The BEST Quick and Easy Authentic Enchilada Sauce
A mix of dried New Mexico and guajillo chiles plus Mexican spices create an authentic homemade red enchilada sauce for enchiladas, chilaquiles and more.
Servings 3 cups sauce
Calories 192kcal
Ingredients
- 3 cups water
- 2 ounces dried guajillo chiles stemmed and seeded
- 1 ounce dried New Mexico chiles stemmed and seeded
- 1 cinnamon stick optional
- 2 tablespoons vegetable oil divided
- ¼ cup chopped yellow onion
- 1 medium tomato seeded and chopped
- 1 large garlic clove pressed or minced
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
Instructions
- In a heavy saucepan, bring water, chiles and the cinnamon stick (if using) to a boil. Reduce the heat, cover and simmer for 30 minutes or until chiles are tender. Drain the chiles, discard the cinnamon stick (if using) and reserve the cooking liquid in a measuring cup and set aside.
- Heat 1 tablespoon of the vegetable oil in a medium sauté pan over medium heat. Add the onion and cook until softened, about 5 minutes, stirring occasionally. Add the tomato, garlic, salt, oregano, smoked paprika, and cumin and cook for about 5 minutes more.
- Transfer the mixture to a blender and add the chiles plus 2 cups of the cooking liquid and puree until smooth. Strain the sauce through a fine strainer and discard the pulp. Add more cooking liquid to thin the sauce to your liking.
- Heat the remaining oil in the same sauté pan over high heat. Slowly add the sauce being careful to avoid the splatters. Cook for 1 minute, stirring constantly, then reduce the heat to low and cook for another 4-5 minutes. Cool and store in the refrigerator until ready to use or freeze flat in gallon freezer bags for up to 3 months.
Notes
Consider making a double batch and freezing the leftovers for later. To freeze: first let it cool completely and then transfer it to glass jars or freezer bags. If using freezer bags, lay them flat in your freezer. Once hardened, you can store the enchilada sauce standing up and it takes up less room.
When you're ready to eat the enchilada sauce, simply pop it into your fridge overnight to thaw. Or, reheat the sauce in a saucepan.
Nutrition
Calories: 192kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Sodium: 817mg | Potassium: 647mg | Fiber: 10g | Sugar: 13g | Vitamin A: 8015IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 2mg