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Authentic Enchilada Sauce Recipe

Dips and Salsas | 26 Comments

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 This authentic enchilada sauce is the real deal. It’s not at all like what you’ll find in Restaurants. Made from dried chilies, onion, garlic and chocolate it is a very simple yet flavorful sauce. This sauce comes together in under 30 minutes. Give it a try for a truly authentic Mexican experience.

dried chilies, onion, garlic and chocolate on a white plate

Truly authentic enchilada sauce does not have tomatoes in it. If you want a sauce with tomatoes then you should try entomatadas.

Real deal enchilada sauce is very simplistic and only requires a handful of ingredients and each cook has their own way of making it.

I first learned how to make enchilada sauce from a friend many years ago. She made hers super spicy using only arbol peppers.

Ever since then I’ve been experimenting with making my own sauces. The one I’m sharing with you today is my go-to.

I use it on my queso fresco enchiladas and it’s amazing! Queso fresco enchiladas is one of the easiest meals ever to prepare.

If you can’t find dried chile peppers at your local grocery store try going to a latin american market. If you live in a big city you shouldn’t have a problem finding them.

Here is the brand I usually purchase

bag of chile guajillo

It is very important to make sure the dried chiles aren’t hard and brittle. They should be soft and you should be able to bend them without them breaking.

How to Make Authentic Enchilada Sauce

The first thing you want to do is clean your peppers. I do this with a damp paper towel.

After cleaning them take the stem off and remove the seeds. Put the chilies in a pot with four cups of water and bring to a boil over medium high heat. Let boil for about ten minutes.

Then transfer the chilies to a blender with 2 1/2 cups of the water that was used to boil them. Also add the piece of onion and garlic cloves. Then blend for a few minutes.

While the sauce is blending add about two tablespoons of vegetable oil to a pot and heat over medium heat. Once the oil is hot strain the sauce into the pot and stir.

straining enchilada sauce

Add the chocolate to the sauce and reduce heat to low. Let simmer for about 10-15 min. Then stir the sauce and season with salt to taste.

I know that adding chocolate to enchilada sauce sounds so odd but it really compliments the sauce. It doesn’t overpower the sauce at all. It just adds to it and gives it a more complex flavor. You could leave it out but I don’t recommend it.

The enchilada sauce is now done. It is so good. It’s really hard to keep myself from dipping my fingers in it and eating it all.

Now if all you’re used to is the enchilada sauce you get at restaurants or from a can then this is going to be a whole new experience for you.

homemade red enchilada sauce

I highly recommend you experiment with different dried chilies when making enchilada sauce. Not only is it a lot of fun but you will become more familiar with the flavors of each different type of chile.

I suggest experimenting with guajillo, ancho and arbol peppers. But be careful with the arbol variety those are extremely spicy.

The sauce will stay good in the fridge for a few days but we usually finish it sooner.

Enchilada Sauce Tips

  • Make sure the chilies aren’t hard and brittle.
  • Always wash your hands after working with dried chilies. You can wear gloves if you wish.
  • Do experiment with different chiles so you can find out what your favorite combination is for your perfect enchilada sauce. (We all have different tastes!)

Authentic Homemade Enchilada Sauce

This red enchilada sauce is the real deal. It is a truly authentic Mexican recipe that will impress friends and family. It taste great with all types of enchiladas!

red enchilada sauce in a clear bowl

Don’t forget to join the Latin American Foodies Facebook group where you can share photos and recipes of the delicious food you make at home!

Recipes you may like

  • Enchiladas
  • Chicken Mole Enchiladas
  • Entomatadas
red enchilada sauce in a clear bowl
4.03 from 83 votes
Print

Authentic Enchilada Sauce Recipe

Learn how to make this authentic red enchilada sauce. It’s super delicious and so easy to make!

Course Main Course, Mexican
Cuisine Mexican
Keyword enchilada sauce, red enchilada sauce
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 50 kcal
Author Carissa

Ingredients

  • 8 dried guajillo chilies cleaned with stems and seeds removed
  • 2 cloves garlic
  • 1/4 piece onion white
  • 1/4 Abuelita chocolate tablet
  • 2 tbs vegetable oil

Instructions

  1. Bring chiles and about 4 cups of water to a boil over medium high heat and let boil for about 10 minutes or until softened.
  2. Transfer the chiles, 2 1/2 cups of the chile water, the garlic, and onion to a blender and blend for a couple of minutes.
  3. Add 2 tablespoons of oil to a pot over medium heat.

  4. When oil is hot strain the sauce into the pot and stir.

  5. Add the chocolate to the pot and reduce heat to low. Let simmer for about 10-15 min.

  6. Stir the sauce and season with salt to taste.

  7. Remove from heat. Once cool store any leftovers in a container in the fridge.

Recipe Notes

  • Make sure the chilies aren’t hard and brittle.
  • Always wash your hands after working with dried chilies. You can wear gloves if you wish.
  • Do experiment with different chiles so you can find out what your favorite combination is for your perfect enchilada sauce. (We all have different tastes!)
Nutrition Facts
Authentic Enchilada Sauce Recipe
Amount Per Serving
Calories 50 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Sodium 1mg0%
Potassium 19mg1%
Carbohydrates 1g0%
Sugar 1g1%
Vitamin A 175IU4%
Vitamin C 0.8mg1%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Rosy says

    August 22, 2019 at 2:16 am

    5 stars
    Hi!!! i am so glad to finally find an authentic recipe of enchiladas!!!
    sometimes i combine some guajillo and a couple of ancho chiles for a richer flavor, my grandma in addition to the chocolate used to add a sliver of whole cinnamon, which as the chocolate gives the sauce more complexity. and also we added some salt. Good for you that is an excellent recipe for enchiladas sauce

    Reply
    • Loren says

      January 8, 2020 at 11:20 am

      Can I use chicken broth instead of water for blending?

      Reply
      • Carissa says

        January 9, 2020 at 9:13 pm

        Yes you can

        Reply
        • Traci says

          July 2, 2020 at 1:01 am

          I am a newbie to making anything like this, so please bare with me an what may sound like a dumb question. What do we do with the rest of the chili water that isn’t used to blend? Does it get dumped or do we add it to the pot woth the strained and blended sauce? Thank you so much for any help you provide.

          Reply
          • Carissa says

            August 11, 2020 at 10:17 am

            Just dump it. Sorry it took so long to get back to you! And that isn’t a dumb question.

  2. Nancyb says

    August 22, 2019 at 1:00 pm

    IS there a substitute for that brand chocolate?

    Reply
    • Jecica says

      December 22, 2019 at 8:29 pm

      You dont need to put the chocolate if you dont have it!!! I Never put chocolate in mine

      Reply
  3. Linda Copeland says

    November 22, 2019 at 2:48 pm

    I love the sauce but mine was thinner than I thought it would be and I didn’t think it was very spicy. Next time I’ll experiment with chilies but is it supposed to be so thin or what can I do to thicken it up

    Reply
    • Carissa says

      November 27, 2019 at 9:49 pm

      You can definitely thicken it up if you like. I’ve done it with cornstarch many times! If you like it spicy add some arbol chilies.

      Reply
    • Veronica says

      May 12, 2020 at 3:34 am

      You can use saltines or the Mexican Maria cookies. Just blend it with all the other ingredients. Sometimes the Chile is kind of bitter is hard to get the right taste. You can also add some sugar and a piece of cinnamon.

      Reply
    • Celeste Wells says

      May 15, 2020 at 12:00 am

      I used 2 Chile De Arbol Entero and it added a nice kick. Also. Simmer it longer and it will thicken up naturally.

      Reply
  4. Rebecca says

    December 1, 2019 at 1:29 pm

    No salt?

    Reply
    • Carissa says

      December 6, 2019 at 2:16 pm

      Yes, you can salt to taste after simmering.

      Reply
  5. Maria says

    December 5, 2019 at 3:14 pm

    5 stars
    this recipe is delicious!!! For sure going to be my go to also!

    Reply
    • Carissa says

      December 6, 2019 at 2:15 pm

      I’m glad you liked it!!

      Reply
  6. Sandy says

    January 3, 2020 at 10:04 am

    I want to try this because I find the canned sauces awful! I am wondering where to find the chocolate tablet? Is there any substitute for that? Either dark chocolate or cocoa powder? And how much is 1/4 of a tablet? Thanks!

    Reply
    • Carissa says

      January 4, 2020 at 10:34 am

      I can always find the chocolate tablet at Walmart or Kroger. I’ve never used dark chocolate or cocoa powder so I can’t say how it would turn out.

      Reply
    • Shelly says

      April 15, 2020 at 9:53 pm

      You most definateley can use unsweetened cocoa powder. I use about 1Tbs to 1 1/2 TBS.

      Reply
  7. Donitta Palmier says

    January 4, 2020 at 7:13 am

    is this hot? before I make want to make sure its not going to be hot thanks

    Reply
    • Carissa says

      January 4, 2020 at 10:32 am

      No, this sauce isn’t hot.

      Reply
  8. MARIA ESPARZA says

    April 7, 2020 at 3:08 pm

    5 stars
    authentic recipe just the way my momma made it!!

    Reply
  9. Gin Chandler says

    April 12, 2020 at 4:10 pm

    Thanks for the recipe! Mine came out tasting very bitter. I used 2 cups of the boiling water and the rest, freah water.. any advice to save it?

    Reply
  10. Martin Moreno says

    May 15, 2020 at 10:32 pm

    Ive been eager to try this,and l don’t want to fail. L hope this will turnout

    Reply
  11. Dale says

    May 22, 2020 at 6:09 pm

    I made this last week I made this last week, But, But forgot to let you know forgot to let you know. I followed the instructions except for the dried peppers. II did not have exactly what you put in yours, but I had others to make it a little bit spicier. It turned out wonderful. And I did use the KOCO. Unfortunately I have leftovers. IA And I forgot to put them away. In the freezer. Just wanted to thank you for the wonderful recipe.

    Reply
  12. nlrlayton says

    August 11, 2020 at 9:00 am

    5 stars
    This is going into my “make today” file. Thank you for this recipe!

    Reply
    • Carissa says

      August 11, 2020 at 10:09 am

      You’re welcome, I hope you enjoy it!

      Reply
I’m Carissa, Thanks for stopping by! I love helping families save money at home especially by making delicious home cooked meals!

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