Red Sauce for Tamales or Enchiladas Etc
Bring authentic Mexican flavors to your kitchen with this rich and versatile Red Sauce, perfect for tamales, enchiladas, and more. Made from a vibrant blend of toasted guajillo and ancho chilies, aromatic garlic, onions, and a hint of cumin and oregano, this sauce is bursting with smoky, earthy depth. A touch of crushed tomatoes and a balanced simmer with chicken or vegetable broth ties the flavors together, creating a silky-smooth sauce that's both bold and comforting. Easy to make and customizable for your spice preference, this homemade red sauce will elevate your favorite Mexican dishes while being incredibly freezer-friendly for meal prep.
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Ingredients
- 6 units dried guajillo chilies
- 4 units dried ancho chilies
- 4 cups hot water
- 3 units garlic cloves
- 0.5 units white onion
- 1 cup canned crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 cups chicken broth (or vegetable broth for vegetarian option)
Directions
Step 1
Remove the stems, seeds, and veins from the dried guajillo and ancho chilies.
Step 2
Heat a dry skillet over medium heat and lightly toast the chilies for 30 seconds on each side, just until aromatic. Be careful not to burn them.
Step 3
Place the toasted chilies in a bowl and pour 4 cups of hot water over them. Let them soak for about 15 minutes, or until softened.
Step 4
While the chilies are soaking, peel and roughly chop the garlic cloves and half of the white onion.
Step 5
Drain the softened chilies, reserving about 1 cup of the soaking water, and place the chilies in a blender.
Step 6
Add the garlic, onion, crushed tomatoes, cumin, oregano, salt, and the reserved soaking water to the blender. Blend until the mixture is completely smooth.
Step 7
Heat the vegetable oil in a large saucepan over medium heat. Carefully pour the blended sauce into the pan and stir constantly for 2-3 minutes to cook out the raw flavors.
Step 8
Slowly add the chicken or vegetable broth to the pan, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 20 minutes, stirring occasionally, until the sauce has thickened slightly.
Step 9
Taste and adjust the seasoning with additional salt, if needed.
Step 10
Once the sauce is ready, strain it through a fine mesh sieve if you prefer a smoother texture. Use immediately for tamales or enchiladas, or let it cool completely and store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (1889.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 649.8 |
| Total Fat 37.5g | 0% |
| Saturated Fat 5.5g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 4511.2mg | 0% |
| Total Carbohydrate 81.9g | 0% |
| Dietary Fiber 33.3g | 0% |
| Total Sugars 18.8g | |
| Protein 20.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 300.9mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 3172.0mg | 0% |
Source of Calories