Authentic Enchilada Sauce

This Authentic Enchilada Sauce is a vibrant and flavorful sauce that serves as the foundation for many beloved Mexican dishes.

Course Condiment

Cuisine Mexican

Prep Time 20

Cook Time 20

Total Time 40

Servings cups

Calories 200kcal

8 guajillo or new mexico peppers
1 ancho chile
¼ of a large yellow or red onion
1 large garlic clove
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 cups stock (vegetable, beef, or chicken). Or use water plus 1 bullion cube (vegetable, beef or chicken).
1 tablespoon vegetable oil
1 8 oz can tomato sauce

Remove all seeds and stems from the peppers then rinse under cold water to remove any dust.
In a medium pot, add the chiles, onions and garlic clove with enough water to cover the chilies.
Cover and cook on medium heat for about 20 minutes or until very soft and pliable. Rest chiles in the water for another 10 to 15 minutes to cool off and finish hydrating the chiles.
Transfer chiles to a blender or food processor and add 2 cups broth. Blend for about 1 minute. Note: you can do this in two different batches if the blender isn’t big enough for all the ingredients at once.
Using a fine mesh strainer, strain the pureed chiles to remove the remaining seeds and skins (tip: push the chile mix with a spoon or spatula to get the most sauce out of the mixture). Discard the leftover pulp.
In a large saucepan, heat the 1 tablespoon of oil. Slowly pour the pureed chiles and tomato sauce. over the hot oil. Cook, stirring often for about 10 minutes. Season with salt and pepper according to taste. Keep warm until ready use or store for later.

Refrigerator: Once the the sauce is done and cooled off, you can transfer it into a lidded jar and store it in the fridge for up to 2 weeks.
Freezer: Freeze in plastic containers with tight-fitting lids or resealable plastic bags. It’s a good idea to divide them into smaller portions so you can thaw only what you need.