Guajillo Enchilada Sauce

With minimal ingredients you can make an authentic Mexican enchilada sauce recipe from scratch. This Guajillo Enchilada Sauce uses dried chiles, broth and spices to create a velvety, crimson sauce that is easy to make but has an amazing complex flavor.

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 and in Mole Poblano.

Now, let me show you how to make this fiery red sauce.

Jump to:

• Why You'll Love This Recipe
• The Ingredients
• How to Make Red Chile Sauce for Enchiladas
• Tips and Variations
• FAQ
• Recipe

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 shredded beef, chicken, 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.

The Ingredients

• 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

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

1. Boil the Chiles

• Fill half of a medium pot with water and bring to a boil.
• Prepare 10 guajillo chiles, 4 New Mexico chiles, and 2 to 3 chiles de arbol by breaking off the stems and taking out some of the seeds. 
• Add the chiles to the boiling water. Boil for 15-20 minutes until soft.

2. Make the Sauce

• Drain the chiles and place them in a blender.
• Add chicken broth, ground cumin, garlic and salt.
• Blend until smooth.

3. Strain

• 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.

4. 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.
• Taste and add salt if needed.

How to Serve

Use this sauce to make delicious enchiladas like these enchiladas rojas.

You can also smother some flautas de pollo or pork flautas with this sauce.

Or pour this sauce over 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, 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 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.

FAQ

Recipe