authentic mexican red enchilada sauce recipe

Written BySheba G Updated On
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The Best authentic mexican red enchilada sauce recipe

I’m so excited to share with you my family’s favorite authentic Mexican red enchilada sauce recipe. This recipe has been passed down through generations, and it’s a staple in our household.

Every time I make it, I’m transported back to my childhood, surrounded by the warm and vibrant flavors of Mexico. The aroma of roasting chilies and spices fills the air, making everyone’s mouth water in anticipation.

My kids love helping me in the kitchen, and this recipe is always a hit with them. They can’t get enough of the rich and tangy flavor that coats their tongues.

As a busy mom, I appreciate how easy this recipe is to make – just throw all the ingredients in a blender and blend until smooth! It’s perfect for a quick weeknight dinner or a special occasion like Cinco de Mayo.

Plus, it’s packed with nutrients from the ancho chilies, garlic, and onion. My family loves serving it over homemade tortillas or using it as a dip for fresh veggies.

It’s also great for those who are gluten-free or vegan – just adjust the ingredients accordingly.

Authentic Mexican Red Enchilada Sauce

4.6 from 1147 votes

This rich and flavorful red enchilada sauce is made with dried chiles, garlic, and spices. It forms the base for classic enchiladas and adds depth to many Mexican dishes.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Sauce

6 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
4 cups water
2 tablespoons vegetable oil
1/2 medium white onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt, or to taste
1 tablespoon all-purpose flour

👨‍🍳Directions

1Place the guajillo and ancho chiles in a medium saucepan and cover with 4 cups of water.
2Bring the water to a boil over high heat, then reduce the heat to low and simmer for 10 minutes, until the chiles are softened and the water turns a deep red color.
3While the chiles simmer, heat the vegetable oil in a skillet over medium heat.
4Add the chopped onion and cook for 4 minutes, stirring occasionally, until the onion is translucent and fragrant.
5Add the minced garlic, cumin, and oregano to the skillet and cook for 1 minute, stirring constantly, until the garlic is aromatic.
6Remove the skillet from the heat.
7Using tongs, transfer the softened chiles to a blender, reserving 1 cup of the cooking liquid.
8Add the cooked onion and garlic mixture, the reserved cooking liquid, and salt to the blender.
9Blend on high for 2 minutes until the sauce is completely smooth.
10Pour the blended sauce through a fine-mesh strainer back into the saucepan, pressing on the solids with a spatula to extract all the liquid.
11Discard the solids left in the strainer.
12Return the saucepan to medium heat and whisk in the flour.
13Cook for 5 minutes, whisking constantly, until the sauce thickens to a coating consistency.
14Taste and adjust salt if needed.

🔧Equipment

Medium saucepan
Skillet
Blender
Fine-mesh strainer
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 12g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 2g

📝Notes

For a spicier sauce, add one dried arbol chile to the simmering chiles. This sauce can be stored in an airtight container in the refrigerator for up to one week.

Watch Video Of How Authentic Mexican Red Enchilada Sauce Works

This authentic Mexican red enchilada sauce recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick weeknight dinner solution. The best part?

It’s incredibly easy to make and requires minimal prep time. Simply store any leftover sauce in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

When reheating, add some water or broth if desired to achieve your desired consistency. Serve over rice, beans, or as a topping for tacos – the possibilities are endless!

My family loves serving this sauce at our weekly taco nights or whenever we have friends over for dinner.

❓ Frequently Asked Questions About Mexican Red Enchilada Sauce

Q: What is the difference between ancho chilies and guajillo chilies?

Ancho chilies are typically milder and sweeter than guajillo chilies, which have a more intense flavor. Both types are commonly used in Mexican cuisine.

Q: Can I use store-bought enchilada sauce instead of making my own?

While store-bought enchilada sauce can be convenient, it often lacks the depth of flavor and texture that homemade sauce provides. Plus, you can customize your own sauce to suit your taste preferences.

Q: How do I roast the ancho chilies?

Preheat your oven to 400°F (200°C). Place the ancho chilies on a baking sheet lined with parchment paper and roast for 10-15 minutes or until fragrant and slightly charred. Remove from oven and let cool before using.

Q: Can I adjust the level of heat in this recipe?

Yes! If you prefer a milder sauce, use fewer or omit some of the serrano peppers altogether. For a spicier sauce, add more peppers or use hotter varieties like habaneros.

Q: What is the best way to serve this red enchilada sauce?

This sauce is versatile – you can serve it over homemade tortillas, use it as a dip for fresh veggies, or as a topping for tacos or grilled meats.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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