A rich, bold, and earthy red chile sauce made with dried chiles and traditional spices—perfect for smothering enchiladas or drizzling over tamales!
Ingredients:
6 dried New Mexico or Guajillo chiles (stems & seeds removed)
2 dried Ancho chiles (optional for depth)
3 cups water or chicken broth (for boiling chiles)
2 tablespoons vegetable oil
3 cloves garlic
1/2 medium onion (chopped)
1 tsp cumin
1/2 tsp dried oregano (preferably Mexican oregano)
1/4 tsp black pepper
1/2 tsp salt (to taste)
1–2 tablespoons flour (for thickening)
Optional: pinch of cinnamon or sugar for balance
Instructions:
Step 1: Prepare the Chiles
Boil the dried chiles in water or broth for 10–15 minutes until soft.
Let them cool slightly, then transfer to a blender with 2 cups of the cooking liquid.
Step 2: Blend
Add garlic, onion, cumin, oregano, black pepper, and salt to the blender.
Blend until completely smooth (strain if you want a silkier texture).
Step 3: Cook the Sauce
In a skillet, heat oil over medium heat. Stir in flour to make a light roux (about 1 minute).
Slowly whisk in the blended chile mixture.
Step 4: Simmer
Let simmer 10–15 minutes until thickened and flavors meld. Adjust seasoning.
Pro Tip:
This sauce freezes well! Use it for enchiladas, tamales, chilaquiles, or even as a bold taco sauce. For a spicier version, add 1–2 chile de arbol when boiling.