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🌶️ Authentic Mexican Red Chili Sauce for Enchiladas
This rich, smoky, and slightly spicy sauce is perfect for enchiladas, tamales, or as a base for Mexican stews. Using dried chilies gives it that classic deep flavor.
Ingredients (makes about 2 cups)
- 6 dried guajillo chilies
- 2 dried ancho chilies
- 2 cups water (for soaking)
- 1 small onion, chopped
- 3 cloves garlic
- 1 teaspoon cumin
- ½ teaspoon Mexican oregano
- ½ teaspoon smoked paprika (optional)
- 1 tablespoon vegetable oil
- Salt, to taste
- 1 teaspoon apple cider vinegar or lime juice
Instructions
- Prepare Chilies
- Remove stems and seeds from guajillo and ancho chilies.
- Soak chilies in hot water for 20 minutes until soft. Drain, reserving a little soaking water.
- Blend Sauce
- In a blender, combine soaked chilies, onion, garlic, cumin, oregano, smoked paprika, and 1 cup fresh water (or some soaking water). Blend until smooth.
- Cook Sauce
- Heat oil in a saucepan over medium heat.
- Carefully pour in blended chili sauce. Simmer 10–15 minutes, stirring occasionally.
- Add salt to taste and finish with vinegar or lime juice.
- Use or Store
- Pour over enchiladas, tamales, or tacos.
- Store in an airtight container in the fridge for up to 1 week or freeze for 2–3 months.
Tips for Authentic Flavor
- Toast dried chilies lightly before soaking for extra depth.
- For smoother sauce, strain through a fine mesh after cooking.
- Adjust spiciness by mixing in a mild chili like pasilla or reducing guajillo.
I can also make a quick blender-only version for busy weeknights or a smoother restaurant-style red enchilada sauce if you want. 🌮🔥
Do you want me to do that version too?