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Enchilada Sauce Recipe

Mexican · Condiment · 35 min total

A rich, flavorful red enchilada sauce made from dried chiles and spices, perfect for enchiladas, tacos, or as a base for Mexican dishes.

Ingredients

• 6 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 2 cups chicken or vegetable broth
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1 tablespoon tomato paste (optional, for color)
• 1 teaspoon apple cider vinegar

Instructions

1. Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Be careful not to burn them.
2. Place the toasted chiles in a bowl and cover with hot broth. Let soak for 15-20 minutes until softened.
3. While chiles soak, heat oil in a saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
4. Transfer the soaked chiles and broth to a blender. Add the cooked onion and garlic, cumin, oregano, salt, and tomato paste if using. Blend until smooth.
5. Pour the blended sauce through a fine-mesh strainer back into the saucepan to remove any remaining solids.
6. Bring the sauce to a simmer over medium heat, then reduce heat to low and cook for 10 minutes, stirring occasionally. Stir in apple cider vinegar.
7. Taste and adjust seasoning with salt. Use immediately or store in the refrigerator for up to a week.

Tips

• For a spicier sauce, add a dried arbol chile or a pinch of cayenne pepper.
• This sauce can be frozen for up to 3 months.
• If sauce is too thick, thin with additional broth or water.

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