★ Issue CMSC·22–030 · Published 17 Jul 2022
Mexicansauce/condiment

Red Enchilada Sauce.

Toast guajillo chiles with chocolate and spice, then blend into a thick sauce that clings to enchiladas instead of sliding off

PREP 10 min
COOK 25 min
TOTAL 35m min
SERVES —  
HEAT mild
BLEND RATING 4.9 140 reviews · Chain Reaction®
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You'll need
10-inch skilletBlenderFine-mesh strainerSaucepan

Toast guajillo chiles with chocolate and spice, then blend into a thick sauce that clings to enchiladas instead of sliding off

Ingredients

For the Enchilada Sauce:

  • 8 dried guajillo chiles, stemmed and seeded
  • 1/4 large yellow onion
  • 2 cloves garlic
  • 1 Tablespoon Casa M Spice Co Chain Reaction
  • 5 oz Abuelita chocolate powder mix
  • 2 Tablespoons vegetable oil

Method

  1. 01

    Prep and rinse the chiles

    3 min

    Rinse, stem, and seed your guajillos — this removes any dust and bitter seeds that'd muddy your sauce. You want clean chile flavor, not grit.

  2. 02

    Simmer the chiles

    10 min

    Bring 4 cups water to a boil, add chiles, and simmer about 10 minutes until they're soft and pliable. This hydration opens them up so they blend smooth.

  3. 03

    Blend the chile base

    2 min

    Transfer softened chiles and 2 cups cooking liquid to the blender with onion, garlic, and Chain Reaction, then blend 30 seconds until smooth. You're building your flavor foundation here.

  4. 04

    Heat oil and strain sauce

    2 min

    Heat oil in a skillet over medium heat, then strain the blended chile mixture through a fine sieve into the pan, pressing with the back of a spoon to force every bit through. Straining removes any bits that'd keep your sauce from clinging to the enchiladas.

  5. 05

    Finish with chocolate and simmer

    15 min

    Whisk in the chocolate powder until fully incorporated, then reduce heat to a gentle simmer for 15 minutes. The chocolate rounds out the heat and adds depth — it's what makes this sauce rich instead of thin.

  6. 06

    Cool and store

    5 min

    Let the sauce cool slightly before using, or refrigerate for later. A cooled sauce thickens up and clings better than one straight off the heat.

From Mike's Notebook

01

Toast the guajillos in a dry pan until fragrant, about 30 seconds—longer burns them bitter.

02

The Abuelita powder adds sweetness and body; don't skip it thinking you'll add cocoa instead.

03

Strain the finished sauce through a fine mesh to catch chile skin bits that won't dissolve.

Nutrition

90 Calories / serving
2 gProtein
5 gTotal Fat
1 gSat. Fat
12 gCarbs
3 gFiber
8 gSugars
60 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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