Enchilady label: a portrait of Mamá above a dried red chile, with the words Red Chile Enchilada Sauce, una receta de familia, de la frontera

El Paso, Texas · estilo norteño

Mamá's red chile, made fresh in El Paso

Real red chile enchilada sauce from our family recipe. Whole dried pods, garlic and salt. No tomato, no powders, no preservatives.

$13One quart · family size · 32 fl oz$12 cash or transfer
Where to find us Tamale orders

Tap or card: $13. Cash, Cash App or Apple Cash: $12.

Find us this week

Week of Nov 7 · updated every week

Sat 11/7Our roadside spotLook for the red ENCHILADA SAUCE bannerTimes on Instagram
Sun 11/8Farmers market, then our spotMarket name and booth posted on Instagram that morningMarket hours
Mon 11/9Our roadside spotAfter-work hours4–7 PM

Each batch is small and sells out. We post the exact location and what's left every selling day on Instagram and TikTok at @EnchiladySauce.

A quart mason jar of Enchilady red chile sauce with the front label

La salsa

Pure chile, no tomato

Most enchilada sauce on the shelf is tomato with chile powder. Ours is whole dried red chile pods, boiled soft and blended. The color comes from the chile.

Flavor first, with a kick

Earthy and a little sweet, with warmth that builds instead of burns. Spicy enough for the grown-ups and easy to tame for the kids with crema and cheese.

Hecha en casa

Cooked in small batches from Mamá's recipe. Every jar is dated and batch-numbered.

Ingredients: water, dried red chile pods, garlic, salt. Keep it cold. Enjoy within 7 days of the date on the jar, or freeze it.

Temporada de tamales

Red chile for your tamalada

Order ahead and we cook it fresh for your tamale day. It's a pure red chile base, so season it your way for the pork and the masa.

$13One quart$12 cash or transfer. For a small batch or a first try
$44One gallon (4 quarts)For a full tamalada
  1. Send us a message on Instagram or TikTok at @EnchiladySauce with how much you need and your tamale day.
  2. Pay a deposit by Cash App or Apple Cash to hold your order.
  3. Pick it up in El Paso, made fresh a few days before your tamalada.
Order by Tue, Dec 8
Pickup Thu, Dec 10 to Sun, Dec 13
Order by Tue, Dec 15
Pickup Thu, Dec 17 to Sun, Dec 20

How we make them at home

Dipped and fried enchiladas

20 minutesServes 412 enchiladas
Enchilady, warmed 12 corn tortillas 2 cups queso fresco or asadero ½ white onion, diced Optional: shredded chicken, lettuce, crema
  1. Warm the sauce. Pour some sauce into a wide skillet over medium-low heat until it just steams. Don't let it boil.
  2. Dip. With tongs, dip each tortilla in the warm sauce until both sides are coated. The chile goes on first, the norteño way.
  3. Quick-fry. Lay the dipped tortilla in a second skillet with a little hot oil, 15 to 20 seconds per side, until the edges start to crisp.
  4. Fill and fold. Add a line of cheese and onion, plus chicken if you like, and fold it in half. Stack three per plate.
  5. Finish. Spoon more warm sauce on top, then lettuce, crema and a little more cheese. Eat them right away.
Too much heat for the kids? Dip their tortillas quickly so less chile clings, and load up the crema and cheese.

Already tried it?

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New batches, where we'll be, and when we sell out.

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