Enchiladas are a popular Tex-Mex dish that typically consist of corn tortillas stuffed with meat, cheese, beans, or a combination of fillings. The stuffed tortillas are then rolled up and covered in enchilada sauce before baking. While there are green and white sauces for enchiladas, the red enchilada sauce is the most common and traditional. But which type of red enchilada sauce is used most often? There are a few key contenders.
Common Types of Red Enchilada Sauce
There are three main types of red enchilada sauce that are commonly used:
Ancho Chili Sauce
Ancho chilis are dried poblano peppers that have a sweet, mildly spicy flavor. They form the base for many classic red enchilada sauce recipes. To make an ancho red enchilada sauce, you simmer dried ancho chilis with spices like garlic, cumin, and oregano. The chilis are then blended to form a smooth, rich red sauce. Ancho chili sauce has a deeper, more complex flavor than enchilada sauces made with chili powder.
New Mexico Red Chili Sauce
This style of red enchilada sauce originates from New Mexico, where Hatch chilis reign supreme. By puréeing Hatch chilis or other New Mexican chilis with garlic, cumin, and oregano, you can produce a bright, vegetal red enchilada sauce. New Mexico red chili sauce is spicier than other red enchilada sauces and provides a distinct roasted flavor.
Enchilada Gravy
In Tex-Mex cooking, a “gravy” refers to a thin sauce usually made from pan drippings. Enchilada gravy starts by cooking meat (traditionally beef) in oil to render the fat and fond. Flour is added to make a roux and chili powder and other seasonings are stirred in to finish the gravy. The sauce has a heavier, meaty flavor compared to chili-based red enchilada sauces.
Regional Differences
While all three are classic red enchilada sauces, regional variations impact which type is used most prevalently in different parts of the country.
Texas and the Southwest
In Texas and other southwestern states like New Mexico and Arizona, enchilada gravy reigns supreme. The thin, beefy sauce is a product of the region’s cattle ranching history. Chili powder enchilada sauce is also popular in Texas.
California and the West Coast
On the West Coast, enchilada sauces are more frequently made from dried chilis like ancho or New Mexico chilis. This reflects the region’s proximity to Mexico and influence of Mexican immigrants. Chili-based sauces here are thicker and richer than Texas-style gravy.
Midwest and East Coast
Away from the main enchilada hubs, homemade chili sauces made from scratch chilis are less common. Pre-made canned enchilada sauces are popular for home cooks, especially those made by brands like Old El Paso. Canned sauces rely more on chili powder than whole chilis.
Popularity in Restaurants
To further determine which red enchilada sauces reign supreme, we can look at recipes from popular Mexican restaurants:
| Restaurant | Enchilada Sauce |
|---|---|
| Chipotle | Ancho chili puree |
| El Torito | Guajillo chili sauce |
| On The Border | New Mexico red chili sauce |
| Chevy’s | Chili powder gravy |
This shows that chili-based sauces are most popular in Mexican restaurant chains. Ancho and New Mexico red chili sauces allow the restaurants to provide consistent, flavorful sauces across their locations.
Ease of Use
When cooking at home, ease of use also factors into which red enchilada sauce is used most.
| Sauce Type | Ease of Use |
|---|---|
| Ancho chili sauce | Requires simmering and blending dried chilis |
| New Mexico red chili sauce | Requires roasting and peeling fresh Hatch chilis |
| Enchilada gravy | Quick to prepare with common ingredients |
| Canned enchilada sauce | Most convenient – just open and heat |
The convenience of pre-made canned sauces or quick gravies makes them popular choices for home cooks over labor-intensive chili sauces.
Nutrition Comparison
For those watching their nutritional intake, the red enchilada sauce choice can also impact its health profile:
| Sauce Type | Calories | Fat | Sodium |
|---|---|---|---|
| Ancho chili sauce | 45 per 1/4 cup | 1.5g | 473mg |
| New Mexico red chili sauce | 35 per 1/4 cup | 0.5g | 474mg |
| Enchilada gravy | 60 per 1/4 cup | 4.5g | 758mg |
| Canned enchilada sauce | 25 per 1/4 cup | 0g | 590mg |
The canned and chili-based sauces tend to be lower in fat and calories compared to meaty enchilada gravies. Canned sauce has the benefit of no fat, but chili sauces contain more nutrients from the chilis.
Spiciness Scale
Depending on your tolerance for heat, you may opt for milder or spicier red enchilada sauces:
| Sauce Type | Spiciness |
|---|---|
| Ancho chili sauce | Mildly spicy |
| New Mexico red chili sauce | Moderately spicy |
| Enchilada gravy | Not spicy |
| Canned enchilada sauce | Not to mildly spicy |
Gravy and canned sauces appeal to those who prefer just a touch of heat. Chili-based sauces can offer more punch for spicy food aficionados. Just adjust the quantity and type of chilis to suit your preferences.
Cost Comparison
Finally, budget can also drive which red enchilada sauce is used most frequently:
| Sauce Type | Cost |
|---|---|
| Dried ancho chilis | $$ |
| Fresh Hatch chilis | $$$ |
| Beef and seasonings for gravy | $ |
| Canned enchilada sauce | $ |
The pre-made and quick homemade sauces are the most budget-friendly options. Pricier dried and fresh chilis make homemade chili sauces more expensive.
Conclusion
While all red enchilada sauces have their merits, ease of use makes canned sauces and quick homemade gravies the most common choices for home cooks. Chili-based sauces made from dried or fresh chilis require more effort but offer more authentic, flavorful results. Regional variations exist, with gravies dominating in Texas and chili sauces being preferred out West. Restaurants often utilize chili sauces for consistency and flavor. No matter which red enchilada sauce you choose, the result will be a delicious, satisfying dish. Just adjust the spice level and ingredients to suit your tastes and needs. With so many options, you can’t go wrong with red sauce topping your enchiladas.