Proper Red Enchilada Sauce

Proper Red Enchilada Sauce: From Scratch to Table in Under an Hour

Fancy a trip south of the border, but don't want to leave your kitchen? me too! this red enchilada sauce recipe is your ticket.

It delivers proper, authentic flavour that'll make your enchiladas sing.

Blimey, This Is Good Enchilada Sauce!

Forget the jarred stuff. This homemade red chile sauce is rich and smoky. It's got layers of flavour from toasted dried chillies. Plus, a velvety texture will make your enchiladas incredible.

This authentic enchilada sauce recipe has cultural significance. it is born from the heart of mexico. it's not too difficult to make, honestly.

It takes about an hour, start to finish. you will get about 4 cups, enough for loads of enchiladas!

Why This Enchilada Gravy Recipe Easy Is The Bee's Knees

This easy red enchilada sauce is packed with flavor. it's got a little kick, and it's full of vitamins. it's perfect for a cosy night in.

Or to impress your mates at a mexican fiesta. what makes it special? it is proper flavour.

Ready to get started? Let's look at what you need.

Proper Red Enchilada Sauce Recipe Card

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Preparation time:20 Mins

Cooking time:35 Mins

Servings:4 cups

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:

• Toast the dried chillies in a dry skillet until fragrant and pliable. Be careful not to burn them!
• Soak the toasted chillies in hot water for 30 minutes until softened.
• Heat oil in the saucepan. Sauté onion until softened. Add garlic and spices and cook until fragrant.
• Drain the chillies and add them to the blender along with the onion mixture, chicken broth, and apple cider vinegar. Blend until completely smooth.
• 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.
• Season with salt and pepper to taste. Use immediately, or store for later. This delicious red enchilada sauce recipe is ready to use.

Nutrition Facts

Calories:45 calories

Fat:2g

Fiber:1g

Recipe Info

Category:Sauce

Cuisine:Mexican

Ingredients for the Best Enchiladas

Here's a right proper list of ingredients:

• Dried Chillies: 4 oz (115g) dried ancho chillies and 4 oz (115g) dried guajillo chillies.
• Aromatics & Spices: You'll need oil, onion, garlic, oregano, cumin, cinnamon, cloves, and cayenne pepper.
• Liquid & Thickeners: Chicken broth, apple cider vinegar, flour, salt, and pepper.
• Spicy enchilada sauce recipe variations can simply involve adding a pinch more of cayenne, or a chilli de arbol or two.

Grab your apron, and let's get cooking. You won't regret making this Enchilada Sauce Recipe Mexican sensation from scratch! And once you have tried Home Enchilada Sauce , you wont go back to the premade bottles!

Ingredients & Equipment: Let's Get Started!

Alright, so you fancy making your own red enchilada sauce recipe ? brilliant! here's a breakdown of what you'll need.

It is easier than a sunday dinner, trust me. honestly, once you nail this, you'll be making home enchilada sauce all the time.

Main Ingredients: The Heart of the Matter

• Dried Ancho Chillies: 4 oz (115g) . Look for chillies that are pliable and have a deep, rich colour. Avoid brittle or faded ones.
• Dried Guajillo Chillies: 4 oz (115g) . Similar to anchos, good guajillos should be vibrant and not too dry.
• Vegetable Oil: 1 tbsp (15 ml) . Any neutral oil will do, like sunflower or rapeseed.
• Onion: 1 medium, chopped (about 1 cup / 150g ). Any kind will work, but a yellow onion gives a nice depth of flavour.
• Garlic: 3 cloves, minced (about 1 tbsp ). Fresh is best, but jarred will do in a pinch.
• Dried Oregano: 1 tsp . Mexican oregano is preferable, but regular will do.
• Ground Cumin: 1/2 tsp . Adds that lovely earthy warmth.
• Ground Cinnamon: 1/4 tsp . Just a hint adds a touch of sweetness and depth.
• Ground Cloves: 1/4 tsp . Similar to cinnamon, adds warmth and complexity.
• Cayenne Pepper: 1/4 tsp (optional). For those who like a bit of a kick! For Spicy enchilada sauce recipe add more.
• Chicken Broth: 4 cups (950 ml) . Low sodium is best so you can control the saltiness.
• Apple Cider Vinegar: 1 tbsp (15 ml) . A touch of acidity balances the richness.
• All-Purpose Flour: 1 tbsp (8g) (optional). For thickening.
• Salt and Pepper: To taste. Seasoning is everything!

Seasoning Notes: The Secret Sauce (Literally!)

The combination of oregano, cumin, cinnamon, and cloves is what makes this authentic enchilada sauce recipe sing. That Enchilada Gravy Recipe Easy , is super tasty. Don't be shy with the spices!

Flavour enhancers like a bay leaf (removed before blending!) can also add a nice touch. for a deeper, smokier flavour, try adding a pinch of smoked paprika.

For enchiladas toppings think sour cream, cheese, cilantro, onion.

If you are missing any spice, you can try a pinch of allspice.

Equipment Needed: Keep It Simple

• Large saucepan or Dutch oven. For simmering the sauce.
• Blender or immersion blender. To get that smooth, velvety texture. I think, for the best Best enchilada sauce from scratch you want a smooth mix.
• Measuring cups and spoons. Pretty self-explanatory, eh?
• Tongs. For handling those chillies safely.

Most kitchens have these, so you’re probably sorted. you can use a regular pot instead of a dutch oven. honestly, don’t stress too much about fancy gear.

This easy red enchilada sauce is more about the flavor than the equipment.

Proper Red Enchilada Sauce: From Scratch to Table in Under an Hour

This isn't your watered-down supermarket rubbish. this red enchilada sauce recipe delivers a deep, smoky, and utterly authentic enchilada sauce recipe flavour.

Reminiscent of the best hole-in-the-wall mexican joints. we’re talking layers of toasted dried chillies, a touch of spice, and a rich, velvety texture.

It will transform any enchilada from good to blimey, this is good! ready in under an hour, this sauce is the real deal.

Honestly, it's worth the effort.

It's medium difficulty. you need a little patience. but trust me, even if you think cooking is harder than understanding cricket, you can nail this.

Makes about 4 cups, enough for 12-16 enchiladas.

Prep Steps to Red Enchilada Perfection

Essential mise en place: first, stem and seed 4 oz ancho and 4 oz guajillo chillies. chop one medium onion and mince 3 cloves of garlic.

Get out your spices: oregano, cumin, cinnamon, cloves, and cayenne (if you're feeling brave!).

Time-saving organization tips: measure out all spices into a small bowl beforehand. this speeds things up loads. have your chicken broth ready to go.

This easy red enchilada sauce will be so simple.

Safety reminders: Be careful when toasting the chillies! Burnt chillies make a bitter sauce. Honestly, I've done that. It's not fun.

Step-by-Step Process for Proper Enchilada Gravy Recipe Easy

1. Toast dried chillies in a dry skillet until fragrant and pliable. This usually takes only a few minutes per side. Don't burn them! Low and slow is key .
2. Soak chillies in hot water for 30 minutes until softened. This will rehydrate the chillies.
3. Heat 1 tbsp vegetable oil in a saucepan. Sauté onion until softened. Add garlic and spices. Cook until fragrant, about 1 minute .
4. Drain chillies and add to a blender. Add onion mixture, 4 cups chicken broth, and 1 tbsp apple cider vinegar. Blend until smooth.
5. Pour 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. Whisk this into the sauce. Simmer for 15- 20 minutes , until thickened.
6. Season with salt and pepper. Taste as you go. Use immediately, or store for later.

Pro Tips and Expert Advice for Spicy Enchilada Sauce Recipe

For an ultra-smooth sauce, strain it. I've only ever done it once. It takes so much time!

Adjust the heat to your taste. If you're after the best enchilada sauce from scratch , start with a small amount of cayenne and add more later.

Leftover sauce keeps in the fridge for up to 5 days. or freeze it for up to 3 months. great for meal prepping! this sauce works wonders as a homemade red chile sauce .

For some extra flavour, add a couple of smoked paprika teaspoons to the spice mixture for a smoky flavour boost.

Honestly, this enchilada gravy recipe easy has been a game changer. Once you try it, you'll never go back to shop-bought stuff.

Recipe Notes for Your Proper Red Enchilada Sauce

Right then, before you dive headfirst into this red enchilada sauce recipe , let's have a proper natter about some important bits.

These are the things i've learned over the years of slaving away in my kitchen, trying to perfect this authentic enchilada sauce recipe .

Honestly, a little know-how goes a long way.

Fancy Pants Plating: Serving Suggestions

Okay, so you've got this glorious home enchilada sauce bubbling away, now what? don't just slop it on! think about presentation.

A sprinkle of fresh coriander and a dollop of sour cream? chef's kiss! and, of course, this recipe enchilada sauce is screaming out for some proper sides.

Think creamy refried beans, mexican rice, or even a simple green salad. to drink? a crisp mexican beer or a tangy margarita always goes down a treat.

This best enchilada sauce from scratch is a real treat.

Storage Secrets: Storing Your Leftover Sauce

Right, you've made a massive batch of this easy red enchilada sauce , and you've got leftovers. don't bin it! this enchilada gravy recipe easy will keep for about 3-5 days in the fridge in an airtight container.

Alternatively, you can freeze it for up to 3 months. just make sure it's properly cooled before you pop it in the freezer.

When you're ready to use it, defrost it overnight in the fridge and give it a good stir before reheating.

You might need to add a splash of water if it's thickened up too much.

Twists and Turns: Variations on a Theme

Fancy a bit of a change? no problem. for a veggie version, swap the chicken broth for vegetable stock. you know? easy peasy.

And if you're feeling brave, add a finely chopped scotch bonnet for a proper kick. honestly, the possibilities are endless.

So, the spicy enchilada sauce recipe is one i really love playing around with and it is one that you can make your own!

A Bit About the Good Stuff: Nutrition Basics

Alright, let's talk numbers. this enchilada sauce recipe mexican has about 45 calories per serving (roughly 1/4 cup). it's also got a bit of protein, some carbs, and a small amount of fat.

But honestly, the real benefit is the flavour! plus, chillies are packed with vitamins, so you can tell yourself it's practically a health food.

I mean, who doesn't love enchiladas toppings ?

Right, that's all you need to know. get cooking! you've got this! honestly, even if you mess it up the first time, it'll still taste better than shop-bought.

And, remember, cooking is all about having a bit of fun.