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:
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:
- 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!
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. 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.
How to Make the BEST 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.
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!
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
Jenny says
I’m not sure what happened. I followed the recipe to a T, even weighing my peppers to the exact oz. I ended up with way more than 5 cups, so much so that I actually had to split the puree to fit it all in my blender. It was so spicy (and I’m not shy about spice) that I ended up just blending the tomato, onion, garlic & other ingredients with 1/2 the pepper/broth puree. It’s delicious & is exactly the flavor I was hoping for, but I just have so much extra sauce, and the proportions would have been off if I’d used all the pepper and broth called for. Any idea what I got wrong?
JOSH HOLLIDAY says
Well, guess I have some more peppers to add to my garden this year. Had already planned on peppers for hot sauce, among other things, but enchiladas are top priority!
Mike says
I didn’t over-roast the dried peppers for sure- but this was so bitter for me. The dried peppers were sombrero brand- just opened the bags for this recipe. . it was just awful. The sugar didn’t really make much difference.
Mikemo says
I prepared this yesterday and I was not disappointed. It hit all the marks for me. A deep savory flavor with a rich and bold profile. I have been looking for this combination of aroma and taste for quite some time. Thank you very much.
Kimberly @ The Daring Gourmet says
Fantastic, Mikemo, thank you so much!
Mikemo says
This sauce is fabulous, The real deal. I’ve been looking for a complex, deeply flavored enchalada sauce like this for years. Thank you so much for a real winner.
James says
I have had great luck, so far, with this sauce. Though my last batch I did scorch the peppers a bit and oh my, the bitterness went way up just as you warned/promised. I actually now have New Mexico style enchiladas (corn tortillas, served flat, some cheese, sauce, fried egg, lettuce and tomatoes for toppings) for breakfast nearly every morning and this sauce is perfect for breakfast!
And when I have friends over I can simply add some shredded chicken or beef between the layers of tortillas and the entire crowd can enjoy the sauce for dinner with me!
Kimberly @ The Daring Gourmet says
That’s wonderful, James, I’m so glad you enjoyed it and thanks for the tasty ideas!
Julie says
Great method. Made this yesterday, and it was great. I had an extra ounce of chilis, and I added an extra cup and a half of liquid. It made about 6 cups, even after I cooked it down at the end. Made great enchiladas and I plan to freeze the other half. Saving this recipe for my next batch of chili.
David Z says
Outfreakinstanding recipe! Thank you! Adding dark chocolate gave it a mole-like flavor.
Kimberly @ The Daring Gourmet says
Awesome, David, thanks so much!
Kristine says
The best sauce EVER! I’ve tried many and my husband and I prefer this recipe above all others. I invited our Mexican friends over for dinner. They were floored and asked where I bought the sauce or who made it. Lol. Being a pretty darn cook, not sure if I was insulted or felt proud. Printed it out finally. It’s a must have for us. Thank you!
Kimberly @ The Daring Gourmet says
What a great compliment, Kristine, from both you and your husband as well as your Mexican friends! Thank you so much!
Suzanne Kuzbyt says
Request from my family to make my Chicken Enchiladas for Christmas. I was searching for the kind of chili’s to use for the sauce and am glad I came upon this recipe. Thank you for sharing. Merry Christmas everyone!
Bek says
I love this! I’ve recently found a supply of Mexican dried chillies in Australia so have been having lots of fun getting to know them. I love this recipe! I didn’t have chocolate so added a little panela, and I also added lime juice for an acid kick. I’m totally in love with it, thank you!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed this, Bek, thank you! :)
Katie says
I don’t know what happened. I measured ounces exactly! I ended up with 12 cups of sauce!
Anonymous says
impossible
Anonymous says
I’m sorry but thats not physically possible. at MOST you get 5 5/12 cups. the only liquid in the entire recipe is 4 cups of water and whatever little liquid you get out of the tomato and onion.
April says
Hello!
I’m looking forward to making this sauce. Have you tried it with all four Chiles you listed, or do you recommend using only the three in the recipe?
Kimberly @ The Daring Gourmet says
Hi April, I have and you can use any combination of those peppers you like. For example if you don’t want a spicy sauce you can use pasilla peppers instead of the arbol peppers.
Antoinette Bender says
Can I use california chilis
Kimberly @ The Daring Gourmet says
Yes you can, Antoinette.
Alexandra says
Many have tried, and all have failed to teach me how to make a hot enchilada sauce. Some of them grandmas from Mexico. I was made fun of for hours on end because my sauce turned out less than stellar. I am of mostly Mexican ancestry, so deep was my shame. Finally, the enchilada gods smiled upon me and I stumbled across this recipe. I could tell immediately that this was going to be good, so much so I made 2 batches. And I was not disappointed. I used a different blend of chilies to use what I had on hand (California, Pasilla, and Ancho) and used a mix organic beef and chicken broths, and my taste buds were blown. I would argue with only one point- this sauce IS delicious on its own. I’m not the kind to taste while I cook but I was sneaking spoonfuls as the enchiladas baked. I can’t wait to try the Pozole recipe, and maybe elevate my game next time and try the better quality chilies off Amazon. Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Alexandra, I’m truly thrilled to hear that, thank you!
Courtney says
Excellent sauce as is and I loved the educational post. Used this with smothered burritos by olives for dinner and it was a hit! Really glad I doubled the sauce recipe for the near future.
Kimberly @ The Daring Gourmet says
So awesome, Courtney, I’m happy you enjoyed it, thank you!
Stephany says
Can you put this sauce as is on tamales? Do you have other recipe recommendations for the sauce? Thank you! I made it today and it looks amazing but have not tried it yet.
Kimberly @ The Daring Gourmet says
Absolutely on tamales, Stephany. Use it for anything that calls for enchilada sauce and it’s also great in a variety of casseroles, Mexican lasagna, added to pulled pork, soups and stews for extra flavor, etc.
Anonymous says
Yay!! Yummy and easy!!
Kay O’Neal says
One of the BEST recipes for red sauce I have made! Been making red sauce for a long time…. did not use the chocolate, but the dark rich color and flavor that developed as it simmers is amazing! Grew up in New Mexico and Lived on the Mexican border for years… This is amazing!
Kimberly @ The Daring Gourmet says
Fantastic, Kay, I’m so glad you enjoyed it, thank you!
Debbie says
Can this be canned? I believe someone asked, but I didn’t see answer. Do you have any suggestions for substituting fresh onions due to allergies? Could you add dehydrated while simmering and then blend? Can’t wait to try.
Kimberly @ The Daring Gourmet says
Hi Debbie, this hasn’t been tested for canning so I cannot recommend that as safe. And yes, you can definitely use dehydrated onions instead.
Anonymous says
This would only be able to be PRESSURE CANNED as-is. If you want to water bath can it you would need to add 1 tbsp. Vinegar (Apple cider or distilled white) or 1 tbsp lemon juice (lime would work too) to each jar before canning, depending on the size of jar you’re using. You would also need to process either method for the required time, pressure and altitude ). Please read up on how to water bath and pressure can Safely before you try this! Otherwise, just freeze it.
Peter Thebeau says
I made this sauce and I’m pretty user error occurred although I’m not sure where I went wrong. I made the sauce as instructed and used it for enchiladas. Unfortunately somewhere between making my sauce, prepping my enchiladas with the sauce, and taking the enchiladas out of the oven, my sauce broke. When I took the enchiladas out of the oven I immediately noticed the oil had separated, the sauce was more like a purée and at first bite it was incredibly bitter, and that was not the case before sticking it in the oven. What happened? What did I do wrong? Please help!
James says
There was no added oil for this recipe, and we are cautioned not to use any oil for toasting. Did you mix recipes or add oil to the pan for roasting the vegetables?
Robin says
Awesome sauce! My husband is Hispanic and doubted I could make an authentic sauce. He was even prepared to use canned enchilada sauce but I told him to give this a shot and he absolutely loved it. Every time he walked in to the kitchen he inhaled and said it smelled like homemade enchiladas! Sauce tonight enchiladas tomorrow! Thanks!
Kimberly @ The Daring Gourmet says
That’s awesome, Robin, I’m so glad, thank you!
barbara korhely says
Hi Kimberly….so excited to try your enchilada sauce…You mentioned in one of your comments that the sauce is not good on its own,
it needs chile sauce added. What do you mean?….. Thank you so much, Barbara jo
Kimberly @ The Daring Gourmet says
Hi Barbara, I just mean that it’s not meant to be eating “plain” but rather used “in” a recipe – like making enchiladas, or adding it to a stew, or in a casserole, etc.