Sauce Soiree: My Fiery Attempt at Red Enchilada Sauce

Spicy Enchilada Rojo Sauce

This is my first attempt at making one of the 3 sauces we enjoyed during our visit to the Vallarta Botanical Gardens. Where we had traditional Mexican dishes from the region.

This was a FAIL for me.  It was way too spicy for my taste. (Hence the name changes to spicy red enchilada sauce.)  PRO TIP: Mexicans’ idea of medium heat is much hotter than my Midwest palate’s idea of medium heat. You can see links to the Vallarta Gardens blog at the end of this article.

The beauty of authentic red enchilada sauce lies in its vibrant tapestry of flavors, each recipe a unique testament to the rich culinary traditions of its region and the creative touch of each family. Passed down through generations, the ingredients used in this sauce are often guarded as family secrets, contributing to its iconic status in Mexican cuisine. Interestingly, traditional recipes omit tomatoes, showcasing a delightful blend of chiles and spices as the cornerstone of their robust flavor profile. Embrace the journey into the heart of Mexican cooking, where every family adds their flair to this timeless classic.

Chile descriptions:

I picked 3 kinds of dried chiles in our local grocery store, La Comer.  You could compare it to Sprouts or Whole Foods in the US. I will do a post soon about the local stores and vendors.

The first is the vibrant Guajillo – a staple in many authentic dishes. They are readily available in the US. and known for their deep red color.  They are 3-5 inches long; their skin is shiny and papery. They have a slightly sweet, fruity, and smoky flavor and are typically mild.

Next is Morit. It may be hard to find in the US. They are reddish-brown and about 2 inches long. Their skin is wrinkly and thick. They remind me of a big raisin. They have a sweet flavor with hints of smoky chocolate, licorice, cherries, and coffee. They have a medium level of heat. Chipotles would be a good substitute if you cannot find Morits.

The last is the Mulato Agranel.  This also may be hard to find in the US. They are coffee brown and wrinkly and around 4 inches long.  It is the older brother of Ancho chile; they both are dried Poblanos, the difference is the time of harvest.  Ancho’s are picked when ripe and red. Mulato’s are allowed to ripen on the plant until they are dark red and ready to fall off the plant. It is a staple in many moles. It has hints of dried fruit and a gentle spiciness. It would be considered medium heat.

While Guajillo provides a base of mild heat, the Morit introduces a unique sweet smokiness. I prefer my sauces on the mild to medium side. You could substitute Smoked Red Serrano or dried Paquin for some stronger heat (Update: use these if you want molten lava). Morit and Mulato are both new to me so we will discover them together. What are your favorite dried chiles?

Other ingredients: The rest of the ingredients are straight forward, onion (white or yellow), garlic, cumin, salt and optional cinnamon stick.  The only exception is Mexican oregano.

They may share the name oregano, but they are two distinct herbs with different flavor profiles and culinary uses. Most of you are familiar with Italian oregano with its earthy bitterness. Mexican oregano is very floral and citrusy. You can find this in the US in the Mexican spices. I find when I have it in hand I use it in a lot of my dishes. It is native to Mexico but can also be found growing in Central and South America.  It is a cousin of lemon verbena. Mexican oregano has been used by native people in Mexico and Central America, traditionally for teas to treat respiratory and gastrointestinal ailments. If you can’t find it locally, Marjoram would be a close substitute.

Instructions (recipe below)

The first step is to rinse, dry, and roast the dried chiles.  I use kitchen shears to cut off the tops of the chiles and knock some of the seeds out. Then place them in a dry skillet or directly over the flame. Take care not to scorch them.

Then add to a bowl and cover with very hot water.  Let it sit for about 30 minutes to soften. You can place a saucer over the chiles to keep them submerged.

While the chiles are soaking, you can cut your onion. I cut a thick slice and toast it in the same skillet. This gives it a little more depth of flavor.

Add to your blender, then add the garlic, Mexican oregano, and cumin. When the chiles are soft, reserve the liquid, and add them to the blender with the other ingredients.  Add about a ½ cup of the reserved liquid or water and blend until smooth. Water would help keep the spice level down.  Use enough liquid to make it easy to push through the sieve.

Now, strain the sauce to remove any remaining skin or seeds. Transfer it to a large Saucepot and add 2 cups of chicken stock, or substitute it with vegetable stock to make it vegan. If desired, add a cinnamon stick at this stage. Cinnamon can elevate savory dishes, offering a unique depth of flavor that enriches the sauce. I use it in many of my savory recipes. Cook over medium-high heat until the mixture has reduced to a creamy consistency.

Once it is reduced, remove the cinnamon stick if using and add salt and pepper to taste. PRO TIP: It is important to do this after you reduce instead of before, so it doesn’t become too salty.

At this point, you can use it fresh or store it in the refrigerator for a week or in the freezer for 2 months. I like to let it sit for a couple of days to let the flavors meld.  

The sauce can be used in so many recipes. Enchiladas are, of course, the traditional way. You can also make chilaquiles, enchilada-style burritos, or get daring and add to your next meatloaf or burger.  The possibilities are endless. 

Do you have a favorite Enchilada Sauce?  Share your pictures, personal tips, or favorite ingredients!

Personal reflections:

The sauce we had at the Vallarta Gardens was not spicy so I will be using this same recipe with milder chiles for my next try. I highly recommend adding the cinnamon stick for the last simmering, it becomes that something in the sauce people can’t put their finger on.

Disclaimer: The content on this blog is for educational and informational purposes only and should not be relied upon as a substitute for professional medical advice. Always consult with your doctor or other qualified healthcare provider for any health-related concerns.

Link to Blog – A Flavorful Floral Journey: Vallarta Botanical Gardens