Ah, now we’re talking! Authentic Mexican red chili sauce is rich, smoky, and slightly spicy—perfect for enchiladas. I can give you a recipe that’s traditional and full of flavor. Here’s how to make it:
Ingredients (for about 2 cups of sauce):
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6–8 dried Guajillo chilies (mild and slightly smoky)
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2–3 dried Ancho chilies (sweet and mild)
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2 cups chicken or vegetable broth
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2 cloves garlic
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1 small white onion, roughly chopped
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1 tsp ground cumin
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1 tsp dried oregano (preferably Mexican oregano)
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1 tsp salt (adjust to taste)
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1–2 tsp vegetable oil or lard for cooking
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Optional: 1/2 tsp cinnamon or a small piece of clove for depth
Instructions:
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Prepare the chilies:
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Remove stems and seeds from all dried chilies.
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Toast them lightly in a dry skillet for 20–30 seconds per side—just enough to release aroma, but don’t burn.
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Soak the chilies:
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Place toasted chilies in a bowl and cover with hot water. Let them soak for 20–30 minutes until soft.
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Blend the sauce:
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In a blender, combine soaked chilies, garlic, onion, cumin, oregano, salt, and optional cinnamon/clove.
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Add 1 cup of the soaking liquid or broth. Blend until smooth.
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Cook the sauce:
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Heat oil in a saucepan over medium heat.
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Pour in the blended chili mixture and cook 5–10 minutes, stirring occasionally.
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Add remaining broth to reach your desired consistency. Simmer another 10 minutes.
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Taste and adjust salt or spice.
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✅ Tips for authenticity:
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Don’t skip toasting the chilies; it adds that smoky depth.
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Strain the sauce through a fine sieve if you want it silky for enchiladas.
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This sauce freezes well, so you can make it ahead.
If you want, I can also give a step-by-step guide to making perfect enchiladas with this sauce—including rolling the tortillas, layering, and baking so they come out restaurant-style.