Beautiful Red Chili Sauce for Enchiladas

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Ingredients

Dried Chiles:

  • 10 dried New Mexico chiles (stems and seeds removed)
  • 4 dried Guajillo chiles (stems and seeds removed)
  • 2 dried Ancho chiles (stems and seeds removed)

Base:

  • 1 tablespoon olive oil or lard
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 3 cups chicken broth (or vegetable broth for vegetarian version)
  • 1 teaspoon cumin powder
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon smoked paprika (optional for depth)
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ¼ teaspoon cinnamon (optional but adds warmth)
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 teaspoon sugar (balances acidity)

Optional Add-ins:

  • ½ teaspoon chipotle powder or cayenne pepper for extra heat
  • 1 tablespoon tomato paste (for richer texture)

Instructions

Step 1: Toast the Chiles

  1. In a large skillet over medium heat, lightly toast the dried chiles for 30–60 seconds per side until fragrant (don’t burn them!).
  2. Remove and place them in a bowl.

Step 2: Soak the Chiles

  1. Pour hot water over the toasted chiles to cover.
  2. Let them soak for 20–30 minutes, until softened.
  3. Drain and reserve 1 cup of the soaking water.

Step 3: Sauté the Base

  1. In the same skillet, heat olive oil or lard over medium heat.
  2. Add chopped onion and sauté until translucent (about 5 minutes).
  3. Add garlic and cook for 1 minute more, until fragrant.

Step 4: Blend the Sauce

  1. Transfer the softened chiles, sautéed onion and garlic, broth, and reserved soaking water into a blender.
  2. Add cumin, oregano, paprika, salt, pepper, vinegar, and sugar.
  3. Blend until completely smooth — about 1–2 minutes.
  • (If your blender struggles, strain the sauce through a fine sieve for a silky texture.)

Step 5: Simmer the Sauce

  1. Pour the blended sauce back into a saucepan.
  2. Bring to a gentle simmer over medium-low heat.
  3. Cook uncovered for 15–20 minutes, stirring occasionally, until thickened and rich.
  4. Taste and adjust seasoning — add more salt or vinegar if needed.

** To Use**

  • Dip your tortillas in the warm sauce before rolling enchiladas.
  • Pour extra sauce over the top before baking.
  • It’s also perfect for tamales, burritos, huevos rancheros, or as a marinade for meat.

** Storage**

  • Keeps 1 week in the fridge in a sealed jar.
  • Freeze in portions for up to 3 months — just thaw and reheat gently.

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