This sauce is incredibly versatile. Besides enchiladas, it’s excellent for smothered burritos, tamales, red chile pozole, huevos rancheros, simmered beef or pork, or even as a base for chili soups and stews. It keeps well in the fridge and freezes beautifully, making it perfect for meal prep. Once you taste homemade Mexican Red Chili Sauce, you’ll never go back to canned versions—this is the authentic, restaurant-quality flavor your dishes deserve.
Ingredients
12 dried guajillo chiles
4 dried ancho or New Mexico chiles
3 cups hot water (for soaking)
½ onion
4 garlic cloves
2 cups chicken or beef broth
1 tsp cumin
1 tsp oregano
Salt to taste
1 tbsp oil
1 tbsp flour (optional, for thickening)
Instructions
Remove stems and seeds from all dried chiles.
Lightly toast them in a dry pan 15–20 seconds per side.
Place chiles in hot water and soak 20–25 minutes until soft.
Blend softened chiles with onion, garlic, broth, cumin, oregano, and ½ cup soaking water until very smooth.
Optional: strain for extra smooth sauce.
Heat oil in a skillet, add flour (if using), and whisk to make a light roux.
Pour in chile puree and simmer 15–20 minutes until thick and rich.
Season with salt and adjust thickness with broth if needed.
Use for enchiladas, burritos, tamales, or stews.
4 Descriptions
- Bold, rich, and full of authentic Mexican flavor — this Red Chili Sauce is the secret to perfect enchiladas.
- Homemade Authentic Mexican Red Chili Sauce: smooth, smoky, and way better than anything in a can.
- This vibrant red chile sauce transforms enchiladas with deep, earthy, traditional Mexican flavor.
- Authentic, homemade, and packed with chile richness — the perfect red sauce for all your enchiladas.
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