Discover the magic of our Recipe Enchilada Sauce that captivates with a harmonious blend of dried chilies, tomato paste, and tantalizing spices. Expertly crafted to enrich your enchiladas, this sauce also excels as an Enchilada Dipping Sauce. Embrace a taste of tradition with a signature kick of authentic Mexican flair.

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I’ve been testing out different homemade enchilada sauces for a while now and this one is by far my favorite. Its rich flavor comes from using 2 dried ancho chilies and 2 dried guajillo chilies that add a deep and authentic taste.

I also use 1/4 cup tomato paste along with 2 garlic cloves and 1 small onion to build a robust base full of vitamins and antioxidants. The 2 tablespoons of vegetable oil and 1 tablespoon all purpose flour help thicken the sauce, while the 1/2 teaspoon each of ground cumin and dried Mexican oregano bring a subtle earthiness that elevates the dish.

I mix in 2 cups of water and season with salt and black pepper for a balanced flavor profile. A pinch of sugar can also be added to balance acidity.

This recipe is a healthy enchilada dipping sauce that truly outshines the canned version in taste and nutritional value.

Why I Like this Recipe

I really love this recipe cause it gives me such a rich, homemade flavor that you just dont get from canned sauces. The blend of dried ancho and guajillo chilies with tomato paste gives the sauce a smoky kick that really blows my mind. I also appreciate how simple and flexible it is; I can tweak the salt, pepper, or even add a little sugar if needed. Plus, making it from scratch makes me feel like a real chef at home while still keeping it easy to follow.

Ingredients

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Ancho Chilies: Provide smoky flavor, rich fiber, vitamins, and minimal calories for healthy dishes.
Guajillo Chilies: Add tangy heat, antioxidants, and a vibrant red color with earthy notes.
Tomato Paste: Gives a rich, sweet base, extra lycopene, and a hint of acidity.
Garlic: Offers bold flavor, natural antibiotics, and potential heart health benefits.
Onion: Brings natural sweetness, fiber, and essential nutrients to this recipe.
Vegetable Oil: Helps create a smooth sauce, with neutral taste and easy blending.
Flour: Thickens the sauce and offers a light carbohydrate boost for texture.
Optional Sugar: Balances flavors with a touch of sweetness when desired.

Ingredient Quantities

2 dried ancho chilies (stems and seeds removed)

2 dried guajillo chilies (stems and seeds removed)

1/4 cup tomato paste

2 garlic cloves, minced

1 small onion, roughly chopped

2 tablespoons vegetable oil

1 tablespoon all-purpose flour

1/2 teaspoon ground cumin

1/2 teaspoon dried Mexican oregano

2 cups water

Salt and black pepper, to taste

Optional: a pinch of sugar to balance the flavors

How to Make this

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1. Soak the 2 ancho and 2 guajillo chilies in a bowl of hot water for about 15 minutes until they get soft.

2. Drain the chilies (save a bit of their water) and put them in a blender with the 1/4 cup tomato paste; blend until smooth.

3. Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat and add the 2 minced garlic cloves and the roughly chopped small onion. Sauté them until the onion softens, about 5 minutes.

4. Sprinkle in 1 tablespoon of all-purpose flour and cook for another minute so the flour doesn’t taste raw.

5. Pour the blended chili mixture into the pan along with 2 cups water (use some of the chili soaking water if you like extra flavor) and stir well.

6. Add 1/2 teaspoon ground cumin and 1/2 teaspoon dried Mexican oregano, and if you want, a pinch of sugar to balance out the flavors.

7. Bring the sauce to a simmer and let it cook for 10-15 minutes, stirring occasionally until it thickens slightly.

8. Taste the sauce then add salt and black pepper as needed.

9. If you prefer a super smooth texture, carefully blend the sauce once more with an immersion blender.

10. Use it warm on your enchiladas and enjoy your homemade upgrade over the canned kind!

Equipment Needed

1. A bowl to soak the chilies in hot water
2. A strainer to drain the softened chilies
3. A blender to puree the chilies with the tomato paste
4. A medium saucepan to cook the garlic, onion, and sauce
5. A knife and cutting board to chop the garlic and onion roughly
6. Measuring cups and spoons to accurately portion the tomato paste, water, and spices
7. A wooden spoon or spatula to stir the sauce during cooking
8. An immersion blender, if you want to blend the sauce further for a super smooth texture

FAQ

Q: How do I properly prep the dried chilies?

A: First, remove the stems and seeds from the chilies by slicing them open. It helps to wear gloves cuz the oils can be kinda strong.

Q: Can I substitute water with something else?

A: Yep, you can use chicken or veggie broth instead of water for a richer flavor, but it might change the exact taste a bit.

Q: How spicy is this enchilada sauce?

A: Its heat level is moderate, but if you wanna spice it up, you can leave a few seeds in one of the chilies or add a pinch of cayenne.

Q: Can I make the sauce ahead of time?

A: Definitely! Try making it a day ahead so the flavors mellow out. Just store it in an airtight container in the fridge.

Q: Is it okay to freeze this sauce?

A: Yes, you can freeze it in portions for up to 3 months. Just thaw it in the fridge and reheat, stir it well before serving.

The Best Enchilada Sauce Recipe Substitutions and Variations

Instead of dried ancho chilies, try using dried pasilla chilies. They have a similar smoky taste.
If you dont have dried guajillo chilies, use dried New Mexico chilies. They work pretty similar.
You can swap tomato paste for a thick tomato sauce or a concentrated tomato puree if needed.
Not got fresh garlic? Use about 1/8 teaspoon garlic powder per clove as a backup.
Instead of vegetable oil, light olive oil or canola oil can work without messing up the flavor too much.

Pro Tips

1. Try soaking your chilies in super HOT water so they soften really well and pack more flavor into the sauce. You can also keep a little bit of that soaking water to mix in later and boost the overall taste.

2. When you saute the garlic and onion, be careful not to burn them because burnt garlic can ruin the flavor by making it taste bitter. It takes a bit more attention than you might think!

3. Stir in the flour just long enough so it cooks out any raw taste, but don’t overdo it. Too long and it might darken the sauce or make it clumpy.

4. If you prefer a super smooth sauce, let it cool down a bit before using an immersion blender. This helps avoid any messy splatters and makes sure your sauce turns out perfectly creamy.