Here is a flavorful, authentic Mexican red chile sauce (salsa roja para enchiladas) made the traditional way using dried chiles. This is the classic base for enchiladas rojas, tamales, pozole, and more.

🌶️ Authentic Mexican Red Chili Sauce for Enchiladas

(Salsa Roja de Chile Seco)

Ingredients

6 dried guajillo chiles
2 dried ancho chiles (optional but recommended for depth)
2 garlic cloves
¼ small white onion
2 cups water or broth (to blend)
1–2 tbsp oil
½ tsp Mexican oregano
Salt to taste
Optional: 1 Roma tomato (adds a touch of sweetness & silkiness)

Instructions

1. Prepare the Chiles

Remove stems, seeds, and veins from the guajillo and ancho chiles.
Lightly toast them on a dry skillet for 5–10 seconds per side (do not burn them — they turn bitter).

2. Soften the Chiles

Place the chiles in hot (not boiling) water and soak for 15–20 minutes until soft.

3. Blend the Sauce

In a blender, add:

Soaked chiles
Garlic
Onion
Optional tomato
2 cups of the soaking liquid or broth

Blend until completely smooth.

4. Strain (Important for Authentic Texture)

Strain the sauce through a fine mesh sieve to remove any chile skin bits.

5. Cook the Sauce

Heat 1–2 tbsp oil in a pan.
Pour the strained sauce into the hot oil (it should lightly sizzle).
Add Mexican oregano and salt.
Simmer for 10 minutes, stirring occasionally.

It will thicken slightly and develop a deep, rich flavor.

How to Use for Enchiladas

Warm corn tortillas so they’re pliable.
Dip each tortilla into the warm sauce.
Fill with cheese, chicken, or beef.
Roll and place in a baking dish.
Spoon extra sauce on top and sprinkle with cheese (optional).
Bake or briefly heat until cheese melts.

⭐ Flavor Tips

Add a pinch of cumin for a Tex-Mex twist (not always traditional).
Add 1 tsp of brown sugar if the chiles taste bitter (depends on quality).
Mix in a bit of broth for a thinner enchilada sauce.
For spicy enchiladas, add 2–3 chile de árbol when soaking.

If you’d like, I can also give you:

A New Mexico–style red chile sauce
A mild version for kids
A restaurant-style enchilada plate recipe

Just tell me!