Are you ready to transform your home cooking with a restaurant-quality Mexican red chile sauce that will make your taste buds dance? This homemade enchilada sauce is not just a condiment – it's a flavor explosion that will elevate every Mexican dish from ordinary to extraordinary! Unlike store-bought sauces that lack depth and authenticity, this recipe brings the true essence of Mexican cuisine right to your kitchen, with a perfect balance of heat, richness, and complex spice that will have your family and friends begging for your secret recipe.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 2 cups
Ingredients
- 6 dried red chiles
- 2 cups water
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt to taste
Instructions
- Remove the stems and seeds from the dried red chiles, then rinse them thoroughly under cool water.
- Place the cleaned chiles in a medium saucepan and add 2 cups of water. Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes until the chiles are soft and rehydrated.
- Transfer the softened chiles and their cooking liquid to a blender. Be careful when handling hot liquids.
- In the same saucepan, sauté the chopped onion until translucent and slightly golden, about 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds until fragrant.
- Add the cumin to the onion and garlic mixture, stirring to toast the spice for about 15-20 seconds.
- Carefully blend the chiles with their liquid until completely smooth, creating a vibrant red puree.
- Strain the chile puree back into the saucepan with the onion mixture to remove any remaining chile skin or seeds.
- Simmer the sauce over medium-low heat for 5-7 minutes, allowing the flavors to meld together.
- Season with salt to taste, adjusting the seasoning as needed.
- Let the sauce cool slightly. It will thicken as it cools and can be used immediately or stored in an airtight container in the refrigerator.
Tips
- Chile Selection Matters: Choose dried chiles like guajillo, ancho, or pasilla for the most authentic flavor profile. Each variety brings a unique taste and heat level.
- Toasting Technique: Lightly toast your dried chiles in a dry skillet before rehydrating to enhance their natural flavors and complexity.
- Straining is Key: Always strain your sauce to ensure a smooth, silky texture without any tough chile skins or seeds.
- Spice Control: Adjust the cumin and salt to your personal taste. Start with less and add gradually.
- Storage Hack: This sauce freezes beautifully! Store in portion-sized containers for up to 3 months, giving you authentic Mexican flavor on demand.
- Safety First: When blending hot liquids, always remove the center lid piece and cover with a towel to prevent steam pressure build-up.
Nutrition Facts
Calories: 15kcal
Carbohydrates: 3g
Protein: 1g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
