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Dorothy Thomas

Red Enchilada Sauce Recipe

A rich, smoky, and slightly spicy homemade red enchilada sauce made with dried chilies, tomatoes, and aromatic spices. Perfect for enchiladas, tacos, or as a flavorful base for Mexican-inspired dishes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Condiment, Sauce
Cuisine: Mexican
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

  • 3 whole 3 whole Dried ancho chilies
  • 2 whole 2 whole Dried guajillo chilies
  • 2 medium Roma tomatoes
  • 3 Garlic cloves
  • ½ medium Onion (quartered)
  • 1 tbsp Vegetable oil
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 1½ cups Chicken or veg broth
  • 1 tbsp Apple cider vinegar

Equipment

  • Medium saucepan
  • Blender or immersion blender
  • Fine-mesh strainer (optional)
  • Measuring spoons/cups

Method
 

  1. Remove stems and seeds from dried chilies. Toast them in a dry skillet for 1-2 minutes until fragrant (avoid burning).
  2. In a saucepan, add chilies, tomatoes, garlic, onion, and enough water to cover. Simmer for 10 minutes until softened.
  3. Drain water (reserve ½ cup). Transfer chilies, tomatoes, garlic, and onion to a blender. Add cumin, oregano, salt, pepper, and broth. Blend until smooth.
  4. For extra smoothness, strain through a fine-mesh sieve.
  5. Heat oil in a saucepan. Pour in blended sauce and simmer for 8-10 minutes until thickened. Stir in vinegar.
  6. Taste and add more salt or spices if needed.

Notes

  • Storage: Keep in an airtight jar for up to 1 week or freeze for 3 months.
  • Spice Level: For mild sauce, reduce chilies or add a pinch of sugar. For extra heat, include 1 dried arbol chili.
  • Shortcut: Use 2 tbsp chili powder + 2 tbsp flour if dried chilies aren’t available.