Red Chili Sauce for Enchiladas !

Red Chili Sauce for Enchiladas

Red chili sauce is the heart of great enchiladas. Made with dried red chilies, garlic, onion, and warm spices, this sauce has a deep, slightly smoky flavor with just the right amount of heat. Unlike store-bought versions, homemade enchilada sauce is fresher, more aromatic, and easy to adjust to your taste.

Ingredients

6 dried guajillo chilies
2 dried ancho chilies
2 tablespoons vegetable oil
1 small onion, chopped
3 cloves garlic
1 tablespoon all-purpose flour
2 cups chicken or vegetable broth
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon paprika
Salt to taste
½ teaspoon sugar (optional, to balance heat)
1 teaspoon apple cider vinegar or lemon juice

Instructions

Step 1: Prepare the Chilies

Remove stems and seeds from the dried chilies. Place them in a bowl and cover with hot water. Soak for 15–20 minutes until softened. Drain, reserving a little soaking liquid.

Step 2: Blend the Sauce Base

Add the softened chilies, garlic, and about ½ cup of the soaking liquid to a blender. Blend until completely smooth. If needed, add more liquid to help blend.

Step 3: Cook the Sauce

Heat oil in a saucepan over medium heat. Add chopped onion and sauté until soft and lightly golden. Sprinkle in the flour and cook for 1 minute, stirring constantly.

Carefully pour in the blended chili mixture, stirring to avoid lumps. Slowly add the broth while stirring.

Step 4: Season and Simmer

Add cumin, oregano, paprika, salt, and sugar (if using). Reduce heat and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors deepen.

Step 5: Finish

Stir in vinegar or lemon juice. Taste and adjust seasoning. For a smoother sauce, strain through a fine sieve.

How to Use

Dip tortillas in warm sauce before filling, pour over rolled enchiladas, and bake until bubbly.

Tips

For milder sauce, reduce ancho chilies.
For extra heat, add arbol chilies.
Store in the fridge up to 5 days.