Red Enchilada Sauce Recipe [Step-by-Step] (2023)

FAQs

What is red enchilada sauce made of? ›

Red enchilada sauce may also be called salsa roja, salsa roja para enchiladas or mole rojo. It is a sauce made out of ancho/ pasilla/New Mexico and/or Cascabel chiles, onion, garlic, tomatoes, broth, cumin, oregano, etc. all blended together then simmered until thickened.

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

Or alternately, you can thicken the sauce with a cornstarch slurry (equal parts cold water and cornstarch whisked together, then added to the sauce once it has reached a simmer). Storage instructions: Let the sauce cool to room temperature.

About Dried Chile Pods

The most important ingredient for this red chile sauce recipe is the dried red chiles. It is the base of all the flavor. By changing the type of chile pods you can make this a mild heat or even into a spicy red sauce. But for your first time we recommend starting with one of two red chiles.

Hatch Green Chile Enchilada Sauce

This is thick and a bit more viscous than the other sauces. It's a little spicier than the other mild salsas on this list, too, so if you find mild to be too tame, go for the Hatch brand enchilada sauce. There's some cane sugar in here, too.

A universal complaint about homemade chile sauce is its tendency to taste bitter. That can be because of the peels of the chili peppers or because they were scorched when toasting them. Whatever the reason, if your chile sauce is too bitter for you, add a little brown sugar.

If you taste your enchilada sauce and find it has a bitter or sour aftertaste, this could be simply due to the acidity of the peppers or tomato, if added. Not to worry. Mix in agave syrup or brown sugar, starting with 1/2 teaspoon and adding more until the taste is evened out to your liking.

Pungent fresh herbs like thyme, rosemary, sage, tarragon, and marjoram can liven up tomato sauce with their bold, distinctive flavors. Add 1 to 2 sprigs of one or more of them to your favorite sauce, cover, and simmer at least 5 minutes to allow them to infuse in the sauce. Remove the sprigs before serving.

Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of the enchiladas after they are heated through.

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

Are enchiladas better with corn or flour? ›

Enchiladas are laden with sauce and fillings, and you need a tortilla that will hold up to all the moisture, so you should always opt for corn over flour.

Of course, the moral of the story is to take a little more time to fry those tortillas before using them. The extra step is worth it. Another thing that adversely affects enchiladas is the addition of too much sauce. If you've ever thought, "There is no such thing as too much sauce," you might want to think again.

Tips for keeping your flour tortillas from getting soggy in enchiladas. Try preheating your enchilada pan in the oven before you start cooking. Adding your tortillas intoan already-warm pan instead of a cold one will help them start cooking and getting crispy right away, rather than risking sogginess.

Water, Tomato Puree (water, tomato paste), Modified Corn Starch. Contains 2% or less of: Sugar, Salt, Chili Pepper, Soybean Oil, Vinegar, Hydrolyzed Corn Protein, Citric Acid, Onion Powder, Red Pepper, Color Added, Natural Flavor.

Red vs. Green Enchilada Sauce:

Red enchilada sauce is made with red chilies (in this recipe, ground red chilies or chili powder). Green enchilada sauce is made with green chilis, tomatillos, and sometimes jalapeños, so it tends to have a larger heat range. It can be spicy, but doesn't have to be.

Salsa vs Enchilada Sauce

These two sauces might overlap in their ingredients, but the key difference is that enchilada sauce is thin, smooth, and served hot. It's also considered an important part of dishes like enchiladas, while salsa roja is a cold table sauce that can be added to anything.

Tomato Sauce or Salsa as an Alternate

The bases of tomato sauce and salsa are a great start that just needs a bit of doctoring to use as a substitute. Since enchilada sauce is thin with spices, each of these is close but needs a bit of a quick and easy recipe idea.

Red chili sauce and enchilada sauce are not the same. Enchilada sauce is made with ground chili peppers, whereas red chili sauce is made with whole chili peppers. Enchilada sauce is also thinner in consistency and has a more pronounced chili flavor, whereas red chili sauce is thicker and has a sweeter flavor.