Authentic Mexican Enchilada Sauce Recipe: From Dried Chiles to Delicious

Skip the canned stuff and elevate your Mexican dishes with a truly Authentic Mexican Enchilada Sauce Recipe! This isn’t just another sauce; it’s a flavor-packed journey, starting with the rich aroma of toasted dried chiles and ending with a robust, deeply satisfying sauce that will transform your enchiladas, tacos, and more. Homemade enchilada sauce is miles ahead of anything you can buy in a store, offering a depth of flavor and freshness that simply can’t be matched. Prepare to experience the real taste of Mexico in your own kitchen.

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Why Authentic Makes All the Difference

For truly authentic Mexican enchilada sauce, there are key steps and ingredients that are non-negotiable. These aren’t just suggestions; they are the pillars upon which real Mexican flavor is built. Understanding these principles will not only improve your enchilada sauce but also deepen your appreciation for traditional Mexican cooking. Let’s dive into the essential elements that set authentic enchilada sauce apart:

The Power of Dried Whole Peppers

Forget chili powder! The cornerstone of an authentic enchilada sauce lies in using dried whole peppers. Roasting and reconstituting these peppers unlocks layers of flavor that chili powder simply cannot replicate. Think of it like fresh coffee beans versus instant coffee – the difference in aroma and taste is night and day. Whole dried peppers provide a complexity and depth that is essential for a truly outstanding sauce. Adding a pinch of smoked paprika might add smokiness, but it won’t replace the nuanced flavors developed from properly preparing dried chiles.

Toasting: Unlocking Flavor Potential

Toasting dried peppers is a crucial step often missed, but it dramatically enhances their flavor profile. Gentle toasting coaxes out their natural oils and aromas, adding a depth of richness and nuttiness to the final sauce. This simple step transforms the peppers from ordinary to extraordinary, contributing significantly to the overall complexity of your enchilada sauce.

Avoiding Bitterness: Toasting with Care

While toasting is vital, avoid scorching the dried peppers. Over-toasting can lead to a bitter taste that can ruin your entire batch of sauce. Keep a close eye on the peppers as they toast, and remove them from the heat just as they become fragrant and slightly pliable. If bitterness does occur, don’t despair! Adding a bit more onion and a pinch of sugar can help to balance out the flavor.

Fresh Aromatics: Garlic and Onion

Fresh garlic and onion are fundamental building blocks of flavor in authentic Mexican cuisine, and enchilada sauce is no exception. Roasting them alongside the peppers intensifies their sweetness and mellows their sharpness, creating a harmonious base for the sauce. Garlic powder and onion powder simply cannot deliver the same level of fresh, vibrant flavor that these whole ingredients provide.

No Flour, Please!

Authentic enchilada sauce traditionally does not include flour as a thickener. Some recipes use flour as a shortcut to compensate for the lack of body when using chili powder instead of whole dried peppers. However, when you use whole dried chiles, the natural pectin and fibers released during reconstitution and pureeing act as a natural thickening agent. Keep the flour for your tortillas and let the chiles do their job in the sauce!

The Simmering Secret: Cooking the Sauce

Cooking the sauce after pureeing and straining is not just a finishing touch – it’s a critical step in flavor development. While the raw chile paste is flavorful on its own, simmering the sauce deepens and melds the flavors together, creating a richer, more complex final product. This simmering process transforms the bright, raw flavors into a harmonious symphony of taste. Don’t skip this step; it’s where the magic truly happens!

Choosing Your Chiles: A Guide to Flavor and Heat

chile peppers for enchilada sauce ancho guajillo arbol

The beauty of homemade enchilada sauce is the ability to customize the flavor profile by selecting your chili peppers. The choice of peppers greatly influences the sauce’s heat level, color, and overall taste. You can opt for a single type of chile or create a blend for a more complex flavor. Here’s a guide to some popular and flavorful dried chiles for enchilada sauce:

Guajillo Peppers: Known for their bright red color and sweet, slightly acidic flavor, guajillo peppers offer mild to medium heat. They are a staple in Mexican cooking, contributing an earthy-sweetness and body to sauces, stews, and adobos. If you’re looking for a foundational chile with balanced flavor, guajillo is an excellent choice.
Ancho Peppers: These mild peppers provide a rich, fruity, and subtly smoky flavor with very little heat. Ancho chiles, which are dried poblano peppers, impart a beautiful dark red hue to sauces. Their depth of flavor makes them another commonly used and highly valued dried pepper in Mexican cuisine. They are perfect for adding layers of rich, mellow flavor.
Pasilla Peppers: Offering a sweet, fruity flavor with medium heat, pasilla peppers get their name from “pasas,” meaning “raisins,” due to their distinctive raisin-like taste. They add a unique dimension of flavor to enchilada sauce, contributing both sweetness and a gentle warmth.
Arbol Peppers: If you crave heat, arbol peppers are your friend. While not boasting a ton of flavor on their own, they pack a significant spicy punch. Adding a few arbol peppers to your blend will quickly elevate the heat level of your enchilada sauce, providing that fiery kick for those who love it hot.

Selecting Quality Dried Chiles: Freshness Matters

The quality of your dried chiles is paramount to the flavor of your enchilada sauce. Unfortunately, many commercially available dried chiles are old, brittle, and lacking in flavor. To ensure the best possible sauce, it’s crucial to select high-quality dried chiles. Here’s what to look for:

Pliability: Fresh dried chiles should be pliable and flexible, similar to a stiff fruit leather. Avoid peppers that are overly dry and brittle, as they are likely old and will lack flavor.
Glossy Skin: Look for chiles with glossy skins, which indicates freshness. Dull skins can be a sign of age and diminished flavor.
Aromatic Scent: Good quality dried chiles should have a pleasant aroma, often described as slightly fruity. Avoid chiles that smell dusty or have little to no scent, as this can also indicate staleness.

Authentic Enchilada Sauce Recipe: Step-by-Step Guide

Ready to make your own incredible enchilada sauce? Let’s get started!

Yields: Approximately 5-6 cups
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients:

3 ounces dried ancho peppers
3 ounces dried guajillo peppers
2-3 dried arbol peppers (optional, for extra heat)
1 medium white onion, peeled and halved
2 ripe tomatoes, halved
4 cloves garlic, peeled
4 cups boiling water or chicken broth (vegetable broth for vegan option)
1 teaspoon sea salt
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
Small piece of Mexican chocolate or semi-sweet chocolate (optional)
1 tablespoon oil (for cooking the sauce)

Instructions:

Toast the Peppers, Onion, Garlic, and Tomatoes: Heat a heavy skillet (cast iron works great) over medium-high heat. No oil needed. Toast the dried peppers in a single layer for 1-2 minutes per side until fragrant, being careful not to scorch them. Remove and set aside. Next, toast the onion, garlic, and tomatoes in the same skillet until lightly browned, which will enhance their sweetness.
Rehydrate the Chiles: Remove the stems, seeds, and membranes from the toasted peppers. (Wear gloves if using arbol peppers!). Place the cleaned peppers in a bowl and pour boiling water or broth over them. Cover and let them soak for 20-30 minutes until softened.

remove seeds and membranes
Blend the Sauce: Transfer the softened peppers and their soaking liquid to a blender, along with the toasted onion, garlic, tomatoes, salt, oregano, and cumin. Blend until completely smooth.
Strain (Optional): For an ultra-smooth sauce, strain it through a fine-mesh sieve. If you have a high-powered blender like a Vitamix, straining may not be necessary as it will achieve a very smooth puree.
Simmer the Sauce: Heat the oil in a pot over medium heat. Pour in the blended red sauce and simmer uncovered for about 30 minutes, stirring occasionally. The sauce will thicken and deepen in flavor as it simmers. Add a little more water or broth if you prefer a thinner consistency; the sauce should be similar to heavy cream in thickness.

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Add Chocolate (Optional): For an extra layer of flavor, stir in a small piece of Mexican chocolate or semi-sweet chocolate during the last few minutes of simmering until melted. This adds a subtle richness and depth to the sauce.
Adjust Seasoning: Taste the sauce and adjust seasoning as needed. If it tastes bitter, add a pinch of brown sugar to balance the flavors.
Storage: Store leftover enchilada sauce in the refrigerator for up to 2 weeks or freeze for up to 3 months. For convenient use, freeze in 1-cup portions in freezer bags.

Beyond Enchiladas: Ways to Use Your Authentic Sauce

While enchilada sauce is, of course, perfect for enchiladas, its robust flavor makes it incredibly versatile. Here are a few more ways to enjoy your homemade authentic Mexican enchilada sauce:

Huevos Rancheros: Drizzle over fried eggs for a classic Mexican breakfast.
Tacos and Burritos: Add a spoonful to tacos or burritos for extra flavor and moisture.
Tamales: Use as a flavorful base for tamale filling or as a topping.
Soups and Stews: Enhance the depth of flavor in Mexican-inspired soups and stews.
Chilaquiles: The essential sauce for making delicious chilaquiles.
Marinades: Use as a marinade for chicken, pork, or beef for grilling or roasting.

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Embrace Authentic Flavor

Making your own authentic Mexican enchilada sauce from dried chiles may take a little extra time, but the reward is immeasurable. The depth of flavor, the fresh ingredients, and the satisfaction of creating something truly delicious from scratch are well worth the effort. So, ditch the canned sauce and embark on a culinary adventure that will transform your Mexican cooking forever. Enjoy the vibrant, authentic taste of Mexico in every bite!

Authentic Enchilada Sauce Recipe

By Kimberly Killebrew

Rich and robust, this authentic enchilada sauce recipe is a flavor explosion that’s a thousand times better than store-bought!

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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

Course Condiment, Sauce
Cuisine Mexican
Servings 20 servings
Calories 33 kcal

Ingredients

3 ounces dried ancho peppers
3 ounces dried guajillo peppers
2-3 dried arbol peppers (OPTIONAL: for heat)
1 medium white onion, peeled and cut in half
2 ripe tomatoes, halved
4 cloves garlic, peeled
4 cups boiling water or chicken broth (for even more flavor) (vegan: use vegetable broth)
1 teaspoon sea salt
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
Small piece of Mexican or semi-sweet chocolate (optional)

Instructions

Start with roasting! Heat a heavy skillet over medium-high heat. Don’t add any oil. Lay the dried peppers on the skillet and toast them for a minute or two on each side, just until fragrant. Remove and set aside. Toast onion, garlic and tomatoes until lightly browned.
Remove stems from peppers, slice open, discard seeds and membranes. Place peppers in a bowl. Pour boiling water over peppers, cover and let sit 20-30 mins until soft.
Place peppers and liquid in blender with onion, tomato, garlic, salt, oregano, cumin (not chocolate). Blend until smooth. Strain if desired.
Heat oil in pot, add sauce. Simmer uncovered 30 mins. Thin with water if needed. Sauce should be heavy cream consistency. Stir in chocolate (optional) until melted. If bitter, add a touch of brown sugar.
Store in fridge up to 2 weeks or freeze.

Video

Link to Video

Notes

Bitterness in homemade chile sauce can be due to pepper peels or scorching. If bitter, add a little brown sugar.

Nutrition

Keyword: enchilada sauce

Tried this recipe? Let us know how it was!

Originally published on The Daring Gourmet September 21, 2018