From Rick Bayless's kitchen · Frontera Grill, Chicago
stove · salsa
★ STARRED KITCHENRed Enchilada Sauce
From an award-winning kitchen
Ratio
CHICKEN STOCK 720VEG OIL 30
Ingredients
- ANCHO CHILE113 g
- GARLIC20 g
- OREGANO1 g
- PEPPER1 g
- CUMIN0.5 g
- CHICKEN STOCK720 ml
- VEG OIL30 ml
- SUGAR4 g
- SALT9 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Mexican–Mexican-American chef of Frontera Grill and Michelin-starred Topolobampo in Chicago; James Beard Outstanding Chef and Best Chef: Midwest. Regional Mexican research over four decades.
Originally published as Red Enchilada Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from rickbayless.com classic (published as “Red Enchilada Sauce”). Full citation lives in Provenance.