Oh, friend, let me tell you about this red enchilada sauce. It’s not just any sauce; it’s the sauce that makes weeknights feel like a fiesta, the one that has my kids practically inhaling their plates, and the one I’ve been making for so long, it feels like it’s etched into my soul. You know how some recipes just stick with you? This is one of those. It’s that vibrant, rich, slightly smoky flavor that just screams comfort and joy. Forget those watery, bland versions you might have tried from a can. This homemade red enchilada sauce is in a league of its own, bringing a depth of flavor that’s honestly hard to describe but even harder to forget. It’s the kind of thing you whip up and suddenly your entire kitchen smells like a culinary dream. It’s a game-changer, and I can’t wait to share it with you.
What is red enchilada sauce?
So, what exactly is this magical elixir we call red enchilada sauce? Think of it as the soulful heart of enchiladas. It’s a rich, flavorful sauce, typically made from dried chili peppers, aromatics like onions and garlic, and sometimes tomatoes, all simmered together to create a deep, complex taste. The “red” comes from the specific types of chilies used, usually Ancho or Guajillo, which give it that beautiful, inviting color and a mild, earthy heat. It’s not spicy-hot in a way that makes you sweat profusely (unless you add extra chiles, which you totally can!), but rather a warm, pleasant hum that dances on your tongue. It’s essential for that classic enchilada experience, coating tortillas and fillings in its glorious embrace, transforming simple ingredients into something truly spectacular. It’s more than just a sauce; it’s a tradition, a flavor foundation that’s been loved for generations.
How to Make Red Enchilada Sauce
Quick Overview
Making this red enchilada sauce is a wonderfully rewarding process that starts with rehydrating dried chilies to unlock their full flavor. We’ll then blend them with savory aromatics and a touch of tomato for depth. After a gentle simmer to meld the flavors, you’ll have a rich, velvety sauce that’s far superior to anything store-bought. It’s surprisingly easy, and the aroma alone will have everyone in the kitchen wondering what deliciousness is brewing.
Ingredients
For the Sauce Base:
6-8 dried Ancho chilies, stems and seeds removed (these are mild and give great depth!)
3-4 dried Guajillo chilies, stems and seeds removed (these add a beautiful color and a touch of fruitiness)
2 tablespoons olive oil or vegetable oil
1 medium yellow onion, roughly chopped
4 cloves garlic, peeled
1 (14.5 ounce) can diced tomatoes, undrained (fire-roasted adds a lovely smoky note!)
3 cups chicken broth or vegetable broth (low sodium is best so you can control the salt)
1 teaspoon ground cumin
1/2 teaspoon dried oregano (Mexican oregano if you have it!)
1/4 teaspoon smoked paprika (optional, but adds a nice layer)
Salt and freshly ground black pepper to taste
For a Touch of Sweetness/Acidity (optional but recommended):
1 teaspoon apple cider vinegar
1 teaspoon sugar or honey (adjust to your preference)
Step-by-Step Instructions
Step 1: Prepare the Chilies
This is where the magic begins! First, you’ll want to carefully toast the dried chilies. You can do this in a dry skillet over medium heat for about 30-60 seconds per side, just until they become fragrant and slightly pliable. Be careful not to burn them, as that can make them bitter. Then, place the toasted chilies in a heatproof bowl and cover them with hot water. Let them soak for about 20-30 minutes, or until they are softened and plump. This process rehydrates them and makes them easy to blend.
Step 2: Sauté Aromatics
While the chilies are soaking, grab a medium saucepan or Dutch oven. Heat the olive oil over medium heat. Add the chopped onion and cook until it’s softened and translucent, about 5-7 minutes. Then, add the garlic cloves and cook for another minute until fragrant. You don’t want the garlic to brown too much, or it can become bitter.
Step 3: Blend the Sauce
Once the chilies are softened, drain them (reserving about 1/2 cup of the soaking liquid, just in case you need it for thinning). Carefully transfer the softened chilies, sautéed onion and garlic, undrained diced tomatoes, chicken broth, cumin, oregano, and smoked paprika (if using) into a blender. Blend until the mixture is as smooth as possible. This might take a minute or two. For an extra silky smooth sauce, you can strain it through a fine-mesh sieve, but I often skip this step for a more rustic texture and honestly, nobody minds a little texture!
Step 4: Simmer and Flavor
Pour the blended sauce back into the same saucepan or Dutch oven. Bring it to a gentle simmer over medium-low heat. Let it simmer, uncovered, for at least 20-30 minutes, stirring occasionally. This simmering time is crucial for developing the deep flavors and allowing them to meld together. The sauce will also thicken slightly during this time.
Step 5: Adjust Seasoning
This is your chance to make it perfect for your taste buds! Stir in the apple cider vinegar and sugar or honey, if using. Taste the sauce and add salt and freshly ground black pepper as needed. Remember, enchiladas are often served with salty cheese and fillings, so you don’t want the sauce to be overly salty on its own. If the sauce seems too thick, you can add a little of the reserved chili soaking liquid or more broth, a tablespoon at a time, until you reach your desired consistency.
Step 6: Cool and Store
Once the sauce has simmered and you’re happy with the flavor and consistency, remove it from the heat. Let it cool completely before storing. This is essential for food safety and also helps the flavors to deepen even further.
Step 7: Serve or Store
Your glorious red enchilada sauce is ready to be used in your favorite enchilada recipe, or any other dish that needs a flavor boost!
Serving Your Red Enchilada Sauce
This red enchilada sauce is a dream for classic enchiladas. Simply warm your corn tortillas (a quick dip in hot oil or broth works wonders!), fill them with your choice of cheese, shredded chicken, beef, or beans, roll them up, and pour this gorgeous sauce generously over the top. Bake until bubbly and serve with your favorite toppings like shredded lettuce, sour cream, cilantro, and chopped onions. It’s also fantastic for making enchilada casseroles or even as a dipping sauce for quesadillas!
What to Serve It With
This red enchilada sauce is an absolute powerhouse and works with so many things, I swear! For breakfast, imagine it drizzled over some scrambled eggs with a sprinkle of cotija cheese. It adds this amazing savory depth that’s just so satisfying. Serve it alongside some crispy breakfast potatoes or even a simple piece of toasted sourdough.
When it comes to brunch, this sauce truly shines. Think huevos rancheros with a generous ladle of this sauce, perfectly fried eggs, and a side of black beans. It feels incredibly elegant yet wonderfully comforting. You could also use it as a base for a breakfast casserole with eggs, sausage, and cheese – it’ll be the star of the show, trust me!
As a rich, flavorful component for dinner, the possibilities are endless. Of course, it’s the quintessential sauce for enchiladas, but don’t stop there! It’s divine mixed into shredded chicken for tacos or sandwiches. It makes a fantastic base for a quick chili or a hearty soup. I’ve even used it as a flavorful sauce for grilled chicken or pork, letting the smoky chili notes really shine through.
And for those moments when you need a little something special, a bowl of this red enchilada sauce with some tortilla chips for dipping is pure bliss. It’s warm, flavorful, and deeply satisfying. My family also loves it served over simple baked potatoes or even as a topping for nachos. It’s just one of those versatile, crowd-pleasing flavors that makes everyone happy.
Top Tips for Perfecting Your Red Enchilada Sauce
I’ve learned a few tricks over the years of making this red enchilada sauce, and I’m happy to share them with you so you can achieve enchilada sauce perfection!
Chili Selection: For the best flavor and color, I always recommend using a mix of Ancho and Guajillo chilies. Anchos are mild and provide a deep, rich, slightly raisiny flavor, while Guajillos add a brighter red hue and a subtle fruity note. If you can’t find them, Pasilla chilies are a good substitute for Anchos, offering a similar depth. Always remove the stems and seeds; this is where most of the bitterness can hide.
Toasting is Key: Don’t skip the toasting step! Just a quick toast in a dry pan until fragrant awakens the chili flavors and makes them easier to soften. It really makes a difference in the final depth of the sauce. But again, watch them closely; burned chilies are no fun!
Smoothness vs. Texture: If you prefer a super-smooth, velvety sauce, definitely strain it through a fine-mesh sieve after blending. I often skip this for a more rustic texture, which I personally love, and it saves a bit of time and effort. It’s really a matter of personal preference.
Simmer Time is Crucial: The longer you let this sauce simmer gently, the more the flavors will meld and deepen. I aim for at least 20-30 minutes, but if I have an extra hour, I’ll let it go even longer on the lowest possible heat. It truly transforms the sauce.
Balancing Flavors: Taste and adjust! This is so important. The addition of a touch of apple cider vinegar adds a brightness that cuts through the richness, and a little sugar or honey balances any lingering bitterness from the chilies. You might find you need a bit more salt, or perhaps a pinch more cumin. Trust your palate!
Broth Choice: I usually use low-sodium chicken broth, but vegetable broth is perfect for a vegetarian or vegan version. Using homemade broth will always yield the best flavor, but a good quality store-bought broth works wonderfully too.
Spice Level: If you like it spicier, you can add a dried Arbol chili or two along with the Ancho and Guajillo chilies. Just remember to remove the seeds and stem, and start with just one if you’re unsure of the heat level. You can always add more heat later, but you can’t take it away!
Storing and Reheating Tips
One of the best things about making a big batch of this red enchilada sauce is how well it stores, meaning you have deliciousness on hand whenever the craving strikes!
Room Temperature: Once completely cooled, you can leave the sauce at room temperature for a short period, up to about 2 hours, especially if you’re using it immediately for a meal. However, for longer storage, refrigeration is key.
Refrigerator Storage: This is my most common storage method. Transfer the cooled sauce into an airtight container. It will stay wonderfully fresh in the refrigerator for about 5-7 days. I often make a batch on the weekend and use it throughout the week for various meals. The flavors actually seem to get even better as it sits!
Freezer Instructions: If you want to make a larger batch and stash some away for future use, freezing is a fantastic option. Let the sauce cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. You can freeze it flat in bags for easy stacking and thawing. Properly stored, this red enchilada sauce will maintain its quality in the freezer for up to 3 months.
Reheating: To reheat refrigerated sauce, simply pour it into a saucepan and warm it gently over medium-low heat, stirring occasionally, until heated through. If reheating from frozen, transfer the sauce to a saucepan and thaw it over low heat, or you can microwave it in short intervals, stirring between each, until fully thawed and hot. You may need to add a splash of broth or water if the sauce has thickened too much during storage.
Glaze Timing Advice: For dishes like enchiladas, you’ll want to pour the sauce over the assembled dish and bake. If you’re planning to freeze enchiladas after saucing them, it’s often best to bake them first, then freeze. Reheat from frozen and then perhaps add a fresh drizzle of sauce if needed.
Frequently Asked Questions
Final Thoughts
There you have it, my friends! This red enchilada sauce is more than just a recipe; it’s a little piece of culinary comfort that I’m so thrilled to share. It’s proof that simple, wholesome ingredients can come together to create something truly extraordinary. It’s the kind of recipe that makes you feel like a kitchen wizard, even if you’re just starting out.
Remember that incredible aroma as it simmers? That’s the smell of home, of good food, and of cherished moments. Whether you’re using it for classic enchiladas, jazzing up some tacos, or getting creative with it in other dishes, I promise it will bring a depth of flavor that will make your taste buds sing.
If you’re looking for more flavorful Mexican-inspired dishes, you might also love my recipe for [Link to another relevant recipe, e.g., “Spicy Chicken Tortilla Soup”] or my tips on making the perfect [Link to another relevant recipe, e.g., “Authentic Pico de Gallo”].
I truly can’t wait to hear how your red enchilada sauce turns out! Please leave a comment below and tell me about your experience, your favorite way to use it, or any fun variations you tried. Happy cooking, and enjoy every delicious bite!
Red Enchilada Sauce
Ingredients
Main Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.125 teaspoon cayenne pepper (optional, for heat)
- 2 cups low-sodium chicken or vegetable broth
- 1 tablespoon tomato paste
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- In a medium saucepan, heat the vegetable oil over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly, until lightly browned.
- Add the chili powder, cumin, oregano, garlic powder, onion powder, and cayenne pepper (if using). Cook for another minute, stirring constantly, until fragrant.
- Gradually whisk in the broth and tomato paste until smooth. Bring to a simmer.
- Reduce heat to low and simmer for 10-12 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally.
- Season with salt and black pepper. Taste and adjust seasonings as needed.
- Use immediately or let cool and store in an airtight container in the refrigerator for up to a week.
Notes
Featured Comments
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