Description
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 35
- Sugar: 1g
- Sodium: 140mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
