Here’s a recipe for Authentic Mexican Red Chili Sauce—rich, earthy, and full of bold, smoky flavor—perfect for traditional enchiladas. This is a classic, from-scratch sauce made with dried chiles, garlic, spices, and a touch of broth. It’s simple but deeply flavorful, just like abuela would make.
🌶️ Authentic Mexican Red Chili Sauce for Enchiladas
Ingredients:
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4 dried guajillo chiles (seeded and stemmed)
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2 dried ancho chiles (seeded and stemmed)
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2 cloves garlic (peeled)
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1/2 small white onion, roughly chopped
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1 1/2 cups chicken broth (or vegetable broth)
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1/2 tsp ground cumin
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1/2 tsp Mexican oregano
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1/4 tsp ground cinnamon (optional, for depth)
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Salt to taste (start with 1/2 tsp)
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1 Tbsp neutral oil (e.g., canola or vegetable)
Instructions:
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Toast the chiles:
Heat a dry skillet over medium heat. Lightly toast the chiles for 10–15 seconds on each side until fragrant (don’t burn them—they’ll get bitter). Remove from heat. -
Soak the chiles:
Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 20 minutes, until softened. -
Blend the sauce:
Drain the chiles and add them to a blender along with garlic, onion, cumin, oregano, cinnamon (if using), and chicken broth. Blend until completely smooth. This may take 1–2 minutes. Strain through a fine mesh sieve for an ultra-smooth sauce (optional but recommended). -
Cook the sauce:
Heat the oil in a saucepan over medium heat. Pour in the blended sauce carefully (it may splatter) and stir. Simmer uncovered for about 10 minutes, until slightly thickened. Add salt to taste and adjust spices if needed.
🌯 To Use in Enchiladas:
Dip your lightly fried tortillas into the warm sauce, fill them with shredded chicken, cheese, or beans, roll them, and place in a baking dish. Pour more sauce over the top, sprinkle with cheese, and bake until bubbly.
