Authentic Enchilada Sauce Recipe

Homemade red chile sauce isn’t the same to the canned enchilada sauce often found in stores; they’re worlds apart. Crafted from red chiles, its distinctive earthy and pungent flavor defies easy description, particularly for those who haven’t experienced the Southwest firsthand.

The difference lies primarily in their ingredients and preparation methods. Red chile sauce, such as the sauce in this birria recipe and pozole rojo, is typically made from dried red chile peppers, such as guajillo, ancho, or New Mexico chiles, blended with other ingredients like garlic, onion, and spices. On the other hand, enchilada sauce usually does not have onion, and sometimes includes a tomato base and sometimes thickening agents like flour or masa harina. While both sauces may share some similarities in flavor profile and usage, their distinct ingredient compositions result in differences in taste and texture.

Think of it this way: the French have béchamel, and in Mexico we have this red sauce. It is that ubiquitous. While many people are most familiar with this red sauce for red enchiladas, there are so many other uses for it. From chile colorado stew and homemade tamales, to pozole rojo and braised pollo a la brasa, the options for this homemade red sauce are nearly endless. Making the sauce from scratch takes a while, but once it’s made, it refrigerates and freezes well for other recipes in this blog.

The spiciness of red chile sauce can vary depending on the type of dried chile used in its preparation. Different varieties of dried chiles have varying levels of heat, ranging from mild to extremely spicy. For example, guajillo and pasilla chiles tend to be milder, while arbol chiles pack a significant punch. The heat level of the sauce also depends on whether the chiles are deseeded and deveined before being used, as much of the heat resides in these parts. Additionally, factors such as the quantity of chiles used and the duration of cooking can influence the final spiciness of the sauce. Generally, red chile sauce falls into the medium heat category, but it’s essential to check the specific chile variety and any heat indicators on the packaging for a more accurate assessment.

Salsa roja, translated as ‘red sauce,’ is a spicy condiment prominent in Mexican cuisine. It consists of red tomatoes blended with onions, garlic, chile, and seasoned with salt to taste.

The contrast between the two sauces lies in their preparation method. When making these sauces, removing the seeds and veins of the pepper results in a milder heat level. Additionally, red peppers, being riper than green ones, can offer a sweeter taste, whereas green sauces, like salsa verde tend to have a more herbaceous flavor profile.

Make sure the dried chile pods aren’t hard and brittle. Some recipes require toasting chile pods before simmering, which can lead to a bitter flavor. The water you soak the chiles can be bitter and is why I recommend using fresh water to blend the chile sauce. The flour in this recipe will neutralize some of the bitterness and thicken the sauce a bit in the process.

If your sauce is too spicy, try adding tomato sauce to help mellow it out.