Authentic Mexican Red Chili Sauce for Enchiladas (Salsa Roja)
This Authentic Mexican Red Chili Sauce is the heart of classic enchiladas. Made from dried red chilies, garlic, and warm spices, it delivers deep, earthy flavor with a smooth, velvety texture—no canned shortcuts. The sauce is rich without being heavy, mildly smoky, and perfectly balanced, coating tortillas beautifully and baking into enchiladas with irresistible aroma and color.
This is a foundational recipe used across many regions of Mexico, with small variations depending on the chilies used. Once you master it, you’ll never go back to store-bought enchilada sauce.
Why This Sauce Is Truly Authentic
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Uses dried whole chilies, not chili powder
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No tomato-heavy base (traditional versions rely on chilies first)
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Simple ingredients, bold flavor
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Smooth, restaurant-quality texture
This sauce is naturally gluten-free, vegan, and easy to adjust for heat.
Ingredients
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6 dried guajillo chilies (mild, rich flavor)
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2 dried ancho chilies (adds depth and slight sweetness)
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1–2 dried árbol chilies (optional, for heat)
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2 cups hot water (for soaking)
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2 tablespoons vegetable oil or lard
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3 cloves garlic
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¼ small white onion
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1 teaspoon ground cumin
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½ teaspoon dried Mexican oregano
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½ teaspoon salt (or to taste)
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1 cup chicken or vegetable broth (as needed)
Optional additions (regional variations):
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1 tablespoon apple cider vinegar (brightness)
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1 small piece Mexican cinnamon (canela), removed before blending
Instructions
Step 1: Prepare the Dried Chilies
Remove stems and seeds from all dried chilies. Wipe them clean with a dry cloth.
Heat a dry skillet over medium heat and lightly toast the chilies for 10–15 seconds per side, just until fragrant. Do not burn them—this will make the sauce bitter.
Transfer the chilies to a bowl and cover with hot water. Let soak for 15–20 minutes until softened.
Step 2: Blend the Sauce
Drain the chilies, reserving about ½ cup of the soaking liquid.
Add softened chilies to a blender along with garlic, onion, cumin, oregano, salt, and ½ cup soaking liquid. Blend until completely smooth, adding more liquid as needed. The sauce should be thick but pourable.
For extra smooth sauce, strain through a fine mesh sieve (highly recommended for authentic texture).
Step 3: Cook the Sauce
Heat oil or lard in a saucepan over medium heat. Carefully pour in the blended sauce (it may splatter slightly). Cook for 5–7 minutes, stirring frequently, until the sauce darkens slightly and thickens.
Stir in broth gradually until the sauce reaches your desired consistency—thick enough to coat a spoon but still fluid.
Taste and adjust salt. Add vinegar if using.
How to Use for Enchiladas
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Lightly dip corn tortillas in the warm sauce
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Fill with cheese, chicken, beef, or beans
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Roll, place in baking dish, and cover with more sauce
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Bake at 375°F (190°C) for 20–25 minutes
Top with queso fresco, chopped onion, cilantro, or crema.
Tips for the Best Red Enchilada Sauce
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Guajillo chilies are essential for authentic flavor and color
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Toast briefly—over-toasting causes bitterness
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Straining makes a huge difference in texture
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Simmering the sauce develops depth and removes raw chili taste
Heat Level Guide
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Mild: Guajillo + ancho only
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Medium: Add 1 árbol chili
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Hot: Add 2–3 árbol chilies
Remove seeds to keep heat controlled.
Storage
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Refrigerate up to 5 days in an airtight container
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Freeze up to 3 months
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Reheat gently on the stovetop before using
Final Thoughts
This Authentic Mexican Red Chili Sauce is the soul of real enchiladas—rich, smooth, and deeply flavorful without being heavy or spicy. Once you make it from scratch, you’ll understand why traditional kitchens rely on dried chilies and simple techniques. It’s a timeless recipe that transforms everyday enchiladas into something truly special.