Red Sauce for Tamales or Enchiladas Etc
Bring authentic Mexican flavors to your kitchen with this rich and versatile Red Sauce, perfect for tamales, enchiladas, and more. Made from a vibrant blend of toasted guajillo and ancho chilies, aromatic garlic, onions, and a hint of cumin and oregano, this sauce is bursting with smoky, earthy depth. A touch of crushed tomatoes and a balanced simmer with chicken or vegetable broth ties the flavors together, creating a silky-smooth sauce that's both bold and comforting. Easy to make and customizable for your spice preference, this homemade red sauce will elevate your favorite Mexican dishes while being incredibly freezer-friendly for meal prep.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 6 units dried guajillo chilies
- 4 units dried ancho chilies
- 4 cups hot water
- 3 units garlic cloves
- 0.5 units white onion
- 1 cup canned crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 cups chicken broth (or vegetable broth for vegetarian option)
Instructions
Remove the stems, seeds, and veins from the dried guajillo and ancho chilies.
Heat a dry skillet over medium heat and lightly toast the chilies for 30 seconds on each side, just until aromatic. Be careful not to burn them.
Place the toasted chilies in a bowl and pour 4 cups of hot water over them. Let them soak for about 15 minutes, or until softened.
While the chilies are soaking, peel and roughly chop the garlic cloves and half of the white onion.
Drain the softened chilies, reserving about 1 cup of the soaking water, and place the chilies in a blender.
Add the garlic, onion, crushed tomatoes, cumin, oregano, salt, and the reserved soaking water to the blender. Blend until the mixture is completely smooth.
Heat the vegetable oil in a large saucepan over medium heat. Carefully pour the blended sauce into the pan and stir constantly for 2-3 minutes to cook out the raw flavors.
Slowly add the chicken or vegetable broth to the pan, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 20 minutes, stirring occasionally, until the sauce has thickened slightly.
Taste and adjust the seasoning with additional salt, if needed.
Once the sauce is ready, strain it through a fine mesh sieve if you prefer a smoother texture. Use immediately for tamales or enchiladas, or let it cool completely and store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.6 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 416 mg | 9% | |
*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.
