Go Back
Michele McFie

Enchilada Sauce

This recipe for enchilada sauce is so good sometimes I think I could drink it! After years of searching, I've finally found this perfect recipe for GOOD enchilada sauce. And now I'm sharing it with you.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 cups
Cuisine: Mexican
Ingredients Equipment Method Video

Ingredients
  

  • 4 whole Guajillo chilies dried
  • 6 whole California chilies dried
  • 2 cloves garlic
  • 1/4 cup onion coarsely chopped
  • 1-3 whole Arbol chilies dried, for heat
  • 1.5 cups chicken broth or water
  • 1 tsp salt more to taste
  • 1/4 tsp Mexican oregano optional
  • 1/2 tsp ground cumin optional
  • 2 tsp olive or avocado oil

Equipment

  • blender
  • stove top or hot plate

Method
 

  1. Clean, seed and devein chilies. Cover with water and bring to a boil in a large saucepan.
  2. Turn off heat and place a heavy plate on top of the chilies to keep them submerged in the hot water. Let steam for at least 15 min until the chilies are very soft.
  3. Remove chilies from water and place in a blender. Add garlic, onion, arbol chilies, chicken broth or water and spices. Blend on high for 5 min.
  4. In saucepan, heat oil. Add in enchilada sauce and simmer for a few minutes to remove the bitterness of the chilies (sometimes I omit this step, also with good results).
  5. Taste for salt and add more as necessary. Use the sauce right away or transfer to an airtight container and refrigerate for up to 7 days.