Red Enchilada Sauce


  • 4 medium guajillo chiles (about 1 ounce)
  • 2 medium cloves garlic, peeled
  • 1 (28-oz) can fire roasted diced tomatoes (such as Muir Glen)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 cups chicken broth
  • Kosher salt, to taste
  • Sugar, to taste

Preheat oven to 350°F. Place guajillo chiles on a baking sheet and heat in oven until puffed up and aromatic, about 3-5 minutes. Remove from the oven and allow to cool. Stem and seed chiles; tear into pieces.

Place chiles, garlic, tomatoes, cumin, and black pepper in jar of a blender. Puree until as smooth as possible.

Heat oil in a large saucepan over medium-high heat until shimmering. Set a fine mesh strainer over pan and pour in sauce. Press sauce through strainer into saucepan. Cook sauce, stirring constantly, until thickened to consistency of tomato paste, 5 to 7 minutes. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Taste sauce and season with salt and sugar to taste.

From Serious Eats. Makes about 4 cups


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s