Red Enchilada Sauce

Mason jar full of homemade enchilada sauce surrounded by dried chiles.

A rich, smoky red enchilada sauce made with dried Mexican chiles and simple pantry ingredients. Ready in 15 minutes, it adds bold flavor, gentle heat, and a silky finish to any recipe. Use to make chicken enchiladas or shredded beef enchiladas.

Course Condiments

Cuisine Mexican

Keyword Enchilada Sauce

Prep Time 20

Cook Time 25

Total Time 45

Servings cups

Calories 104kcal

Author Darcey Olson

Cost $4

Ingredients

4 dried pasilla peppers, stemmed and seeded *Note 1
4 dried guajillo peppers, stemmed and seeded
4 chiles de arbol, stemmed and seeded
1 tsp vegetable oil
1 tsp minced garlic
2 tsp onion powder
1 tsp cider vinegar
½-1 tsp salt, or to taste
water, as needed

Instructions

PREP THE PEPPERS

Pre-heat a skillet over medium heat. Add the dried chiles and toast for 1–2 minutes per side, until fragrant and slightly puffed. Watch them closely as they burn quickly.
Transfer to a bowl and cover with boiling water. Soak for 20 minutes, or until softened. Drain and transfer to a blender.

MAKE THE SAUCE

In the same skillet over medium heat, add the oil and garlic and cook for 30–60 seconds, until fragrant. Transfer to the blender with the chiles.
Add the onion powder, cider vinegar, salt, and 1 cup of water. Blend until completely smooth. To thin, add water ½ cup at a time until your desired consistency is reached. Taste and adjust salt if needed.
Strain for a smoother sauce, if desired.

Notes

*Note 1 - Ancho chiles also make for a great sauce.

Nutrition