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Guajillo enchilada sauce in a saucepan

Guajillo Enchilada Sauce

by Gemma Aguayo-Murphy
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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Sauce
Cuisine Mexican
Servings 2 cups
Calories 28 kcal

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.

Nutrition

Serving: 1 servingCalories: 28kcalCarbohydrates: 2.4gProtein: 1.1gFat: 1.3gSaturated Fat: 0.2gSodium: 263mgPotassium: 19mgFiber: 0.4gSugar: 1.7gCalcium: 5mg
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