This rich and flavorful red enchilada sauce is a key element in authentic Mexican cuisine. Made from a blend of dried chilies, tomatoes, and fragrant spices, this homemade sauce is miles better than store-bought versions. Its smoky, slightly spicy profile enhances enchiladas, but it can also be used as a topping for tacos, burritos, or even scrambled eggs. With its deep red color and complex flavor, this sauce will elevate your favorite Mexican dishes to a new level. Plus, it’s simple to make and stores well for future use!
Ingredients:
- 4 dried ancho chilies
- 4 dried guajillo chilies
- 2 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cinnamon (optional)
- 1 (14.5 oz) can diced tomatoes or 2 large tomatoes, chopped
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions:
- Prepare the chilies: Remove stems and seeds from the dried chilies. Toast them in a dry skillet over medium heat for about 2 minutes until fragrant, being careful not to burn them.
- Rehydrate the chilies: Place the toasted chilies in a bowl and cover them with hot water. Let them soak for about 15 minutes until softened.
- Blend the sauce: Drain the chilies and transfer them to a blender along with the diced tomatoes and 1 cup of broth. Blend until smooth.
- Cook the sauce: Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the garlic, cumin, oregano, paprika, coriander, and cinnamon (if using), and cook for another 1-2 minutes until fragrant.
- Combine: Pour the chili-tomato mixture into the saucepan, and add the remaining broth. Bring to a simmer, then reduce the heat and cook for 10-15 minutes, stirring occasionally, until the sauce thickens.
- Season: Stir in the vinegar and season with salt and pepper to taste.
- Finish: Blend the sauce again if you prefer it smoother, or leave it as is for a chunkier texture.
Use immediately for your enchiladas or store in the refrigerator for up to a week. You can also freeze the sauce for up to 3 months.
