When the cravings for authentic Mexican flavors hit, there’s nothing quite like a robust, homemade red enchilada sauce to transform a simple meal into something truly special. I discovered this recipe while experimenting in my kitchen, and its bold flavors astonished me—it’s completely vegan, gluten-free, and free of the top 8 allergens! With a velvety texture and a smoky undertone from the ancho chilis and chipotle, this sauce is prepared from scratch, ensuring every bite bursts with freshness.
Imagine drizzling this vibrant red sauce over a warm stack of enchiladas, or dipping crispy tortilla chips for a delightful appetizer. Not only does it elevate your dish, but it also allows you to break free from store-bought options filled with preservatives. This Red Enchilada Sauce is an invitation to not only savor flavors but also enjoy a wholesome homemade experience. Let’s dive into the recipe and elevate our meals with this magical sauce that promises to delight both your taste buds and your health!
Why is Red Enchilada Sauce a Must-Try?
Bold flavors await in this homemade delight! This sauce is not just a condiment but a game-changer that enhances every Mexican dish.
Completely vegan and gluten-free, it caters to various diets without sacrificing taste.
Freshness is key—made from scratch with quality ingredients, it outshines any store-bought alternatives.
Versatile enough to complement tacos, burritos, or enchiladas, it’s perfect for any occasion.
Easy preparation ensures that anyone, from novice cooks to seasoned chefs, can whip up this sauce in no time.
If you enjoy exploring homemade flavors, dive into this recipe and experience the difference yourself!
Red Enchilada Sauce Ingredients
• Crafted to explode with flavor, this sauce is a must-have!
For the Sauce
- Red Onion – Adds sweetness and depth; chop roughly for blending.
- Garlic (8 cloves) – Provides robust flavor; can be used fresh or roasted for a sweeter taste.
- Dried Ancho Chilis (3 oz) – Main flavor component, contributing mild heat and rich color; ensure to deseed before use.
- Olive or Avocado Oil (2 tablespoons + more for frying) – Used for sautéing vegetables and frying the sauce for richer flavor.
- Vegetable Stock (3 cups) – Base for the sauce; can substitute with homemade stock or water if necessary.
- Chipotle in Adobo (1 whole) – Adds smokiness and heat; adjust quantity to taste.
- Adobo Sauce (1 tablespoon) – Adds depth; reserve the rest for future use.
- Tomato Paste (6 oz) – Thickens the sauce and enhances flavor.
- Brown Sugar (1 tablespoon) – Balances acidity and adds slight sweetness; can substitute with maple syrup.
- Cumin (1 teaspoon) – Adds earthiness; essential for authentic flavor.
- Garlic Powder (1 teaspoon) – Reinforces garlic flavor; optional if using fresh garlic.
- Smoked Paprika (1 teaspoon) – Enhances smokiness; regular paprika can be used if needed.
- Dried Marjoram (½ teaspoon) – Earthy herb; can substitute with thyme if unavailable.
- Salt (½ teaspoon) and Pepper (½ teaspoon) – Essential for seasoning; adjust to taste.
- Apple Cider Vinegar (1 teaspoon) – Enhances acidity and balance; can swap with lime juice.
How to Make Red Enchilada Sauce
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Chop Onions & Garlic: Begin by roughly chopping the red onion and garlic. This ensures that they’ll blend smoothly into the sauce. Don’t forget to remove the stems and seeds from the ancho chilis for a milder flavor.
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Sauté Vegetables: Heat the oil in a large skillet over medium heat. Add the chopped onions, cooking them until they become translucent, about 3-5 minutes, then add the garlic for another minute.
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Sauté Chilis: Stir in the ancho chilis, sautéing for about 6 minutes. Flip them halfway through to enhance their flavors and deepen the sauce.
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Add Stock & Ingredients: Pour in the vegetable stock along with the chipotle in adobo and adobo sauce. Bring this mixture to a boil, then reduce the heat and let it simmer for 5 minutes to meld the flavors.
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Incorporate Tomato & Spices: Now, mix in the tomato paste, brown sugar, cumin, garlic powder, smoked paprika, marjoram, salt, pepper, and vinegar. Let this cook for an additional 10 minutes, stirring occasionally.
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Blend the Sauce: Remove the skillet from heat. Transfer the sauce mixture to a blender and blend it until smooth and creamy.
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Fry the Sauce: In the same skillet, add enough oil to coat the bottom. Heat over medium-high, then pour the blended sauce back in. Fry for 1 minute, then reduce the heat to medium and cook for an additional 5 minutes to develop a deeper flavor.
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Store or Serve: Use the sauce immediately or allow it to cool completely before storing it in an airtight container. It will keep in the fridge for up to 4 weeks.
Optional: Serve this sauce drizzled over enchiladas or as a dip for tortilla chips.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Red Enchilada Sauce preparations are perfect for busy home cooks looking to simplify mealtime! You can make the sauce up to 4 days in advance; just allow it to cool completely before transferring it to an airtight container and refrigerating. This keeps the flavors vibrant and ensures a fresh taste. Alternatively, you can freeze the sauce for up to 3 months—just label your container with the date. When you’re ready to serve, simply thaw it overnight in the fridge or warm it gently in a saucepan. This way, you’ll have a delicious homemade sauce ready at a moment’s notice, saving you precious time on busy weeknights!
Expert Tips for Red Enchilada Sauce
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Sautéing Technique: Constantly stir while sautéing the onions and garlic to prevent burning; burnt flavors can alter the entire sauce taste.
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Oil for Frying: Although frying the sauce is not mandatory, it enriches the flavor significantly. If you prefer a lighter taste, feel free to skip this step.
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Adjusting Heat: Don’t hesitate to modify the amount of chipotle pepper based on your heat preference; start small and gradually increase for the perfect kick!
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Fresh Ingredients Matter: Use fresh vegetables and herbs whenever possible for a vibrant, homemade taste that outshines any store-bought red enchilada sauce.
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Blending Tip: Allow the sauce to cool slightly before blending for a smoother texture; this also prevents the lid from popping off due to hot steam!
Storage Tips for Red Enchilada Sauce
Fridge: Store this delicious red enchilada sauce in an airtight container for up to 4 weeks. Ensure it’s completely cooled before sealing to maintain freshness.
Freezer: For longer preservation, freeze the sauce in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before using.
Reheating: Reheat over medium heat in a saucepan, stirring occasionally until warmed through. For microwaving, use a covered microwave-safe container, heating in short intervals and stirring in between.
Portioning Tip: Consider freezing the sauce in ice cube trays for easy portioning! Take just what you need for quick meals anytime.
Red Enchilada Sauce Variations & Substitutions
Customize your sauce with these delightful twists to make every batch uniquely yours!
- Different Chilis: Swap dried ancho chilis for New Mexico chilis for a slightly different flavor profile that still brings depth to your sauce.
- Spicy Kick: Add a pinch of cayenne pepper or increase the chipotle peppers for those who crave extra heat. Just be cautious—sometimes a little goes a long way!
- Smoky Twist: For an even smokier flavor, incorporate a dash of liquid smoke or smoked salt instead of regular salt. It adds an intriguing layer that dancing across your taste buds!
- Herb Variation: Replace dried marjoram with fresh oregano or thyme for a fresher taste. These herbs can provide a slightly different aromatic experience.
- Nutty Flavor: To give a nutty undertone, consider adding a tablespoon of tahini or nut butter for richness and depth. It’s an unexpected twist that enhances smoothness beautifully.
- Sweetness Swap: Instead of brown sugar, use maple syrup or agave nectar for a natural and vibrant sweetness without the refined sugars.
- Broth Variety: Experiment with different vegetable stocks like mushroom or roasted garlic stock. Each will lend a unique complexity to your sauce that’s just divine!
- Tangy Zing: Instead of apple cider vinegar, try lime juice or white wine vinegar to brighten up the flavor with a refreshing tang. It’s perfect for those sunny days when you want something a bit lighter!
What to Serve with Red Enchilada Sauce?
Imagine transforming an ordinary meal into an extraordinary feast with vibrant flavors and delightful textures.
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Crispy Tortilla Chips: Perfect for dipping, they provide a satisfying crunch that contrasts beautifully with the smooth, rich sauce.
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Vegetable Tacos: Stuffed with fresh veggies and topped with this red enchilada sauce, they create a flavor explosion in every bite.
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Cilantro Lime Rice: The zesty, fragrant rice serves as a light, fresh side that balances the warm, smoky notes of the sauce.
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Guacamole: Creamy and cool, homemade guacamole adds a luscious texture that enhances the overall dining experience.
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Black Bean Salad: Packed with protein and fiber, this hearty salad pairs well, bringing a delightful freshness and a variety of textures to the table.
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Chilled Mexican Corn Salad: With a burst of sweetness and crispness, this colorful side dish complements the sauce beautifully while adding summer vibes to your meal.
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Margaritas: Refreshing and zesty, a classic margarita brings out the flavors of your dishes, making every bite even more enjoyable.
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Vegan Cheesecake: For a sweet finish, this rich dessert offers a delightful contrast to the savory elements of your meal, rounding out the experience perfectly.
Dive into this combination of sides and drinks, and let your dining experience be as rich and flavorful as your homemade red enchilada sauce!
Red Enchilada Sauce Recipe FAQs
How do I choose ripe ingredients for my Red Enchilada Sauce?
Absolutely! When selecting your ingredients, look for red onions that are firm and have a smooth skin. Fresh garlic should feel plump, and for dried ancho chilis, choose those that are pliable and have a rich, dark color. Avoid any that appear dry or brittle, as they may lack flavor.
What is the best way to store Red Enchilada Sauce?
I recommend storing your sauce in an airtight container once it has completely cooled. In the fridge, it will stay fresh for up to 4 weeks. Just be sure to keep an eye on it and check for any signs of spoilage, such as off odors or mold.
Can I freeze Red Enchilada Sauce?
Absolutely! To freeze the sauce, let it cool completely, then transfer it to a freezer-safe container. You can also use ice cube trays to freeze in smaller portions, making it easy to thaw just what you need. When ready to use, simply thaw overnight in the fridge or microwave for a quick defrost.
What if my sauce is too spicy or too thick?
If you find your sauce has too much heat from the chipotle, you can add a touch of sweetness with brown sugar or maple syrup to balance it out. For thickening, add a bit more vegetable stock or water, blending until you reach your desired consistency.
Are there any dietary considerations for my Red Enchilada Sauce?
This recipe is vegan and gluten-free, making it suitable for many dietary needs. If you have specific allergies, double-check ingredient labels, especially with items like chipotle in adobo, which can sometimes contain allergens. Always feel free to adjust the recipe to cater to specific dietary restrictions, ensuring a joyful and safe dining experience for everyone!
How long can I keep frozen Red Enchilada Sauce?
You can safely freeze your sauce for up to 3 months. When ready to enjoy, thaw it in the fridge overnight for best results, or place it in a microwave-safe container for quicker defrosting, heating in short bursts with frequent stirring until warmed through.
Homemade Red Enchilada Sauce: Bold Flavor, Vegan Delight
Ingredients
Equipment
Method
- Chop the red onion and garlic. Remove stems and seeds from the ancho chilis.
- Heat oil in a large skillet over medium heat. Add onions and cook until translucent, about 3-5 minutes, then add garlic for another minute.
- Stir in the ancho chilis, sauté for about 6 minutes and flip halfway through.
- Pour in the vegetable stock, chipotle in adobo, and adobo sauce. Boil, then simmer for 5 minutes.
- Mix in the tomato paste, brown sugar, cumin, garlic powder, smoked paprika, marjoram, salt, pepper, and vinegar. Cook for an additional 10 minutes.
- Transfer the sauce mixture to a blender and blend until smooth.
- In the same skillet, add more oil, heat over medium-high, pour blended sauce back in, fry for 1 minute, then reduce heat and cook for 5 minutes.
- Use immediately or cool completely before storing in an airtight container for up to 4 weeks.