Sunday, November 27, 2022
HomeWineGenuine Mexican Pink Chile Sauce (Enchilada Sauce)

Genuine Mexican Pink Chile Sauce (Enchilada Sauce)

Rising up in a Mexican-American family our basic meal was usually drenched in a flavorful Mexican Pink Chile Sauce. My mother would merely take New Mexico Chiles simmer them in sizzling water with contemporary garlic after which use a blender to her most popular consistency. That’s it. No tomato sauce or chili powder wanted.

And now I’m lastly sharing the secrets and techniques for the right genuine crimson chili sauce, nice for enchiladas or different Mexican meals classics.

Red Chile Sauce in a mason jar.

One of many secrets and techniques I discovered is that my mother begins with this fundamental sauce, after which provides varied elements to the sauce after it’s made to suit the fashion of Mexican meals she was making, from enchiladas to a sauce over a burrito. And she or he by no means actually instructed us the secrets and techniques to that method till now.


Recipe Highlights

  • It is a flavorful crimson chili sauce that’s medium warmth.
  • You may modify the flavour utilizing any dried chile like ancho chiles or different dried peppers.
  • You will see that dried crimson chile pods within the Mexican aisle of most grocery shops.

About Dried Chile Pods

Many genuine Mexican recipes begin with dried chiles, whether or not a crimson sauce or a inexperienced sauce. An important ingredient for this crimson chile sauce recipe is the dried crimson chiles. It’s the base of all the flavour. By altering the kind of chile pods you can also make this a light warmth and even right into a spicy crimson sauce. However in your first time we advocate beginning with one in every of two crimson chiles.

To start out out use dried Mexican Chile, which can also be know as crimson chile or hatch crimson chile. This fashion of chile tends to be barely bitter however a vivid taste and coloration which is interesting. There are methods to offset the bitter taste with different elements. See under for extra particulars. They might even be referred to as California chile pods.

The opposite most typical is the dried guajillo pepper, which shall be extra earthy and provides a darker coloration to the chile. Guajillo usually make a low warmth crimson chile sauce with a bit extra sweetness.

In order for you extra warmth then you possibly can mix extra dried chile, like chile de arbol and even candy pasilla chiles. The objective is to experiment with varied forms of dried chiles to seek out the mixture you want.

You may get chili pods on-line when you can’t discover them at your native retailer. They arrive in a number of sizes, however the typical package deal shall be 3-ounces. If you happen to combine peppers use the complete 3-ounces of the underlying pepper for taste after which add 2 or 3 different peppers to boost the flavour.

Components for Pink Chile Sauce

  • Dried New Mexican Pink Chile or Guajillo Peppers
  • Chilly Water – Which shall be boiled to hydrate the pepper after which some used to make the sauce
  • Garlic Cloves – Crushed
  • Kosher Salt – This shall be vital after you make the sauce

Instruments for Pink Chile Sauce

  • Giant Inventory Pot (A minimum of 3 quarts)
  • Good Blender – A meals processor can work too however you should have higher success utilizing an excellent blender.


First: Begin with eradicating the stems and seeds from the chile pods.

Second: Deliver chilly water to a boil in giant inventory pot.

Third: Add the dried chile pods and garlic to the boiling water and scale back to a simmer. Simmer for half-hour.

Fourth: Take away the chile pods (now rehydrated) and place them and garlic within the blender. Take one cup of the water it was simmering in and place within the blender. Pulse till the chile sauce is clean and any pores and skin and seeds are fully pulverized (pulse for about 3 minutes).

Fifth: Add salt. If the sauce is bitter then add extra salt to offset the flavour.

Elective – If there may be nonetheless pores and skin and seeds within the crimson chile sauce then pour the crimson chile sauce by a mesh strainer to separate.

Flavoring the Pink Chili Sauce

As soon as the easy sauce is finished you possibly can taste or improve as you see match. For a basic enchilada sauce recipe we like so as to add onion powder and extra salt to stability the potential for a bitter sauce. For burritos we’ll begin by browning some chuck meat after which add the crimson chili sauce with some Mexican Oregano for a tackle chile Colorado.

Bowl of authentic red chile enchilada sauce.


If you wish to spice it up and never play with varied chili pods use your favourite sizzling sauce for warmth. You may add rooster broth (or inventory) versus water to the blender for a bit extra richness.


This can be utilized instantly or you possibly can retailer in a mason jar for as much as 10 days within the fridge. In any other case freeze in quart sized baggies to make it last as long as one 12 months.

Recipe Inspirations

This sauce is nice on our pork enchiladas, which is an effective way to make use of leftover pulled pork. We additionally use this sauce as a base for our beef enchiladas, an important use of chuck roast. You may simply drizzle this over brisket nachos too.

This put up was initially printed in Might of 2014 and up to date July of 2022 with extra particular recipe steps, storage particulars, and new course of pictures.

This put up might comprise affiliate hyperlinks. This implies when you click on on the hyperlink, we might obtain a small fee if you are going to buy by the hyperlink. We associate with manufacturers we all know and love and use and it helps hold the weblog going!

Red chile sauce in a dish.

Genuine Pink Chile Sauce Recipe (Enchilada Sauce)

An genuine dried chili primarily based crimson sauce that’s blended in a blender and can be utilized as a straightforward enchilada sauce or enhanced for different recipe choices.

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffffff; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 cease { stop-color: #ffffff; }linearGradient#wprm-recipe-user-rating-0-50 cease { stop-color: #ffffff; }linearGradient#wprm-recipe-user-rating-0-66 cease { stop-color: #ffffff; }

5 from 2 votes



Prep Time: 10 minutes
Cook dinner Time: 30 minutes
Servings: 2 cups
Energy: 151kcal
Price: $5


  • 1 Blender
  • 3 quart saucepan


  • 3 ounces Dried New Mexico Pink Chile Pods, (Seeds and stems eliminated)
  • 6 cloves contemporary garlic
  • 4 cups chilly water
  • 1 teaspoon kosher salt
Forestall your display screen from going darkish


  • Boil Chiles: Fill pot with chilly water and produce to a boil. Add the garlic and the dried chile pods and scale back to a simmer. Simmer for half-hour.
  • Mix Chiles: After half-hour flip off the warmth. Put the chile pods and garlic right into a blender with a strainer. Don't discard the water but.
  • Add one cup of the water that the chile was simmering in and mix the chiles till they develop into a thick chili sauce (about 3 minutes). It ought to be clean with no seeds or pores and skin.
  • Elective: Sift the sauce by a strainer or advantageous sieve to get any chunks or remaining seeds out.


When Choosing Dried Chile:

  • New Mexico (or California) Dried Chile shall be vivid crimson and have an earthy taste with slight warmth. These are hatch chiles. 
  • Guajillo or Pasilla peppers shall be darker in coloration and sweeter with a taste that’s richer with no warmth.

Elective: If there may be nonetheless pores and skin and seeds within the crimson chile sauce then pour the crimson chile sauce by a mesh strainer to separate.

Storage: This can be utilized instantly or you possibly can retailer in a mason jar for as much as 10 days within the fridge. In any other case freeze in quart sized baggies to make it last as long as one 12 months.

Discover the right wine pairing on the Vindulge Wine Store


Energy: 151kcal | Carbohydrates: 33g | Protein: 5g | Fats: 3g | Saturated Fats: 0.4g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 0.2g | Sodium: 1227mg | Potassium: 832mg | Fiber: 12g | Sugar: 18g | Vitamin A: 11265IU | Vitamin C: 16mg | Calcium: 50mg | Iron: 3mg
Tried this recipe? We might like to see!Point out @vindulge or use the hashtag #vindulge

The put up Genuine Mexican Pink Chile Sauce (Enchilada Sauce) appeared first on Vindulge.


Most Popular

Recent Comments