y’all are adorable. So much fun to watch mother and son in the kitchen.
I am a US Expat in Mahahual Mexico. I am making Pozole Rojo for Christmas. I am definately going to use your recipe! Nothing taste like home made. Thanks for sharing and your Mom is so cute. Enjoy your day.
Everybody's grandma's is the best, thank God, love your recipes , PS love y'all, Mom too.
I am half Hispanic but I never got to meet that side of my family. I have missed out on these recipes, these are so special! Thank you for sharing.
I don't know when I'll have time to try this. But I do love watching you and your mom in the kitchen cooking together. This is so cool.
I love it! My mom says the same thing (about being married, but mom can still tell you what to do)! That brought a smile to my face! Via bien mi gente! Ajuua!
I love these recipes. I grew up in southern New Mexico and miss the food every day. Now that I am older I am learning to recreate those tastes from these. Thank you Arnie!
I'm here to say thank you. As an advance rookie cook, this was my first time making red Chilli sauce and it came out soo good! Thank you Tio Arnie! Your channel encourages people to try it and you teach it in a way that's easy to learn.
I made this on Thursday, at first I thought it was too bitter. I made an enchilada casserole on Friday. After it sat for a day it became really thick so I diluted it with chicken stock. It came out so good!! It was spicy at first but mellowed out. Highly recommend making it!
Did you remove all the seeds? I think that's where the bitterness comes from.
My mother says it's the Ancho chile..that makes it bitter, i try using less of them and removing more seeds😊
Don't use the water that you boil it with just use regular tap water and the chiles and strain make sure you use garlic
Your Mom is cool. I'm glad the two of you can have fun together...
This sauce was wonderful. I'm an American living in France and I miss good Mexican food. So i have to make everything from scratch. I was just in the U.S. and brought back my chilies and fresh corn tortillas.. Glad I found your channel too.
Today I used guajillo and ancho to make adobo for al pastor. I tried these two chiles for the first time. The color is similar to what you made. The taste with pineapple and spices inside was amazing!! I recently moved to south Texas from northeast US and knew nothing of texmex cuisine and culture before. Your videos have been very helpful in helping me acclimate and they are also lots of fun! I like the culture here a lot. Friendly people, family oriented, God oriented, fiestas, very good food, appreciation to nature and local communities.❤ Thanks for the positivity you emit to the world!
Native New Mexican who grew up on red and green and has tried different recipes for red..... this is the best!!! So, simple yet so delicious. I agree with your mother that passing it through a strainer is an important step. Even with a vitamix there were still bits that didn't get blended. Really, really good!!
How this video doesn't have 1 billion views is beyond me. Keep the amazing recipes coming amigo 🎉
Thank you Arnie. Love the banter between you two. I miss my Mom.
Absolutely Wonderful that you keep your Mom in the kitchen, the Love in your Family is incredible! Enjoy Life!
Nothing better than cooking and having fun with Mom. I can tell you are a great son. 😊
I love when Mamma Tex joins in!!! Always my favorite videos!
My mom used to use a crank style flour sifter to do the straining. It is quick and gets better yields.
Omg, I just made this red sauce for the first time and it is so good. I put it on my burrito, my Spanish rice, (also Arnie’s recipe). I’m gonna be putting it on everything I cook. It is Bomb, thank you Arnie and your Momma. I just love the both of you. I’m glad I found your channel. Thank you Arnie and Momma for sharing your recipes. Great job and keep up the good work.
Much Love
How many Pasilla chilis did you add?
Arnie never said how many to put in!
@@jimmonroe8532it doesn’t seem he put those in there , but you can add 3 or 4
When I make my red sauce I use 6 California, 6 New Mexico, 3 Chile puya, 2 chile negro and 4 chiles de árbol
I boil them like he does and strain it
The great difference is I toast the garlic and half an onion on a comal ( metal plate used for grilling or heating up tortillas)
The spices etc is personal preference
Oh btw when making this for enchiladas put a little piece of a cinnamon stick when you put everything in the blender n omg so delicious
Hope this helps
@@jimmonroe8532 yeah I had the same question. Did you add any pasilla to your recipe?
Arnie you are the best.
Perfect TIMING!!!!!
It would be awesome to have this in your backyard bbq class.
Love what you’ve done with the backyard bbq class!!!
Thank you
Thanks Arnie! Although I grew up in LA, my mom and dad were born and raised in El Paso, TX. Fortunately, my mom taught me an assortment of family recipes (going way back my family fled from Mexico during the Revolution), but I have a lot of gaps in my knowledge. Your videos are helping me fill in those gaps, and allow me teach my kids how to make the delicious food of their ancestors. I'm very grateful.
I LOVE that your mom is in the video with her approval/disapproval. XD You can tell this batch was made with extra love!
Fantastic video! Made me a little emotional, I ain't going to lie. I honestly think some of the best bonding experiences in life are through cooking and you've obviously shared plenty of those experiences with your mother. My Baba (grandmother) is the main reason I love to cook. She suffered from dementia and passed away a few years ago. My one regret is not taking more time to be with her in the kitchen, but I truly treasure the time we did have. Again, amazing video!
I’m gonna try it, I’m not Mexican but Mexican food is my favorite. It’s hard to find a real Mexican restaurant where I live. Thank you ❤
I like how you relate with your mom. I miss my mom. Thanks for sharing your life.
I'm a Chicana from the Central Coast of Cali.....this is definitely close to our family "recipe".
Much love to you and your family ❤
This reminds me of my mom. The kitchen is her realm and no matter what im the one always learning. No matter how old i get!
Hello! I lived in San Antonio for many years and moved to Ohio in 2006. I haven't been able to find any good authentic tamales around here, sadly. I'm taking some time off from work next week and have decided to make tamales! I LOVE your channel and I'm super excited to make this sauce. Thank you for your videos!
Mom is a sweetheart. I moved to NM from Texas and lived there for 13 years and was hooked on the red and green sauce. To me it was hard to find some place where they made a good red sauce. I loved it on enchiladas, chili con carne... asado and huevos rancheros.
I absolutely love the videos where Arnie and his mom cook together!!
I made this this morning. I hear by now state that I will never buy a can of red sauce again! Simply amazing! Wish Ma was here to help with the prep work, takes time but with time comes great results!
This video reminded me of the times I would watch my great grandmother cook. I’m going to be making this for my Grandfather’s 80th gracias
Hope you enjoy
I made a double batch of this with my kid last weekend. And she enjoyed watching this video while we removed stems and seeds.
Served as an alternative sauce to some cochinita pibil we also made. Double batch filled almost 3 large mason jars. Straining and reblending multiple times made it so smooth. Totally WORTH IT.
30 guajillos, 5-6 anchos, 5-6 de arbol
WORTH IT
I was never taught how to cook all my favorite foods. I wasn't even taught Spanish D: I'm so glad I found these videos.
I'm honestly glad I found ur channel and I'm happy I did, u and ur mom are adorable
It looks delicious. I have to try it. I love and enjoy your videos. I am a proud Mexican. Yes, our mom taught us how to cook different but we can always learn from you and others who share their recipes. Thanks for teaching us and sharing. Love seeing your mom there cooking with you.
omg I meant to say I made this almost one year ago... but I made tamales for the new year, and it was BOMB!!!! I put a bit of this sauce in the masa and it was just *chef kiss*. now coming back to make this again for Christmas Tamales! I CANNOT wait to make this again!!!
Arnie, my mom was the Italian version of your mom. Beautiful, funny, and a great cook!!! I love your videos thanks brother keep ‘em coming.
What a beautiful thing to watch a family together 🫂 mi corazon 😭❣️
Thanks so much for sharing your heritage with us. It wasn't until about 3years ago that I learned about dried chili's and making sauces with them. I've always strained them and the homemade sauces are always so much better than anything you can buy in the store.
Keep up the good work Arnie, your videos are always entertaining!
You can feel the love that goes into the food. Muchas Gracias!
mi Abuela taught me how to make red chile sauce from powder, a roux, the powder, garlic and onion powder , SnP, and water stir stir stir so you get no lumps and when it sticks to the spoon it's ready ! scrambled eggs with red chile and a tortilla. mmm Breakfast !! DINNER !!
When in don’t feel like getting my hands all sticky with the chiles I make the kind from the powder too.
I've been using this recipe for chilaquiles. People love it. Do you have a special recipe for chilaquiles or this one is ok?
I lost my mama I was always in the kitchen with her. I'm making enchiladas today for my partners birthday and I was just looking up how different everyone did it from my mom. I teared up when she came in because she reminds me so much of my mama and commanding in the kitchen even if I'm the one cooking
THANK YOU ARNIE AND MOMS FOR SHARING for those of us that unfortunately did not get taught the ways of the kitchen.
MUCH APPRECIATED ❤🙏🏻
I love the authenticity and how genuine you come across on the video. I just subscribed, Awesome!
Thanks for subbing!
Making the Rio Grande Valley proud!
We love you Arnie!
Hey Arnie -- I made this last week for mixing into the fresh masa for tamales, mixing into the roast beef filling, and using as a sauce, and it was great. We all enjoyed tamales for Fathers Day, and you really helped make it even better with this recipe. Thanks, my friend!
Love this thank you for your recipes.My mother in law passed away in 2020 and I inherited the family as the only daughter in law I just subscribed but always go with your recipes thanks from the bottom of my heart. I've been in the family for 28 yrs n I'm white btw I watched my mom in law cook since I was 13 I'm 40 now.i think your mom's awesome can I borrow her? Haha
Love, love your mama. She’s taught you well. ❤️
God bless you folks! I’m of Italian Jewish French dissent , but I’ve had some wonderful Mexican friends , ok familia ! Angela , Abbe , Carrera , she was a mom to me ! Miss them much ! She my friends was a amazing cook , old world ! Yum !
This is definitely one of the best ones and I’ve been making it a long time. Thanks to your mom and you!
09/10/2023 - I made this today for my enchiladas. The sauce is so very good. Just a hint of burn that is perfect. I did use chicken bouillon with the chili water. Perfection. The sauce looks like silk in my pot. Very beautiful. Thank you to you and your beautiful mama for such a lovely and delicious recipe. ❤
I grew up in an Italian neighborhood back east. I remember visiting California and trying some Mexican cooking. I've loved Mexican cuisine ever since.
Love to see your bond with your mother.
This stuff works on everything. I have added a little Mexican oregano to mine at times for a little savory touch. Add a little honey and brush on BBQ for the last few minutes 😋
I was so glad to see you strain your sauce. That's the only way to make it really smooth and silky. Anybody put a couple of tomatoes in theirs?
Great video. Mama is so cool. I make the sauce pretty much the way you do. A delicious sauce that goes into many recipes. Thank y'all for all the little tips.
I agree with Arnie and his mom on straining the chili. The final texture just ends up so much more enjoyable. I have a vintage cone strainer and pestle and it is a beauty for this. You can easily get a new cone strainer(chinois) with pestle and it does such a good job.
Your right about that, traditional methods passed down over the years within the family is how it goes so some things just won’t be changed, after all… Why change a good thing ? 6 generations can’t be wrong ! 😎
I have lived in New Mexico for (too many years LOL)... and have even had my own little cafe, and have never Tried to make this sauce... I have always been scared to try...
NOW... I will do this with confidence...
Thank You BOTH so very much
God Bless
Happy New Year
@arnietex made it tonight for the first time and pretty much followed your recipe! It's so good! The whole family loves it. Going to make enchiladas tomorrow following your video from the other day. Thank you for sharing your family secrets!
I made 2 batches today for Christmas Day Tamales! This suave is KILLER! Thanks Arnie and Merry Christmas to you and your family ❤️
Arnie I love your mom she did a great job raising you.
Hi from Washington state! This is how my mom makes her tamale sauce. She’s from Edinburgh Tx and 92 years old!! Thank you and your mom!
You are so welcome!
New Mexico red is the best!
Yum yum. Thank you for sharing, I will make some using your method. I' am Asian and my Mother in law taught me how to make enchilada, Chili Colorado, tostada, Mexican Yellow Rice, but did not taught me how to do this sauce - Chili red sauce. Thank you once again.
I love the fact your mom gets involved with your cooking.
1, You seriously need to get a Vitamix blender. That blender cuts so fine there’s no need to strain your Chile sauce. It leaves it creamy soft as you pour it out.
2, I always cook my onions, garlic and chiles for a few minutes to help bring out the flavors.
My wife and I followed this recipe for making sauce for making our tamales. Came out great! Thank you.
My mom used only fresh chilies from New Mexico so it was only a seasonal thing. Thanks for showing us how to use dried chilies! I’m looking forward to making enchiladas soon!!
Hope you enjoy
YES.... I'm from New Mexico
You must use New Mexico Chiles ...
Thank YOU
That is so nice that you have your mother. Helped you, you know, some other people won't do that. Cherish your mom everyday love her and take care of her.
I know I wish I did cause.I lost my mom, but she in heaven but she's in heaven.But your recipes are very good amen😢
I had a bunch of dried chilies that I wanted to use up so I made this recipe, the straining is an essential step. I never did that before but it removes all the grainy bits and produces a much smoother and tastier sauce. Thanks for the tips and please tell your Mother thanks as well!
🌻 Wow! Momma's right!! & if your smart you'll never argue with a Latin momma. It's yes ma'am 😂❤️❤️❤️
I was taught to carefully broil (gently toast) the chile pods in the oven before removing stems n seeds… It just take a minute or so - u can’t walk away. Once u smell the chiles u take them out.
Great tip!
I will be making this. Thank you for sharing your recipe and technique. We love red chili sauce so much. Home made will be 1000 times better no doubt. Gracias
Arnie: tonite before you hit the sack: give thanks to God for having such a wonderful mom. that's it.
Love your videos esp when you’re dancing or with your mom. My mom went to heaven in 2016. It’s good to see Terry at times. Watching your channel puts me in touch with my Mexican culture.
My mom always used chicken broth instead of water in the blender.
I'll trust anything this man says. That mustache don't lie.
Arnie, look into a small press vs straining. I'm a winemaker and ferment peppers; its so much less time with great results. Then I dehydrate the pulp and make it into powder. You will love it. I can post a link to a small press.
What is the soup at 0:41?
Menudo