This New Mexico red chile sauce is easy and delicious! The flavor is incredible perfect for tacos and enchiladas!
Looking for a classic enchilada sauce recipe? Look no further!
I love using this red enchilada sauce recipe on my carnitas tacos!
How to make red chile sauce:
- Roast the chiles and garlic in a preheated oven for no more than 5 minutes!
- Remove the chiles and place in a blow filled with water. Leave the garlic on the pan and roast for another 10 minutes.
- Let the chiles soak for 30 minutes to rehydrate.
- After 30 minutes place chiles, garlic, seasoning, and 2 ½ cups of the soaking water in a food processor and process until smooth.
- Eat up or strain for an even smoother sauce!
Is red chile sauce the same as enchilada sauce?
Yes. It is also sometimes called New Mexico red sauce.
Why is is called New Mexico Red Chile Sauce?
You use New Mexican Red Chile to make the sauce.
Give this red chile sauce a try and let me know how you like it!
How to get a smooth enchilada sauce?
Simply use a high powered blender or food processor (affiliate links for Breville) to blend until extra smooth, then strain the sauce in a mesh strainer. I personally don’t mind skipping the straining step because it is a little quicker and less of a mess.
What if you don’t have a high powered blender or food processor?
Using a regular blender will work but it won’t make it as smooth. Just make sure to scrape down the sides frequently.
Make sure to check out these other tasty recipes:
- Salsa Verde
- Cilantro Lime Sauce
- Mango Salsa
- Green Chile Stew
- Green Chile Cheeseburger
- Smoked Chicken Quarters
Watch how to make this recipe!
New Mexico Red Chile Sauce
- 15 Dried New Mexico Red Chilies
- 2-4 Dried Ancho Chilies optional
- 5 garlic cloves
- 2 tsp cumin
- 1 tsp salt
- ½ tsp onion powder
- Preheat oven to 350F.
- Remove stems and seeds from dried chilies and place on a baking sheet. Add the garlic to the baking sheet as well. Roast for 2-5 minutes. The chiles will start to smell sweet. You don’t want them to burn so watch them carefully!
- Remove the chilies and add to a bowl of hot water, allow them to rehydrate for 30 minutes. Return the garlic to oven to continue roasting for another 10 minutes.
- After 30 minutes, add the chiles, garlic, cumin, salt, onion powder, and 2 ½ cups water that the chiles were soaking in, into a food processor. Process until smooth. You can use the sauce as is or strain it to get any extra pepper pieces out.
- Use on tacos or enchiladas! Enjoy!
- Strain for a smooth sauce
Post updated on 8/16/2020