Homemade Red Enchilada Sauce Recipe
User Reviews
3.9
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Prep Time
35 mins
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Cook Time
30 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
113 kcal
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Course
Condiments
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Cuisine
Mexican
Homemade Red Enchilada Sauce Recipe
Description
Homemade Red Enchilada Sauce Recipe begins with carefully toasted ancho and Pasilla chiles that provide mild fruity heat and complexity. Charred onion, plum tomatoes, and garlic add sweetness and depth, balanced by Mexican oregano and marjoram. After rehydrating and softening the vegetables and chiles in water, the mixture is blended until smooth, then strained for a clean texture. Frying the sauce in neutral oil and simmering it thickens and concentrates the flavors.
The resulting sauce has a rich, velvety consistency with aromatic herbal notes suited for enchiladas. The method intensifies the chiles’ flavor without overwhelming heat, making it versatile in Mexican cuisine.
It can be served as a topping for enchiladas or as an ingredient in dishes like red posole or with poached chicken breasts. Its acidity and spice complement rich fillings and proteins well.
For best results, allow the sauce to rest for at least two hours to fully meld the flavors. It keeps refrigerated for up to five days and freezes well; making extra batches for freezing is recommended. Adjust thickness by simmering longer or thinning with water. Bitterness can be balanced by a small amount of baking soda, sugar, or agave syrup as desired.
Ingredients
- 8 ancho chiles mild fruity dried chili pods
- 4 Pasilla chile mild fruity dried chili pods
- 1 onion medium; quartered
- 2 plum tomatoes
- 3 cloves garlic
- ½ teaspoon Mexican oregano
- ½ teaspoon marjoram
- 2 tablespoons neutral cooking oil generic cooking oil
- salt to taste
Instructions
- Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side)
- Allow chiles to cool and then remove stems, seeds, and veins.
- Char the onion, tomatoes, and garlic in a hot pan.
- Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.
- Bring to a boil and then reduce the heat to low.
- Simmer for 15 minutes to reconstitute the chiles and soften the veggies.
- Blend the chiles, onion, tomatoes, garlic, oregano marjoram, and the soaking water until smooth. It usually takes about a minute.
- Add water little by little if necessary to blend. You may have to blend in two batches
- Strain the mixture.
- Add two tablespoons of cooking oil to a hot pan add the strained sauce to fry it.
- Reduce the heat and simmer for 30 minutes until the sauce has thickened.
- Add salt to taste.
- Allow the sauce to sit for at least 2 hours so that the flavors meld.
- Warm the sauce before serving.
Notes
- Store the sauce in the refrigerator for up to 5 days or freeze in 2-cup portions for longer storage.
- To adjust sauce thickness, simmer to reduce if too runny, or add water gradually if too thick.
- To reduce bitterness, add either ½ teaspoon baking soda or 1 to 2 teaspoons of sugar or agave syrup.
- Use any neutral-flavored cooking oil for frying the sauce to avoid altering its taste.
- The sauce yields about ½ cup per serving and can also be used as a base for red posole or for poached chicken breast dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1/2 cup | |
| Calories | 113kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Sodium | 497mg | 21% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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