Authentic Enchilada Sauce Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
20 servings
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Calories
33 kcal
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Course
Condiments
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Cuisine
Mexican
Authentic Enchilada Sauce Recipe
Description
The recipe starts by carefully toasting dried peppers in a dry skillet to release their aroma without burning, alongside toasting halves of onion, garlic cloves, and ripe tomatoes until lightly browned. Seeds and membranes are removed from the peppers to control bitterness and heat. The peppers soak in boiling water until soft, then are blended with the vegetables and spices including oregano, cumin, and sea salt.
The sauce is simmered gently to marry flavors and can include a small piece of Mexican or semi-sweet chocolate to balance bitterness with slight richness. This method yields a deep, complex sauce essential for enchiladas with traditional Mexican flavor.
Managing bitterness by avoiding scorched peppers and adding a touch of brown sugar if needed helps refine the taste. The sauce pairs strongly with tortillas and fillings, providing a rich and earthy complement.
Ingredients
- 3 ounces ancho pepper dried
- 3 ounces dried guajillo peppers
- 2-3 dried arbol peppers or more, optional for heat
- 1 white onion medium, peeled and cut in half
- 2 tomato ripe, halved
- 4 garlic cloves, peeled
- 4 cups water vegan: use vegetable broth, boiling, or chicken broth for even more flavor
- 1 teaspoon salt sea salt
- 1 teaspoon oregano dried, Mexican
- 1 teaspoon cumin ground
- chocolate small piece, Mexican or semi-sweet, optional
Instructions
- Start with that all important step: Roasting! Heat a heavy non-stick skillet (I like to use cast iron) over medium-high heat. Don't add any oil. Lay the dried peppers on the skillet and toast them for a minute or two on each, just until they become very fragrant. It's better to under-toast than to over-toast them as they will become very bitter if scorched. Remove and set aside. Next place the onion, garlic and tomatoes on the skillet and toast until lightly browned.
- Remove the stems from the peppers (using gloves if you're using hot peppers), slice the peppers open and remove and discard all of the seeds and the membranes (contrary to popular belief, it's the membranes not the seeds that are hot, the seeds are bitter). Place the peppers in a bowl.Pour the boiling water over the peppers, cover the bowl and let them sit for 20-30 minutes until soft.
- Place the peppers and their liquid along with the onion, tomato, garlic and all remaining ingredients (except for the chocolate if using) in a blender and blend until completely smooth.Note: At this point determine for yourself whether your sauce needs to be strained. I use a Vitamix blender which does an excellent job of blending the sauce to a very smooth puree, so I don't bother straining it.
- Time to cook the sauce: Heat a tablespoon or so of oil to a pot then add red sauce. Simmer it uncovered for about 30 minutes. Add a little more water if you prefer it thinner. The sauce should be the thickness of heavy cream.Optional: For an added flavor touch, add a small piece of semi-sweet chocolate at the end and stir until melted.If the sauce is very bitter, add a touch of brown sugar. SEE NOTE.
- Store in the fridge for up to 2 weeks or freeze it for several months. I like to freeze about a cup of it per freezer bag so I can conveniently grab a bag as needed.Makes approx. 5-6 cups.
Notes
- Toast peppers carefully to avoid bitterness from scorched skins.
- Remove seeds and membranes from peppers to manage heat and flavor balance.
- Adding a small amount of brown sugar can counteract any residual bitterness in the sauce.
- Use vegetable broth as a vegan alternative or chicken broth for deeper flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Serving | 0.25cups | |
| Calories | 33kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Sodium | 125mg | 5% |
| Potassium | 200mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2355IU | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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