This is a classic Mexican Red Chili Sauce (Salsa Roja para Enchiladas) made with dried chiles—no canned sauce, no tomato paste. It’s earthy, slightly smoky, and perfect for cheese, chicken, or beef enchiladas.
Ingredients
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4–5 dried guajillo chiles (mild heat, fruity flavor)
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2 dried ancho chiles (mild, slightly sweet/raisin-like)
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1 dried chile de árbol (optional, for heat—omit if you want very mild)
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1 small white onion (roughly chopped)
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2 garlic cloves (peeled)
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1 Roma tomato (or ¼ cup canned crushed tomato)
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3 cups water (plus more for soaking)
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1 tbsp vegetable oil (or lard for authenticity)
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1 tsp salt (or to taste)
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¼ tsp dried oregano (Mexican oregano if possible)
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⅛ tsp ground cumin (optional but traditional in some regions)
Instructions
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Prepare chiles – Wipe each chile with a damp cloth. Slit open, remove stems, seeds, and white membranes (for less bitterness).
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Toast chiles – Heat a dry comal or skillet over medium heat. Press each chile flat with a spatula for 5–10 seconds per side until fragrant. Do not burn – burnt chiles turn bitter.
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Soak – Bring 3 cups water to a boil. Place toasted chiles in a heatproof bowl, cover with boiling water, and soak for 15–20 minutes until soft.
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Blend – Transfer soaked chiles (reserve soaking liquid) to a blender. Add onion, garlic, tomato, 1 cup of the soaking liquid, salt, oregano, and cumin. Blend until completely smooth. Strain through a fine-mesh sieve (optional but gives silkier sauce).
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Cook sauce – Heat oil in a saucepan over medium heat. Carefully pour in the blended sauce (it may splatter). Cook for 8–10 minutes, stirring often, until it darkens slightly and thickens enough to coat a spoon.
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Adjust – Taste and add more salt or a splash of soaking liquid if too thick. It should be thick but pourable.
To Use for Enchiladas
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Dip corn tortillas quickly into the sauce (just a few seconds each side) before filling and rolling.
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Or pour a thin layer of sauce over filled enchiladas, top with cheese, and bake at 180°C (350°F) for 10 minutes.
Notes
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Freezes well – Make a double batch and freeze half.
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For richer flavor – Use chicken broth instead of soaking water when blending.
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Mild variation – Use only guajillo and ancho, no árbol.
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Spicier – Add 2 chiles de árbol or 1 chile piquín.
This is the real deal—nothing like store-bought enchilada sauce. Enjoy your authentic enchiladas.