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.
Use it on these easy queso fresco enchiladas.
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.
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
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.
Looking for more delicious recipes? Try these:
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.
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.
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.
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!
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!
Authentic Enchilada Sauce Recipe
Learn how to make this authentic red enchilada sauce. It’s super delicious and so easy to make!
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
-
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.
-
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.
-
Add 2 tablespoons of oil to a pot over medium heat.
-
When oil is hot strain the sauce into the pot and stir.
-
Add the chocolate to the pot and reduce heat to low. Let simmer for about 10-15 min.
-
Stir the sauce and season with salt to taste.
-
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!)
Rosy says
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
Loren says
Can I use chicken broth instead of water for blending?
Carissa says
Yes you can
Traci says
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.
Carissa says
Just dump it. Sorry it took so long to get back to you! And that isn’t a dumb question.
Nancyb says
IS there a substitute for that brand chocolate?
Jecica says
You dont need to put the chocolate if you dont have it!!! I Never put chocolate in mine
Linda Copeland says
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
Carissa says
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.
Veronica says
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.
Celeste Wells says
I used 2 Chile De Arbol Entero and it added a nice kick. Also. Simmer it longer and it will thicken up naturally.
Rebecca says
No salt?
Carissa says
Yes, you can salt to taste after simmering.
Maria says
this recipe is delicious!!! For sure going to be my go to also!
Carissa says
I’m glad you liked it!!
Sandy says
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!
Carissa says
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.
Shelly says
You most definateley can use unsweetened cocoa powder. I use about 1Tbs to 1 1/2 TBS.
Teresa says
if you use unsweetened cocoa powder or dark chocolate, be sure to put a dash of cinnamon in with the sauce – that’s part of the yummyness of Abuelita’s chocolate.
Donitta Palmier says
is this hot? before I make want to make sure its not going to be hot thanks
Carissa says
No, this sauce isn’t hot.
MARIA ESPARZA says
authentic recipe just the way my momma made it!!
Gin Chandler says
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?
Martin Moreno says
Ive been eager to try this,and l don’t want to fail. L hope this will turnout
Dale says
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.
nlrlayton says
This is going into my “make today” file. Thank you for this recipe!
Carissa says
You’re welcome, I hope you enjoy it!
Teresa says
THANK you for this “real” enchilada sauce. Yes, it takes more work than making sauce with tomato paste or tomato sauce, but I appreciate seeing an authentic (down to the Abuelita square) sauce. There are so many simplified versions on Pinterest for regional cooking that make substitutions – I guess it’s a good alternative for folks who live in places where they cannot get authentic ingredients – fortunately I can! I will be trying this out.
Carissa says
You’re welcome! I hope you enjoy it as much as we do!
Beverly says
Wondering if the recipe (made in larger quantity) can be canned by hot pack? If not, how long do you feel it would last in the freezer? I don’t know all the science around canning, and I don’t want to do that and have it go bad. Carissa, hoping you can help with answering the question. Thanks!
Carissa says
Hi Beverly, I’m not familiar with canning at all so I’m not sure about that. I’ve never frozen this sauce before but if you decide to do so I think it should last at least a couple of months.