traditional mexican enchilada sauce recipe

Written BySheba G Updated On
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The Best traditional mexican enchilada sauce recipe

I started making enchilada sauce from dried chiles about ten years ago and I have not bought a can since. The canned versions taste thin to me, and most of them have a lot of salt and not much actual chile flavor. This recipe takes roughly 30 minutes and uses things I already keep in my kitchen: dried guajillo and ancho chiles, garlic, onion, cumin, oregano, and broth. You toast the chiles, soak them until they soften, and blend everything until it is smooth. That is the entire process, and it makes enough sauce for a full tray of enchiladas.

My kids ask for enchiladas regularly and they notice when I use the homemade sauce. My youngest told me it tastes warmer, which I thought was a pretty good description. I make a big batch on Sunday and use it through the week for enchiladas, chilaquiles, or a quick skillet dinner. It holds in the fridge for about a week and it freezes well, so I portion it into containers and take one out when I need it. Weeknight dinner or a big family meal, it works either way.

The ingredient list is short and I know what is in every part of it. Dried chiles carry a lot of flavor without needing much salt, and there is no added sugar like you sometimes find in the jarred versions. I use low sodium broth and taste as I go so I can control the sodium myself. It is a simple way to get real vegetables and spices into a meal instead of pouring sauce out of a can, and my family genuinely prefers the flavor.

Traditional Mexican Enchilada Sauce

4.7 from 1929 votes

A smooth, deeply colored sauce made from rehydrated dried chiles, garlic, and warm spices. It has a mild-to-medium heat, a touch of tang, and enough body to coat enchiladas without overpowering the filling.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: Not provided

🥘Ingredients

For the Chile Base

8 dried guajillo chiles, stemmed and seeded
4 dried ancho chiles, stemmed and seeded
4 cups hot water, for soaking

For the Sauce

2 tablespoons vegetable oil
1 medium white onion, chopped
3 cloves garlic, peeled
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cumin
2 tablespoons tomato paste
2 cups reserved chile soaking liquid or low-sodium chicken broth
1 tablespoon distilled white vinegar
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon granulated sugar, optional

👨‍🍳Directions

1Toast the chiles: Heat a dry skillet over medium heat. Add the guajillo and ancho chiles and press them flat with a spatula for 20 to 30 seconds per side, until fragrant. Do not let them darken or they will turn bitter.
2Soak the chiles: Transfer the toasted chiles to a heatproof bowl and cover with the 4 cups hot water. Weigh them down with a small plate and soak for 15 minutes, until soft and pliable.
3Build the base: Heat the vegetable oil in a medium saucepan over medium heat. Add the onion and cook for 5 to 6 minutes, until softened. Add the garlic, oregano, and cumin and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute, until it darkens slightly.
4Blend the sauce: Drain the chiles, reserving the soaking liquid. Add the chiles to a blender with the onion mixture, 2 cups of the reserved soaking liquid, vinegar, salt, and sugar if using. Blend for 60 to 90 seconds, until completely smooth.
5Strain and simmer: Pour the sauce through a fine-mesh strainer back into the saucepan, pressing the solids with a spoon. Bring to a gentle simmer over medium-low heat and cook for 8 to 10 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
6Season and store: Taste and add more salt if needed. Use the sauce warm in enchiladas, or let it cool completely and refrigerate in an airtight container for up to 5 days.

🔧Equipment

Blender
Medium saucepan
Skillet
Fine-mesh strainer
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: Not provided kcal🧈Total Fat: Not provided💛Saturated Fat: Not provided❤️Cholesterol: Not provided🧂Sodium: Not provided🌾Total Carbs: Not provided🥦Dietary Fiber: Not provided🍬Sugars: Not provided🥩Protein: Not provided

📝Notes

Tips: Toast the chiles briefly; they should smell nutty, not smoky or acrid. For a hotter sauce, add 1 or 2 dried chiles de árbol during soaking. If the sauce is too thick, thin it with reserved soaking liquid or broth.

Watch Video Of How Traditional Mexican Enchilada Sauce Works

I keep this traditional Mexican enchilada sauce recipe on hand because it works for any occasion and never feels like too much effort. It holds up well when I am feeding a crowd at a family gathering, and it freezes nicely so I can pull it out on a busy weeknight. Once you make it a few times, it becomes one of those recipes you stop measuring and just cook.

❓ Frequently Asked Questions About Mexican Enchilada Sauce

1. Which dried chiles are traditionally used in Mexican enchilada sauce?

Most home cooks reach for a combination of guajillo and ancho chiles, sometimes with a few chiles de árbol or pasilla added for depth and heat. Guajillos bring a bright, tangy red color and mild sweetness, while anchos add a darker, raisin-like richness. A 3-to-1 ratio of guajillo to ancho is a reliable starting point, and you can adjust from there to taste.

2. Why does my enchilada sauce taste bitter?

Bitterness almost always comes from scorched chiles. Toast them briefly in a dry skillet over medium heat — just 20 to 40 seconds per side, until they smell nutty and pliable — and pull them the moment they start to darken, since burnt skin turns acrid fast. Soaking the chiles in hot water for 15 to 20 minutes and discarding the soaking liquid also helps keep the sauce sweet and clean-tasting.

3. How do I control the heat level?

The heat lives in the seeds and the pale veins inside the chile, so remove both before soaking for a milder sauce. Chiles de árbol and pequin are the hottest common options, so use them sparingly or leave them out entirely. If a finished sauce turns out too hot, stir in a little more broth and a pinch of sugar rather than adding more chile.

4. Can I make enchilada sauce ahead of time and freeze it?

Yes. The sauce actually improves after a day in the refrigerator, when the chile flavors settle and meld. Store it in an airtight container for up to four days, or freeze it in portions for up to three months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth or water if it has thickened.

5. Can I substitute chile powder for dried chiles?

You can in a pinch, but the result will be flatter and less vibrant. Use a pure ground chile powder such as ancho or guajillo rather than a blended chili seasoning, which already contains cumin, salt, and other spices. Start with about three tablespoons of powder for a batch built on eight to 10 dried chiles, and bloom it in the hot oil with the garlic and spices before adding liquid.

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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