I love making this authentic Mexican red chili sauce because it’s rich, smooth, and deeply flavorful without being complicated. I prepare it the traditional way using dried chiles, which gives the sauce an earthy depth that instantly elevates enchiladas, tamales, huevos rancheros, or even simple fried eggs. This sauce feels comforting, homemade, and full of classic Mexican flavor.
Why You’ll Love This Recipe
I keep coming back to this recipe because it uses simple pantry ingredients and delivers bold, authentic taste. I like that I can control the spice level, the texture, and the thickness depending on how I plan to use it. It freezes well, works with many dishes, and tastes far better than any store-bought enchilada sauce I’ve tried.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
6 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 small onion, quartered
3 cloves garlic
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
½ teaspoon salt
2½ to 3 cups water or chicken broth
Directions
I start by wiping the dried chiles clean with a dry towel, then I lightly toast them in a dry skillet over medium heat for about 20–30 seconds per side until fragrant. I make sure not to burn them.
I place the toasted chiles in a saucepan, cover them with water, and simmer them for about 10 minutes until they soften. Once softened, I transfer the chiles to a blender.
I add the onion, garlic, cumin, oregano, salt, and about 2 cups of the soaking liquid or broth to the blender. I blend until the sauce is completely smooth.
I heat the oil in a saucepan over medium heat, then strain the blended sauce directly into the pan to remove any remaining bits of skin. I simmer the sauce for 10–15 minutes, stirring occasionally, until it thickens slightly and the flavors deepen. If needed, I add a little more liquid to reach my desired consistency.
Servings And Timing
I usually get about 4 cups of sauce from this recipe, which is enough for 8 to 10 enchiladas.
When I want extra heat, I add 2 or 3 dried árbol chiles to the mix.
For a smokier flavor, I replace one guajillo chile with a dried pasilla chile.
If I want a richer sauce, I simmer it using chicken broth instead of water.
For a smoother, milder sauce, I add a small splash of cream after cooking.
Storage/Reheating
I store the sauce in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze it in portion-sized containers for up to 3 months. When reheating, I warm it gently on the stovetop over low heat, adding a splash of water or broth if it thickens too much.
FAQs
Can I make this sauce ahead of time?
I often make it a day or two in advance because the flavor actually improves as it sits.
Is this sauce spicy?
I find it mild to medium in heat, but I can easily make it spicier by adding árbol chiles.
Do I have to strain the sauce?
I recommend straining it because it creates a smoother, more traditional texture.
Can I use this sauce for more than enchiladas?
I use it for tamales, chilaquiles, huevos rancheros, tacos, and even soups.
Can I make it without oil?
I can skip the oil, but I notice the flavor is deeper and more balanced when I simmer it briefly in oil.
Conclusion
I love how this authentic Mexican red chili sauce brings warmth, depth, and tradition to my cooking. It’s simple, versatile, and packed with real chile flavor, making it a recipe I rely on whenever I want truly homemade enchiladas or classic Mexican comfort food.
A rich, smooth, and authentic Mexican red chili sauce made with dried chiles and traditional spices. Perfect for enchiladas, tamales, huevos rancheros, and more.
Ingredients
6 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 small onion, quartered
3 cloves garlic
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
½ teaspoon salt
2½ to 3 cups water or chicken broth
Instructions
Wipe the dried chiles clean with a dry towel.
Lightly toast the chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant. Do not burn.
Place toasted chiles in a saucepan, cover with water, and simmer for about 10 minutes until softened.
Transfer softened chiles to a blender. Add onion, garlic, cumin, oregano, salt, and 2 cups of soaking liquid or broth.
Blend until smooth.
Heat vegetable oil in a saucepan over medium heat. Strain the blended sauce into the pan using a mesh strainer.
Simmer the sauce for 10–15 minutes, stirring occasionally, until slightly thickened. Add more liquid if needed for consistency.
Use immediately or store for later use.
Notes
Straining the sauce ensures a smooth, traditional texture.
Use chicken broth for a richer flavor.
Add árbol chiles for heat or pasilla chiles for smokiness.
The sauce thickens as it simmers—adjust liquid as needed.
Flavor improves after sitting overnight in the fridge.
