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This bold, flavorful red enchilada sauce is made with dried guajillo and árbol chiles, blended with simple ingredients to create a smooth, smoky, and vibrant sauce. Once you try it, you’ll never reach for the canned version again!
Enjoy this sauce with my Enchiladas Rojas (Red Enchiladas) recipe.
Quick Look at This Recipe
- Prep Time: _10_ minutes
- Cook Time: _40_ minutes
- Total Time: _50_ minutes
- Servings: _12_ servings
- Dietary Info: Gluten-free, vegetarian, dairy-free.
- Method: Stove Top
- Technique: Simmer, blend, and strain.
- Flavor & Texture: Smoky, slightly spicy, smooth, and rich.
Why you’ll love this sauce recipe…
This sauce is pure, bold flavor—nothing from a jar can compare. It starts with real dried chiles. It’s inspired by our recent trip to Mexico and our love for Mexican cuisine. It is smoky, a little spicy, and deeply rich without being heavy. What I love most? It instantly transforms any simple dish into something special. Once you taste how easy and authentic this is, you’ll always want a batch ready in your fridge. You’ll love my Mexican chicken soup.
Made With Amore,
Table of Contents
What Are The Ingredients in Red Enchilada Sauce?
You only need a few wholesome ingredients for this easy enchilada sauce recipe. We skip the flour and roux of many other recipes and stick to the authentic way!
- Guajillo Chiles – The base of the sauce; mild, smoky, and slightly sweet with vibrant red color.
- Chile de Árbol – Small but fiery; adds heat and depth. Use to taste for a spicy kick.
- Yellow Onion – Adds natural sweetness and body to balance the earthy chiles.
- Garlic Cloves – Classic, savory depth that enhances every other flavor. You can use garlic powder.
- Dried Oregano – Adds a herbaceous touch and slight bitterness to round out the sauce. Switch up the spices if you like!
- Ground Cumin – Warm, nutty, and slightly smoky—it deepens the flavor beautifully.
- Broth (Vegetable, Chicken, or Beef) – Helps blend the sauce and adds savory richness.
- Tomato Purée or tomato sauce – Adds smoothness, color, and a mild tang to complement the chiles.
- Olive Oil – Used for simmering the sauce, it ties all the ingredients together and adds body.
See the recipe card for exact quantities.
Substitutions and Variations
- Chiles: Swap guajillo for pasilla or ancho for a smokier profile. You’ll love my Chipotle hot salsa recipe.
- Heat Level: Omit chile de árbol for a mild version. Or, try my Italian salsa verde.
- Tomato Base: Use crushed tomatoes or fresh blended tomatoes if preferred.
- No strainer? Blend extra long for a rustic-style sauce. Make it thicker with tomato paste. You’ll love my How To Make Tomato Sauce From Tomato Paste.
How To Make Red Enchilada Sauce
This is a step-by-step photo overview of this homemade red enchilada sauce recipe; the full instrcutions are in the recipe card below.
Step #1: In a medium pot, combine the cleaned guajillo and arbol chiles with the chopped onion and garlic. Add enough water to fully cover the chiles.
Step #2: Bring to a simmer over medium-high heat. Cover and cook for about 20 minutes, or until the chiles are soft and pliable.
Turn off the heat and let everything rest for another 10–15 minutes in the warm water. This helps the chiles finish hydrating.
Step #3: Using tongs, transfer the chiles, onion, and garlic to a blender. Reserve the water used to boil the chile and onions. Add stock and blend until completely smooth—about 1 minute. You may need to work in batches depending on your blender size.
Step #4: Strain the blended sauce through a fine mesh sieve into a bowl, pressing with a spoon to extract as much liquid as possible. This removes any skins or seeds left behind.
Step #5: In a large saucepan, heat the olive oil over medium heat. Add the strained chile sauce and tomato purée. Stir well to combine. If the sauce seems a bit thick, add a little of the reserved water from boiling the chiles and onions until the desired consistency.
Step #6: Simmer, stirring often, for 10 minutes. Season with salt and pepper to taste. Use immediately or cool and store for later.
My Pro Tips
Recipe Tips
- Soak chiles fully for smooth blending and mellow flavor.
- Strain the sauce for a silky, restaurant-style texture.
- Adjust heat by adding or omitting chile de árbol.
- Use warm broth to help blend smoothly.
- Make extra—this sauce freezes beautifully and pairs well with many dishes.
FAQ’s
Yes! The tomato purée adds body and a bit of tang, but you can skip it for a more chile-forward flavor. You can also substitute with blended fresh tomatoes or crushed fire-roasted tomatoes for added depth.
Whole dried chiles provide a deeper, more authentic flavor. While chili powder works in a pinch, the flavor won’t be as rich or complex.
Homemade red enchilada sauce delivers authentic flavor you simply can’t get from a can. When you use real dried chiles—like guajillo and árbol—you get deep, smoky, slightly sweet heat that’s rich and layered, not flat or overly salty. Making it yourself also means you control the heat, salt, and ingredients, so it perfectly suits your taste and dietary needs. It is worth the effort, and you’ll never go back to store-bought!
Make-Ahead, Storage, and Reheating
- Make Ahead: Prepare the sauce 3–4 days in advance; it improves flavor with time.
- Store: Refrigerate in a jar or airtight container for up to 5 days.
- Freeze: Freeze in small containers or silicone cubes for up to 3 months. Thaw in the fridge and reheat gently on the stove.
How to Use This Sauce
- Spoon over huevos rancheros or even eggs in purgatory.
- Drizzle on tamales, shrimp tacos, or tostadas.
- Simmer with delcious slow cooker chipotle carnitas or beef for taco night.
- Use as the base for chilaquiles, pollo asado recipe (Chipotle Copycat), or rice bowls.
- Red Chicken Enchiladas recipe.
More Mexican Recipes
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Red Enchilada Sauce Recipe
Ingredients
- 8 dried guajillo chiles, stems and seeds removed; mild
- 2 dried chile de árbol , optional for heat; use 1 or omit for milder sauce
- ½ cup chopped yellow onion
- 2 garlic cloves, diced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- 2 cups vegetable broth, chicken, or beef broth – thins and enriches the sauce
- 1 8 oz can tomato purée
- 1 tablespoon olive oil
Instructions
- In a medium pot, combine the cleaned guajillo and arbol chiles with the chopped onion and garlic. Add enough water to fully cover the chiles.
- Bring to a simmer over medium heat. Cover and cook for about 20 minutes, or until the chiles are soft and pliable.
- Turn off the heat and let everything rest for another 10–15 minutes in the warm water. This helps the chiles finish hydrating.
- Using tongs, transfer the chiles, onion, and garlic to a blender. Reserve the water used to boil the chile and onions. Add stock and blend until completely smooth—about 1 minute. You may need to work in batches depending on your blender size.
- Strain the blended sauce through a fine mesh sieve into a bowl, pressing with a spoon to extract as much liquid as possible. This removes any skins or seeds left behind.
- In a large saucepan, heat the olive oil over medium heat. Add the strained chile sauce and tomato purée. Stir well to combine. If the sauce seems a bit thick add a little of the reserved water from boiling the chiles and onions until desired consistency.
- Simmer, stirring often, for 10 minutes. Season with salt and pepper to taste. Use immediatelyfor my red enchiladas recipe or cool and store for later.
Notes
- Fridge: Store in a sealed jar or container for up to 5 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge or reheat gently on the stove.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ll never buy store-bought red enchilada sauce again after making it this way! It’s so much better for you, too.