Easy Method Basic Mexican Red Sauce

Prep Time
Cook Time
Ready In

"This is a recipe I have worked on for a number of years. It's a wonderful, rich sauce that can be used as an enchilada sauce, as a topping for any of your beef or chicken dishes, or as a base for soups. It's really versatile. Make it your own, as I did. Additional heat can be had by adding more chile powder or even some hot sauce, if desired."

Original recipe yields 10-12 servings


  • Serving Size: 1 (117 g)
  • Calories 157.5
  • Total Fat - 8 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 60.7 mg
  • Sodium - 750.4 mg
  • Total Carbohydrate - 11.1 g
  • Dietary Fiber - 2.3 g
  • Sugars - 3.7 g
  • Protein - 10.7 g
  • Calcium - 78 mg
  • Iron - 2.2 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0.1 mg

Step 1

Cook and stir the onions and garlic in the oil in a 2 qt. saucepan until onion is tender.

Step 2

Add the chile powder and the chicken broth, mix well, then add the tomato sauce, oregano, cumin seed and chocolate.

Step 3

Simmer, uncovered for 20 minutes, sauce should be somewhat thickened.

Step 4


Step 5

Transfer to blender. Being careful to keep the lid on the blender, process until smooth.

Step 6

Refrigerate no longer than 10 days.

Tips & Variations

No special items needed.



This is a great all around sauce for burritos, enchiladas and other Mexican food. We really love it and I use it quite often when we are having Mexican.

review by:
(24 May 2013)


My friend is here from NC and I wanted to make some burritos for us for lunch, so I made this sauce up ahead of time and gave it a day for the flavors to really mingle. It was the perfect sauce and so delicious! I will use this all the time now! Thanks for sharing it with us Cooks! Linda

(12 Feb 2012)