Enchilada sauce

Enchilada sauce is a fundamental ingredient in Mexican cuisine that gives its name and characteristic flavor to the famous enchiladas. It consists of a thick and savory sauce prepared mainly from dried chilies (such as ancho, guajillo, or pasilla), tomato, garlic, onion, and spices, which are cooked and ground until a homogeneous and slightly spicy mixture is obtained.

The origin of this sauce is in Mexico, where enchiladas are a traditional and very popular dish. This sauce not only provides flavor but also vibrant color and a spicy touch that enhances the filling of the corn tortillas, commonly stuffed with chicken, cheese, or meats.

Properties: Enchilada sauce is rich in natural antioxidants due to the chilies and tomatoes, and it also contains vitamins such as A and C. It also provides an intense flavor that can vary in spiciness level depending on the type and amount of chili used. It is a low-fat sauce and can be easily adapted for vegetarian or vegan diets.

Substitutes and synonyms: In different regions of Latin America, this sauce is simply known as red sauce for enchiladas or chili sauce. Although enchilada sauce has a specific preparation, in some countries it may also be called dried chili sauce or enchilada salsa.