If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. This enchilada sauce is made with dried Mexican chile peppers, giving it outstanding, more authentic flavor. It is deeply rich and earthy, a truly satisfying sauce, and so much better than anything you’ll find in grocery stores. There isn’t anything difficult about it, no wild ingredients or steps to follow, just simple ingredients and tried-and-true cooking. You can easily customize this recipe, and I’ve included some ways you can adjust it to your own preferences, because, honestly, playing with recipes is fun. So let’s talk about how to make enchilada sauce, shall we?
Chili Peppers. I use a combination of dried ancho peppers, guajillo peppers, and chiles de arbol. You can use other peppers for this recipe. See the notes section below on Chili Peppers. Oil. Use 1 teaspoon olive oil or vegetable oil. Onion and Garlic. They are great flavor builders and add body to the final enchilada sauce. Onion powder and garlic powder are fine to use for flavoring as well. Salt. Water or Broth. For thinning the sauce. Use water as needed, or you can use chicken stock or chicken broth, or the pepper soaking water.
This loosens the oils in the skins, adding to the overall flavor. Soak the peppers in very hot water until softened, then add them to a food processor or blender. Reserve the soaking water. Add in 1/2 to 1 cup of the soaking liquid from the peppers, or use water or stock if you feel the soaking liquid is too bitter. Process until smooth. Add in a bit more liquid, 1/2 cup at a time, and keep processing until you have a delicious enchilada sauce to your desired thickness and consistency. You can strain it for a smoother sauce, if you’d like to. Gorgeous, isn’t it? So rich and vibrantly red. And super easy to make. Quick and easy is great for a slow cook like me. The flavor of this red enchilada sauce is slightly smoky and the color is deep, deep red. I hope you enjoy it. Use it as a topping for tacos, burritos, tortas, swirl them into black beans for a flavor pop, or drizzle it over your favorite grilled meats. Use it to make this Mexican Lasagna Recipe, or this Mexican Pizza. I often like to toss a pork shoulder into a slow cooker with a healthy portion of this awesome enchilada sauce for some of the best pulled pork I’ve ever had. Seriously, so good! I’ve loved this sauce a long time.
Ancho Peppers - Dried ripe poblano peppers add a complex richness you can’t find anywhere else. Guajillo Peppers - One of the most popular chiles in Mexican cuisine. They add a slightly berry-like flavor to the dish, along with a gorgeous deep red color. Chiles de Arbol - Small and thin Mexican peppers, with a very nice level of heat.
Other pepper options include dried New Mexican peppers, pasilla peppers, multato peppers, chilaca peppers, California chiles. Try it also with dried chipotle peppers or chile moritas for more of a smoky flavor. So good! You can also freeze it for 3 months or longer in freezer containers. That’s it, my friends! I hope you enjoy my homemade enchilada sauce recipe. So good! I really love this recipe, such wonderful flavor. Better than any canned sauce or store bought sauce. Homemade is best! NOTE: This recipe was updated on 5/19/24 to include new information and photos. It was originally published on 7/31/20.
