This red chile sauce (salsa roja de chile seco) is a classic, made from dried chiles like guajillo and ancho. It’s the traditional base for enchiladas rojas, and also great on tamales, chilaquiles, huevos, or even grilled meats.
⏲️ Prep & Cook Time
| Task | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | ~30 minutes |
🍳 Equipment Needed
- Skillet or comal (for toasting)
- Saucepan
- Blender
- Fine mesh strainer (optional)
- Spoon/spatula
🛒 Ingredients
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 small white onion, quartered
- 2–3 cloves garlic, peeled
- 1 tsp Mexican oregano
- 1/2 tsp ground cumin (optional but traditional)
- 2 cups chicken or vegetable broth (or water)
- Salt to taste (start with 1/2 tsp)
- 1 tbsp oil or lard (for finishing)
🔍 Ingredient Notes
- Guajillo Chiles: Mild to medium heat, tangy, bright red color.
- Ancho Chiles: Dried poblano, rich and smoky flavor.
- No tomatoes: Authentic enchilada chile sauces traditionally don’t include tomatoes.
- Broth: Use low-sodium broth for more control over seasoning.
🍲 Instructions
1. Toast the Chiles
Lightly toast the dried chiles on a dry skillet or comal over medium heat for about 30 seconds per side, until fragrant but not burnt. (Burning makes them bitter.)
2. Soak the Chiles
Place toasted chiles in a bowl and cover with hot water. Let them soak for 15–20 minutes, or until soft.
3. Blend the Sauce
Drain chiles. In a blender, combine:
- Soaked chiles
- Onion
- Garlic
- Oregano
- Cumin
- Broth or water (start with 1.5 cups)
Blend on high until very smooth. Add more broth if needed. Taste and add salt to your preference.
4. Strain (Optional)
For a silky smooth sauce, strain through a fine mesh sieve into a bowl or directly into your pan.
5. Cook the Sauce
Heat 1 tbsp oil or lard in a saucepan over medium heat. Pour in the sauce and simmer for 10–15 minutes, stirring often, until slightly thickened and the flavors are melded.
🧾 Nutrition Facts (Estimated per 1/4 cup)
| Nutrient | Amount |
|---|---|
| Calories | 45 kcal |
| Fat | 2 g |
| Carbs | 5 g |
| Protein | 1 g |
| Sodium | 180 mg |
| Fiber | 2 g |
💡 Tips & Variations
- Spicier? Add 1 dried chile de árbol or pasilla.
- Thicker? Simmer longer to reduce and concentrate flavor.
- Freezer-friendly: Freeze in small containers for up to 3 months.
- Oil finish: A spoonful of lard or oil at the end gives it traditional richness.
🌮 To Use in Enchiladas:
- Lightly fry corn tortillas in oil (make them pliable).
- Dip tortillas into the warm chile sauce.
- Fill with cheese, chicken, or beef; roll and place in baking dish.
- Pour more sauce on top and sprinkle with cheese (if desired).
- Bake at 350°F for 15–20 minutes until heated through.
