If you've never made your own enchilada sauce from scratch, you're in for a real treat. This red enchilada sauce recipe is rich in authentic flavor, gluten-free, sugar-free, and completely low-carb.
Unlike store-bought versions that rely on flour or added sugar, this recipe uses roasted dried peppers for a deep, complex flavor that brings your Mexican recipes to life!
Honestly, there is no comparison between a red enchilada sauce made with freshly roasted dried pepper and one made with chili powder.
You will not get the same flavor profile if you use powdered chili powder.
This is the sauce I used in my keto beef enchiladas and my keto chicken enchiladas
Homemade Gluten-Free Red Sauce
Making homemade enchilada sauce means eliminating unnecessary thickeners. Since you will be reconstituting and then pureeing, the chilies will naturally thicken the sauce.
It's gluten-free since it uses zero flour.
Ingredients Needed
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The following are the ingredients you'll need to make red enchilada sauce Note that the full printable recipe card is at the bottom of the page.
Enchilada Sauce
- Dried ancho chili peppers -These mildly spicy peppers are dried poblanos and offer a smoky, fruity flavor that forms the base of many traditional red sauces.
- Dried guajillo peppers -A dried version of the mirasol chili, guajillos add sweetness and complexity to your sauce.
- Arbol peppers -These spicy peppers contribute heat more than flavor. Use sparingly—or leave them out for a milder sauce.
- Onion
- Whole garlic cloves
- Diced tomatoes
- Salt
How To Make This Gluten-Free Red Sauce
With its rich, bold flavor and simple keto-friendly ingredients, this sauce is sure to become a staple in your low-carb kitchen.
To make this red enchilada sauce, start by roasting your peppers in a comal, heavy non-stick skillet or cast-iron skillet. You will be dry roasting on them on low-to medium heat, so do not add any oil to the skillet.
Toast them on each side for one to two minutes. You'll know they are ready when they become very fragrant. Be careful not to over-roast them, as they can become bitter.
Then, add the quartered onion and whole, peeled garlic to the pan and roast until lightly brown.
I recommend you use gloves for this next step. Remove the stems from the peppers and slice them in half.
Remove all the seeds and the membranes if you want a milder sauce since that is where the heat is.
Once the peppers are roasted, please place them in a large bowl and pour the boiling vegetable broth over the peppers. Cover the bowl and allow the peppers to soak for about 25 minutes or until soft.
Next, pour the peppers, canned tomatoes, onion, salt, garlic, and the liquid the peppers were soaked in, into a blender and blend until entirely smooth and well incorporated.
Once the sauce has been pureed, it's time to cook it. To do so, place a 4-quart pan on the stove and heat to medium heat, then add about a tablespoon of vegetable oil.
When the oil is hot, add the sauce and cook uncovered to a low boil, then lower the heat to simmer gently for about 10–15 minutes.
This recipe makes approximately three cups and can be made ahead. The sauce can be stored in the refrigerator for up to two weeks and frozen for up to two months.
Best Dried Chiles For Red Enchilada Sauce
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I use three types of red peppers when making my red enchilada sauce. It just adds a complexity that you otherwise miss if you used just one type of pepper.
This recipe uses ancho, guajillo, and arbol chilies.
Ancho chilies are named for their wide shape. In Spanish, ancho means wide. They have a mildly spicy flavor profile and are prized for their smoky flavor with fruit notes.
Ancho chiles begin as poblano peppers that have fully ripened and then dried.
Guajillo chilies are the most popular chilies used in Mexican and Southwestern cuisine.
It's the dried form of the mirasol chili. The guajillo chili is a mild pepper that adds a fruity flavor to dishes.
Arbol chilies are very spicy and provide little flavor. They are used primarily to give the enchilada sauce a little heat. Add as little as you want to this pepper and even leave it out for a much milder sauce.
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Red Enchilada Sauce (Gluten-Free)
This homemade red enchilada sauce is full of authentic Mexican flavor and simple to make. Made with only wholesome ingredients it fits perfectly with a low-carb, gluten-free, paleo lifestyle.
Ingredients
- 1 large dried ancho chili pepper, about 3 peppers
- Dried guajillo peppers, about 3 peppers
- Arbol peppers, 2-3 for mild sauce 4-5 for spicy sauce
- 1 medium onion cut in quarters
- 3 peeled whole garlic
- 2 cups of hot vegetable broth
- ½ teaspoon of salt
- 14.5 ounces of diced canned tomatoes
- 1 tablespoon of avocado oil
Instructions
- Start by roasting your peppers in a comal, heavy non-stick skillet or cast-iron skillet. You will be dry roasting, so do not add any oil to the skillet.
- To roast your peppers, place them on the pan at low to medium heat and toast them for one-two minutes on each side. You'll know they are ready when they become very fragrant. Be careful not to over-roast as they can become bitter.
- Next, add the quartered onion and whole peeled garlic to the pan and roast until lightly brown.
- Using gloves, remove the stems from the peppers and slice them in half. Remove all the seeds. If you want a milder sauce, also remove the membranes since that is where the heat is.
- Place all the peppers in a large bowl and pour the boiling vegetable broth over the peppers, cover the bowl and allow the peppers to soak for about 25 minutes or until soft.
- Pour the peppers, and the canned tomatoes, onion, salt, and garlic, along with the liquid the peppers were soaked in, into a blender and combine until fully smooth and blended.
- Once the sauce has been pureed, it's time to cook the sauce.
- Heat a 4-quart pan to medium heat and add about a tablespoon of avocado oil. Once the oil is hot, add the sauce and cook uncovered to a low boil and then lower the heat to simmer gently for about 10-15 minutes.
- The recipe makes approximately 3 cups and can be made ahead. The sauce will keep in the refrigerator for up to two weeks and can be frozen for up to two months. I recommend freezing in one-cup portions so that you only defrost what you will be using.
Nutrition Information:
Yield: 12 Serving Size: ¼ cupAmount Per Serving: Calories: 35Total Fat: 5gSodium: 300mgCarbohydrates: 1.9gNet Carbohydrates: 1.4gFiber: 0.5gSugar: 1gProtein: 0.5g
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