stove · salsa
★ STARRED KITCHENPrep 10 minCook 15 minRed Enchilada Sauce
Independent adaptation of a publicly published Rick Bayless recipe. Not affiliated with, sponsored by, or endorsed by Rick Bayless.
Rick Bayless's Red Enchilada Sauce, from the published recipe.
Ratio
Ingredients
- Ancho Chile — 4 oz dried (~8–10) (113 g)
- Garlic — 4 cloves
- Oregano — 1 tsp Mexican (1 g)
- Pepper — 1/2 tsp black (1 g)
- Cumin — 1/4 tsp (0.5 g)
- Chicken Stock — 3 cups (720 ml)
- Vegetable Oil — 2 Tbsp (30 ml)
- Sugar — 1 tsp (4 g)
- Salt — to taste ~1 1/2 teaspoons
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Red Enchilada Sauce wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
2 kitchens · 4 stars · 3 national awards
- Copperhall Salsa Mexicana★ STARRED KITCHEN
- Cedarpass Salsa Mexicana★ STARRED KITCHEN
- Cinderfield Lime-Cilantro Vinagreta★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.