Rich and robust and a thousand times better than store-bought, this homemade authentic enchilada sauce recipe packs some serious FLAVOR!  Not just for enchiladas, this sauce will take your soups and stews to a whole new level!
Nothing beats homemade. That’s a phrase that fits most everything when it comes to cooking. And it’s most definitely fitting of homemade enchilada sauce.
Rich and robust and at least a thousand times better than store-bought, this authentic enchilada sauce (red chile sauce) packs some serious FLAVOR!
It’s very easy to make, you just need the right ingredients. Above all, you need quality chiles (more on that later). And for a truly fantastic, authentic red chile or enchilada sauce it’s also vital that you follow a few important rules:
How to Make the BEST Enchilada Sauce
For the best red enchilada sauce there are some important steps you need to take and several ingredients you need to use and avoid:
-  Use dried whole peppers, not ground chili powder. Using whole dried peppers, roasting them, then reconstituting and pureeing them will give you a much richer, more complex, more flavorful sauce with flavor notes you won’t get from chili powder. There really is no comparison. And adding a dash of smoked paprika won’t compensate for not using dried whole chilies and roasting them.
- Toast the dried peppers. This really enhances the flavor.
- Don’t scorch the dried peppers. If you scorch the peels while toasting them you’ll end up with a very bitter sauce. In the even that that happens, add some additional onion and a dash of sugar to take the edge off the bitterness.
- Use fresh garlic, not garlic powder. Roast it along with the peppers for optimal flavor.
- Use fresh onion, not onion powder. Roast it along with the peppers for optimal flavor.
- Say NO to flour. That’s used in some red chile sauce recipes to compensate for not using whole dried chilies. The whole chilies, once reconstituted and pureed will be the natural thickener for your sauce. Keep the flour for your tortillas, not your enchilada sauce.
- Cook the sauce. After pureeing and straining the sauce, cook it. As flavorful as the sauce already is, don’t skip this step, it is vital for bringing out the FULL depth of flavor of the sauce.
Before it’s cooked you’ve got a bright red and flavorful raw chile paste (see below), but after it’s cooked the color darkens to a brownish red and the flavors deepen. Oh, how they deepen!
Now let’s talk peppers!
The Best Chile Peppers for Enchilada Sauce
Which variety to use largely comes down to personal preference. You can choose one kind or a combination of peppers, which is what I like to do. Here are a few of my favorites with links to the brands I personally use and recommend:
Guajillo: Bright red, sweet with a touch of acidity with mild to medium heat. It’s one of the most commonly used chilies in Mexican cuisine with an earthy-sweet flavor and are great for adding body to stews, sauces and adobos.
Ancho: Very mildly spicy with a rich fruity and lightly smoky flavor. They contribute a beautiful dark red color to sauces. Ancho chilies are poblano chilies that have been allowed to fully ripen to a deep red and then dried. Also one of the most commonly used dried peppers.
Pasilla: Sweet, fruity flavor with medium heat. The name “pasilla” comes from the word pasas, meaning “raisins”, because of its deep fruity flavor.
Arbol: Earthy flavor and very spicy. While these don’t have a ton of flavor, they are your friends if you want to kick the heat up several more notches.
A critical key to making the best enchilada sauce is to select the best quality dried chilies you can find.
Most dried chiles I come across in grocery stores and online are poor quality. They’re old and brittle and flavorless.
How to Choose “Fresh” Dried Chiles Â
1) They should be pliable and flexible (think a stiff version of fruit leather), not overly dry or brittle. 2) Their skins should be glossy, not dull. 3) They should have a good smell, a little like dried fruit, not a dusty smell.
Enchilada Sauce Recipe
Let’s get started!
Start with that all important step: Roasting! Heat a heavy non-stick skillet (I like to use cast iron) over medium-high heat. Don’t add any oil. Lay the dried peppers on the skillet and toast them for a minute or two on each, just until they become very fragrant. It’s better to under-toast than to over-toast them as they will become very bitter if scorched. Remove and set aside. Next place the onion, garlic and tomatoes on the skillet and toast until lightly browned.
Note:Â Adding tomatoes is optional but I recommend it for curbing the sharpness of the peppers, balancing out the flavors and adding a touch of sweetness.
Remove the stems from the peppers (using gloves if you’re using hot peppers), slice the peppers open and remove and discard all of the seeds and the membranes (contrary to popular belief, it’s the membranes not the seeds that are hot, the seeds are bitter). Place the peppers in a bowl.
Pour the boiling water or chicken broth over the peppers, cover the bowl and let them sit for 20-30 minutes until soft.
Place the peppers and their liquid along with the onion, tomato, garlic and all remaining ingredients (except for the chocolate if using) in a blender and blend until completely smooth.
At this point determine for yourself whether your sauce needs to be strained. I use a Vitamix which does an excellent job of blending the sauce to a very smooth puree, so I don’t bother straining it.
Heat a tablespoon or so of oil to a pot then add red sauce. Simmer it uncovered for about 30 minutes. Add a little more water if you prefer it thinner. The sauce should be the thickness of heavy cream.
For an added flavor touch, add in a small piece of semi-sweet chocolate at the end and stir until melted.
If the sauce is very bitter, add a touch of brown sugar.
Store it in the fridge for up to a couple of weeks or freeze it.
This sauce freezes well, so feel free to make extra so you have it on hand when you need it. I like to freeze it in ziplock bags, about one cup per bag so I can conveniently grab a bag whenever I need it.
Enjoy!
Use this sauce to make the Ultimate Pozole Rojo!
For more delicious homemade sauces be sure to try our:
- Teriyaki Sauce
- Hollandaise Sauce
- Sweet and Sour Sauce
- Bearnaise Sauce
- Big Mac Sauce
- Black Bean Sauce
- Hoisin Sauce
- Chinese Plum Sauce
- Tartar Sauce
- Horseradish Sauce
- Remoulade
- Kecap Manis
- Sweet Chili Sauce
- Yum Yum Sauce
- HarissaÂ
Authentic Enchilada Sauce
Ingredients
- 3 ounces dried ancho peppers
- 3 ounces dried guajillo peppers
- 2-3 or more dried arbol peppers (OPTIONAL: for heat)
- 1 medium white onion, peeled and cut in half
- 2 ripe tomatoes, halved
- 4 cloves garlic, peeled
- 4 cups boiling water or chicken broth (for even more flavor)
- 1 teaspoon sea salt
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- Small piece of Mexican or semi-sweet chocolate (optional)
Instructions
- Start with that all important step: Roasting! Heat a heavy non-stick skillet (I like to use cast iron) over medium-high heat. Don't add any oil. Lay the dried peppers on the skillet and toast them for a minute or two on each, just until they become very fragrant. It's better to under-toast than to over-toast them as they will become very bitter if scorched. Remove and set aside. Next place the onion, garlic and tomatoes on the skillet and toast until lightly browned.
- Remove the stems from the peppers (using gloves if you're using hot peppers), slice the peppers open and remove and discard all of the seeds and the membranes (contrary to popular belief, it's the membranes not the seeds that are hot, the seeds are bitter). Place the peppers in a bowl.Pour the boiling water over the peppers, cover the bowl and let them sit for 20-30 minutes until soft.
- Place the peppers and their liquid along with the onion, tomato, garlic and all remaining ingredients (except for the chocolate if using) in a blender and blend until completely smooth.Note: At this point determine for yourself whether your sauce needs to be strained. I use a Vitamix blender which does an excellent job of blending the sauce to a very smooth puree, so I don't bother straining it.
- Time to cook the sauce: Heat a tablespoon or so of oil to a pot then add red sauce. Simmer it uncovered for about 30 minutes. Add a little more water if you prefer it thinner. The sauce should be the thickness of heavy cream.Optional: For an added flavor touch, add a small piece of semi-sweet chocolate at the end and stir until melted.If the sauce is very bitter, add a touch of brown sugar. SEE NOTE.
- Store in the fridge for up to 2 weeks or freeze it for several months. I like to freeze about a cup of it per freezer bag so I can conveniently grab a bag as needed.Makes approx. 5-6 cups.
Video
Notes
Nutrition
Originally published on The Daring Gourmet September 21, 2018
Debbi says
Would this be a good sauce to use in my pork tamales?
Kimberly @ The Daring Gourmet says
It sure would, Debbi!
Bev V says
I roasted and froze my homegrown anchos.
What do you suggest so that i can use them in this recipe?
Gilda Ortiz says
I have been making red chile with pods almost like the recipe for years. My last batch came out very dark, good taste. Didn’t like the color. What could have gone wrong.
cecilia says
I’ve been searching for an easy red Chile sauce. This one is very good and the Instructions were perfect! I would only add, to use food grade gloves while stripping the chili seeds and membranes. You don’t want to rub your eye and cause a burning reaction.
I tripled the recipe and put it in the freezer in quart size bags. Now will have fresh sauce for my enchiladas and other Mexican dishes. Thank you so much.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed this, Cecilia, and appreciate the feedback, thank you very much!
David Wells says
Thank you for all your tips on making this enchilada sauce. I did modify it quite a bit for my taste and love the result. My first mistake was to add 4 Japonica chiles as I didn’t have arbor. They were too spicy for my taste, which required some later modifications. I added 4 dried hatch chiles as well. I also didn’t have fresh tomato on hand so I used canned, diced tomato. I ended up using 4 cans at 14.5 oz each to reach the desired level of sweetness, acidity and dilution of capsaicin. I would be amazed that only 2 tomatoes could do the same. Next time…
Also surprised at the recommendation of one medium onion. I used a large one and could have used two or three. I also used 7 cloves of garlic. I guess I like albums.
After simmering the sauce a half hour, I added additional spices to adjust the flavor; 2 more tsp of cumin, another tsp of salt, 2 tsp cinnamon, 1/4 tsp clove, 2 Tbs molasses and 2 Tbs brown sugar. I am considering 1/4 cup vinegar but will decide after it sits overnight.
In all, this recipe is my first attempt at enchilada sauce and I am pleased with the result. I am grateful for your guidance getting me off to the right start.
KT says
I made this over the weekend. Although I admit my chilis were not necessarily the highest quality, I found this sauce to be very strong. I was hoping for something a little milder – not heat-wise, just something you could use more than a tablespoon of. Followed instructions as written – but didn’t get as much sauce. I didn’t think I cooked it too long but may try adding some more chicken broth to it to see if I can taper down the strength. I do think it is a good starting recipe and each person needs to tweak it to their own ideals.
Jason says
I have some friends coming over for dinner, and I figured I would whip up the sauce a day ahead. I followed the instructions exactly, and thought the sauce tasted quite good. Make sure you cook it for the full 30 minutes before you start adding sugar; the flavor will change by the end of the 30, and you don’t want to unnecessarily add in sugar.
Kimberly @ The Daring Gourmet says
Thanks so much for that feedback, Jason, I’m happy you enjoyed it!
Teemartoonies says
Excellent recipe! A note about peppers: They are the most important part of the sauce. Choose high quality, fresh, pliable peppers that have a lovely, shiney sheen to their skins. Remove the stem (I use sissors) and seeds before roasting and open them up. Start on the skin side and turn them constantly every few seconds to prevent burning. Roasting one or two at a time works to keep a careful eye. This is the most important. I don’t have a scale so I used 4 large Guajillo, 3 large Ancho, and two large arbol for 4 cups water. I didnt use the pepper water, I used chicken stock with Caldo de Tomate seasoning so no other salt was needed. Amazon has a great peppers trio by Rico Rico. No bitterness! I added a tablespoon brown sugar for balance.
Kimberly Killebrew says
Fantastic, I’m happy you enjoyed it and thank you so much for the feedback!