Dinner With Jim

Red Enchilada Sauce

This authentic red enchilada sauce recipe is made with a mixture of Mexican chili peppers

Red Enchilada Sauce Recipe - Dinner With Jim

Red Enchilada Sauce


  • 4 dried ancho peppers stemmed and seeded
  • 4 dried guajillo peppers stemmed and seeded
  • 4 dried chiles de arbol stemmed and seeded
  • 1 teaspoon olive oil
  • 1 small onion chopped
  • 4 cloves garlic chopped
  • 2 teaspoons coarse sea salt (or to taste)
  • water as needed


  1. Dry toast the dried chili peppers (stemmed and seeds removed) in a heated pan over medium heat. Toast them a couple minutes per side, until they start to puff up slightly.
  2. Cool, then set them into a heavy bowl with enough hot water to cover them.
  3. Let them soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor.
  4. Reserve 1 cup of the dark soaking water.
  5. In the same heated pan, add the olive oil. Cook the onion about 3 minutes, or until they become translucent.
  6. Add the garlic and cook another minute, until they become fragrant.
  7. Add them to the food processor along with the sea salt.
  8. Pour in the water and process to form a sauce. It will be very thick at this point.
  9. Add in more water, a half cup at a time, until you achieve your desired consistency.
  10. Strain, if desired, and serve as needed.


When making tacos with ground meats, use a ratio of 2 tablespoons taco seasoning mix to 1/2 cup water to 1 pound of meat.