An authentic Mexican red chili sauce for enchiladas is one of those dishes that brings depth and richness to your meal. It’s made with dried chilis (which are the key ingredient) and has a slightly smoky, savory flavor that’s perfect for dipping, pouring over, or soaking into your enchiladas. This sauce is versatile and can be used for other Mexican dishes like tacos, tamales, and burritos.
Here’s a traditional recipe for Mexican Red Chili Sauce:
Authentic Mexican Red Chili Sauce for Enchiladas
Ingredients:
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4-5 dried guajillo chilies (mild, slightly sweet)
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2-3 dried ancho chilies (mild, smoky flavor)
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1-2 dried pasilla chilies (optional, adds extra depth)
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2 medium tomatoes (fresh or canned)
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1 small onion, roughly chopped
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2-3 garlic cloves, peeled
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2 cups chicken broth (or vegetable broth for a vegetarian version)
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1 tsp cumin
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1 tsp oregano (Mexican oregano if possible)
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1-2 tbsp vegetable oil (or olive oil)
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Salt to taste (start with 1 tsp)
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1 tsp sugar (optional, to balance the heat and acidity)
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1 tbsp apple cider vinegar or lime juice (optional, for a slight tang)
Instructions:
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Toast the Dried Chilies:
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In a dry skillet over medium heat, toast the dried guajillo, ancho, and pasilla chilies. Move them around constantly for about 1-2 minutes, just until you can smell their smokiness. Be careful not to burn them.
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Once toasted, remove the seeds and stems from the chilies. If you want a spicier sauce, you can leave some of the seeds. Otherwise, discard them for a milder flavor.
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Soak the Chilies:
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Place the de-stemmed and de-seeded chilies in a heatproof bowl. Pour in hot water (just enough to cover them) and let them soak for about 15-20 minutes, or until they become soft and pliable.
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Cook the Tomatoes, Onion, and Garlic:
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While the chilies are soaking, heat 1 tablespoon of oil in a skillet over medium heat.
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Add the onion and cook for about 3-4 minutes until softened.
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Add the garlic and cook for another 1-2 minutes until fragrant.
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Add the tomatoes and cook for another 5 minutes until the tomatoes start breaking down and releasing their juices.
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Blend the Sauce:
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Once the chilies have softened, drain them and place them in a blender or food processor.
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Add the cooked tomato, onion, and garlic mixture to the blender.
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Add the chicken broth, cumin, oregano, and salt. If you prefer a smoother sauce, you can also add a little bit of water to adjust the consistency.
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Blend everything until smooth. If the sauce is too thick, add a little more broth or water, one tablespoon at a time, until you reach your desired consistency.
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Strain the Sauce (Optional):
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For an ultra-smooth sauce, you can strain the sauce through a fine-mesh sieve to remove any remaining skin or seeds from the chilis. Use the back of a spoon to help push the sauce through.
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Cook the Sauce:
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In the same skillet, heat 1 tablespoon of oil over medium heat. Once hot, pour in the blended sauce and cook for about 5-10 minutes, stirring occasionally.
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Taste the sauce and adjust the seasoning if needed by adding more salt, sugar, or a splash of vinegar or lime juice if it needs a bit of acidity.
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Using the Red Chili Sauce for Enchiladas:
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Fry the Tortillas: Heat a little oil in a pan and lightly fry your tortillas (corn tortillas work best for enchiladas). Just fry them enough to soften them, not to make them crispy. This helps the tortillas hold the sauce better.
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Assemble the Enchiladas: Dip the fried tortillas in the sauce and fill them with your favorite fillings (shredded chicken, cheese, beef, or beans). Roll them up and place them in a baking dish.
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Top with Sauce: Pour the remaining sauce over the top of your enchiladas and sprinkle with cheese.
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Bake: Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, until the cheese is melted and bubbly.
Variations & Tips:
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Add Heat: If you like your enchiladas extra spicy, you can add a chipotle pepper or dried arbol chili when soaking the other chilies.
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Sweetness Balance: A little sugar (about 1 tsp) helps balance out the heat from the chilis, but you can adjust it depending on your personal taste.
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Vegetarian Option: Use vegetable broth instead of chicken broth for a vegetarian version.
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Storage: This sauce can be stored in an airtight container in the fridge for up to 1 week, or frozen for longer storage.
Conclusion:
This authentic Mexican red chili sauce for enchiladas will add layers of flavor and a beautiful deep red color to your dish. It’s smoky, slightly sweet, and mildly spicy—perfect for traditional enchiladas and any other Mexican recipes you want to elevate. The homemade chili sauce will taste far superior to store-bought versions, and once you get the hang of it, you’ll want to use it in a variety of dishes!
Are you planning to make enchiladas soon, or do you need help with any other Mexican recipes to go along with this? Let me know! 🌶️🍴
