Authentic Mexican Red Chili Sauce for Enchiladas

Instructions:

1. Heat a dry skillet over medium heat and lightly toast the dried chiles for a few seconds per side, just until fragrant. Do not burn.
2. Transfer the chiles to a bowl and cover with hot water. Let soak for about 15 minutes, until softened.
3. Drain the chiles and place them in a blender with the onion, garlic, cumin, oregano, salt, and chicken broth. Blend until completely smooth.
4. Heat the oil or lard in a saucepan over medium heat.
5. Carefully pour in the blended sauce and cook, stirring often, for 15–20 minutes until thickened, smooth, and deep red in color.
6. Taste and adjust seasoning with salt. Add additional broth if a thinner consistency is desired.

Variations

• Add a small dried árbol chile for extra heat.
• Use beef broth instead of chicken broth for a richer sauce.
• Add a pinch of ground cloves for subtle warmth and depth.
• Stir in a splash of vinegar at the end for brightness.

Tips

• Toast the chiles lightly to enhance flavor without bitterness.
• Straining the sauce before cooking creates an ultra-smooth, restaurant-style texture.
• Simmer gently to prevent scorching and preserve color.
• This sauce stores well in the refrigerator for up to one week and freezes beautifully for longer storage.