Red enchilada sauce is the velvety, rich tomato- and chile-based salsa that colors and flavors a variety of filled tortilla dishes. Popular mainly in the middle and north of Mexico, this homemade red enchilada sauce is made with dried California and ancho chiles. You can use it to bathe rolled or folded tortillas filled with potato, cheese, pulled chicken, shredded beef, or picadillo.
In Mexico, masa and chiles are a natural pairing, and their origin stretches back to the pre-Hispanic era. The Nahuatl word used for this dish was chillapitzalli, meaning chile and flauta, which explains why some enchiladas will have rolled tortillas instead of folded in half. Many kinds of enchilada dishes have sprouted since, like enchiladas suizas filled with shredded chicken, or enchiladas de pipián rojo with pumpkin seeds. They’re so much a part of the culture that, in fact, the idiom “no son enchiladas” (Spanish for, “It’s not like they’re enchiladas”) means “It’s not that easy or simple.”
Why You’ll Love It
- This homemade sauce has a deep flavor. Thanks to the fresh tomato and dried chiles, this recipe yields a velvety, flavorful sauce that is so much better than canned. My secret ingredient? Mushroom umami powder. Just as the name implies, it adds an extra delicious layer of savoriness.
- It’s extremely versatile. While it’s great with enchiladas of course, it’s also wonderful spooned over eggs and slathered on sandwiches.
Key Ingredients in Enchilada Sauce
- Chiles: Dried California (or guajillo chiles) and dried ancho chiles are two of the key ingredients in this recipe. Not only will they provide that fruity and spicy flavor that’s essential to this salsa, but the ancho chiles will also give the sauce its creamy, silky texture.
- Tomatoes: Another key element in this rich sauce. They not only add color and a touch of acidity that balances the other flavors out, but they also contribute a savory touch of necessary umami.
- Umami powder: You only need a half teaspoon, but when it mingles with the fresh oregano, garlic (both fresh and powder!), honey, and paprika, it’s a big part of what makes my homemade recipe so delicious. You can get it online, or buy it at Trader Joe’s.
Helpful Swaps
Dried California chiles are bigger in flavor than in heat, making them perfect for a chile-based salsa. However, if these are unavailable near you, try guajillo chiles. They boast a berry and prune-like sweetness with a touch of smoke and a milder flavor than a jalapeño in terms of spice levels.Storage and Make-Ahead Tips
To make it ahead, follow the recipe up until you blend and strain the mixture. Both components can be stored together ahead of time. When you’re ready to make enchiladas, finish the sauce on the stove.What to Serve With Enchilada Sauce
Make enchiladas filled with quesillo (Oaxacan cheese), pulled mushrooms, shredded chicken, cubed sauteed potato, or picadillo. Serve alongside Mexican red rice and some quick refried beans, and call it a day.Enchilada Sauce
Serves 8- 5 dried California or guajillo chiles
- 3 dried ancho chiles
- 1/2 medium white onion
- 3 tablespoons olive oil, divided
- 4 cups water
- 2 medium Roma tomatoes
- 1/4 plus 1/8 teaspoon kosher salt, divided, plus more as needed
- 2 sprigs fresh oregano
- 1 clove garlic
- 1 teaspoon garlic powder
- 1 teaspoon honey
- 1/2 teaspoon mushroom umami powder
- 1/4 teaspoon smoked paprika
