Mexican Red Sauce
Transform your favorite Mexican dishes with this bold and vibrant Mexican Red Sauce, a rich blend of dried guajillo and ancho peppers, roma tomatoes, and aromatic spices. This homemade sauce is packed with authentic flavors, thanks to the earthy depth of dried chilies, the warmth of cumin and oregano, and a touch of tangy white vinegar. Perfectly balanced and simmered to perfection, this versatile sauce is essential for enchiladas, tamales, or as a flavorful base for soups and stews. With just 15 minutes of prep and easy-to-follow steps, this recipe promises restaurant-quality results right in your own kitchen. Whether you're crafting traditional Mexican favorites or adding a kick to your weeknight meals, this sauce is a must-try for lovers of bold, authentic flavors.
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Recipe Information
Ingredients
- 4 pieces dried guajillo peppers
- 4 pieces dried ancho peppers
- 3 pieces roma tomatoes
- 1 medium white onion
- 3 pieces garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups chicken or vegetable stock
- 1 tablespoon white distilled vinegar
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
Instructions
Remove the stems, seeds, and membranes from the guajillo and ancho peppers. Rinse them under cold water to remove any surface dust.
Place the dried peppers in a bowl and cover them with hot water. Let them soak for 15-20 minutes until softened.
While the peppers soak, roughly chop the roma tomatoes, onion, and garlic.
Heat a large skillet over medium heat and add the olive oil. Sauté the onions and garlic for 3-4 minutes, or until softened and fragrant.
Add the chopped tomatoes to the skillet and cook for another 5-7 minutes, stirring occasionally, until the tomatoes have softened.
Drain the softened peppers and add them to a blender, along with the sautéed onion, garlic, and tomatoes.
Add the ground cumin, dried oregano, chicken or vegetable stock, and vinegar to the blender. Blend until smooth. If the sauce is too thick, add more stock, one tablespoon at a time, to reach your desired consistency.
Taste the sauce and season with salt and black pepper. Blend again if needed.
Pour the sauce through a fine-mesh strainer into a pot to remove any remaining solids, pressing with a spoon to extract all the liquid.
Simmer the strained sauce over low heat for 10-15 minutes, stirring occasionally, to thicken and concentrate the flavors.
Use immediately for enchiladas, tamales, or other Mexican dishes, or let the sauce cool completely and store it in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4162 mg | 181% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 29.5 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2544 mg | 54% | |
*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.
