Ingredients:

  • 4 oz (115g) dried ancho chillies, stemmed and seeded
  • 4 oz (115g) dried guajillo chillies, stemmed and seeded
  • 1 tbsp (15 ml) vegetable oil
  • 1 medium onion, chopped (approx. 1 cup / 150g)
  • 3 cloves garlic, minced (approx. 1 tbsp)
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper (optional, for extra heat)
  • 4 cups (950 ml) chicken broth (low sodium preferred)
  • 1 tbsp (15 ml) apple cider vinegar
  • 1 tbsp (8g) all-purpose flour (for thickening, optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Toast the dried chillies in a dry skillet until fragrant and pliable. Be careful not to burn them!
  2. Soak the toasted chillies in hot water for 30 minutes until softened.
  3. Heat oil in the saucepan. Sauté onion until softened. Add garlic and spices and cook until fragrant.
  4. Drain the chillies and add them to the blender along with the onion mixture, chicken broth, and apple cider vinegar. Blend until completely smooth.
  5. Pour the sauce back into the saucepan. Bring to a simmer. If using flour, whisk it with a small amount of cold water to form a slurry and whisk into the simmering sauce. Simmer until thickened to your desired consistency, about 15-20 minutes.
  6. Season with salt and pepper to taste. Use immediately, or store for later. This delicious red enchilada sauce recipe is ready to use.