Here’s a Beautiful Red Chile Sauce recipe that’s perfect for smothering enchiladas—deep, rich, and full of New Mexican flavor. Whether you’re making red chile cheese enchiladas, beef-stuffed, or layered casserole-style, this sauce is the star. 🌶️✨
🌶️ Red Chile Sauce for Enchiladas
Yields: About 2½ cups
Prep Time: 10 minutes
Cook Time: 20–30 minutes
Level: Easy–Moderate
🛒 Ingredients:
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12 dried red chile pods (New Mexico or Hatch red chile, medium or hot depending on preference)
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2½ cups water or low-sodium chicken broth
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3 cloves garlic, minced
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½ onion, chopped
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1 tsp Mexican oregano
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½ tsp ground cumin
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2 tbsp oil or lard
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1 tbsp flour (for thickening)
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Salt, to taste
🔥 Instructions:
1. Prepare the Chile Pods
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Remove stems and most of the seeds from the dried chile pods.
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Rinse well to remove dust and any lingering bitterness.
2. Soften the Chiles
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Place the pods in a saucepan with water or broth. Simmer for 10–15 minutes until soft.
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Let cool slightly, then transfer softened chiles and liquid to a blender.
3. Blend
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Add garlic, onion, cumin, oregano, and a pinch of salt to the blender.
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Blend until smooth—really smooth. (You can strain the sauce through a fine mesh sieve if needed.)
4. Cook the Sauce
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In a medium saucepan, heat oil or lard over medium heat.
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Stir in flour to make a light roux. Cook for 1 minute.
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Slowly whisk in the blended chile mixture.
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Simmer for 10–15 minutes, stirring frequently, until thickened and the flavor deepens.
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Taste and adjust salt.
🍽️ How to Use It:
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Enchiladas: Dip tortillas in warm sauce before rolling, or pour over rolled enchiladas before baking.
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Stacked enchiladas: Layer tortillas, cheese/meat, onion, and sauce.
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Tamales, burritos, or huevos rancheros: Also a fantastic topping!
🔧 Variations & Tips:
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Add a splash of apple cider vinegar or a pinch of sugar if it tastes too bitter.
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Want it smoky? Add a chipotle pepper to the blender.
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Store in the fridge for up to 5 days or freeze in portions for easy use.