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The Hirshon Mexican Red Enchilada Sauce

  • Total Time: 0 hours


Units Scale
  • 3 dried guajillo chiles, seeded
  • 2 dried ancho chiles, seeded
  • 1 small chipotle en adobo sauce
  • 1 1/2 tsp coarse sea salt
  • 1 tsp minced garlic, about 1 clove
  • 1/4 cup chopped onion
  • 2 cloves roasted garlic, pulp squeezed out of skins
  • 1 teaspoon top-quality Mexican oregano
  • 1 small portion Abuelita Mexican chocolate, about 1/8 of a tablet
  • 1 1/2 tsp freshly-ground cumin
  • 4 cups hot chicken or vegetable broth
  • 2 tablespoons lard (preferred) or avocado oil


  1. In a large bowl, combine the seeded dried chiles and 3 cups of stock. Let the chiles soak for about 20 minutes, until softened.
  2. Heat 1 tablespoon of the lard or avocado oil in a medium sauté pan over medium heat. Add the onion and cook until softened, about 5 minutes, stirring occasionally. Add the chipotle, roasted garlic, salt, oregano, and cumin and cook for about 5 minutes more.
  3. Using a slotted spoon, transfer the softened chiles into a large blender. Add all contents from sauté pan.
  4. Add in 1 cup of the chile-soaked stock, the remaining 1 cup of stock, minced garlic, and the Abuelita Mexican chocolate.
  5. Blend until smooth.
  6. Strain the sauce through a fine strainer and discard the pulp. Add more chili soaking liquid to thin the sauce to your liking.
  7. Heat the remaining lard or oil in the same sauté pan over high heat. Slowly add the sauce being careful to avoid splatters. Cook for 1 minute, stirring constantly, then reduce the heat to low and cook for another 4-5 minutes.
  8. Cool and store in the refrigerator until ready to use or freeze flat in gallon freezer bags for up to 3 months.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 115.33 kcal
  • Sugar: 2.57 g
  • Sodium: 632.82 mg
  • Fat: 8.84 g
  • Saturated Fat: 1.38 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 9.56 g
  • Fiber: 2.93 g
  • Protein: 1.74 g
  • Cholesterol: 0.0 mg