Authentic Enchilada Sauce
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
2 cups
-
Calories
200 kcal
-
Course
Condiments
-
Cuisine
Mexican
Authentic Enchilada Sauce
Description
The Authentic Enchilada Sauce begins by seeding and cleaning dried guajillo and ancho peppers. These are simmered with onion and garlic until soft and hydrated, releasing their flavors into the cooking liquid. The softened peppers and aromatics are then pureed with broth to create a smooth sauce base.
This puree is strained to remove seeds and skins for a refined texture, then cooked with tomato sauce and vegetable oil to develop the flavors and thicken the sauce. Seasoning with kosher salt and freshly ground black pepper completes the sauce, balancing its mild heat and deep chili flavor.
This sauce is ideal for enchiladas but can also be used as a base for other Mexican dishes requiring a flavorful red chili sauce. It can be stored refrigerated for up to two weeks or frozen in portions for later use.
Serving this sauce warm enhances its aroma and viscosity, making the enchiladas more authentic and tasty.
Ingredients
- 8 guajillo pepper or New Mexico pepper
- 1 ancho chile
- ¼ onion large, yellow or red
- 1 garlic large clove
- 1 teaspoon kosher salt
- ½ teaspoon black pepper fresh ground
- 2 cups stock vegetable, beef, or chicken; or water plus 1 bouillon cube (vegetable, beef, or chicken
- 1 tablespoon vegetable oil
- 1 oz tomato sauce canned
Instructions
- Remove all seeds and stems from the peppers then rinse under cold water to remove any dust.
- In a medium pot, add the chiles, onions and garlic clove with enough water to cover the chilies.
- Cover and cook on medium heat for about 20 minutes or until very soft and pliable. Rest chiles in the water for another 10 to 15 minutes to cool off and finish hydrating the chiles.
- Transfer chiles to a blender or food processor and add 2 cups broth. Blend for about 1 minute. Note: you can do this in two different batches if the blender isn’t big enough for all the ingredients at once.
- Using a fine mesh strainer, strain the pureed chiles to remove the remaining seeds and skins (tip: push the chile mix with a spoon or spatula to get the most sauce out of the mixture). Discard the leftover pulp.
- In a large saucepan, heat the 1 tablespoon of oil. Slowly pour the pureed chiles and tomato sauce. over the hot oil. Cook, stirring often for about 10 minutes. Season with salt and pepper according to taste. Keep warm until ready use or store for later.
Notes
- Store the prepared sauce in a sealed jar in the refrigerator for up to two weeks.
- Freeze the sauce in small portions to thaw only needed amounts later.
- Make sure to remove all pepper seeds and skins for a smooth texture.
- Reheat gently before serving to preserve the sauce's flavor and consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 200kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 2mg | 1% |
| Sodium | 1776mg | 74% |
| Potassium | 425mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
