A truly authentic Mexican red chili sauce is all about depth, balance, and patience. This classic sauce, made from dried chiles and simple seasonings, is the foundation of countless traditional dishes. Smooth, rich, and deeply flavorful, it transforms enchiladas from good to unforgettable.
Guajillo and ancho chiles are the heart of this sauce. Guajillos provide a bright, slightly tangy backbone, while anchos add subtle sweetness and depth. When toasted lightly and soaked properly, these chiles release layers of flavor that no canned sauce can replicate.
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The sauce is gently cooked after blending, allowing the raw chile flavor to mellow and the color to deepen into a beautiful brick red. This step is essential, creating a sauce that is rich and cohesive rather than sharp or bitter.
This red chili sauce is incredibly versatile. While it shines on enchiladas, it is just as at home spooned over tamales, drizzled onto huevos rancheros, or used as a base for stews and braises. Once you master it, it becomes a staple worth keeping in your kitchen.
Servings and Timing
- Yield: About 4 cups (enough for 8–10 enchiladas)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
- 6 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 small onion, quartered
- 3 garlic cloves
- 2 tablespoons oil or lard
- 2 cups chicken broth, plus more as needed
- 1 teaspoon ground cumin
- ½ teaspoon Mexican oregano
- Salt, to taste
Instructions:
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