Red Enchilada Sauce

Recipe for an easy red enchilada sauce, also known as salsa roja or mole rojo, prepared with dried ancho and pasilla chiles.

Posted by MexFoodJournal

[Total: 0    Average: 0/5]
Please rate it

Preparation Time : 10-15 mins

Cooking Time : 30-45 mins

Serves : 6-8

Upload recipe photo

Cuisine : Mexican»Main»

Main Ingredient : Vegetables
Recipe Type : Sauce / Chutney

Ingredients :


  • 8 ancho chiles (mild fruity dried chili pods)
  • 4 pasilla chiles (mild fruity dried chili pods)
  • 1 medium onion quartered
  • 2 plum tomatoes
  • 3 cloves of garlic
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon marjoram
  • 2 tablespoons cooking oil
  • Salt to taste

Method :
  1. Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side)
  2. Allow chiles to cool and then remove stems, seeds, and veins.
  3. Char the onion, tomatoes and garlic in a hot pan.
  4. Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.
  5. Bring to a boil and then reduce the heat to low.
  6. Simmer for 15 minutes to reconstitute the chiles and soften the veggies.
  7. Blend the chiles, onion, tomatoes, garlic, oregano marjoram and the soaking water until smooth. It usually takes about a minute.
  8. Add water little by little if necessary to blend. You may have to blend in two batches
  9. Strain the mixture.
  10. Add two tablespoons of cooking oil to a hot pan add the strained sauce to fry it.
  11. Reduce the heat and simmer for 30 minutes until the sauce has thickened.
  12. Add salt to taste.
  13. Allow the sauce to sit for at least 2 hours so that the flavors meld.
  14. Warm the sauce before serving.

Source : Source link


If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.


Leave a Reply

Share Recipes

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.