A Visual Recipe
Use the visual recipe as your guide. Jump to the full recipe below for preparation details. All of the ingredients should be available at your local grocery store.
Homemade Enchilada Sauce Can’t Be Beat
Homemade enchilada sauce beats canned every time. Period. If you have never made it from scratch, you should give this authentic Mexican recipe a try. It is much easier to make than you may think and the results are phenomenal.
Three Different Names, Equally Delicious Results
Depending on where you are, red enchilada sauce may also be called salsa roja, salsa roja para enchiladas or mole rojo. Whatever you call it, the results are equally delicious.
How to Make An Authentic Mexican Red Enchilada Sauce
Ingredients
- 8 ancho chiles (mild fruity dried chili pods)
- 4 pasilla chiles (mild fruity dried chili pods)
- 1 medium onion quartered
- 2 plum tomatoes
- 3 cloves of garlic
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon marjoram
- 2 tablespoons cooking oil
- Salt to taste
The recipe calls for dried ancho chiles and pasilla chiles. Both are mild chiles with a pleasant fruity taste. Ancho chile translates as the “wide chile” and pasilla chile translates and the “raisin chile” due to its wrinkled texture and raisin like fragrance.
Toast the Chiles
- Toasting the chiles enhances the flavor of the chiles and make them more pliable and easy to work with.
- In a hot comal or pan, you toast them for about 10 to 15 seconds per side. If you leave them on the heat too long they develop an acrid taste which you want to avoid. It is quite obvious from the smell that you have toasted them too long.
- Discard any chiles that are overly toasted.
Char the Vegetables
- Charring the vegetables is another step that helps develop the flavor of your sauce. You want to blacken them.
- Char them in a dry pan. Don’t oil the pan.
- Avoid using a non-stick pan for charring. It’s not good for the pan and it’s difficult to get a good char on the veggies.
Prep the Chiles
- Remove the stems, seeds, and veins from the chiles.
- Tear the stems off using your fingers split the chiles down the side to get to the seeds and veins. Don’t worry if you are unable to remove every last seed from the chiles. A few seeds won’t affect the flavor or texture.
- Save the seeds. They are edible. You can toast them and use them as a condiment to add heat to a variety of dishes.
Reconstitute the Chiles
- Add the chiles and all of the other ingredients to your pan.
- You are going to simmer the chiles for 15 minutes to reconstitute them and to soften the vegetables.
- Add just enough water to the pan until the ingredients are nearly covered.
Getting a Smooth Texture
- After blending, strain the sauce to give it a smooth texture and to remove the chile skin which is hard to digest.
- Push down firmly on the pulp to extract as much flavor as possible.
- Discard the pulp that remains in the strainer.
Fry the Sauce
- Once you have strained the sauce, you must fry it. I know frying the salsa sounds crazy but this is the step that most helps it develop a rich flavor. Do not skip this step.
- Add 2 tablespoons of oil or enough to cover the bottom of your pan and get it really hot. Then you slowly pour the sauce into the hot oil. The sauce will begin to sizzle and the oil continues to sizzle as you pour all of the sauce into the pan.
- Once you have fried it, which takes about 30 seconds, be sure to turn the heat down to low.
- (NOTE: The oil tends to spatter. Be very careful with this step to avoid getting burned.)
How to Avoid a Bitter Enchilada Sauce
Dried chiles are a seasonal natural product and the level of heat and bitterness can vary greatly which means at times your sauce isn’t going to turn out the way you had planned. But, don’t worry. You will almost always be able to fix it. It may take a little trial-and-error until you get it just right.
Methods to reduce the bitterness of your sauce:
- 1/2 teaspoon baking soda
- 1 to 2 teaspoons sugar
- 1 to 2 teaspoons agave syrup
- 1 tablespoon creamy peanut butter (This is a reader recommendation that I haven’t tried but I think it would an interesting note to your sauce)
You want to add these ingredients little-by-little to avoid overpowering your sauce. A little goes a long way.
Time to Start Cooking!
The first batch you make will be really good, the second batch will be excellent and your third batch will be out of this world. It doesn’t take long to learn to make an authentic salsa for enchiladas. Well? What are you waiting for?
Red Enchilada Sauce Recipe
Prep
Cook
Total
Yield 8 servings
Recipe for an easy red enchilada sauce, also known as salsa roja or mole rojo, prepared with dried ancho and pasilla chiles. Use it as a base for Pozole too.
Ingredients
- 8 ancho chiles (mild fruity dried chili pods)
- 4 pasilla chiles (mild fruity dried chili pods)
- 1 medium onion quartered
- 2 plum tomatoes
- 3 cloves of garlic
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon marjoram
- 2 tablespoons cooking oil
- Salt to taste
Instructions
- Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side)
- Allow chiles to cool and then remove stems, seeds, and veins.
- Char the onion, tomatoes and garlic in a hot pan.
- Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.
- Bring to a boil and then reduce the heat to low.
- Simmer for 15 minutes to reconstitute the chiles and soften the veggies.
- Blend the chiles, onion, tomatoes, garlic, oregano marjoram and the soaking water until smooth. It usually takes about a minute.
- Add water little by little if necessary to blend. You may have to blend in two batches
- Strain the mixture.
- Add two tablespoons of cooking oil to a hot pan add the strained sauce to fry it.
- Reduce the heat and simmer for 30 minutes until the sauce has thickened.
- Add salt to taste.
- Allow the sauce to sit for at least 2 hours so that the flavors meld.
- Warm the sauce before serving.
Notes
Preparation Notes
- The sauce is ready when it coats the back of a spoon.
- To runny? If it is a little runny and you need to thicken it just simmer until it has reduced the desired consistency.
- Too thick? If it is a little too thick, add water a couple of tablespoons at a time until it has reached the desired consistency.
- Too bitter? Add only one of the following to reduce bitterness: 1/2 teaspoon baking soda, 1 to 2 teaspoons sugar, 1 to 2 teaspoons agave syrup.
- Use any neutral flavor cooking oil to fry.
- Serving size is about 1/2 cup per person.
Ingredients
If you are unable to find the ingredients at your local store, you can order them online through Amazon or Mexgrocer.
Storage
The sauce will keep in the refrigerator for 5 days. It freezes very well. Try making a double or even triple batch and freezing the extra into portioned 2 cup bags.
Alternative Uses
- You can also use this enchilada sauce as the base for red posole or on poached chicken breasts.
Courses Salsa, Sauce
Cuisine Mexican
Nutrition Facts
Serving Size 1/2 cup
Amount Per Serving | ||
|---|---|---|
Calories 113 | ||
% Daily Value | ||
Total Fat 4 g | 6% | |
Sodium 497 mg | 21% | |
Total Carbohydrates 17 g | 6% | |
Sugars 5 g | ||
Protein 4 g | 8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
More Salsas Made With Dried Chiles
You Might Like These Recipes Too
What is your favorite enchilada sauce? Let me know in the comments below.
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Heghineh says
Love your food photography and details, really helps,
thank you so much for sharing
kris says
Can you can this recipe?
liz says
The recipe is well written and beautifully photographed. I followed it exactly and my sauce looked like your finished product but was very, very bitter. I was able to save it by adding a quarter teaspoon of baking soda. Is the problem that I had too high a heat while reconstituting the anchos and pasillas?
Dave R says
While there may be better answers, here are my thoughts:
1. You may have scorched the peppers at the beginning. Also, be diligent in removing the inner veins.
2. Try using chicken broth as your thinner and/or boiling liquid.
3. Add a small amount of sugar or alternate sweetener. Just use small amounts to start.
4. I’ve even used a tsp or so of paprika during the boil to round those sharp edges.
Morgan says
My sauce was extremely biiter before straining. I thought I did something wrong. Then I strained with a cone colander and pestle and it was absolutely delicious. I added a bit of tomato paste too to cut down on the bitterness.
Kim says
Just double the onions, (onion fix the bitterness) TRUST ME YOU WILL BE SURPRISE
Kirk says
That is what I did doubled the onions. I roasted the chilis in the oven at 350 for about 1-2 minutes instead of a pan.
Kirk says
By the way I used all pasillas instead of the ancho chilis
Douglas Cullen says
If you like pasilla chiles, you might like this recipe https://mexicanfoodjournal.com/chile-pasilla-tomatillo-salsa/ Cheers!
Cathy says
Can you use juajillo chiles?
Douglas Cullen says
How did the recipe turn out with the extra onion? Great I’m sure. You can never have too much onion!
Lorean says
This is a wonderful and delightful website. This is among the first enchilada sauce recipe that calls to use actual chiles. I’m so excited to make this and start this tradition for my family whose used canned sauce for decades. This will give new memories to our family New Mexico enchiladas we enjoy so much. Thank you for the beautiful details and page.
Alisha says
This is very similar to how my mother makes it. I have been looking for a recipe that doesn’t use the sauce in a can *starts to dry heave*. I can’t wait to make this! Thanks for posting. The pics made me salivate….?
Douglas Cullen says
Let us know how it turns out. Provecho!
Morgan says
So delicious and very easy. When I tasted my sauce before straining it was very bitter. But after straining the extra seeds and skins it was so good. I used a cone strainer and pestle. I also added 2 tablespoons of tomato paste because I like it a little more tangy.
Kirk says
My wife says that is what this needs a little tomato sauce…
Corey says
Hello–I’m wondering if this would suffice as a base for a chili? It sounds great and I am looking to incorporate both Ancho and Pasilla in my chili. Any thoughts or suggestions would be appreciated!
Thanks,
C
Kurt Gay says
Corey,
Oddly enough, America’s Test Kitchen had a wonderful recipe where you create your own homemade mole using dried peppers. I made it once, it turned out extremely tasty. it is pretty labor intensive but was one of best batches of chili that I’ve made, and I’ve made a lot of chili. I hope that you can find it on their website…it was hidden pretty well as I recall.
shawn says
Came out pretty dang nice. I strained the sauce after soaking just the chiles (A combination of guajillo and arbol). Then added the veggies cooked and blended again. I didn’t really need another strain. I added a bit of cilantro two cloves of garlic and a fresh pablano pepper to the onion and tomato grill. I used a 50/50 mixture of chicken broth and water for boiling/blending. Finished with a scant tsp of salt and a squeeze of Agave syrup.
The flavor of the resultant sauce was intense.
Lauren says
I couldn’t find pasilla chiles, so I got some guajillo. I have anchos. How many guajillo chiles to anchos to you recommend?
Michele says
I just made this and it is fantastic! Thank you!!
Jennie V says
Going to try this tonight. I used to use my mother in law’s recipe but I lost it :( Yours looks so yummy! Thanks!
Douglas Cullen says
Let us know how your sauce turns out. Provecho!
Charissa says
This was amazing sauce and now will be a staple in my kitchen. All the kids loved it, eating it with chips like salsa before dinner was done.
It was a bit bitter at first but I just increased the tomatoes for balance and it was perfect.
Douglas Cullen says
Glad everyone enjoyed the sauce. Cheers!
Yum Girl says
This recipe is perfect! I used it last night when I made it for a shrimp dish I was making and I will never ever use another recipe. xoxox Thanks so much from Kelli at Yum Goggle!
Jim Brennan says
For some reason I’ve been having a hard time finding Pasilla (or “negro” chiles as they’re sometimes called… is that correct?). I can get them online, or locally in bulk (16 oz. minimum), but the cost is high, the inconvenience is a bother, and freshness is a concern.
I think I already know the answer, but could you recommend an alternate chile?
So far I’ve just been using all Anchos and the sauce is great, but I fear I might be missing something.
Douglas Cullen says
You can replace the pasilla chiles (“negro” chiles) with guajillo chiles which will make a great sauce, different but still great. Guajillos may be easier to find. In this recipe, the pasillas complement the anchos really well by adding complexity and a little heat. When you are shopping for dried chiles be sure that the are soft and pliable which means they are fresh. Oftentimes, you will find dry brittle chiles which are older and have lost flavor and don’t produce a thick rich sauce. Provecho!
Erin says
I made this sauce today and it was amazing!! The only changes were I used vegetable broth instead of water and I added a tbsp of brown sugar. It was so so yummy! Thank you for sharing! I’m trying the potato and chorizo tacos next weekend!
Douglas Cullen says
We’ve never tried it with vegetable broth but we will. It’s a great idea. Let us know how the potato and chorizo tacos turn out.
Maia says
I am so glad I found this recipe! Thank you for the directions and photos, too! I can’t wait to make this very very soon!
Douglas Cullen says
Maia, let us know how your enchilada sauce turns out. we are sure you will love it. Saludos!
Miriam says
Would you recommend using fresh or dried herbs (both the Mexican oregano and the marjoram)? I’ve got both, so no problem either way. Can’t wait to make it!
Douglas Cullen says
We have always used dried Mexican oregano and herbs. Fresh herbs should work but I’m not sure what quantity you should use but if you are using fresh herbs, I would start by using double the quantity of dried herbs called for in the recipe and then adjust the recipe to taste. Let us know how your sauce turns out. Cheers!
marybel valdez says
I tried this recipe and its was great my family loved it thank you
Douglas Cullen says
Thanks for your kind words!
Luga says
Hi Doug. What a wonderful surprise!! Hope you remember me from long long time ago. Your friend from Covina at Mascarin . Does the name LUGA ring a bell. I am very happy for you. 😀
Douglas Cullen says
Luga how are you? Of course I remember you. Every now and then I think back to the Mascarin days which seems so long ago now. Hope you have been well. Saludos!
Patti Takamine says
I’m so glad I read through the comments! My sauce was incredibly bitter before straining. I added a tablespoon of agave syrup to the final simmer and it came out fine. I will incorporate another onion and use guajillo chiles in my next batch. Thanks again for sharing this recipe.
Norma G. says
Nice recipe! I added beef broth as a liquid and it rounded out the flavors. In the past, I experienced the bitter flavor in other sauces I made and it is definitely a result of over-toasting the chiles. I stuck to the 10-15 seconds per side that you suggested and while not really toasted, there is no bitter taste. Bravo! I rate this recipe 4.5 stars.
Kirk says
Thanks Doug for the recipe!
Michael says
Is there any reason not to start with Fresh Chillies if possible?
Revill says
Yuck. i threw it out. Even the chickens wouldn’t eat it.
Rodrigo says
Maybe try an easier recipe next time. Not everyone can get it right. I made it and it was excellent
Mommalene says
Can i coat my tortillas with the sause and throw it in the oven till the cheese and beef cook instead of letting the sause sit for two hours?
Dawn says
Has anyone puréed the entire batch so it didn’t need straining??
Michelle says
I did and it still needed straining.
Mike says
Delicious. Tastes nothing like storebought. Huge, complex chili flavor. Added a couple chiptotles in adobo, boom! Will make again.
Carla says
I just made this sauce and it is simmering now. I also added a couple of tablespoons of tomato paste and a little cumin. It is going to be fabulous for shredded beef and cheese enchiladas! Tastes great already. Thank you for sharing!
Michelle says
I made this last night. The recipe is great! I also had some problems with bitterness, but a little sugar and cayenne pepper solved the problem. Thank you!
Douglas Cullen says
Glad you enjoyed the recipe. Dried chiles can vary in flavor and heat quite a bit. Sometimes you need to adjust the sauce a bit. I like to use sugar of the sauce is on the bitter side. A pinch of baking soda helps cut the bitterness too. Cheers!
Glenn says
Is this red sauce similar to the one at El Tarascos in Manhattan Beach? I hope so
Moxie says
This is a recipe I’ve been using for years, and it’s fantastic. To avoid the bitterness, I try NOT to toast the peppers too long. If they start to char, the sauce will be bitter. I also use an Oxo Good Grips food mill instead of a strainer – it’s fast, and works like magic to remove skins, seeds, etc. The end result is a smooth, tasty sauce.
Jenny says
I used this as a guide for the batch I made this weekend and by far it was the best enchilada sauce I’ve made!
I never would have added marjoram before reading this. I did toss in a little cumin and used chipotle en adobo since I didn’t want to make a run to the store for the dried chiles. Turned out great, and I loved the smokiness the chipotles added to the flavor of the sauce.
Anh says
I made this sauce for July 4th! I didn’t follow the instructions to an exact T but it almost didn’t matter: I removed all the seeds before toasting, I didn’t fry the sauce but did add olive oil to the sauce and left it sitting on a pan for about 15 min, and did not let it sit for 2 hours because it was already late by the time I wanted to use it for enchiladas! However, the sauce was flavorful and I enjoyed it immensely with my boyfriend. At my local grocery store, they sold “pasilla ancho” chiles as one chile type instead of having a bag just for pasilla and another just for ancho. So I used guajillo chiles as my second chile type for the sauce. I will definitely revisit this recipe again and attempt to make it even better for next time.
Ernest Contreras says
as a new blogger and old chef, now retired I am going forward , in my blogging full time, I am glad I came across your blog ,I just wish to add your love for Mexican food has made you a great chef, I love your recipes, I shall return, your sauces are original great work.
Chef Ernie
Floyd Hall says
What sort of pan should you use? I have a square non-stick flat Calphalon pan I was planning to use. Should I use cast iron pans instead?
Douglas Cullen says
The non-stick pan will work just fine. I have never made salsa in a cast iron pan but I imagine that it would work well too. Cheers!
Barbie says
A tablespoon of peanut butter cuts bitterness as well.
Douglas Cullen says
I’ll have to give this a try. I think it will add a nice note to the sauce.
Paul V. says
Many Thanks, Douglas !!!
Recently made this sauce and it turned out fabulous, with a little tweaking to undo a very slight bitterness.
I’d been using store bought, canned red & green enchilada sauces for years, BUT NO MORE !
Have made it 3 times since with continuing excellent results – your sauce is even better than what I recall immensely enjoying at an excellent Mexican restaurant in Ajijic, Mexico a few years ago, where I had tasted my first authentic red enchilada sauce.
Paul V. says
Re; My comments above:
I hasten to add that it was more than just ‘a few years ago’ that I had my first authentic red enchilada sauce in Ajijic, Mexico, I’ve since had other authentic red sauces on vacation while in places like Cancun, Playa Del Carmen, Acapuclo, Bucerias, and Puerta Vallarta, among others. And your sauce, Douglas, is just as good, if not better, than any sauces I’ve had in top notch Mexican restaurants in those cities – for sure!
Bear with me while I add a few notes on ‘tweaking’ this sauce to ensure an excellent result:
– I use only Ancho chiles & Guajillo Chiles to make it, and it turns out wonderful. (These Chiles are easily accessible here in Vancouver, B.c. for which I’m thankful )
– Please don’t fry your chiles longer than the recommended 15 to 20 seconds per side., and do remove all seeds & ribs.
– Once placed in hot boiling water for 15 -20 minutes as recommended, and after being blended with the other ingredients, you must vigoously strain through a fine mesh sieve, in order to produce a truly velvety sauce. Careful with water to be added when blending (or chicken stock which I used) to make sure your sauce is the consistency to coat the back of a spoon.
– A little baking soda, brown sugar, some tomato paste or tomato sauce, and a little cumin will add ‘finish’ to your product.
– I usually do chicken enchiladas, to which I add some cheese, some of the red sauce, and a teaspoon or two of canned mild green chiles.
– Once assembled in the warmed tortillas, place them under the broiler for 2-4 minutes to slightly brown & tighten up the tortillas.for baking.
– Add more canned green chiles atop the enchiladas, then your red sauce, then your grated cheeses(s) for baking.
Hope this is fairly clear and possibly helps out a little.
Paul V.