Red Chile or Enchilada Sauce

Transform your dishes with the bold and smoky flavors of this homemade Red Chile or Enchilada Sauce! Made from dried ancho or guajillo chiles, this richly spiced sauce combines traditional techniques like blending rehydrated chiles with a flavorful roux infused with garlic, cumin, oregano, and smoked paprika. The addition of tomato paste and the option for a touch of sugar create a well-rounded depth that's perfect for drizzling over enchiladas, smothering burritos, or even enhancing soups and stews. With just 35 minutes from start to finish, this versatile, authentic sauce is a must-have for elevating your Mexican-inspired recipes.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 8

Ingredients

• 6 whole dried ancho or guajillo chiles
• 2 cups hot water
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 3 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 cups vegetable broth or water
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1 teaspoon optional: sugar (if needed)

Directions

Step 1

Remove the stems and seeds from the dried chiles. Tear the chiles into medium-sized pieces.

Step 2

Place the chile pieces in a heatproof bowl and pour 2 cups of hot water over them. Let them soak for 15-20 minutes, or until softened.

Step 3

Once softened, transfer the chiles along with their soaking liquid to a blender and blend until smooth. You can strain the mixture using a fine-mesh sieve if you prefer a smoother sauce.

Step 4

In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat.

Step 5

Whisk in 2 tablespoons of all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the flour turns a light golden color.

Step 6

Add the minced garlic, ground cumin, dried oregano, and smoked paprika. Stir and cook for 30 seconds, or until aromatic.

Step 7

Slowly whisk in 2 cups of vegetable broth (or water) and the tomato paste. Stir continuously to combine.

Step 8

Stir in the blended chile mixture. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally.

Step 9

Season the sauce with 1 teaspoon of salt and taste. If the sauce is too acidic or bitter, stir in 1 teaspoon of sugar to balance the flavors.

Step 10

Remove from heat and let cool slightly before using. The sauce can be used immediately or stored in the refrigerator for up to one week.

Nutrition Facts

Serving size	1114.5 grams (1114.5g)

Amount per serving	% Daily Value*
Calories	545

Total Fat 33.70g	43%
Saturated Fat 4.80g	24%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 4308mg	187%
Total Carbohydrate 62.60g	23%
Dietary Fiber 20.70g	74%
Total Sugars 15.30g
Protein 12.30g	25%

Vitamin D 0IU	0%
Calcium 206mg	16%
Iron 8mg	46%
Potassium 2059mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 8.2%

Carbs: 41.5%