- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Inspired by authentic enchilada sauce, our recipe combines dried chilies, garlic, onion, and spices to make a rich, flavorful sauce perfect for enchiladas. Many dried chilies will work in this homemade enchilada sauce. We love the combination of guajillo and ancho chilies. Guajillo chilies have a natural smokiness and are moderately hot, while ancho chilies are mild and have a fruity, chocolate-like aroma. When combined, the enchilada sauce tastes rich and savory with just a hint of spice. Add one or two hotter chilies like New Mexico or Cascabel for a spicier sauce. You can also make the sauce spicier by adding a pinch of cayenne pepper.
Ingredient:
- 2 ounces dried guajillo chiles (8 to 10 peppers)
- 1 ½ ounces dried ancho chilies (4 to 5 peppers)
- Hot water, plus more for sauce
- 1/2 tablespoon neutral oil like grape seed, safflower or walnut
- 3 medium cloves garlic, peeled
- 1/2 medium white onion, sliced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried Mexican oregano
- 1/2 to 1 teaspoon fine sea salt
- 1 tablespoon unsweetened cocoa powder
- Sugar, optional for balancing sauce
- Apple cider vinegar, red wine vinegar or white wine vinegar, optional for balancing sauce
