San Angel Cascabel Sauce

San Angel Cascabel Sauce, from a family recipe, is based on the unique flavors of the cascabel chile. Cascabel, Spanish for little rattle, derives its name from the sound of the seeds in the dried chile. Cascabels have a medium heat and complex flavor. Including hints of wood, smoke, and nuts. Use this sauce as is for quick and easy enchiladas or add to browned beef and simmer for a hearty chili. Create your own barbeque sauce by adding ketchup and vinegar.



Preheat oven to 350°F. Shred 3 cups of cheese, use cheddar, monterey jack or any cheese that melts easily. Heat 12 corn tortillas until they are soft enough to roll. You can either lightly fry them in oil, heat on a griddle if fresh or heat in a sealed plastic bag in a microwave. Pour half a jar of San Angel Cascabel Sauce in a pie dish. Dip a tortilla in the sauce and move to a plate. Roll up the cheese in the tortilla and place in a ovenproof dish. Cover with the remaining sauce and sprinkle any leftover cheese over the enchiladas. Cook for 20 minutes. Remove from the oven and serve. You can also use leftover chicken or turkey as the enchilada filling. Serves 6.


Preheat oven to 300°F. Heat 1 tablespoon oil in an ovenproof Dutch Oven over medium high heat. Brown 3 pounds of beef chuck roast cut into 1” cubes in a pot. Remove all but 1 teaspoon of fat. Add one jar of San Angel Cascabel Sauce and enough beef broth or water to almost cover the meat. Bring to simmer and put in oven covered for 2 hours or until meat is fork tender. Serve as an entrée with beans over rice or use in burritos.


 Poach 40 shrimp. Mix one jar San Angel Cascabel Sauce with one diced red onion, juice of 2 limes. Fold in the shrimp and add a diced avocado. Serve in martini glasses and garnish with cilantro leaves and a lime wedge. Serves 8.