Chimayo Red Chile Enchilada Sauce with Authentic Flavors (Print version)
A smooth New Mexican red chile enchilada sauce made with Chimayo chile powder, garlic, oregano, and warm broth.
# Ingredients:
For the sauce
01 -
2 tablespoons neutral oil, such as avocado or canola
02 -
1/3 cup finely chopped white onion
03 -
3 garlic cloves, minced
04 -
2 tablespoons masa harina
05 -
1/2 cup (55 g) pure Chimayo red chile powder
06 -
1 teaspoon dried Mexican oregano, crushed
07 -
1/4 teaspoon ground cumin
08 -
3 cups (720 ml) warm low-sodium vegetable broth or water
09 -
3/4 teaspoon fine salt, plus more to taste
10 -
1 teaspoon apple cider vinegar, optional
# Instructions:
01 -
Warm the oil in a medium saucepan over medium heat. Add the onion and cook for 3-4 minutes until glossy and soft, then stir in the garlic for 30 seconds.
02 -
Lower the heat to medium-low. Whisk in the masa harina, Chimayo red chile powder, oregano, and cumin until the mixture forms a fragrant paste, about 45 seconds.
03 -
Slowly add the warm broth while whisking constantly. Keep whisking until the sauce is smooth and no dry chile pockets remain.
04 -
Bring the sauce to a gentle simmer. Cook uncovered for 15-18 minutes, stirring often, until it coats the back of a spoon.
05 -
Stir in the salt and vinegar. Taste and adjust with more salt if needed. Blend or strain the sauce if you want an extra-smooth finish.
# Good to know:
01 -
Makes about 3 cups of sauce, enough for one large pan of enchiladas.
02 -
Use certified gluten-free broth if serving someone with gluten sensitivity.
03 -
For a richer non-vegan version, replace 1 tablespoon oil with lard.