Create an authentic Mexican enchilada sauce from scratch with minimal ingredients. This Guajillo Enchilada Sauce uses dried chiles, broth, and spices to create a velvety, crimson sauce that's easy to make but has a remarkably rich flavor. Its simple ingredients create a depth of flavor far superior to any store-bought variety. The perfect balance of heat, it's the secret ingredient to unforgettable enchiladas or chilaquiles.
There are many different versions of enchilada sauces out there. However, for an authentic Mexican enchilada sauce, the key is dried chiles.
Dried chiles are the traditional ingredient in enchilada sauce. They give the sauce its rich, complex flavor and smoky aroma.
Now, don't be intimidated by the thought of dried chiles. As you will see in today's recipe, they are actually pretty easy to work with. Plus, nowadays they are more readily available in many grocery stores and online.
In this post, I'll show you how to make a delicious and authentic enchilada sauce using guajillo chiles. Guajillo chiles are a mild to medium-heat chili pepper with a rich, earthy flavor. They are the most common type of chile peppers used in authentic enchilada sauce, and I also love them in dishes like Chile Colorado with Pork, Mole Poblano and Asado de Puerco.
Now, let me show you how to make this fiery red sauce.
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Why You'll Love This Recipe
- Easy to Make: The ingredients and process for this authentic recipe are simple. Plus, guajillo and arbol chiles can now be found in many grocery stores and even online.
- Complex Flavor: The combination of the dried chiles provides a spicy, earthy and slightly smoky flavor.
- Versatile: Use this enchilada sauce for enchiladas filled with Instant Pot Shredded Beef, chicken, Mexican Shredded Pork, cheese or whatever you desire. You can also use this sauce for red chilaquiles.
- Wholesome and Homemade: Making this sauce from scratch gives you control over the ingredients and the quality, resulting in a much more wholesome and healthy sauce than those found at the store.
- Rooted in Tradition: The ingredients and preparation are steeped in the culinary traditions of Mexico.
Ingredients & Substitutions
- Chile Guajillo: Guajillo chiles are dried mirasol chiles.They are a great combination of sweet and smoky without being too acidic. They are considered to have a mild to medium heat. Find them in Latin American supermarkets or click here to buy online.
- Dried New Mexico Chile (Optional): These chiles are the dehydrated versions of New Mexico Chiles with a fruity, earthy flavor, and range from medium to hot. They do add a clean, crisp acidity to the sauce, so if prefer a less acidic sauce, you can leave these out. You can buy these at Sam's Club Walmart, Latin American grocery stories, and online.
- Chile de Arbol: Chiles de arbol are dried small, thin red peppers that are very hot. They have a smoky, nutty flavor and just a few of them will add lots of spice to any sauce. Find them in many grocery stores, Latin American supermarkets, and online.
- Ground Cumin: Cumin is a powerful spice that adds a complex, smoky flavor. When it comes to cumin in Mexican cooking, just a pinch goes a long way. You don't want the dish to taste like cumin, instead just a little bit will help round out the sauce without overpowering the other flavors.
- Garlic: Fresh garlic adds depth of flavor to the sauce and complements the other ingredients.
- Chicken Broth: Chicken broth adds a savory, rich touch to the sauce and helps balance the spiciness and acidity of the chiles. Use your favorite brand of chicken broth or use homemade.
- Oil: Use a little bit of oil, such as olive oil or avocado oil, to sauté the completed sauce. This process helps thicken the sauce as all as intensifies and meld the flavors of the ingredients together.
- Salt: I like to use Kosher salt or coarse sea salt which add better flavor.
See recipe card for quantities.
Substitutions
If you cannot find guajillo chiles, California chiles are a good substitution since they have a similar flavor profile.
Use vegetable broth instead of chicken broth for a vegetarian option.
How to Make Red Chile Sauce for Enchiladas
- Boil the Chiles: Prepare the dried chiles by breaking off the stems and taking out some of the seeds. Boil dried chiles in a pot with water for 15-20 minutes until soft.
- Make the Sauce: Drain the chiles and place them in a blender. Add chicken broth, ground cumin, garlic and salt.
- Blend and Strain: Blend until smooth. Use a fine mesh sieve to strain the sauce. Mix and push the sauce through the strainer with a spoon for a smooth consistency. If you have a high-powered blender you may not need to strain.
- Cook the Sauce: In a medium saucepan, heat 1 tablespoon of olive oil or vegetable oil. Carefully pour the sauce in and let it come to a boil. Lower the temperature and simmer for about 5 minutes until the sauce thickens a bit.
- Adjust Seasoning: Taste and add salt if needed.
Recommended for This Recipe
Vitamix Blender
This high-powered blender blends the chiles and seeds so well that there isn't any need to strain. It makes it so much easier and less messy.
How to Serve
- Use this sauce for Enchiladas Rojas
- Smother on Flautas de Pollo or Pork Flautas
- Use to make red chilaquiles
- Pour any chicken, pork, cheese or veggie enchiladas
How to Store and Reheat
Store sauce in the refrigerator in an air-tight container for up to 5 days. You can also freeze for up to 3 months in a freezer-safe container.
To reheat the sauce, pour in a medium saucepan and heat over medium until simmering.
Tips and Variations
- For a mild sauce you can do one or a combination of the following:
- Omit chiles de arbol and use mild to medium New Mexico chiles
- Use only guajillo chiles (for a much milder sauce)
- Remove seeds and veins before blending the chiles
- For a spicier sauce: Add a couple more chiles de arbol
- Toast the chiles: Toasting the chiles before boiling and blending adds depth of flavor and enhances the overall aroma. Toast on a comal (griddle) or dry skillet for one minute per side, being careful not to burn them.
- Adjust the consistency: If the sauce is too thick, add a little more broth or water until you reach your desired consistency.
FAQ
Yes, this sauce is gluten-free. There are some people that add flour to their sauce, but we don't in our version and it still comes out thick and velvety.
This sauce can also be used for tacos, chilaquiles, burritos, chicken, beans, grilled meats, and more.
Yes, I recommend adding a few morita chiles in place of the New Mexico chiles, they add a different flavor and spice that's delicious on enchiladas.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
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Recipe
Guajillo Enchilada Sauce
Equipment
- Blender or food processor
- Mesh strainer
- Small pot
Ingredients
- 10 dried guajillo chiles
- 4 dried New Mexico chiles (optional)
- 2-3 dried chiles de arbol
- 1 cup chicken broth
- ¼ teaspoon ground cumin
- 1 medium garlic clove
- 1 teaspoon kosher salt
- 1 tablespoon oil
Instructions
- Fill half of a medium pot with water and bring to a boil.
- Break off the stems of the chiles and discard. Using kitchen shears or a pairing knife, cut a slit down the side of each chili and remove some of the seeds.
- Add the chiles to the boiling water. Cover and boil for 15-20 minutes until soft.
- Drain the chiles and add them to a blender along with the chicken broth, ground cumin, garlic clove and kosher salt. Blend until smooth.
- Use a fine mesh sieve to strain the sauce. Use a spoon to mix and push the sauce through the strainer so you are left with a smooth consistency. If you have a high-powered blender you may not need to strain.
- In a medium saucepan, heat 1 tablespoon of oil.
- Carefully, pour the sauce in and simmer for about 5 minutes until the sauce thickens a bit.
- Taste and add salt if needed.
- Use to make enchiladas rojas or for enchiladas filled with chicken, Mexican shredded pork, cheese or whatever you desire. You can also use this sauce for chilaquiles.
Notes
- For a mild sauce, leave the chiles de arbol out and buy mild to medium New Mexico chiles (if using). You can also make the sauce only using guajillo chiles which will be even milder.
- Another way to ensure a mild sauce is to remove the seeds and veins from the chiles before blending.
- On the other hand, if you like a spicier salsa, add a couple more chiles de arbol.
- If you cannot find guajillo chiles, California chiles are a good substitution since they have a similar flavor profile.
- Use vegetable broth instead of chicken broth for a vegetarian option.
Tammy
This was so easy to make and the flavor was out of this world! I made enchiladas one day and chilaquiles another with this same sauce.
Gemma
Yes, this sauce is great for chilaquiles too. I am so happy you liked it.