Easy Homemade Red Enchilada Sauce (Smoky & Flavorful!)

Thursday, January 30, 2025

Blog/Recipes/Easy Homemade Red Enchilada Sauce (Smoky & Flavorful!)

Rich, smoky red enchilada sauce made with dried chiles, perfect for plant-based Mexican recipes.

This week, I wanted to make a Mexican recipe that feels decadent but doesn’t scream "healthy." With leftover dried chiles on hand, I decided to whip up a homemade red enchilada sauce! This rich and smoky sauce is one of my all-time favorite healthy sauces to make from scratch.

I’ll share the full enchilada recipe soon, but for now, I’m excited to show you how easy it is to make this plant-based enchilada sauce at home. It’s so flavorful, you’ll never miss the store-bought versions!

Let’s dive into this easy Mexican recipe and make some magic in the kitchen.

What You're About To Discover:

Ingredients for a rich and smoky red enchilada sauce.

Step-by-step instructions to master this sauce from scratch.

Pro tips and storage hacks to customize your vegan enchilada sauce.

Ingredients

(Makes 5 1/2 cups)

5 dried Guajillo chiles, stems and seeds removed

3 dried Pasilla chiles, stems and seeds removed

2 dried Ancho chiles, stems and seeds removed

3 1/4 cups vegetable broth

2 medium tomatoes, quartered

1 small onion, quartered

2 cloves garlic

1/8 tsp ground cinnamon (for depth)

1 tsp ground cumin

1 tsp Mexican oregano

1 tsp smoked paprika

1 Tbsp fresh lime juice (about 1 lime)

2 tsp white miso (for umami and saltiness)

Tools You Will Need

Large, heavy-bottomed pot (I used a Dutch Oven)

Immersion blender or regular blender (I used immersion blender for speed)

Instructions for this homemade enchilada sauce

1. Toast the Chiles in a large, heavy-bottomed pot (or a Dutch Oven):

Heat the pot over medium heat.

Toast the Guajillo, Pasilla, and Ancho chiles for 2 minutes, flipping occasionally, until fragrant. Be careful not to burn them.

2. Simmer the Sauce Base:

Add garlic, onion, tomatoes, and vegetable broth to the pot.

Bring to a simmer and cook for 15 minutes, until the chiles are soft and the vegetables are tender.

3. Blend the Sauce:

If using a regular blender: Let the mixture cool slightly. Transfer to the blender and vent the lid to release steam.

If using an immersion blender: Blend directly in the pot carefully.

Add cinnamon, cumin, oregano, smoked paprika, lime juice, and white miso.

Blend until smooth and creamy. Adjust seasoning as needed.

Pro tips

Thickness Adjustment: If the enchilada sauce is too thick, add a splash of vegetable broth when blending.

Make It Creamy: Drizzle with unsweetened plant-based yogurt before serving for a cooling contrast.

Storage Tips

Fridge: Store in an airtight container for up to 5 days.

Freezer: Freeze for up to 3 months.

What's Your favorite dish for this sauce?

I’d love to know how you plan to use this red enchilada sauce! Tacos? Burritos?

Let me know by email at hello@withoutstatins.com—I’m excited to hear your ideas!

Hi, I'm Alejandra

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