From-Scratch Red Enchilada Sauce (Gluten-free option)

A jar of deep red enchilada sauce with a spoon on the top.

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From-Scratch Red Enchilada Sauce (Gluten-free option)

Made with real dried chiles for rich, complex flavor—this is the red sauce you’ll want on everything from enchiladas to omelets, to tacos, and in many ways because of the rich flavor.

Course: condiment, Sauce

Cuisine: Mexican

Servings: Yield 2 cups

Calories: 93kcal

Author: Sally Cameron

Equipment

blender

Ingredients

Chili paste (makes 1 cup, enough for 2 batches of sauce)

2 dried guajillo chili peppers more notes below
2 dried ancho chili peppers
½ cup chili soaking water

Red enchilada sauce

2 tablespoons oil avocado, olive, or or zero acre oil
2 tablespoons flour: gluten-free blend or all purpose
2 tablespoons ancho chili powder
1 teaspoon cumin
½ teaspoon granulated garlic powder
½ teaspoon dried oregano
¼ cup tomato paste
2 cups beef broth or chicken broth
½ teaspoon salt

Instructions

Make the chili paste

Start by boiling water to soak chilies. Cut the tops of the chili peppers off, or for long chilies, slice them lengthwise with scissors. Shake out the seeds and discard. Tear chilies in half, place in a bowl, and cover with boiling water. Add a small plate or something to top the chilies and keep them submerged. Soak for 15 minutes.
Place soaked chilies in a blender along with ½ cup of the soaking water. Blend smooth. Paste will be thick. Add a bit more water if needed to get the blender blades to spin.

Make enchilada sauce

Heat a small pan (2 quart) over medium heat and add the oil, then whisk in the flour until it is smooth and cook for 2-3 minutes over low heat to get rid of any raw flour taste.
Stir in the chili powder, cumin, garlic powder, and dried oregano. Cook 30 seconds to allow spice flavors to bloom. Add the tomato paste and stir, cooking 30 seconds. Add the broth and whisk to combine smoothly, simmer 5-7 minutes. Lastly, stir in ½ cup of the chili paste. Add salt to taste, starting with ½ teaspoon and adjusting for personal preference.
If the sauce is too thick, thin with a little more broth or water. If it is thin, simmer until thickened.

Notes

For red enchiladas sauce I use both dried ancho and dried guajillo chilies. They are mild to mild-medium in heat.

Chili Options

Chilies options - Pasilla peppers, cascabel peppers, and Ñora peppers also work and are mild.
Milder sauce – Use all ancho chiles, or 3 ancho + 1 guajillo for less heat and a softer, sweeter chile flavor.
More heat – Add 1 chile de árbol with the dried chiles, or stir in a pinch of cayenne or chipotle powder (go easy) when blooming the spices.
For a deeper earthiness - Use a Pasilla chili, it's also a darker chili in the sauce.

Heat note: Remember, it is easier to add heat than it is to get it too hot and try to cool it down.

Nutrition