Red Enchilada Sauce Recipe

This recipe is for a classic Mexican red enchilada sauce or enchilada salsa. Try the out the recipe. You will use it over and over because it’s so good.

The main ingredients which give the sauce most of its flavor are ancho chiles and chiles de arbol. The chiles de arbol are what give this enchilada sauce its heat. Reduce their number if you want to prepare a milder sauce.

Provecho!

Ingredients for the red enchilada sauce:

Prepare the red enchilada sauce:

1. Rinse the ancho chiles and the chiles de arbol under cold water and pat dry. Tear open the chiles and remove the seeds and veins. Toast the chiles, the onion, and garlic in a dry pan or comal over medium low heat until fragrant. This should take about five minutes. Keep turning the chiles so that they do not burn.

2. Bring six cups of water to a boil and add all of the chiles, onion, and garlic. Reduce the heat and simmer for fifteen minutes.

3. Transfer the contents of the pan to a blender and add the oregano and cumin. Blend for two minutes until the mixture is very smooth. Place a towel over the top of the blender while blending to protect from any splatters. Be careful because the mixture is very hot.

4. Return the contents of the blender back to the pan by forcing the mixture through a strainer with the back of a spoon to remove the tough bits of chile skin that remain. Don’t skip this step it greatly improves the texture of the finished sauce.

5. Simmer the strained enchilada sauce for 15 minutes to blend the flavors. Add salt to taste.

This recipe makes about 4 cups of finished salsa. Store the salsa in the refrigerator for 3 days or in the freezer for one month. The recipe for red enchilada sauce also works really well for chilaquiles.

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