Enchilada Sauce Estilo Guanajuato Salsa Rojo Red Sauce Guan

Dive into the rich and authentic flavors of central Mexico with this Enchilada Sauce Estilo Guanajuato, a vibrant salsa rojo that’s perfect for elevating your favorite enchilada dishes. Made with a harmonious blend of dried guajillo and ancho chiles, ripe roma tomatoes, and aromatic spices like cumin and oregano, this red sauce delivers a smoky, slightly tangy kick that’s both bold and balanced. Toasting the chiles and simmering the sauce enhance its depth of flavor, while a touch of white vinegar adds a subtle brightness. Whether poured over enchiladas, drizzled onto tacos, or used as a versatile base for other Mexican dishes, this traditional Guanajuato-style red enchilada sauce is a culinary treasure. Ready in just 35 minutes and incredibly easy to make, it’s your go-to recipe for authentic taste and homemade charm!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 pieces dried guajillo chiles
• 2 pieces dried ancho chiles
• 3 pieces roma tomatoes
• 0.5 piece white onion
• 4 pieces garlic cloves
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 cups chicken or vegetable broth
• 1 teaspoon salt
• 1 tablespoon white vinegar

Directions

Step 1

Remove the stems, seeds, and veins from the guajillo and ancho chiles. Rinse them under cool water to remove any dust or debris.

Step 2

In a dry skillet over medium heat, lightly toast the chiles for 1-2 minutes until aromatic, turning frequently to avoid burning. Remove from heat.

Step 3

Place the toasted chiles in a bowl and cover them with hot water. Let them soak for 15 minutes until they are softened.

Step 4

Meanwhile, in a medium saucepan, bring water to a boil. Add the roma tomatoes and cook for 5-7 minutes or until the skins start to loosen. Remove the tomatoes, let them cool slightly, and peel off the skins.

Step 5

In a blender, combine the soaked chiles (discarding the soaking water), peeled tomatoes, onion, garlic, ground cumin, and oregano. Blend until smooth, adding a little broth if needed to help it blend.

Step 6

Heat the vegetable oil in a saucepan over medium heat. Once hot, carefully pour in the blended sauce. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and darkens in color.

Step 7

Stir in the chicken or vegetable broth, salt, and white vinegar. Simmer for another 10 minutes, stirring occasionally. Taste and adjust seasoning if needed.

Step 8

Remove from heat and allow the sauce to cool slightly. If a smoother texture is desired, strain the sauce through a fine-mesh sieve before serving.

Step 9

Use immediately to coat enchiladas or store in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(884.9g)

Amount per serving	% Daily Value*
Calories	570.6

Total Fat 35.4g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 4156.5mg	0%
Total Carbohydrate 63.2g	0%
Dietary Fiber 26.0g	0%
Total Sugars 8.7g
Protein 16.2g	0%

Vitamin D 0IU	0%
Calcium 183.5mg	0%
Iron 9.0mg	0%
Potassium 2353.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.1%

Protein: 10.2%

Carbs: 39.7%