I just made an Authentic Mexican Enchilada Sauce that makes jarred stuff feel like a joke, and I’m not kidding when I say you’ll want this on repeat.

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I’m kind of obsessed with this Authentic Mexican Enchilada Sauce because it hits that deep, smoky punch I crave. I love the way the Enchilada Roja Sauce stains your plate and refuses to be polite.

It’s bold, a little gritty, and honest, none of that pretentious nonsense. I adore the roasted ancho chiles flavor and the raw garlic cloves bite sneaking through.

But it’s also smooth enough to drown a stack of tortillas and still make them sing. Simple, loud, unapologetic.

I want it on everything. No frills, just real sauce that actually tastes like Mexico.

My mouth already waters.

Ingredients

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Ancho chiles, smoky warmth and deep red color, slightly fruity and mild heat.
Guajillo chiles, bright tang and mild spice, adds fruity cherry notes.
Chicken or veggie broth, it’s the savory base that keeps sauce saucy.
Vegetable oil or lard, adds silkiness and helps flavors meld together.
All purpose flour, gives body and slight thickness without tasting floury.
Yellow onion, sweet backbone and a bit of caramelized flavor.
Garlic cloves, punchy, aromatic bite that rounds out the sauce.
Tomato paste, concentrated tomato oomph and subtle tanginess, not watery.
Ground cumin, earthy, warm spice that’s unmistakably Mexican.
Dried oregano, herbal, slightly citrusy note—basically old-school Mexican oregano vibe.
Smoked paprika, mild smoke and color without overpowering the chiles.
Ground coriander, lemony, floral lift that brightens the sauce.
Kosher salt, it’s the simple boost that makes everything pop.
Granulated sugar, softens acidity and balances the tomato and chiles.
Apple cider or white vinegar, bright acid to cut through richness.

Ingredient Quantities

6 dried ancho chiles, stems removed and seeds mostly discarded

2 dried guajillo chiles, stems removed and seeds mostly discarded

2 cups low sodium chicken broth or vegetable broth

1/4 cup vegetable oil or lard

2 tablespoons all purpose flour

1 small yellow onion (about 3 ounces)

3 garlic cloves

1 tablespoon tomato paste

1 teaspoon ground cumin

1 teaspoon dried oregano (preferably Mexican oregano)

1 teaspoon smoked paprika

1/2 teaspoon ground coriander

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon granulated sugar

1 tablespoon apple cider vinegar or white vinegar

How to Make this

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1. Toast the ancho and guajillo chiles in a dry skillet over medium heat for about 20 to 30 seconds per side until fragrant, being careful not to burn them; then break them open, discard most seeds and stems, and set aside.

2. In the same skillet, warm 2 cups of broth until it’s just simmering, then pour the hot broth over the toasted chiles in a bowl and let them soak for 20 minutes until softened.

3. Meanwhile roughly chop the onion and smash the garlic cloves; heat 1/4 cup vegetable oil or lard in a saucepan over medium heat, add 2 tablespoons flour and cook, stirring, for 1 to 2 minutes until slightly nutty in smell to make a roux.

4. Add the chopped onion and garlic to the roux and cook 4 to 5 minutes until the onion is translucent and soft, stirring so the garlic does not burn.

5. Drain the soaked chiles, reserving a little soaking liquid, and transfer chiles to a blender along with the softened onion and garlic, 1 tablespoon tomato paste, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon smoked paprika, 1/2 teaspoon coriander, 1 teaspoon kosher salt, 1/2 teaspoon sugar and 1 tablespoon vinegar; add about 1/2 cup of the reserved soaking liquid or broth to help blend.

6. Puree the mixture until very smooth, at least 1 minute; if it seems too thick, add more reserved soaking liquid or broth a little at a time until you reach a pourable sauce consistency.

7. Pour the blended sauce back into the saucepan, bring to a gentle simmer over medium low heat, and cook for 10 to 12 minutes, stirring occasionally to let flavors meld and to cook out any raw tomato paste taste.

8. Taste and adjust seasoning with more salt, a pinch of sugar or another splash of vinegar if it needs brightness; if the sauce is bitter, a tiny bit more sugar helps. If it’s too thick, thin with broth.

9. Strain the sauce through a fine mesh sieve into a clean pot for an extra silky texture, using the back of a spoon to press it through; reheat briefly before using.

10. Cool to room temperature and store in an airtight container in the fridge up to 5 days or freeze for up to 3 months; when using for enchiladas warm it so it coats tortillas easily.

Equipment Needed

1. Dry skillet (cast iron or heavy-bottomed)
2. Saucepan with lid
3. Blender or food processor (high speed for very smooth sauce)
4. Medium bowl for soaking chiles
5. Fine mesh sieve and spoon to press sauce through
6. Chef’s knife and cutting board
7. Measuring cups and spoons
8. Wooden spoon or heatproof spatula for the roux and stirring

FAQ

Q: Can I make this sauce ahead of time and freeze it? A: Yes, you can. Let it cool, put it in airtight containers or freezer bags and freeze up to 3 months. Thaw in the fridge overnight and whisk or blend again if it separates.

Q: My sauce is bitter, what went wrong and how do I fix it? A: Bitterness usually comes from chiles that were over-toasted or seeds left in. To fix it add a pinch more sugar, a splash of vinegar, or a bit more tomato paste and simmer a few minutes to balance flavors.

Q: Can I make this vegan or vegetarian? A: Yep. Just use vegetable broth and vegetable oil instead of chicken broth and lard. The flavor will still be rich, especially if you toast the chiles and use good tomato paste.

Q: How spicy is this sauce and can I make it milder or hotter? A: This is medium mild, mostly smoky and earthy from ancho and guajillo. To make it milder remove more seeds and membranes, or use only anchos. To make it hotter add a small dried chile like arbol or a pinch of cayenne, taste as you go.

Q: Do I have to seed and devein the chiles completely? A: You should remove most seeds and stems to avoid bitterness and excess heat, but you don't have to be perfect. Rinse the inside briefly and shake out seeds, that’s usually enough.

Q: My sauce is grainy, how do I get it smooth? A: Blend it very well in a high speed blender, then pass it through a fine mesh strainer. If you don't have a powerful blender simmer a bit longer and stir or use an immersion blender, then strain.

Authentic Enchilada Sauce Recipe Substitutions and Variations

6 dried ancho chiles: if you can’t find ancho, use pasilla or New Mexico chiles instead. Pasilla is a bit earthier, New Mexico is milder and sweeter. If you only have chipotle, use less since it’s smokier and hotter.
2 cups low sodium chicken or vegetable broth: swap for 2 cups water plus 1 bouillon cube or 1 teaspoon bouillon paste. Tastes almost the same but watch the salt, you may wanna add less salt later.
1/4 cup vegetable oil or lard: use olive oil or avocado oil for a lighter, fruitier note, or use butter for a richer finish. If using butter, melt it gently so it doesn’t burn.
2 tablespoons all purpose flour: sub with 1 to 1 1/2 teaspoons masa harina for a subtle corn flavor, or use 1 tablespoon cornstarch mixed with cold water as a slurry to thicken. Cornstarch gives a clearer sauce, masa adds body and authenticity.

Pro Tips

1. Toast the chiles gently and smell them — if they start smelling bitter, you toasted too long; pull them off a few seconds earlier next time. Also, toast them evenly by pressing them flat with a spatula so they don’t scorch on one side.

2. Save some of the soaking liquid, but be careful: it’s often bitter. Start by adding just a few tablespoons to the blender and taste. If it’s too sharp, dilute with plain broth instead of adding more chile water.

3. When making the roux, keep the heat medium low and stir constantly. If the roux gets too dark you’ll get a nutty flavor but also a bitter one, and that’s hard to fix. If the sauce tastes flat later, a small splash of vinegar at the end brightens it way more than you’d expect.

4. For a silkier sauce, blend very well and then push it through a fine mesh strainer while it’s hot, using the back of a ladle. If you want it even richer, finish with a tablespoon of butter or a spoonful of lard at the end, whisking it in off the heat.

Authentic Enchilada Sauce Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just made an Authentic Mexican Enchilada Sauce that makes jarred stuff feel like a joke, and I’m not kidding when I say you’ll want this on repeat.

Servings

servings

Calories

171

kcal

Equipment: 1. Dry skillet (cast iron or heavy-bottomed)
2. Saucepan with lid
3. Blender or food processor (high speed for very smooth sauce)
4. Medium bowl for soaking chiles
5. Fine mesh sieve and spoon to press sauce through
6. Chef’s knife and cutting board
7. Measuring cups and spoons
8. Wooden spoon or heatproof spatula for the roux and stirring

Ingredients

6 dried ancho chiles, stems removed and seeds mostly discarded
2 dried guajillo chiles, stems removed and seeds mostly discarded
2 cups low sodium chicken broth or vegetable broth
1/4 cup vegetable oil or lard
2 tablespoons all purpose flour
1 small yellow onion (about 3 ounces)
3 garlic cloves
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano (preferably Mexican oregano)
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon granulated sugar
1 tablespoon apple cider vinegar or white vinegar

Directions

Toast the ancho and guajillo chiles in a dry skillet over medium heat for about 20 to 30 seconds per side until fragrant, being careful not to burn them; then break them open, discard most seeds and stems, and set aside.
In the same skillet, warm 2 cups of broth until it’s just simmering, then pour the hot broth over the toasted chiles in a bowl and let them soak for 20 minutes until softened.
Meanwhile roughly chop the onion and smash the garlic cloves; heat 1/4 cup vegetable oil or lard in a saucepan over medium heat, add 2 tablespoons flour and cook, stirring, for 1 to 2 minutes until slightly nutty in smell to make a roux.
Add the chopped onion and garlic to the roux and cook 4 to 5 minutes until the onion is translucent and soft, stirring so the garlic does not burn.
Drain the soaked chiles, reserving a little soaking liquid, and transfer chiles to a blender along with the softened onion and garlic, 1 tablespoon tomato paste, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon smoked paprika, 1/2 teaspoon coriander, 1 teaspoon kosher salt, 1/2 teaspoon sugar and 1 tablespoon vinegar; add about 1/2 cup of the reserved soaking liquid or broth to help blend.
Puree the mixture until very smooth, at least 1 minute; if it seems too thick, add more reserved soaking liquid or broth a little at a time until you reach a pourable sauce consistency.
Pour the blended sauce back into the saucepan, bring to a gentle simmer over medium low heat, and cook for 10 to 12 minutes, stirring occasionally to let flavors meld and to cook out any raw tomato paste taste.
Taste and adjust seasoning with more salt, a pinch of sugar or another splash of vinegar if it needs brightness; if the sauce is bitter, a tiny bit more sugar helps. If it’s too thick, thin with broth.
Strain the sauce through a fine mesh sieve into a clean pot for an extra silky texture, using the back of a spoon to press it through; reheat briefly before using.
Cool to room temperature and store in an airtight container in the fridge up to 5 days or freeze for up to 3 months; when using for enchiladas warm it so it coats tortillas easily.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.