traditional red enchilada sauce recipe

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

I’ve been making traditional red enchilada sauce for years, and it’s a staple in my household. The recipe comes from my mother-in-law, who learned it from her mother, so it’s been passed down through generations.

It’s a simple yet flavorful sauce that’s perfect for enchiladas, tacos, or even as a dip for chips. The best part is that it’s made with just a few ingredients: tomatoes, onions, garlic, chili peppers, and spices.

I love that it’s not too spicy, but still packs a punch of flavor. My kids adore helping me make this sauce from scratch, and they always get excited when they see the vibrant red color.

It’s a great way to get them involved in the kitchen and teach them about the importance of using fresh ingredients. This sauce is also incredibly versatile – we can use it for anything from breakfast burritos to dinner tacos.

Plus, it freezes beautifully, so we can enjoy it all year round.

Traditional Red Enchilada Sauce

4.5 from 1732 votes

This traditional red enchilada sauce is made with dried chiles, creating a rich and authentic flavor. It is the perfect base for enchiladas, tacos, and other 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
2 dried ancho chiles, stems and seeds removed
4 cups water
2 tablespoons vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1 tablespoon all-purpose flour
1 cup chicken or vegetable broth

👨‍🍳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 pliable.
3While the chiles are simmering, heat the vegetable oil in a skillet over medium heat.
4Add the chopped onion and cook for 5 minutes, stirring occasionally, until the onion is translucent and softened.
5Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.
6Stir in the ground cumin, dried oregano, and salt, and cook for 30 seconds to bloom the spices.
7Using a slotted spoon, 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 the chicken or vegetable broth to the blender.
9Blend on high speed for 2 minutes, until the sauce is completely smooth.
10Pour the blended sauce through a fine-mesh strainer set over a clean saucepan, pressing on the solids with a wooden spoon to extract as much liquid as possible.
11Discard the solids left in the strainer.
12Place the saucepan with the strained sauce over medium heat.
13Whisk in the all-purpose flour and bring the sauce to a simmer.
14Cook for 5 minutes, stirring frequently, until the sauce thickens slightly and coats the back of a spoon.
15Remove from heat and use immediately or let cool before storing.

🔧Equipment

Medium saucepan
Skillet
Blender
Fine-mesh strainer
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 450mg🌾Total Carbs: 14g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 3g

📝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 or frozen for up to three months.

Watch Video Of How Traditional Red Enchilada Sauce Works

This traditional red enchilada sauce recipe is a timeless classic that never fails to impress.

Its rich flavor and vibrant color make it perfect for any occasion – whether you’re hosting a family gathering or just need a quick weeknight dinner solution.

One of the best things about this recipe is its versatility – you can serve it with tortillas, rice, beans, or even use it as a dip for veggies.

❓ Frequently Asked Questions About Red Enchilada Sauce

Q: What is the origin of traditional red enchilada sauce?

Traditional red enchilada sauce originated in Mexico and has its roots in ancient Mayan and Aztec cuisine.

Q: Can I use store-bought tomatoes instead of fresh ones?

No, fresh tomatoes are essential to this recipe as they provide the best flavor and texture.

Q: How long does the sauce take to prepare?

This recipe takes about 30 minutes to prepare and cook.

Q: Can I adjust the level of spiciness to my liking?

Yes, you can adjust the level of spiciness by adding more or less chili peppers or using different types of hot peppers.

Q: Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly as long as you use vegetable broth instead of chicken broth.

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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