Red Enchilada Sauce (Salsa De Chile Rojo)

Deana Fromm


This is the homemade sauce I use for all our enchiladas


★★★★★ 3 votes

Up to 12-15
1 Hr
1 Hr


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dried pasilla, ancho or mexican chilies
1 c
beef broth
1-2 tsp
1-2 Tbsp
cayenne pepper
1 Tbsp
1/2 medium
white onions
2 clove
1/2 tsp
oregano, dried

How to Make Red Enchilada Sauce (Salsa De Chile Rojo)


  • 1Cut ends off of dried chilies, de-seed (if desired)
  • 2Cut chilies into chucks and place in sauce pan with water just above the chilies. Slowly cook until chilies are very soft.
  • 3Place chilies in blender, blend until smooth. (sauce will be thick) Put blended chilies in pan with remaining water and add the broth.
  • 4Season to taste adding salt, and cayenne pepper to desired heat level. Simmer for about 1/2-1 hour.
  • 5Once sauce is put together; place 2 tbsp oil in pan. Heat to very hot, slowly poor sauce into pan and fry it...Yes fry it,. Simmer for about 1/2 on low and let rest for 2 hours before serving to allow all ingredients to mess together.

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About Red Enchilada Sauce (Salsa De Chile Rojo)

Course/Dish: Salsas
Regional Style: Mexican
Hashtags: #Rojo, #Sauce-Mexican

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