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Homemade Red Enchilada Sauce

  • Total Time: 50 minutes


While we call this enchilada sauce, it will add flavor to tons of dishes! Use on tacos, in posole rojo, as a flavor enhancer in salsa, and so much more!


  • 3 oz dried guajillo chilis
  • 3 oz dried ancho peppers
  • 34 dried chilis de arbol (optional, they add heat to the dish)
  • 1 red onion (sliced and grilled or roasted)
  • 23 tomatoes (sliced in half and roasted or grilled)
  • 1 head garlic, cut in half, topped with oil, and roasted
  • 4 cups low sodium chicken stock
  • salt and pepper (to taste)
  • 2 tsp cumin seeds (toasted and ground)
  • 1 tsp Mexican oregano (or fresh oregano, chopped)


  1. On a sheet pan, place dried chilis, cut onions, and tomatoes. Cut head of garlic about 3/4 of the way from the bottom. Coat with olive oil, and wrap the bottom in aluminum foil. Lightly coat in olive oil. Roast peppers, onions, and tomatoes at 350 degrees for 20 minutes then remove. Allow garlic to continue roasting for 25 more minutes, or until softened. For a smokier flavor, grill items instead. Allow to cool.
  2. Remove stems, seeds and pith from peppers. Roast in oven or on grill for 4-5 minutes. Bring chicken stock to a boil. In a pot (or the blender) add peppers, then pour boiling stock over them. Allow to sit for 20 minutes to soften, then add onions, tomatoes, and squeeze out roasted garlic. Add cumin and oregano, then puree very finely.
  3. Adjust for salt and pepper, then pour into jar and place in fridge for up to 2 weeks, if you can make it last that long.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: sauces and glazes
  • Cuisine: Mexican