Mail Order Powder Free Red Enchilada Sauce
Transform your enchiladas with this irresistible Mail Order Powder Free Red Enchilada Sauce, a richly flavored, all-natural alternative to store-bought powders. This recipe celebrates authenticity with dried guajillo, ancho, and arbol chilies, blended to silky perfection with sautéed aromatics, zesty tomato paste, and warming spices like cumin and paprika. Crafted without artificial thickeners, this versatile sauce is simmered to a balanced depth, finished with a hint of apple cider vinegar for brightness. Perfect for homemade enchiladas, this deeply savory sauce is also a fantastic way to elevate tacos, burritos, or even roasted vegetables. Easy to prepare in under an hour, you'll love its bold, homemade flavor and all-natural ingredients.
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Recipe Information
Ingredients
- 6 pieces dried guajillo chilies
- 2 pieces dried ancho chilies
- 2 pieces dried arbol chilies
- 2 cups boiling water
- 2 tablespoons vegetable oil
- 1 medium (chopped) white onion
- 4 pieces (minced) garlic cloves
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 cups chicken or vegetable broth
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 teaspoon apple cider vinegar
Instructions
Remove the stems and seeds from the guajillo, ancho, and arbol chilies. Rinse them under cold water to remove any dust.
In a heatproof bowl, combine the cleaned chilies with 2 cups of boiling water. Cover the bowl and let the chilies soak for 15 minutes to soften.
While the chilies are softening, heat the vegetable oil over medium heat in a large skillet. Add the chopped onion and sauté for 5-7 minutes, until translucent.
Add the minced garlic to the skillet and cook for 1 minute, until fragrant. Stir in the tomato paste, ground cumin, oregano, and paprika. Cook for another 1-2 minutes to let the flavors meld.
Transfer the soaked chilies (with their soaking liquid) and the cooked onion mixture to a blender. Blend until completely smooth, about 2-3 minutes. Add a splash of broth if needed to help blend smoothly.
Pour the blended mixture back into the skillet and set it over medium heat. Stir in the chicken or vegetable broth, salt, and black pepper. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly.
Stir in the apple cider vinegar and taste the sauce for seasoning. Adjust salt and pepper as needed.
Let the sauce cool slightly before using it for enchiladas or storing in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4172 mg | 181% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 14.7 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2399 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.
