The Best Red Enchilada Sauce

The Best Red Enchilada Sauce

124
Christine Rogers 6

"This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!"

Ingredients

1 h 25 m {{adjustedServings}} servings 70 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 70 kcal
  • 3%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 517 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
  3. Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.
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Reviews

124
  1. 154 Ratings

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New Mexico and California chilies work too. Look for LARGE dark red dried chilies **To save time, after roasting and cleaning the seeds out, lightly simmer the chilies for 20-30min in the broth....

This sauce is easily the best I ever made. I'm a Texan who unfortunately lives out of state and I CRAVE a real enchilada sauce- well this is it. It's as good or better than any I ever had in T...

I followed the directions exactly and this turned out really good. I would recommend adding crushed red pepper before blending to add some heat to this as its very mild.