The Last Red Enchilada Sauce You Ll Need
Elevate your enchilada game with “The Last Red Enchilada Sauce You’ll Need,” a bold and smoky masterpiece brimming with authentic flavor. Crafted from toasted guajillo and ancho chilies, this sauce boasts a robust, earthy profile that is perfectly balanced by aromatic spices like cumin, oregano, and smoked paprika. A splash of apple cider vinegar adds a subtle tang, while the use of chicken or vegetable stock creates a velvety texture ideal for coating enchiladas or topping your favorite Mexican dishes. Ready in just 30 minutes, this homemade sauce is rich, customizable, and guaranteed to outshine any store-bought alternatives. Make a batch today and discover why this is the ultimate enchilada sauce recipe you'll return to again and again!
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Recipe Information
Ingredients
- 4 pieces dried guajillo chilies (seeded and stemmed)
- 2 pieces dried ancho chilies (seeded and stemmed)
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 4 pieces garlic cloves (minced)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 cups chicken or vegetable stock
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon apple cider vinegar
Instructions
Begin by preparing the dried chilies. Remove the stems and seeds from the guajillo and ancho chilies.
Heat a large skillet over medium-high heat. Toast the chilies for 1-2 minutes on each side until they become fragrant, taking care not to burn them.
Transfer the toasted chilies to a heatproof bowl and cover them with 1 cup of hot water. Allow them to soak for 10 minutes, or until softened. Reserve the soaking liquid.
In the same skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic, ground cumin, oregano, and smoked paprika. Cook for 1 more minute until aromatic.
Transfer the softened chilies to a blender along with the reserved soaking liquid, sautéed onion and garlic mixture, tomato paste, and chicken or vegetable stock. Blend until smooth.
Pour the blended mixture back into the skillet. Add salt, black pepper, and apple cider vinegar. Simmer over medium heat for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Taste the sauce and adjust the seasoning if needed. Add more salt, vinegar, or smoked paprika to your preference.
Let the sauce cool slightly before using it. It can be used immediately for enchiladas or stored in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4160 mg | 181% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 26.1 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1933 mg | 41% | |
*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.
