Old El Paso enchilada sauce is a classic Mexican-inspired sauce known for its rich, smoky flavor and vibrant red color. Making it from fresh chili peppers elevates the sauce with a deeper, fresher heat and authentic complexity that canned sauces often lack. This recipe captures the essence of the original while bringing a homemade touch that works perfectly for enchiladas, tacos, or as a versatile dipping sauce.
Ingredients
- 4 dried guajillo chili peppers, stems and seeds removed
- 2 fresh ancho chili peppers (or 2 dried ancho rehydrated if fresh unavailable)
- 1 medium white onion, roughly chopped
- 3 cloves garlic, peeled
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1/2 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 teaspoon apple cider vinegar
- Salt to taste (start with 1 teaspoon)
- 1/2 teaspoon ground black pepper
- Optional: 1 small chipotle pepper in adobo for added smokiness
Instructions
- Start by toasting the dried guajillo and ancho chili peppers in a dry skillet over medium heat for 1-2 minutes per side, until fragrant but not burnt. Remove from heat.
- Place the toasted dried chilies in a bowl and cover with 1 cup of hot water. Let them soak for 20 minutes until softened.
- While the chilies soak, heat the vegetable oil in a saucepan over medium heat. Add the chopped onion and garlic cloves, sautéing until translucent and fragrant, about 5-7 minutes.
- Add the cumin, oregano, smoked paprika, and tomato paste to the onion and garlic. Cook, stirring constantly, for 2 minutes to bloom the spices and deepen the tomato paste’s flavor.
- Drain the soaked chilies, reserving the soaking liquid. Place the chilies, sautéed onion mixture, chipotle pepper (if using), and 1 cup of chicken broth into a blender. Blend until very smooth, adding more broth or chili soaking liquid if necessary to reach a pourable sauce consistency.
- Pour the blended sauce back into the saucepan. Bring to a simmer over medium heat, stirring frequently. Add vinegar, salt, and black pepper. Adjust seasoning to taste.
- Simmer the sauce gently for 15-20 minutes, stirring occasionally, to allow flavors to meld and thicken slightly.
- Remove from heat and let cool slightly before using. The sauce is now ready to pour over enchiladas or incorporate into your favorite Mexican dishes.
Tips
- Substitutions: If fresh ancho chilies aren’t available, dried ancho peppers rehydrated work well. For a milder sauce, omit the chipotle pepper or reduce guajillo peppers used.
- Storage: Keep leftover sauce in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months.
- Adjusting Heat: Fresh chili peppers vary in heat. Taste as you go and remove seeds to reduce spiciness. Adding a small pinch of sugar can balance overly acidic or bitter notes.
- Blending: For an ultra-smooth sauce, strain the blended mixture through a fine mesh sieve before simmering to remove any bits of skin or seeds.
Serving Suggestions
This enchilada sauce is perfect poured over rolled corn tortillas stuffed with cheese, chicken, or beans, then baked until bubbly. It also works beautifully as a dipping sauce for tortilla chips or drizzled over grilled vegetables and roasted meats. For a quick weeknight meal, toss it with cooked shredded chicken and serve on rice or inside burritos.
Variations
Try swapping guajillo chilies for pasilla or mulato peppers for a different flavor profile—pasilla adds earthiness, while mulato offers a sweeter, chocolatey note. For a smoky twist, add a few dried chipotle peppers instead of or in addition to the fresh chipotle in adobo. Vegetarians can use vegetable broth instead of chicken broth without sacrificing flavor.
For a creamy enchilada sauce, stir in 1/4 cup sour cream or Mexican crema after simmering, just before serving. Another variation is to add a splash of orange juice or a teaspoon of honey for subtle sweetness and complexity.
Storage and Reheating
Store your enchilada sauce in a sealed container in the refrigerator for up to 5 days. For longer storage, freeze the sauce in airtight containers or heavy-duty freezer bags for up to 3 months. When ready to use, thaw overnight in the refrigerator.
To reheat, warm the sauce gently over low heat in a saucepan, stirring frequently to prevent burning. If the sauce thickens too much after refrigeration or freezing, add a splash of broth or water to loosen it to your desired consistency.
Frequently Asked Questions
Can I use fresh chili peppers instead of dried ones?
Fresh chili peppers can be used, but dried chilies provide a deeper, more concentrated flavor typical of enchilada sauce. If using fresh, roast them first to develop complexity, and consider reducing the broth slightly to compensate for higher moisture content.
What if I don’t have a blender?
You can finely chop the rehydrated chilies and sautéed ingredients, then use a food processor or an immersion blender. Alternatively, strain the sauce after simmering to remove larger pieces, though the texture will be chunkier.
How spicy is this sauce?
This sauce has a moderate heat level, mainly from guajillo and chipotle peppers. Removing seeds and membranes reduces heat. Adjust the amount and type of chilies to suit your heat preference.
Can I make this sauce ahead of time?
Yes, the sauce can be made up to 3 days in advance. Flavors often deepen after resting. Store refrigerated and reheat gently before serving.
Is this sauce gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free, but always check labels on broth and spices to ensure no cross-contamination or additives.
How do I know when the sauce is done simmering?
The sauce is ready when it has thickened slightly and the flavors have melded, usually after 15-20 minutes of gentle simmering. Taste and adjust seasoning before removing from heat.
Making Old El Paso-style enchilada sauce with fresh chili peppers not only enhances authenticity but also gives you control over heat and flavor intensity. This versatile sauce can become a staple in your Mexican cooking repertoire, delivering vibrant, homemade taste every time.
For an extra touch, try pairing this sauce with freshly made corn tortillas and your favorite fillings to create a truly memorable enchilada experience.
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