Rich and robust and a thousand times better than store-bought, this authentic homemade enchilada sauce recipe packs some serious FLAVOR!Ā Ā 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.Ā And it’s most definitely fitting of homemade enchilada sauce.
Rich and robust and at least aĀ 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.Ā Above all, you need quality chiles (more on that later).Ā And for a truly fantastic, authentic red chile or enchilada sauce it’s also vital that you follow a few important rules:
The Do’s and Dont’s of Making the BEST Red 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:
- Ā UseĀ dried whole peppers, not ground chili powder.Ā 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.Ā There really is no comparison.Ā And adding a dash of smoked paprika won’t compensate for not using dried whole chilies and roasting them.
- Toast the dried peppers.Ā This really enhances the flavor.
- Don’t scorch the dried peppers.Ā If you scorch the peels while toasting them you’ll end up with a very bitter sauce.Ā 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.Ā Roast it along with the peppers for optimal flavor.
- Use fresh onion, not onion powder.Ā Roast it along with the peppers for optimal flavor.
- Say NO to flour.Ā That’s used in some red chile sauce recipes to compensate for not using whole dried chilies.Ā The whole chilies, once reconstituted and pureed will be the natural thickener for your sauce.Ā Keep the flour for your tortillas, not your enchilada sauce.
- Cook the sauce.Ā After pureeing and straining the sauce, cook it.Ā 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.Ā Oh, how they deepen!
Now let’s talk peppers!
How to Choose Your Chile 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.Ā They’re old and brittle and flavorless.
There are 3 VITAL THINGS to look for when selecting “fresh” dried chiles:Ā
1)Ā They should be pliable and flexible (think a stiff version of fruit leather), not overly dry or brittle.Ā 2)Ā Their skins should be glossy, not dull.Ā 3)Ā 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.Ā You can choose one kind or a combination of peppers, which is what I like to do.Ā Here are a few of my favorites with links to the brands I personally use and recommend:
Guajillo:Ā Bright red, sweet with a touch of acidity with mild to medium heat.Ā 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:Ā Very mildly spicy with a rich fruity and lightly smoky flavor.Ā They contribute a beautiful dark red color to sauces.Ā Ancho chilies are poblano chilies that have been allowed to fully ripen to a deep red and then dried.Ā Also one of the most commonly used dried peppers.
Pasilla:Ā Sweet, fruity flavor with medium heat.Ā The name “pasilla” comes from the word pasas, meaning “raisins”, because of its deep fruity flavor.
Arbol:Ā Mild, earthy flavor and very spicy.Ā While these don’t have a ton of flavor, they are your friends if you want to kick the heat up several more notches.
How to Make the BEST Enchilada Sauce!
Let’s get started!
Start with that all important step:Ā Roasting!Ā Heat a heavy non-stick skillet (I like to use cast iron) over medium-high heat.Ā Don’t add any oil.Ā Lay the dried peppers on the skillet and toast them for a minute or two on each, just until they become very fragrant.Ā It’s better to under-toast than to over-toast them as they will become very bitter if scorched.Ā Remove and set aside.Ā Next place the onion, garlic and tomatoes on the skillet and toast until lightly browned.
Note:Ā 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).Ā 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.Ā You can read more about why we love it here.Ā 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.Ā 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.Ā Simmer it uncovered for about 30 minutes.Ā Add a little more water if you prefer it thinner.Ā 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.Ā 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:Ā Use this sauce to make the Ultimate Pozole Rojo!
PIN ME!
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)
- 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 approx. 5-6 cups.
Notes
Nutrition
A Lopez says
Thank you just like we made when I was a kid. To additions instead of the chocolate for sweetness and depth I add some homemade jam . Not overly sugary like from the store. Some added acid helps the flavor as well juice of a lemon or lime or a tablespoon of apple cider vinegar in a pinch. Gloves are necessary and do not touch your eyes until you have rubbed some olive oil on your hands and washed with dish soap.
Kimberly Killebrew says
I’m happy you enjoyed it, A Lopez, and thanks so much for sharing those insights and feedback!
Elvira says
Use this recipe multiple times. It’s a great recipe one thing I did learn from my parents about the bitterness is to let it cool completely before blending. And roasting them brings out that smoky flavor you want in a sauce. My husband loves it so I’m constantly making this for him.
Kimberly Killebrew says
I’m so glad you enjoyed it, Elvira, and thanks for sharing the tip!
Paul Bradshaw says
An excellent recipe, full of helpful descriptions and loaded with good pictures,knowledge and classic techniques. Nothing has been overlooked and omitted – if you have a problem with the results, it is on you, you need to do better next time and learn from your mistake(s). That is the nature of cooking! Print out this recipe and put in your notes or put the notes on your smartphone or whatever.
If you think the taste is bitter, turn down the stove a bit next time and/or toast the peppers for a shorter length of tome. Did you see smoke coming up from the peppers? Keep notes of all these things to improve your game.
Kimberly @ The Daring Gourmet says
Hi Paul, thank you so much for the compliment and for taking the time to leave feedback, I really appreciate it!
Barry Williams says
Instead of brown sugar, I add a splash of Mexican Coke.
Linda Bourlet Clark says
Is using fresh chiles after roasting them it a good idea? Live in Mexico and peppers are plentiful. Dried are plentiful as well just curious.
Delores DelVecchio says
Using fresh then roasted chili will lead you to making a green chili, not this red sauce. Very good in it’s own right and great foundation for posile Verde, but not the same thing.
Caitlin says
I’m wondering if perhaps the tomato seeds contributed to the bitterness. I saw one comment suggesting the pepper soaking water/broth did it, but I actually tasted it after it had sat for 30 minutes before adding everything else and it tasted fine. My end result sauce, however, was bitter. The brown sugar didn’t mask it, now the sauce has a sweet initial taste and a bitter after taste.
Armando Rosales says
I am not a fan of roasting a dehydrated pepper. Personally I believe this is where you would get the bitter.
Danielle says
Great recipe!
Do you have an online source for the dried peppers?
Danielle says
Just saw you have links on the chilis! Thank you!
Armando Rosales says
Your nearby grocery will have all the dehydrated chili’s you’d want. Just saying. Happy enchiladas!
Erin Stark says
Not sure where you live, but no American grocery stores near me have any dried chiles whatsoever. I have to go to Mexican stores to find them.
Anonymous says
Walmart carries them on the baking isle between the spices and cornbread š¤
SONIA BARRON says
What can I do if the sauce looks curdled after I blended it in the Vitamix? Perhaps I mixed it too long on high speed?
I hope it comes together after I simmer it for 30 minutes.
Natasha says
I love your recipe and the break down of the details. I have read that using the water/chicken broth that the chilies soak in should not be used in the making of the actual sauce. I hear it makes the sauce bitter. What are your thoughts on that.
Thank you
Natasha
Kimberly @ The Daring Gourmet says
Thank you, Natasha. I haven’t heard that before and haven’t specifically found that to be true. It would be worth experimenting.
Paul Bradshaw says
Natasha, 90% or so of the bulk of the sauce is water or broth. If you discarded it, what would you have left? Not much at all.
Charm Monroe says
I just made this sauce an absolutely love it. Great recipe, Thank You so much…
Kimberly @ The Daring Gourmet says
Thank you so much, Charm, I’m happy you enjoyed it!
Tom Overley says
Crazy good! Iāve messed around with dozens of sauce recipes, and this one tastes as close to perfect as Iāve seen. Well done!
Kimberly @ The Daring Gourmet says
Thank you so much, Tom, I appreciate the feedback! :)
Sonia Barron says
I think this is a perfect recipe!!
I added 1 piece of Mexican hot chocolate tablet for a tiny bit of sweetness and to get rid if the slight bitter taste.
Thank you so much for sharing this recipe and your outstanding step by step instructions.
Kimberly @ The Daring Gourmet says
Thank you, Sonia, I’m so glad you enjoyed it!
Kerry Blommel says
Really liked this recipe! Simple & so tasty!! Can it be canned (water bath or pressure cooked) for shelf use…ready & serve? If so, can you share how? Thanks!
Kimberly @ The Daring Gourmet says
Thank you, Kerry, I’m so glad you enjoyed it! This recipe hasn’t been tested for canning and I’m not sure what its pH level is, so I’m afraid I can’t recommend it for that purpose.
Kevin says
3 oz of these peppers is a LOT of peppers. I’m not adverse to hot, but I think you could do this with 4-5 pods not 3 oz. Thoughts? Measure correct?
Kimberly @ The Daring Gourmet says
Hi Kevin, 3 ounces is correct. And don’t worry about heat, anchos and guajillos are quite mild. It’s the arbols that are hot and you can add less or more as you desire.
Anonymous says
I have made this recipe two times, the first time I followed the recipe exactly,. Thesecond time, instead of using 3 ounces of anchos I use 3. Same thing with the other chilis. I was unable to eat the first batch because it was overwhelmingly strong and bitter but the second batch was very good.
Krusatyr says
The cumin is as important as chiles. In an old coffee grinder reserved for grinding herbs and spices, fresh grind whole cumin seeds. The fragrance and flavor is intoxicatingly superior to store bought ground cumin. I use it in all SouthWest and Mexican cuisine. The seeds can also be lightly pan roasted prior to grinding.
MarjH says
Excellent recipe…love this sauce. Thank you.
Kimberly @ The Daring Gourmet says
Thank you, MarjH, I’m so glad you enjoyed it!