Red Chile or Enchilada Sauce
Transform your dishes with the bold and smoky flavors of this homemade Red Chile or Enchilada Sauce! Made from dried ancho or guajillo chiles, this richly spiced sauce combines traditional techniques like blending rehydrated chiles with a flavorful roux infused with garlic, cumin, oregano, and smoked paprika. The addition of tomato paste and the option for a touch of sugar create a well-rounded depth that's perfect for drizzling over enchiladas, smothering burritos, or even enhancing soups and stews. With just 35 minutes from start to finish, this versatile, authentic sauce is a must-have for elevating your Mexican-inspired recipes.
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Recipe Information
Ingredients
- 6 whole dried ancho or guajillo chiles
- 2 cups hot water
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 cups vegetable broth or water
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon optional: sugar (if needed)
Instructions
Remove the stems and seeds from the dried chiles. Tear the chiles into medium-sized pieces.
Place the chile pieces in a heatproof bowl and pour 2 cups of hot water over them. Let them soak for 15-20 minutes, or until softened.
Once softened, transfer the chiles along with their soaking liquid to a blender and blend until smooth. You can strain the mixture using a fine-mesh sieve if you prefer a smoother sauce.
In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat.
Whisk in 2 tablespoons of all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the flour turns a light golden color.
Add the minced garlic, ground cumin, dried oregano, and smoked paprika. Stir and cook for 30 seconds, or until aromatic.
Slowly whisk in 2 cups of vegetable broth (or water) and the tomato paste. Stir continuously to combine.
Stir in the blended chile mixture. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally.
Season the sauce with 1 teaspoon of salt and taste. If the sauce is too acidic or bitter, stir in 1 teaspoon of sugar to balance the flavors.
Remove from heat and let cool slightly before using. The sauce can be used immediately or stored in the refrigerator for up to one week.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4308 mg | 187% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 15.3 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2059 mg | 44% | |
*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.
