Homemade Red Enchilada Sauce Recipe
Prep Time:
30 minutes
Cook Time:
10 minutes
Servings:
3 Cups
Ingredients
  • 2 ounces dried guajillo chiles
  • 2 ounces dried ancho chiles
  • ½ white onion, peeled and quartered
  • 4 cloves garlic, unpeeled
  • 1 (14 ½-ounce) can peeled tomatoes with liquid
  • 1 cup chicken broth
  • 1 teaspoon ground Mexican oregano
  • 1 teaspoon ground cumin
  • ¼ teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
Directions
  1. Cut the ends off the chiles and shake out the seeds. Place in a heatproof container.
  2. Boil boiling water (about 2 cups) over the chiles and cover the container with plastic wrap. Let the chiles steep, undisturbed, for 30 minutes.
  3. Heat a skillet over medium-high heat until hot but not smoking. Toast the onion and garlic in the pan until both are medium brown on all sides – 2 minutes per side for the garlic, 5 minutes per side for the onion.
  4. Blend the softened chiles, onion, garlic (removed from the skin), tomatoes (plus the liquid in the can), chicken broth, oregano, cumin, cinnamon, salt, vinegar, and honey until smooth, adding the soaking liquid from the chiles ½ cup at a time until your sauce is as thin as you'd like.
  5. Season the sauce to taste with additional salt.
  6. If desired, strain the sauce to remove any unblended bits.