How to Make Mexican Sauce

In learning how to make Mexican sauce, one thing you can count on is no matter what kind you make it will have plenty of great flavors.  The commonly used ingredients in Mexico like onion, garlic, tomatoes, many types of wonderful chili peppers and others always produce great flavor.

Probably the oldest and most famous of all Mexican sauce recipes is the “mole sauce”.  You may remember when I made Lissy’s mole sauce recipe (My friend in Mexico). Her recipe is so good but what a mess I made!

I wanted to make different batches with different chocolate to see if the chocolate made much difference in taste. Anyway, I had pots and pans everywhere in my kitchen. I used everything to make mole and it took me forever to clean the stove, counter tops, pots, pans AND FLOOR. It was still worth the effort. Both were great tasting!

There are many other recipes to make mole which are much easier. Years ago I always thought chocolate was for desserts but I have found these recipes with mole sauce are delicious. Of course I still favor chocolate in desserts, especially the following Mexican chocolate sauce.


Impress your guest when you learn how to make Mexican sauce for desserts.

  • 4 Ounces semisweet chocolate broken in pieces
  • ½ Cup half and half milk
  • ¼ Cup butter cubed
  • 2 Egg yolks beaten
  • 1 Tablespoon strong coffee
  • 1 Tablespoon rum

Combine chocolate and half and half over low heat in saucepan.

Cook while stirring until mixture is smooth. DO NOT BOIL.

Remove from the heat and slowly beat in the butter one piece at a time until melted.

Beat in remaining ingredients until smooth.

Serve warm or cover and refrigerate until cold. Makes 1 cup.

Serve with delicious homemade ice cream, sponge cake and other desserts.

ENCHILADA SAUCE RECIPE This is the most popular when you learn how to make Mexican sauces. 

How to Make Mexican SauceHow to Make Mexican Sauce for Enchiladas
  • 1 Can (10 ½ ounces) undiluted beef broth
  • ½ Cup melted butter
  • ½ Cup flour
  • 8 Cloves minced garlic
  • 2 Cans (8 ounces each) tomato sauce
  • 2 Tablespoons chili powder
  • 2 Teaspoons rubbed sage
  • 1 Teaspoon ground cumin

Pour broth into measuring cup; add enough water to make 2 cups.

Combine broth with remaining ingredients in a saucepan stirring until smooth.

Cook over medium heat stirring consistently until smooth and thick.

Makes 4 cups.


When you learn how to make Mexican sauce you will be putting it on your breakfast. This sauce is perfect to but over your egg dishes.

  • 1 Tablespoon cooking oil
  • 1 Clove minced garlic
  • ½ Cup chopped green pepper
  • ½ Cup chopped onion
  • ½ Cup chopped tomato
  • 1 to 2 Tablespoons finely chopped jalapeno peppers
  • ¼ Teaspoon dried oregano
  • ¼ Teaspoon ground cumin
  • ¼ Teaspoon salt
  • 1 ½ Tablespoons vinegar
  • 1 Can (8 ounces) tomato sauce

Sauté the garlic, onion and green pepper in hot oil.

Combine sautéed vegetables with remaining ingredients EXCEPT TOMATO SAUCE in blender.

Process for 3 to 4 seconds; combine with tomato sauce stirring well to blend,

Serve hot or cold.


  • 1 Can (15 ounces) Mexican beans drained
  • 1 Cup chunky picante sauce
  • ¼ Cup chopped fresh cilantro
  • Hot pepper sauce OPTIONAL

Cook beans and picante sauce in a large saucepan over medium heat stirring until thoroughly heated.

Stir in cilantro; serve over rice and other dishes.


When you learn how to make Mexican sauces you will use this sauce on almost all Mexican dishes. 

  • 2 Large ripe avocados pitted and mashed
  • 2 Medium tomatoes peeled, seeded, chopped
  • 1 Tablespoon finely chopped onion
  • 1 Teaspoon finely chopped fresh hot green pepper
  • 1 Tablespoon chopped fresh cilantro
  • 4 Tablespoons olive oil
  • 1 Tablespoon red wine
  • Salt/ pepper to taste

Mix all ingredients together; serve with meats and all kinds of Mexican dishes.


  • 1 Medium chopped onion
  • 1 Clove chopped garlic
  • 1 Cup chopped fresh parsley
  • 1 Cup chopped fresh cilantro
  • 1 Romaine heart chopped
  • 1 or 2 Chopped fresh hot green peppers
  • ¾ Cup ground almonds
  • 3 Tablespoons cooking oil
  • 1 to 2 Cups chicken stock                                

Combine in a blender or processor the onion, garlic, parsley, cilantro, hot peppers and almonds.

Process to a coarse puree; NOT SMOOTH.

Heat the oil in a heavy skillet; add the puree to the skillet.

Slowly add stock while stirring to the skillet; stir and cook a few minutes over medium heat.

Serve hot over cooked chicken.


When you learn how to make Mexican sauce you will want this on all your authentic Mexican recipes.

  • ¼ Cup finely chopped onion
  • ¼ Cup finely chopped tomato
  • ¼ Cup finely chopped hot chili pepper
  • Orange juice
  • Lime juice
  • Salt 

Combine in a bowl the onion, tomato and chili pepper.

Blend the juices; add enough to the mixture to make it soupy. (1/4 to 1/3 cup)

Serve same day with any favorite dishes.


  • 1 Large tomato seeded, peeled and chopped
  • 1 Fresh red hot pepper chopped
  • ½ Pound queso blanco cheese (Or ricotta)
  • Salt/ pepper
  • 1 Medium finely chopped onion
  • 1 Chopped hardboiled egg

Combine tomato, pepper and cheese in food processor; process to a puree.

Spoon into bowl; top with onion and egg.

Serve with vegetables and other favorite foods.