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ancho red enchilada sauce

Authentic Ancho Chili Red Enchilada Sauce

Course: TexMex
Cuisine: TexMex
Keyword: Ancho, Enchilada Sauce, Rojo Sauce
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 36kcal
This sauce is perfect for Authentic TexMex enchiladas, and other amazing delicious Mexican dishes such as breakfast tacos!
Print Recipe


  • 12 ancho chilies
  • 5 medium tomatoes
  • 1 medium onion chopped into four pieces
  • 3 garlic cloves halved
  • 2 cups beef stock or canned beef stock
  • 1 cup tomato sauce
  • 1 tsp Mexican oregano or dried oregano
  • tsp dried cumin
  • 1 tsp Kosher salt or to taste


  • Rinse the chiles in cold water and pat dry.
  • Tear open the chilies, and remove the seeds and bulky veins (like the tops/stems)
  • Heat a large skillet over medium heat, and then toast the peppers, onions and garlic...turning chilies frequently..do this for about 10 minutes
  • Bring 3 cups of water to a boil...add the tomatoes for 30 seconds.
  • Remove the tomatoes into an ice bath...remove from the ice bath, and peel off the skin. Slice and half, and remove the ribs and seeds of the tomatoes.
  • Bring 4 cups of water, the 2 cups of beef stock and the tomato sauce to a boil
  • Transfer the chilies, onions, garlic and tomatoes to the water/stock. Add in the oregano and cumin. Lower the heat to low/medium and simmer for about 15 minutes
  • Carefully transfer the chili mixture to a blender, or larger food processor. Puree for about 2 minutes.
  • Add the mixture back to the pot through a very fine sieve, or a colander lined with cheese cloth. Press until all liquid has been pressed through. This is an important step! Don't skip this!
  • Return the strained sauce to the stove and heat for about 15 minutes. Add about a teaspoon of salt (or to taste)



Calories: 36kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 575mg | Potassium: 419mg | Fiber: 2g | Sugar: 4g | Vitamin A: 773IU | Vitamin C: 14mg | Calcium: 22mg | Iron: 1mg