Enchilada Sauce Estilo Guanajuato Salsa Rojo Red Sauce Guan
Dive into the rich and authentic flavors of central Mexico with this Enchilada Sauce Estilo Guanajuato, a vibrant salsa rojo that’s perfect for elevating your favorite enchilada dishes. Made with a harmonious blend of dried guajillo and ancho chiles, ripe roma tomatoes, and aromatic spices like cumin and oregano, this red sauce delivers a smoky, slightly tangy kick that’s both bold and balanced. Toasting the chiles and simmering the sauce enhance its depth of flavor, while a touch of white vinegar adds a subtle brightness. Whether poured over enchiladas, drizzled onto tacos, or used as a versatile base for other Mexican dishes, this traditional Guanajuato-style red enchilada sauce is a culinary treasure. Ready in just 35 minutes and incredibly easy to make, it’s your go-to recipe for authentic taste and homemade charm!
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Recipe Information
Ingredients
- 6 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 3 pieces roma tomatoes
- 0.5 piece white onion
- 4 pieces garlic cloves
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups chicken or vegetable broth
- 1 teaspoon salt
- 1 tablespoon white vinegar
Instructions
Remove the stems, seeds, and veins from the guajillo and ancho chiles. Rinse them under cool water to remove any dust or debris.
In a dry skillet over medium heat, lightly toast the chiles for 1-2 minutes until aromatic, turning frequently to avoid burning. Remove from heat.
Place the toasted chiles in a bowl and cover them with hot water. Let them soak for 15 minutes until they are softened.
Meanwhile, in a medium saucepan, bring water to a boil. Add the roma tomatoes and cook for 5-7 minutes or until the skins start to loosen. Remove the tomatoes, let them cool slightly, and peel off the skins.
In a blender, combine the soaked chiles (discarding the soaking water), peeled tomatoes, onion, garlic, ground cumin, and oregano. Blend until smooth, adding a little broth if needed to help it blend.
Heat the vegetable oil in a saucepan over medium heat. Once hot, carefully pour in the blended sauce. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and darkens in color.
Stir in the chicken or vegetable broth, salt, and white vinegar. Simmer for another 10 minutes, stirring occasionally. Taste and adjust seasoning if needed.
Remove from heat and allow the sauce to cool slightly. If a smoother texture is desired, strain the sauce through a fine-mesh sieve before serving.
Use immediately to coat enchiladas or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3733 mg | 162% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 16.9 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2380 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
