Enchilada Roja Sauce

A velvety red chile sauce balances fruity guajillo, earthy ancho, garlic, and Mexican oregano, with a gentle simmer that softens the raw chile flavor.

44 min

8 1/4-cup servings

A small bowl of smooth red chile sauce sits beside dried guajillo and ancho chiles.

Ingredients

4 dried guajillo chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

1 dried chile de árbol, optional

2 1/2 cups low-sodium chicken stock, divided

1 tbsp neutral oil

1/2 medium white onion, finely chopped

2 garlic cloves, peeled

1/2 tsp ground cumin

1 tsp dried Mexican oregano, crushed

3/4 tsp kosher salt

1 tbsp apple cider vinegar, plus more to taste

Equipment

Dry skillet · Heatproof bowl · Blender · Fine-mesh sieve · Saucepan

Keep the chiles sweet

A brief toast brings out aroma; dark patches and acrid smoke indicate scorching and can make the sauce bitter.

Store the finished sauce

Cool the sauce promptly, then refrigerate it in a covered container; stir in a splash of stock when reheating if it thickens.

Toast and soften

01. Stem and seed the guajillo and ancho chiles; leave the optional árbol whole for more heat.

02. Toast in a dry skillet over medium-low heat only until fragrant and pliable. Pull each chile before it spots or smokes.

Blend and strain

03. Pour steaming stock over the toasted chiles and cover for 15 minutes, until they bend easily.

04. Blend softened chiles, garlic, cumin, oregano, salt, and soaking stock until glossy and smooth.

05. Press through a fine sieve for a silkier texture; leave unstrained if no skin flecks remain.

Simmer and balance

06. Cook onion in neutral oil until translucent, keeping it pale so it stays sweet.

07. Add puree and remaining stock as needed; simmer gently for 12 minutes, stirring to prevent splatters.

08. Finish with vinegar and taste; use stock to loosen, extra vinegar to brighten, and árbol for more heat.