Authentic Enchilada Sauce
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 cups
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Calories
37 kcal
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Course
Condiments
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Cuisine
Mexican
Authentic Enchilada Sauce
Description
This Authentic Enchilada Sauce begins by boiling a mixture of guajillo, ancho, and árbol dried chiles in water until softened. The softened chiles are blended with water, tomato, garlic, kosher salt, and a small portion of Mexican chocolate to create a smooth sauce that balances smokiness, spice, and a subtle sweetness. The sauce is then simmered briefly in olive oil to meld the flavors and adjust thickness.
The combination of these particular chile types provides a layered flavor profile with mild to moderate heat, while the Mexican chocolate adds richness without sweetness dominating. This sauce is suitable for use in chicken enchiladas, chilaquiles, or enchilada soup, offering a genuine Mexican flavor base.
Adjustments to chile seed removal reduce heat for milder results. If Mexican chocolate is unavailable, a substitute of cocoa powder and raw sugar provides a close flavor approximation. Storage in the refrigerator or freezer extends usability up to weeks or months.
Ingredients
- 4 guajillo chiles rinsed, stemmed, and seeded
- 2 ancho chile rinsed, stemmed, and seeded
- 1 árbol chile rinsed and stemmed
- water as needed
- ½ large Roma tomato plus more if desired
- 1 clove garlic
- ½ teaspoon kosher salt plus more to taste
- ⅛ tablet Mexican chocolate about 12 grams, Abuelita brand
- 1 tablespoon olive oil
Instructions
- In a medium pot, add the guajillo, ancho, and árbol chiles and enough water to cover them completely. Bring to a boil over high heat. Remove the pot from the heat, cover, and let the chiles soak for 10 minutes to soften.
- Using a slotted spoon, transfer the softened chiles to a blender. Add 1 cup of the chile-soaked water, ¼ cup of fresh water, and the tomato, garlic, salt, and Mexican chocolate. Blend until completely smooth. This step may take a few minutes, depending on the power of your blender. Add more water if the sauce is too thick for your liking.
- Heat the olive oil in a medium skillet over medium-high heat. Add the sauce and bring to a simmer. Reduce the heat to low and simmer for 3 minutes.
- Cover and store until ready to use. It's perfect for making chicken enchiladas, red chilaquiles, and chicken enchilada soup.
Notes
- Remove chile seeds and stems for milder sauce if preferred, as seeds contribute heat.
- Mexican chocolate can be replaced with 1 teaspoon unsweetened cocoa powder plus 1 teaspoon raw sugar for similar flavor.
- Store the sauce refrigerated for up to 2 weeks or freeze for up to 6 months to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 37 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 37kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 699mg | 29% |
| Potassium | 5mg | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 3000IU | 60% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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