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Red Enchilada Sauce
Red Enchilada Sauce
0 Likes
Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
45 minutes
Create homemade Tex-Mex red enchilada sauce using dried chiles, onion, garlic blended for the ultimate enchilada upgrade. Say goodbye to canned sauce!
Ingredients:
  • 3 ounces dried ancho or guajillo chiles (about 10 chiles; see recipe note)
  • 4 cups boiling water, chicken stock, or beef stock
  • 1 (14-ounce) can chopped tomatoes
  • 1 large white onion, peeled and cut into eighths
  • 6 cloves garlic, peeled
  • 2 teaspoons kosher salt, plus more to taste
  • 1 1/2 teaspoon dried oregano
  • 1 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon cocoa powder (optional)
  • 1-3 canned chipotle peppers (optional)
Instructions:
  • Toast the chiles in a dry 12-inch frying pan over medium heat, flipping halfway, for 4 to 5 minutes until darkened and fragrant. Remove from the pan and cool for 10 minutes before continuing.
  • Prepare the chiles: Remove stems, seeds, and membranes. Place the chiles in a large blender jar and cover with boiling water or stock. Let soak for 15 minutes.
  • Blend softened peppers with tomatoes, onions, garlic, salt, oregano, cumin, and (optional) cinnamon and cocoa powder until smooth (30 seconds to 1 minute). Scrape down the sides and blend again for 30 seconds. Adjust heat level with chipotle peppers if desired. Add reserved soaking liquid for desired consistency. Taste and adjust seasoning as needed.
  • Adjust seasoning to taste by adding more salt if desired. The sauce is now ready for use. Enjoy the recipe? Give us a star rating below!

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