Rich and robust and a thousand times better than store-bought, this authentic homemade 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:
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 key to the best enchilada sauce is to select the best 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.
There are 3 VITAL THINGS to look for when selecting “fresh” dried chiles:
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 aroma, a little like dried fruit, not a dusty smell.
As to which variety of chilies to use, that purely 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: Mild, 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.
*What are your favorite chilies to use in Enchilada Sauce?
Ready to make some authentic Mexican Red Chile / Enchilada Sauce?
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: 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.
For chicken broth we recommend Aneto 100% All-Natural Chicken Broth imported from Barcelona, Spain. You can read more about why we love it here. It is hands down the BEST.
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.
FINAL NOTE: Don’t expect this enchilada sauce to taste good on its own. It doesn’t. It’s when you add it to or in other dishes that it works its magic.
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!
Cooking Suggestion: Use this sauce to make the Ultimate Pozole Rojo!
Authentic Enchilada (Red Chile) 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)
- we love Aneto 100% All-Natural Chicken Broth from Spain (it's the BEST!)
- 1 teaspoon sea salt
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- Small piece of 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 about 5 cups.
Notes
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Sandra | A Dash of Sanity says
This sounds amazing! I need to give this a try!
Terri Fielding says
This was outstanding! I made it as written, adding a few arbol peppers because I like a bit of heat. Used this sauce in your Pozole Rojo recipe and it was incredible, so much flavor! Thank you!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Terri, thank you!
Jessica | Noice Chef says
This has me seriously making a list to make enchiladas tonight! Homemade sauce is SO much better than store bought!
Cami Weyland says
Kimberly, I made this last night to go with your Pozole Rojo and all I can say is WOW! My family raved about it! I ordered the dried chilies you recommended and they’re awesome, so much better than the ones I used to buy at the store. This recipe is a keeper. Next I’m going to make and freeze a bunch of this enchilada sauce to have on hand. Keep these delicious recipes coming!
Kimberly @ The Daring Gourmet says
That’s awesome, Cami, I’m so glad you made and enjoyed both of the recipes, thank you!
John Rousseau says
Your comment about ‘homemade’ being better than store bought means a lot to me! So why the Aneto 100% All-Natural Chicken Broth from Spain?
We freeze chicken bones until there are the remains of three chickens and then make stock in a pressure cooker. Add onions, celery, carrots and pressure cook for 45 minutes. Presto: 8 cups of (almost) free chicken stock.
Love your recipe for the Enchilada Sauce. Thank you!!
Kimberly @ The Daring Gourmet says
Hi John, I’m glad you like the recipe, thank you! Yes, I completely understand your point. I used to make my own chicken broth frequently before I found Aneto. I still make my own as time (and freezer room!) allows, but I go through a lot of chicken broth on a regular basis and homemade isn’t always practical given those restrictions. Why do I recommend Aneto specifically? Because Aneto is the next best thing to homemade – because they make it exactly the same way we do at home – in large pots with fresh chicken, vegetables, REAL ingredients, and left to simmer for hours. I toured their factory in Barcelona a couple of years ago and while I was already a fan previously, that sealed the deal for me. I wrote an article about our experience at the factory and why Aneto is my choice for store-bought broths: https://www.daringgourmet.com/aneto-the-worlds-most-exceptional-broth/
John Rousseau says
Hello Kimberly
I never dreamed I would get a response from you…thank you. I do understand your need for an extensive supply of really good stock. We don’t have these options on Prince Edward Island where we live so we make do with homemade.
I don’t know a lot about chile peppers – they don’t get this far north in any regular quantity or understanding – and I must thank you for your most informative explanation of the various kinds and their usage.
Best regards
John Rousseau
Prince Edward Island, Canada
Kimberly @ The Daring Gourmet says
Prince Edward Island!! As an avid Anne of Green Gables fan that’s a destination at the top of my bucket list. I’m sure you and the residents of PEI hear that ALL the time, but I can’t help myself ;) Kind regards and happy cooking, Kimberly
Tim Wiedman says
I’ve made this twice already, this time a double batch! It’s SO GOOD. You really hit the nail on the head. Excellent recipe, thank you for sharing!
Kimberly @ The Daring Gourmet says
So awesome, Tim, thanks for the feedback!
Billy says
Thanks so much for sharing this! Can’t wait to make my own authentic enchilada sauce at home.
Anonymous says
I am so happy that i tried your recioe instead of going with a flour based.
I am pleasantly surprised at how good the taste is.
Candy Simmons says
I love this recipe. I made this today and it was perfect! My 1st time making enchilada sauce at home. I’ve always bought canned sauce. This doesn’t even seem like the same thing. I usually get bored & loose interest in blog recipes but this one explains things very clearly & doesn’t add a bunch of unnecessary info. I hope freezes well because I made way more than I needed & I don’t want an ounce of it to go to waste. On a side note I aways make my own chicken broth because I can’t find a store bought one I like but I’m looking forward to trying the one suggested.
Kimberly @ The Daring Gourmet says
That’s fantastic, Candy, I’m so glad you enjoyed it and appreciate the feedback, thank you! Yes, it freezes well and it’s sooo convenient having it on hand when you need it – simply thaw and use. Happy cooking! :)
Mandy says
I’d like to can this sauce to make it shelf stable. DO you have any recommendations for this?
Anonymous says
Great recipe! I poured it over roasted cauliflower and sweetness potatoes, topped with avocado and a squeeze of lime!
Laci Sullivan says
I love this sauce! I was wondering if I could pressure can it?
Berenice Victor says
When do you add the chicken broth?
Kimberly @ The Daring Gourmet says
Hi Berenice, in step 3, “all remaining ingredients.” Happy cooking!
KATHY FIELDS says
Hi Kimberly, Recipe sounds amazing. You said this needs to be added to some Chili Sauce because it doesnt work alone. What kind of Chili Sauce are you referring to? Thank you, Kathy
Kimberly @ The Daring Gourmet says
Hi Kathy, sorry for the confusion. No, you don’t add any sauces to it. What I mean is that this sauce is meant to be used “in” other dishes – like when making enchiladas as one example, or adding it to stews. In other words, if you eat a spoonful of it plain it probably won’t “wow” you. But when you use it in your Mexican recipes it really elevates their flavor.
KATHY FIELDS says
So can it be used as is for sauce on Enchiladas?
Kimberly @ The Daring Gourmet says
Absolutely!
Sherri says
This sauce was amazing! I also made the ultimate pozole. That too was amazing. Thank you for sharing both.
Kimberly @ The Daring Gourmet says
That’s wonderful, Sherri, I’m so thrilled you made both recipes and enjoyed them! Thanks so much for the feedback!
Bel says
This sauce is very much like the one I remember my mom making when I was growing up (she was born & raised in Mexico). Decided to give it a try… delicious!! The consistency of the sauce is perfect! The crowd (30+) I made enchiladas for- LOVED IT! This will be my “to go to” enchilada sauce from now on. Thank you! :)
Kimberly @ The Daring Gourmet says
Fantastic, Bel, I’m absolutely thrilled to hear that, thank you!
Sam T says
Found your recipe, got off work at 9 last night, and busted through it. WOW, I LOVE this! Grew up in AZ and am a MO transplant, and oh how I miss my Mexican food. I got chilies when I visited family in AZ (cheaper than here), and geez it is so rich and decadent. How can I ever go back to settling for the canned stuff…especially with the Midwest markup on it?! Accidentally swapped steps and soaked peppers before de-seeding, & it was a messier mistake that I won’t make again. :) Bookmarked & on the ready for future makings. Thank you for sharing this recipe!!
Kimberly @ The Daring Gourmet says
That’s fantastic, Sam, I’m so glad you enjoyed it, thank you!