This recipe appears in:Sauced: Red Enchilada Sauce
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
Short on ingredients, it's the process that transforms chiles and tomatoes into a sauce that has an incredibly robust tomato base with an earthy heat throughout—ready to make the best enchiladas ever.
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- 4 medium guajillo chiles (about 1 ounce)
- 2 medium cloves garlic, peeled
- 1 (28-oz) can fire roasted diced tomatoes (such as Muir Glen)
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups chicken broth
- Kosher salt, to taste
- Sugar, to taste
Preheat oven to 350°F. Place guajillo chiles on a baking sheet and heat in oven until puffed up and aromatic, about 3-5 minutes. Remove from the oven and allow to cool. Stem and seed chiles; tear into pieces.
Place chiles, garlic, tomatoes, cumin, and black pepper in jar of a blender. Puree until as smooth as possible.
Heat oil in a large saucepan over medium-high heat until shimmering. Set a fine mesh strainer over pan and pour in sauce. Press sauce through strainer into saucepan. Cook sauce, stirring constantly, until thickened to consistency of tomato paste, 5 to 7 minutes. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Taste sauce and season with salt and sugar to taste.