Description

Red enchilada sauce is a vibrant and flavorful blend of roasted dried chilies, garlic, and spices that will elevate any meal. This versatile sauce is not just for enchiladas; drizzle it over tacos, burritos, or use it as a zesty dip. With its rich aroma and beautiful color, this homemade sauce is perfect for busy weeknights or festive gatherings. It’s quick and easy to prepare, ensuring deliciousness with every bite.

Ingredients

Scale

4 dried red chilies (Ancho or Guajillo)
3 garlic cloves
1 medium onion, chopped
2 tbsp tomato paste
2 tsp ground cumin
1 cup low-sodium chicken or vegetable broth
2 tbsp lime juice

Instructions

Remove stems and seeds from dried chilies. Toast in a dry skillet over medium heat for 3-5 minutes until fragrant.
Soak toasted chilies in hot water for 15-20 minutes until softened.
In oil, sauté chopped onion and minced garlic over medium heat until golden brown (about 5-7 minutes).
Drain soaked chilies and blend with sautéed onions, garlic, tomato paste, cumin, lime juice, and 1 cup broth until smooth.
Return the mixture to the pot and simmer on medium-low heat for 10-15 minutes to meld flavors.
Adjust seasoning with salt or lime juice as needed before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Sauce
Method: Simmering
Cuisine: Mexican

Nutrition

Serving Size: 60g
Calories: 50
Sugar: 2g
Sodium: 210mg
Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Keywords: For added heat, include jalapeños in the sauté step. Substitute tomatillos for tomatoes if you want a unique twist. Store leftovers in an airtight container in the fridge for up to one week or freeze for up to three months.