The Last Red Enchilada Sauce You Ll Need

Elevate your enchilada game with “The Last Red Enchilada Sauce You’ll Need,” a bold and smoky masterpiece brimming with authentic flavor. Crafted from toasted guajillo and ancho chilies, this sauce boasts a robust, earthy profile that is perfectly balanced by aromatic spices like cumin, oregano, and smoked paprika. A splash of apple cider vinegar adds a subtle tang, while the use of chicken or vegetable stock creates a velvety texture ideal for coating enchiladas or topping your favorite Mexican dishes. Ready in just 30 minutes, this homemade sauce is rich, customizable, and guaranteed to outshine any store-bought alternatives. Make a batch today and discover why this is the ultimate enchilada sauce recipe you'll return to again and again!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 8

Ingredients

• 4 pieces dried guajillo chilies (seeded and stemmed)
• 2 pieces dried ancho chilies (seeded and stemmed)
• 2 tablespoons olive oil
• 1 medium yellow onion (diced)
• 4 pieces garlic cloves (minced)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 cups chicken or vegetable stock
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon apple cider vinegar

Directions

Step 1

Begin by preparing the dried chilies. Remove the stems and seeds from the guajillo and ancho chilies.

Step 2

Heat a large skillet over medium-high heat. Toast the chilies for 1-2 minutes on each side until they become fragrant, taking care not to burn them.

Step 3

Transfer the toasted chilies to a heatproof bowl and cover them with 1 cup of hot water. Allow them to soak for 10 minutes, or until softened. Reserve the soaking liquid.

Step 4

In the same skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.

Step 5

Stir in the minced garlic, ground cumin, oregano, and smoked paprika. Cook for 1 more minute until aromatic.

Step 6

Transfer the softened chilies to a blender along with the reserved soaking liquid, sautéed onion and garlic mixture, tomato paste, and chicken or vegetable stock. Blend until smooth.

Step 7

Pour the blended mixture back into the skillet. Add salt, black pepper, and apple cider vinegar. Simmer over medium heat for 10 minutes, stirring occasionally, until the sauce thickens slightly.

Step 8

Taste the sauce and adjust the seasoning if needed. Add more salt, vinegar, or smoked paprika to your preference.

Step 9

Let the sauce cool slightly before using it. It can be used immediately for enchiladas or stored in an airtight container in the refrigerator for up to a week.

Nutrition Facts

Serving size	(842.6g)

Amount per serving	% Daily Value*
Calories	613.2

Total Fat 34.6g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4160.1mg	0%
Total Carbohydrate 75.9g	0%
Dietary Fiber 20.0g	0%
Total Sugars 26.1g
Protein 14.9g	0%

Vitamin D 0IU	0%
Calcium 224.9mg	0%
Iron 9.8mg	0%
Potassium 1933.4mg	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: 46.2%

Protein: 8.8%

Carbs: 45.0%