Red Enchilada Sauce
Experience the vibrant flavors of homemade red enchilada sauce that brings warmth to your kitchen. This easy-to-make sauce combines dried ancho and guajillo chiles, garlic, and spices, creating a rich, smoky base perfect for enchiladas, tacos, or burritos. Elevate your Mexican dishes with this versatile sauce that promises to impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 servings (1 cup total) 1x
- Category: Sauce
- Method: Blending/Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 4 dried ancho chiles
- 4 dried guajillo chiles
- 3 garlic cloves, minced
- 1 medium onion, diced
- 2 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp salt (adjust to taste)
- ½ tsp freshly cracked black pepper
Instructions
- Remove stems and seeds from the ancho and guajillo chiles. Toast in a dry skillet over medium heat for 1-2 minutes until fragrant.
- Soak the toasted chiles in hot water for 15-20 minutes until soft.
- In the same skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until golden brown (about 5 minutes).
- Drain softened chiles and blend them with the sautéed onion, garlic, cumin, salt, pepper, and vegetable broth until smooth. Add reserved soaking water if needed.
- Return the blended sauce to the skillet and simmer on medium heat for 10 minutes to intensify flavors.
- Taste and adjust seasoning as necessary before serving over enchiladas or your favorite dish.
Nutrition
- Serving Size: ¼ cup (60g)
- Calories: 30
- Sugar: 2g
- Sodium: 350mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg