{"id":6423,"date":"2025-05-02T17:18:59","date_gmt":"2025-05-02T17:18:59","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6423"},"modified":"2025-05-02T17:18:59","modified_gmt":"2025-05-02T17:18:59","slug":"authentic-mexican-red-chili-sauce-for-enchiladas","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6423","title":{"rendered":"Authentic Mexican Red Chili Sauce for Enchiladas"},"content":{"rendered":"

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A rich, bold, and earthy red chile sauce made with dried chiles and traditional spices\u2014perfect for smothering enchiladas or drizzling over tamales!<\/p>\n

\ud83d\udccc Ingredients:<\/strong><\/p>\n

6 dried New Mexico or Guajillo chiles (stems & seeds removed)<\/p>\n

2 dried Ancho chiles (optional for depth)<\/p>\n

3 cups water or chicken broth (for boiling chiles)<\/p>\n

2 tablespoons vegetable oil<\/p>\n

3 cloves garlic<\/p>\n

1\/2 medium onion (chopped)<\/p>\n

1 tsp cumin<\/p>\n

1\/2 tsp dried oregano (preferably Mexican oregano)<\/p>\n

1\/4 tsp black pepper<\/p>\n

1\/2 tsp salt (to taste)<\/p>\n

1\u20132 tablespoons flour (for thickening)<\/p>\n

Optional: pinch of cinnamon or sugar for balance<\/p>\n

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TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

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\ud83d\udc68\u200d\ud83c\udf73 Instructions:<\/strong><\/h1>\n

Step 1: Prepare the Chiles<\/strong><\/p>\n

Boil the dried chiles in water or broth for 10\u201315 minutes until soft.<\/p>\n

Let them cool slightly, then transfer to a blender with 2 cups of the cooking liquid.<\/p>\n

Step 2: Blend<\/strong><\/p>\n

Add garlic, onion, cumin, oregano, black pepper, and salt to the blender.<\/p>\n

Blend until completely smooth (strain if you want a silkier texture).<\/p>\n

Step 3: Cook the Sauce<\/strong><\/p>\n

In a skillet, heat oil over medium heat. Stir in flour to make a light roux (about 1 minute).<\/p>\n

Slowly whisk in the blended chile mixture.<\/p>\n

Step 4: Simmer<\/strong><\/p>\n

Let simmer 10\u201315 minutes until thickened and flavors meld. Adjust seasoning.<\/p>\n

\ud83d\udca1 Pro Tip:<\/strong>
This sauce freezes well! Use it for enchiladas, tamales, chilaquiles, or even as a bold taco sauce. For a spicier version, add 1\u20132 chile de arbol when boiling.<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

A rich, bold, and earthy red chile sauce made with dried chiles and traditional spices\u2014perfect for smothering enchiladas or drizzling over tamales! \ud83d\udccc Ingredients: 6 dried New Mexico or Guajillo chiles (stems & seeds removed) 2 dried Ancho chiles (optional for depth) 3 cups water or chicken broth (for boiling chiles) 2 tablespoons vegetable oil […]<\/p>\n","protected":false},"author":1,"featured_media":6425,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6423","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t