Irma's Red Enchilada Sauce Salsa De Chile Rojo

Discover the bold and authentic flavors of "Irma's Red Enchilada Sauce Salsa De Chile Rojo," a rich, homemade sauce that brings classic Mexican cuisine to your kitchen. This vibrant recipe showcases a dynamic blend of dried guajillo and ancho chiles, garlic, and onion, all seasoned with aromatic herbs like cumin and oregano. The chiles are softened and transformed into a silky puree, then simmered to perfection with chicken or vegetable broth and a touch of apple cider vinegar for a subtle tang. Perfect for smothering enchiladas, drizzling over tacos, or as a dip for tortilla chips, this versatile sauce is both easy to make and irresistibly flavorful. Perfectly balanced and deeply satisfying, it’s a must-try for any lover of authentic Mexican cooking.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 pieces Dried guajillo chiles
• 4 pieces Dried ancho chiles
• 4 pieces Garlic cloves
• 0.5 pieces White onion
• 3 tablespoons Vegetable oil
• 0.5 teaspoons Ground cumin
• 1 teaspoons Dried oregano
• 1 teaspoons Salt
• 3 cups Chicken or vegetable broth
• 1 tablespoon Apple cider vinegar

Directions

Step 1

Remove the stems, seeds, and membranes from the guajillo and ancho chiles. Rinse the chiles to remove any dust or debris.

Step 2

In a medium saucepan, bring 2 cups of water to a boil. Add the cleaned chiles and simmer for 10 minutes until softened. Remove from heat, and let the chiles steep in the water for another 5 minutes.

Step 3

While the chiles are steeping, peel the garlic cloves and chop the onion into quarters.

Step 4

In a blender, combine the softened chiles, the steeping water, garlic cloves, onion, cumin, oregano, and salt. Blend until smooth, about 2-3 minutes. If the mixture is too thick, add a little broth to help it blend.

Step 5

Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully pour the blended chile mixture into the skillet. Stir constantly and cook for about 5 minutes, allowing the sauce to thicken slightly.

Step 6

Add the chicken or vegetable broth to the skillet, 1 cup at a time, stirring to combine. Reduce the heat to low and simmer the sauce for 10 minutes, stirring occasionally.

Step 7

Stir in the apple cider vinegar and cook for an additional 2 minutes. Taste the sauce and adjust the salt, if needed.

Step 8

Remove the sauce from heat and let it cool slightly before using it in your favorite enchilada recipe. This sauce can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition Facts

Serving size	(971.8g)

Amount per serving	% Daily Value*
Calories	720.3

Total Fat 50.3g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 25.2g
Cholesterol 0mg	0%
Sodium 5023.1mg	0%
Total Carbohydrate 69.5g	0%
Dietary Fiber 29.3g	0%
Total Sugars 4.8g
Protein 18.5g	0%

Vitamin D 0IU	0%
Calcium 175.6mg	0%
Iron 9.2mg	0%
Potassium 2322.3mg	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: 56.3%

Protein: 9.2%

Carbs: 34.5%