This homemade red enchilada sauce offers a depth of flavor that jarred versions simply cannot match. By simmering dried red chile pods with garlic, onion, and warm spices like cumin and oregano, you create a vibrant, robust base perfect for smothering tacos or dipping chips. The addition of bacon drippings and browned flour provides a rich, savory body and a smooth, velvety texture. It strikes the perfect balance between mild heat and complex seasoning, making it an ideal accompaniment for beef, chicken, or vegetarian fillings. This versatile sauce is a kitchen staple that elevates any Mexican-inspired meal with its authentic, home-cooked aroma and taste.
Red Enchilada Sauce
Description
This homemade red enchilada sauce offers a depth of flavor that jarred versions simply cannot match. By simmering dried red chile pods with garlic, onion, and warm spices like cumin and oregano, you create a vibrant, robust base perfect for smothering tacos or dipping chips. The addition of bacon drippings and browned flour provides a rich, savory body and a smooth, velvety texture. It strikes the perfect balance between mild heat and complex seasoning, making it an ideal accompaniment for beef, chicken, or vegetarian fillings. This versatile sauce is a kitchen staple that elevates any Mexican-inspired meal with its authentic, home-cooked aroma and taste.Ingredients
Directions
-
Place the red chile pods in a small saucepan and cover with 8-12 ounces of water.
-
Bring to a boil, then reduce heat and simmer until the chiles are soft, about 15-20 minutes.
-
Drain the chiles, reserving some of the cooking liquid if needed for blending.
-
Place the softened chiles, chopped onion, garlic cloves, oregano, cumin, cilantro (if using), salt, and pepper into a blender.
-
Blend the mixture until completely smooth and liquefied.
-
In a 2-quart saucepan, heat the bacon drippings over medium heat.
-
Add the flour to the hot drippings and cook, stirring constantly, until the flour is lightly browned and fragrant.
-
Slowly pour the blended chile mixture into the saucepan with the flour roux, whisking continuously to prevent lumps.
-
Reduce heat to low and simmer the sauce for 30-45 minutes, stirring occasionally, until thickened and flavors meld.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 585.1kcal
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 0.4g2%
- Cholesterol 0.9mg1%
- Sodium 40.4mg2%
- Total Carbohydrate 147.0g49%
- Dietary Fiber 8.3g34%
- Sugars 126.5g
- Protein 5.0g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the sauce to cool completely before transferring to an airtight container. It can be refrigerated for up to 5 days or frozen for up to 3 months.
Substitutions: For a vegetarian version, substitute bacon drippings with an equal amount of vegetable oil or butter. If you do not have dried red chile pods, you can use 2-3 tablespoons of ancho chile powder, though the texture will be slightly different.
Tips: Ensure the chiles are fully softened before blending to avoid gritty texture. If the sauce is too thick after simmering, add a splash of water or broth to reach your desired consistency.
