Enchilada Sauce from Dried Chiles

Why I Love This Recipe

I absolutely love Mexican food, like my Instant Pot Mexican Style Beans and my Mexican Shredded Beef, and enchiladas are at the top of my list of things I order at Mexican restaurants. I also love making enchiladas at home because you can use leftover meat, make them vegetarian, make your own sauce, and add any toppings that you like.

This sauce is from my recipe for Easy Chile Relleno Enchiladas which is another dish I love to make at home.

How to Make Enchilada Sauce From Dried Peppers

1. In a food processor or blender add the tomatoes, onion, and garlic and blend until smooth. Set aside.
2. In a medium saucepan over medium-high heat, warm the olive oil. Add the flour and whisk for 45-60 seconds to make a roux. Slowly pour in the broth, whisking the entire time.
3. Add the chile powder, salt, cumin, and cinnamon and continue to whisk to combine. Add the blended tomato mixture, tomato paste, and soy sauce (or Worcestershire sauce for non-vegetarians) and fully combine. Bring to a boil and then lower the heat to simmer. Stir the sauce occasionally as it simmers for 15-20 minutes.
4. Carefully pour the mixture into a blender or food processor and blend until smooth. You can serve immediately or allow the mixture to cool before storing.

What kind of Dried Peppers to Use

I like to use Guallijo peppers in my dried chile mix because they are mild and have a slight smokiness to them. Other variations work great for this spice mix as well.

I find a New Mexico pepper and a California pepper at my local grocery store that I also use. The great thing about making your own ground dried chile mix is that you can use any dried pepper that you like or mix more than one together.

How to Grind Your Own Dried Chile Powder

Take each dried pepper and cut off the stem. Take out as many seeds as you would like, this is where any of the heat will be. I usually take out most of them for a milder sauce.

Cut the pepper into small pieces that will fit in your coffee/nut grinder or small food processor. Pulse and grind until you get a powder. The longer you grind, the finer the powder will be. To get 4 tablespoon powder, you will need to grind 7-10 dried peppers. Store any unused powder in a sealable container.

What Type Of Grinder to Use to Make Chile Powder

Here is the coffee/nut grinder I use for all of my cooking. It's a small, inexpensive coffee/nut grinder and works well for grinding chiles like in this recipe, nuts, other spices, and more.

What if I don't have a grinder?

You have a few options if you don't have a grinder to make your own chile powder.

1. Buy one! They are inexpensive, don't take up a lot of room in your cabinets, last for a long time, and will come in handy more often than you think. I also see these little gadgets on the shelves at second-hand stores.
2. You can reconstitute the dried chiles and use them. Place 6-8 dried chiles into a saucepan with water. Bring to a boil over high heat and then remove the pan from the heat. Allow the peppers to sit in the hot water for 25-30 minutes. Drain the chiles, remove the stems and as many seeds as you would like, and add them to the blender with the tomatoes, onions, and garlic.
3. Use store-bought chili powder.

Can I use Store-Bought Chili Powder?

You can use the powdered chili powder found at the grocery store, but I highly recommend making your own from dried chiles. It's very easy to make and has a more authentic flavor.  

How to Add Some Heat to This Enchilada Sauce

I typically don't make my recipes too spicy. One because I'm not a huge fan of super spicy foods and two, most of the meals I make are going to be for my son as well. But, enchilada sauce can still have a hint of spice and you can always add more if you really like the heat. Here are a few options on how to add heat:

• Add some canned chipotle peppers to the tomato and onion mixture before blending. These are just dried jalapeños that have been smoked then canned in an adobo hot sauce. These can definitely add some heat, so be mindful of how much you are adding. I would say 1-2 whole peppers would be perfect.
• Add some cayenne pepper. You will do this when you add the chile powder. Start with 1 teaspoon and go from there. You can always add spice but you can't take it away!
• Add a jalapeno or habanero pepper to the tomato and onion mixture before blending and adding it to the sauce.

Can you Freeze Enchilada Sauce?

Yes, enchilada sauce can be frozen. Make sure the sauce has completely cooled before storing and freezing. Use a sealable, freezer-safe container or plastic bag. Make sure you leave room for the sauce to expand when frozen. Enchilada sauce will last for 6 months in the freezer.

More Mexican-Inspired Recipes You Might Like

• Baked Chile Rellenos
• Instant Pot Crispy Pork Carnitas
• Air Fryer Jalapeño Popper Taquitos
• Chunky Chicken Tortilla Soup
• Instant Pot Mexican Shredded Beef