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A spoon scooping some red chile sauce out of a bowl.

Red Chile Sauce (Enchilada Sauce)

This New Mexico red chile sauce is a rich, flavorful enchilada sauce that gets its red color from dried red chile peppers. Smother enchiladas, add it to pulled pork or beef for an amazing tamale filling or stir it into rice or soups for an amazing flavor.
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Prep Time: 15 minutes
Cook Time: 6 minutes
Additional Time: 15 minutes
Total Time: 36 minutes
Servings: 4 -1/2 cups
Calories: 62kcal
Author: Dahn Boquist

Ingredients

  • 6 ounces dried chile peppers we used ancho and guajillo chiles
  • 3 to 4 cups boiling water
  • 3-½ cups chicken broth heated
  • 2 tablespoons vegetable oil
  • 2 onions chopped
  • 8 garlic cloves minced
  • 2 teaspoons cumin powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 3 tablespoons sugar
  • 2 tablespoons cider vinegar
  • Optional: 2 teaspoons chile powder

Instructions

  • Preheat the oven to 350°F. 
  • Remove the stems from the chile peppers. Slice the peppers open and remove the seeds. 
  • Place the dried chiles on a baking sheet and spread them out.
  • Bake the peppers for 3 to 6 minutes or until they get lightly toasted. Toss the peppers half way through the baking time. Don’t toast them too long or they will develop a bitter flavor. 
  • Transfer the chile peppers to a large bowl and pour boiling water over them. Let them soak for 10 to 15 minutes. Soaking the peppers in water will draw out any bitterness that may be in the peppers. 
  • Drain the water from the peppers and transfer them to a high-speed blender. 
  • Pour the hot chicken broth over the chiles and let them continue to soak in the broth while you saute the onions. 
  • Heat the oil in a large skillet. Add the onions and cook until soft and translucent. Add the fresh garlic, cumin, salt, garlic powder, and oregano. Cook for 60 seconds or until the spices become fragrant.
  • Remove from heat and transfer to the blender with the peppers. Add the sugar and vinegar to the blender and puree until smooth. 
  • Taste and season with salt, sugar, or more vinegar if desired. If you want the sauce spicier, add 1 to 2 teaspoons of chile powder.
  • Use the red chile sauce for tamales, enchiladas, pulled pork, or shredded beef. 

Notes

  • Dried chile peppers can have a bitter flavor. The bitterness will range from batch to batch but soaking them in water (and discarding the water) will draw out the bitter flavor. If the soaking water tastes exceptionally bitter, drain the water and soak the chiles a second or third time.
  • Charring the peppers too much will increase the bitter flavor so just give them a light toast in the oven.
  • If you end up with a sauce that tastes too bitter you can add a bit more salt, vinegar, and sugar to the finished sauce. You can also add honey or a couple of tablespoons of tomato paste to counteract any bitterness.
  • If you are not using a high-speed blender, strain the sauce through a sieve to get out any chunks.
  • If you want a thinner sauce, add more chicken broth. If you want a thicker sauce, pour the sauce into a saucepan and cook over medium heat until reduced and thickened to your liking.
  • For a spicier sauce, add extra chile powder. If the sauce is too spicy for you, you can make a creamy red chile sauce by adding 1/4 cup to 1/3 cup of heavy cream. The cream will cut the heat and give the sauce a rich, silky flavor.

Nutrition

Serving: 1/4 cup | Calories: 62kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 236mg | Fiber: 3g | Sugar: 7g