Red Chile Enchilada Sauce with Guajillo and Ancho

Steps

1. Step 1

   Tear the stemmed, seeded guajillo and ancho chiles into large flat pieces. Pull out any remaining seeds and papery veins, which turn the sauce bitter.

   10 min

   • 6 dried guajillo chiles (about 1 1/2 oz)
   • 3 dried ancho chiles (about 1 1/2 oz)
2. Step 2

   Heat a large dry skillet over medium heat. Toast the chile pieces a few at a time, pressing them flat for 15–30 seconds per side, until they smell fragrant and puff slightly. They should stay deep red; if any wisp of smoke or sharp burnt smell appears, pull them off right away. Burnt chiles taste bitter.

   6 min

   • 6 dried guajillo chiles (about 1 1/2 oz)
   • 3 dried ancho chiles (about 1 1/2 oz)
3. Step 3

   Put the toasted chiles in a heatproof bowl, pour over the boiling water, and set a small plate on top to keep them submerged. Soak until completely soft and pliable, 20 minutes.

   20 min, hands-off

   • the rest of the boiling water
4. Step 4

   Lift the chiles into a blender with tongs, reserving the soaking liquid. Add the garlic, onion, cumin, oregano, vinegar, salt, sugar, and 2 cups of the soaking liquid. Blend on high until completely smooth, 1–2 minutes. Taste the soaking liquid first: if it is bitter, use plain water instead.

   3 min

   • 2 cups boiling water
   • 4 cloves garlic
   • 1/2 white onion
   • 1 1/2 tsp ground cumin
   • 1 1/2 tsp dried oregano, preferably Mexican
   • 1 tbsp apple cider vinegar
   • 2 tsp kosher salt
   • 1 tsp sugar
5. Step 5

   Set a fine-mesh strainer over a bowl and pour the purée through it, pressing with a spatula or ladle to push the pulp through. Discard the bits of skin left behind. This is what makes the sauce silky.

   5 min

6. Step 6

   Wipe out the skillet (or use a medium saucepan) and heat the oil over medium-high until it shimmers. Whisk in the flour and cook, whisking, until it smells toasty and turns light tan, about 1 minute.

   2 min

   • 3 tbsp vegetable oil or lard
   • 2 tbsp all-purpose flour
7. Step 7

   Stand back and pour in the strained chile purée all at once — it will sputter. Whisk smooth and cook, stirring often, until the sauce darkens to a deep brick red and thickens noticeably, about 5 minutes.

   5 min

8. Step 8

   Stir in the broth. Simmer gently, uncovered, stirring now and then, until the sauce coats a spoon and tastes round rather than raw, 15–20 minutes. Thin with a splash more broth or soaking liquid if it gets thicker than heavy cream. Taste and add salt as needed.

   18 min, hands-off

   • 1 1/2 cups chicken or vegetable broth
9. Step 9

   Use warm for enchiladas, braises or eggs. Cooled, it keeps 1 week in the refrigerator or 3 months frozen; freeze in 1- or 2-cup portions.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026