Authentic Mexican Red Chili Sauce (Salsa Roja or Chile Rojo) is the heart of classic enchiladas. It’s smoky, slightly earthy, tangy, and has a mild heat that’s just perfect. Using dried chilies gives it that deep, authentic flavor you can’t get from jarred sauces.Here’s a traditional, authentic recipe you can use for enchiladas, tacos, or tamales:
🌶️ Authentic Mexican Red Chili Sauce for Enchiladas
🍽️ Makes:
About 2–2½ cups
⏱️ Time:
Prep: 15 min | Cook: 15 min | Total: ~30 min
Ingredients
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6–8 dried guajillo chilies (mildly spicy, earthy flavor)
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2–3 dried ancho chilies (adds smokiness and depth)
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2 garlic cloves
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1 small white onion, chopped
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1 tsp cumin seeds
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1 tsp dried oregano (Mexican oregano if possible)
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1–2 cups chicken or vegetable broth
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2 Tbsp vegetable oil
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1 tsp salt (or to taste)
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½ tsp black pepper
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1 tsp apple cider vinegar or lime juice (optional, for brightness)
👩‍🍳 Instructions
1. Prepare the chilies
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Remove stems and seeds from the dried guajillo and ancho chilies.
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Toast chilies lightly in a dry skillet over medium heat for 1–2 minutes, just until fragrant (don’t burn!).
2. Soak the chilies
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Place toasted chilies in a bowl and cover with hot water.
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Let soak 15–20 minutes, until soft and pliable.
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Drain, reserving about ½ cup soaking liquid.
3. Sauté aromatics
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Heat oil in a skillet over medium heat.
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Sauté garlic, onion, cumin seeds, and oregano for 2–3 minutes until softened and fragrant.
4. Blend the sauce
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In a blender, combine soaked chilies, sautéed aromatics, and 1–1½ cups broth.
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Blend until smooth, adding reserved soaking liquid as needed.
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Taste and season with salt, pepper, and vinegar or lime juice.
5. Simmer
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Pour sauce into a saucepan.
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Simmer over low-medium heat for 10–15 minutes, stirring occasionally.
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Adjust thickness: add more broth if too thick, or simmer longer to reduce.
đź’ˇ Tips for Authentic Flavor
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Guajillo + ancho is the classic base; for extra smokiness, add a small chipotle chili.
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Strain the sauce if you want an ultra-smooth consistency for enchiladas.
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Use this sauce immediately or store in the fridge for up to 5 days — it also freezes beautifully.
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For a richer taste, you can lightly fry the blended sauce in a little oil for 3–5 minutes before using.
This sauce is perfect for chicken, cheese, or beef enchiladas, giving you that deep, restaurant-quality flavor at home.
If you want, I can give you a full enchilada assembly recipe using this authentic red chili sauce that’s totally next-level. Do you want me to do that?
