Relleno de Pollo con Chile Rojo (Red Chile Chicken Filling) is a classic Mexican chicken filling made by simmering tender, shredded chicken in a rich red chile sauce.
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The sauce is typically prepared with dried chiles-such as ancho, guajillo, or New Mexican-along with aromatics and spices.
This Relleno de Pollo con Chile Rojo recipe comes together quickly and is full of flavor. The dried chiles are toasted, softened in hot water, and blended with aromatics into a smooth puree-no straining needed unless you want an ultra-smooth sauce.
The puree is briefly fried, then simmered with chicken thighs until tender and easy to shred. This red chile chicken filling is perfect for tamales, tacos, enchiladas, burritos, tostadas, sopes, quesadillas, or any Mexican dish that needs a bold, flavorful chile-based filling.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Dried ancho chiles: Provide a deep, mildly smoky flavor and create the base of the red chile sauce.
- Dried guajillo: Add bright heat, earthy notes, and vibrant red color to balance the ancho chiles.
- Oil (extra-virgin, vegetable oil, or lard): Helps soften the aromatics and releases the natural oils from the chiles and spices for fuller flavor.
- Onion & Garlic: Builds flavor.
- Ground cumin: Brings warmth and earthiness that complements the dried chiles.
- Dried oregano: Enhances the sauce with a subtle herbal note.
- Salt and black pepper: Essential for seasoning and balancing all the flavors.
- Broth made with Knorr Chicken Bouillon (or chicken broth): Creates a rich, savory base for simmering the chiles and cooking the chicken.
- Boneless, skinless chicken thighs: Stay tender, juicy, and shred easily, absorbing the sauce well.
- Lemon juice (or distilled white vinegar): Adds brightness and acidity to balance the richness of the sauce.
- Sugar: Softens any bitterness from the dried chiles and rounds out the flavor.
How to Make Relleno de Pollo con Chile Rojo
Note: Full instructions are provided in the recipe card below.
- Toast the ancho and guajillo chiles in a dry 12-inch skillet over medium heat, stirring often, until fragrant and beginning to pliable, 3 minutes. Transfer to a large bowl and cover with boiling water; let stand until soft, about 30 minutes.
- Reserve 1 cup of the soaking water and drain the rest. Puree the chiles, reserved soaking liquid, sugar, garlic, onion, oregano, cloves, cayenne pepper, and cumin in a blender until smooth.
- Heat the oil in a medium skillet over high heat until hot. Add the chile puree and fry, stirring (be careful, the mixture may splatter), until very thick and fragrant, about 5 minutes. Stir in the chicken broth and 1 teaspoon salt, then add the chicken.
- Bring to a boil, then reduce the heat to medium-low and simmer, partially covered, turning the chicken occasionally, until the chicken reaches 160°F, about 35 minutes. Stir the lemon juice into the sauce and adjust the seasoning with salt and pepper.
- Transfer the chicken to a cutting board. Increase the heat to medium-high and simmer, stirring occasionally, until the sauce thickens, about 15 minutes.
- Shred the chicken into small pieces and then coarsely chop. Transfer to a bowl and add enough of the sauce to coat it well; season with salt. Reserve the remaining sauce to serve on the side. Refrigerate both until ready to use.
Hint: If you're using this Relleno de Pollo con Chile Rojo for tamales, make sure the filling is seasoned a bit more than usual. Once it's wrapped in masa and steamed, it will lose some of its saltiness.
Storage, Make Ahead, & Freezing
Storage: Store the cooked Relleno de Pollo con Chile Rojo in an airtight container in the refrigerator for up to 4 days. Make sure it cools completely before storing.
Make Ahead: This filling is perfect for making ahead. Cook it 1-2 days before assembling your tamales-the flavor actually improves as it rests. Warm it gently on the stove before using, adding a splash of broth or water if needed to loosen the sauce.
Freezing: This filling is best when used fresh, but it can be frozen if needed. Let it cool completely, then transfer it to a freezer-safe container or heavy-duty freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stove over low heat, adding a splash of broth or water to restore the right consistency.
Camila's Tips & Variations
- Adjust the Heat Level: Reduce the morita chiles for a milder filling or add extra moritas (or a chile de árbol) for more heat.
- Shredding Tip: Shred the chicken while it's slightly warm so it pulls apart easily and absorbs the sauce better.
- Blend until silky: For the smoothest sauce, blend the mixture on high for a few extra seconds. If you prefer an ultra-smooth texture, strain the sauce through a fine-mesh sieve.
- Season generously for tamales: The filling will lose some of its saltiness once steamed inside the masa, so make sure it tastes slightly more seasoned before assembling your tamales.
- Swap the protein: This sauce works beautifully with shredded turkey, pork shoulder, or even rotisserie chicken for a shortcut version.
- Versatile: You can use this relleno de pollo in Mexican empanadas, tamales, sopes, or any Mexican dish that calls for a flavorful shredded chicken filling.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts can dry out more easily. If you use them, reduce the simmering time slightly and check for doneness sooner.
How spicy is this filling?
This version is mild to medium in heat. You can increase the spiciness by adding árbol chiles or morita chiles.
Do I need to strain the sauce?
Not necessarily. If you blend it well, it should be smooth. Strain only if you prefer an ultra-silky texture or if your blender isn't very strong.
What if my chiles are bitter?
If dried chiles are old or over-toasted, they can taste bitter. A tiny pinch of sugar or an extra splash of lemon juice can balance the flavor.
❤️ Love this Relleno de Pollo con Chile Rojo recipe?
Check out our Guisado de Pollo recipe for a different take on this delicious dish.
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Recipe
Relleno de Pollo con Chile Rojo
Equipment
- Wooden Spoon or Heatproof Spatula
Ingredients
- 4 dried ancho chiles , stemmed, and seeded
- 4 dried guajillo or New Mexican chiles , stemmed, and seeded
- 3 tablespoons extra virgin oil , vegetable oil, or lard
- 1 medium onion , quartered
- 5 garlic cloves , roughly chopped
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground cloves
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt adjust as needed
- ½ teaspoon cayenne pepper
- 2 cups boiling water, combine with 1½ teaspoons of Knorr Chicken Bouillon (or substitute with chicken broth).
- 1 ½ pounds boneless, skinless chicken thighs, fat trimmed
- 1 ½ tablespoons lemon juice or distilled white vinegar
- 1 teaspoon sugar , optional
Instructions
- Toast the ancho and guajillo chiles in a dry 12-inch skillet over medium heat, stirring often, until fragrant and beginning to pliable, 3 minutes. Transfer to a large bowl and cover with boiling water; let stand until soft, about 30 minutes.
- Reserve 1 cup of the soaking water and drain the rest. Puree the chiles, reserved soaking liquid, garlic, sugar, onion, oregano, cloves, cayenne pepper, and cumin in a blender until smooth.
- Heat the oil in a medium skillet over high heat until hot. Add the chile puree and fry, stirring (be careful, the mixture may splatter), until very thick and fragrant, about 5 minutes. Stir in the chicken broth and 1 teaspoon salt, then add the chicken.
- Bring to a boil, then reduce the heat to medium-low and simmer, partially covered, turning the chicken occasionally, until the chicken reaches 160°F, about 35 minutes. Stir the lemon juice into the sauce and adjust the seasoning with salt and pepper.
- Transfer the chicken to a cutting board. Increase the heat to medium-high and simmer, stirring occasionally, until the sauce thickens, about 15 minutes. Shred the chicken into small pieces and then coarsely chop.
- Transfer to a bowl and add enough of the sauce to coat it well; season with salt. Reserve the remaining sauce to serve on the side. Refrigerate both until ready to use.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
