This is our favorite red sauce for all things Mexican. I use it for enchiladas, tacos, bean stews, base for mole , Colorado and so much more. Checkout these links for recipe ideas on using this delicious sauce.
Adjust the heat by using more or less of chipotle. Ive experimented with authentic and not so authentic recipes, this has evolved to be our favorite. The ancho and chipotle chillies are essential to get the robust enchilada flavor, however if you can’t find them use any chillies or smoked paprika powder you can find. The best result of this sauce is in my red enchilada casserole here. Try it in similar recipes with Chile rellonos here and here.
NOTE: If you’re going to bake the sauce in a casserole do not cook the sauce.
ingredients
- 1 medium onion chopped
- 24 oz bottled tomatoes -preferably fire roasted, or tomato puree or tomato sauce
- 3-4 cloves garlic minced
- 1 teaspoon dried Mexican oregano or regular
- 1 ¼ cup broth or water, use as needed for the recipe
- 1 Tablespoon olive oil
- 2 teaspoons apple cider vinegar or lemon juice
- 1 teaspoon cumin
- 2 teaspoons ancho chili powder preferred or regular mild chilli powder you have
- 2-3 pieces chipotle in adobo sauce for added heat and smokiness)
- 1 ½ teaspoon sea salt
Instructions
In a sauce pan warm the oil and sauté the onions till soft about 5 minutes. Add the garlic and all the spices mix and cook for another minute. Add the tomato sauce and mix well. Take it off the heat. Blend all ingredients together in a upright blender until smooth. If you’re using this for enchilada add the broth or water t thin out. The sauce will cook completly when baked in the oven with the recipe. This recipe is enough to make about 6-8 medium-small sized tortilla- enchiladas.
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