Homemade Authentic Enchiladas Rojas Sauce (Gluten Free)
Authentic Mexican enchilada sauce is all about simplicity and flavor. Unlike some store-bought versions that use tomato sauce or other additives, this traditional recipe relies on dried guajillo and ancho chiles for a rich, smoky flavor. Learn to make gluten free enchilada sauce.
Equipment
- 1 Blender
- 1 Pot
- 1 siever
Ingredients
- 1 garlic clove
- 10 dried guajillo chiles
- 2 dried ancho chiles
- 1 stick of cinnamon
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
- 2 cups chicken stock or water from soaking the chiles
- 2 chiles de arbol optional
Instructions
- Step 1. Rehydrate the Chiles: Boil about 5 cups of water, then turn off the heat. Add the guajillo and ancho chiles and let them soak for 6–8 minutes. To keep them fully submerged, place a small plate or bowl on top. You’ll know they’re ready when they’re soft and pliable
- Step 2. Blend the Sauce: Remove the stems and seeds from the chiles. Add them to a blender along with the garlic, cumin, oregano, salt, and chicken broth (or soaking liquid). Blend until smooth.
- Step 3. Strain the Sauce: Pass the blended sauce through a fine sieve to remove any seeds or chunks. This step ensures a silky, smoother sauce.
- Step 4. Cook the Sauce: Heat a pot over medium-high heat with a drizzle of avocado oil. Pour in the sauce, add the cinnamon stick, and simmer for about 5 minutes. Adjust the thickness by adding more broth or water as needed. Don’t forget to taste and adjust the salt!
Video
Nutrition
Nutrition Facts
Homemade Authentic Enchiladas Rojas Sauce (Gluten Free)
Amount per Serving
Calories
51
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.3
g
2
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
2
mg
1
%
Sodium
314
mg
14
%
Potassium
206
mg
6
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
1558
IU
31
%
Vitamin C
2
mg
2
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!