Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Feb 12, 2007 02:05 PM

Does anyone have a good red enchilada sauce recipe?

I've been experimenting trying to make a good red enchilada sauce and haven't really been coming up with anything too special. Does anyone have a recipe for one they like? I have available all good ingredients, chile's etc, but I'm not coming up with the right mix.

  1. Click to Upload a photo (10 MB limit)
  1. First of all, use NEW MEXICO red ground chile, it's the flavor.
    Sometimes I mix ground pasilla chile with it.
    Put a couple of teaspoons of oil in the pot, heat over medium heat. add the ground chile powder and about 2 Tablespoons of flour. Toast the chile and the flour, stirring all the while for about 2 minutes, then add minced garlic stir for another minute, then add water (about 3 cups per 4 oz pkg), stir often and bring to a boil. Turn to simmer, stir occasionaly til the stuff thickens. If it's too thick, add water a bit at a time. Too thin, shake some flour up a jar with water and add to the pot. You have to bring it to a boil to cook out the flour. Add salt to taste.
    This is good for enchiladas or chilequiles or just add meat and/or potatoes to the sauce and sop it up with good tortillas.
    Hope it works for you.

    1. I have a recipe that I use from the Jamison _Border Cookbook_. I'm not sure what the protocol is for duplicating copyright recipes. But it starts with a roux of butter/oil and flour. Then add garlic and chili powder -- I like Penzey's hot chili powder. To this paste, add beef stock, poured in slowly with constant stirring to avoid lumps. To this mixture, add canned chipotle chiles with adobo sauce and oregano. Bring to a boil and cook down to desired consistency.

      1. I personally am not a fan of flour thickened enchilada sauces. A while ago I set out to make my own sauce that that bridged my preferences (highly spiced, heavily chile based) and my wife's preferences (a little less on the chile, a little more on the tomato). What I came up with below works really well for me. Big on flavor and good texture without needing any added thickener. I usually double or triple the recipe, as it freezes perfectly. Then you can have it with the convenience of a can.

        Adam’s Red Enchilada Sauce

        1-2 Ancho chiles
        3-4 Guajillo chiles
        1-2 Chipotle (dried or in adobo)
        14 oz tomato puree
        2 cups chicken broth
        2 cloves garlic, minced
        1 medium onion, diced
        2 teaspoon toasted cumin seeds, whole
        2 teaspoons dried Mexican oregano
        1 tablespoon vegetable oil

        Toast the ancho and guajillo chiles in an oven until they puff up. Put them in a bowl, cover with boiling water and seal with plastic wrap. Let them steep for 20 minutes.

        Grind the coriander, cumin and oregano in a spice grinder.

        Sauté onion in oil over medium heat until softened. Add garlic until fragrant – about a minute. Add the spices and stir for 30 seconds. Add the tomatoe puree and 1 ½ cups of chicken broth. Remove the stem and seeds from the ancho and guajillo chiles and add to the pot. Let simmer for 20 minutes.

        With a stick blender or in a standing blender, puree the mixture and strain through a fine sieve. Return to cleaned pot and simmer for a few minutes. Add more chicken stock if needed for consistency.

        2 Replies
        1. re: adamclyde

          That's similar to how I make mine. I run my rehydrated chiles through a food mill to separate out the skins and seeds before adding the pulp to other ingredients, and then I don't strain again. No tomatoes. Need some salt in it, though.


          1. re: Jim Washburn

            oh yeah, salt definitely. To taste. That's just an omission in the recipe. Thanks for pointing it out!

        2. I made a batch of red chile recently using only New Mexico chiles. The recipe is similar to this one:
 (scroll down to Chile Colorado recipe


          I used water rather than beef broth. There's no need for flour, when pureed the sauce is fairly thick. This makes a nicely smoky, moderately hot sauce.