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Red Enchilada Sauce

Red Enchilada Sauce recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 585.1
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
  • 10 Large Red chile pods
  • 1 1/2 teaspoon Flour
  • 4 Garlic Cloves
  • 1/4 teaspoon Cumino
  • 1 teaspoon Cilantro (optional)
  • 1 1/2 teaspoon Bacon drippings
  • 1 Small Onion chopped
  • 1 Salt And pepper to taste
  • 1 tablespoon Oregano
Directions
  1. 1
    Place the red chile pods in a small saucepan and cover with 8-12 ounces of water.
  2. 2
    Bring to a boil, then reduce heat and simmer until the chiles are soft, about 15-20 minutes.
  3. 3
    Drain the chiles, reserving some of the cooking liquid if needed for blending.
  4. 4
    Place the softened chiles, chopped onion, garlic cloves, oregano, cumin, cilantro (if using), salt, and pepper into a blender.
  5. 5
    Blend the mixture until completely smooth and liquefied.
  6. 6
    In a 2-quart saucepan, heat the bacon drippings over medium heat.
  7. 7
    Add the flour to the hot drippings and cook, stirring constantly, until the flour is lightly browned and fragrant.
  8. 8
    Slowly pour the blended chile mixture into the saucepan with the flour roux, whisking continuously to prevent lumps.
  9. 9
    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.

Keywords: red enchilada sauce, mexican sauce, chile pods, homemade sauce, taco sauce, cumin, oregano, garlic, onion, bacon drippings, simmered sauce, spicy, comfort food, dinner party, weeknight dinner, vegetarian friendly, gluten free option
Read it online: https://www.chefs-mate.com/recipe/red-enchilada-sauce/