Mexican Red Chile Sauce
Infuse your dishes with the bold, smoky flavors of authentic Mexican cuisine by making this vibrant Mexican Red Chile Sauce. Crafted with a trio of dried chiles—guajillo, ancho, and optional fiery arbol—this recipe strikes the perfect balance between earthy, tangy, and subtly spicy. Toasted dried chiles and charred aromatics like garlic and onion lend a deep, complex flavor, while Mexican oregano and cumin layer in traditional seasoning. Simmered to perfection with tomato paste and vegetable broth, this smooth and versatile sauce is ideal for enchiladas, tamales, or as a rich marinade. Ready in under an hour, it’s a pantry-friendly recipe you can customize for heat and savoriness, making it a must-have staple for lovers of Mexican cuisine.
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Recipe Information
Ingredients
- 6 whole dried guajillo chiles
- 4 whole dried ancho chiles
- 2 whole dried arbol chiles (optional, for heat)
- 3 whole garlic cloves
- 0.5 whole white onion
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon dried oregano (Mexican preferred)
- 3 cups vegetable broth or water
- 1 teaspoon salt
- 1 tablespoon vegetable oil or lard
Instructions
Remove the stems and seeds from the dried chiles, discarding any loose seeds.
Heat a dry skillet or griddle over medium heat and lightly toast the dried chiles for about 30 seconds on each side, until fragrant but not burnt.
Place the toasted chiles in a bowl and cover with hot water. Let them rehydrate for 15 minutes, then drain and set aside.
In the same skillet, add the garlic cloves and onion (cut into large chunks) and char them slightly over medium heat, 3–4 minutes, until they develop a bit of color. Remove from heat.
Combine the rehydrated chiles, charred garlic, charred onion, tomato paste, cumin, oregano, and 2 cups of vegetable broth in a blender. Blend until smooth, adding more liquid as needed to achieve a moderately thick, pourable consistency.
Strain the blended sauce through a fine-mesh sieve into a bowl to remove any solids and ensure a smooth texture.
Heat 1 tablespoon of vegetable oil or lard in a saucepan over medium heat. Carefully pour the strained sauce into the pan, stirring constantly to prevent splattering.
Add the remaining 1 cup of vegetable broth, salt, and adjust the seasoning as needed. Simmer the sauce for 15–20 minutes, stirring occasionally, until it slightly thickens and the flavors meld together.
Use the sauce immediately in your favorite recipe or allow it to cool and store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5285 mg | 230% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 11.3 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3168 mg | 67% | |
*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.
