Enchilada Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 cups
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Calories
39 kcal
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Course
Condiments
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Cuisine
Tex-Mex
Enchilada Sauce
Description
The Enchilada Sauce recipe features toasted dried guajillo and New Mexico chiles simmered in water then blended to a smooth consistency. The toasted chiles contribute a smoky, slightly earthy flavor, while the ground cumin and oregano bloom in olive oil to enhance the sauce’s complexity. The sauce is simmered until it thickens, concentrating the flavors. Adding vinegar or lime juice adds a subtle tang that highlights and balances the rich chile taste.
The resulting sauce is smooth and thick enough to coat tortillas or other dishes, providing a dark red, mildly spiced chili flavor typical in enchiladas. The cooking method brings out the full aroma of the dried chiles without burning them, ensuring a well-rounded taste.
This sauce can be used immediately or stored for later use in layered enchiladas, as a topping for meats, or as an ingredient in Mexican-inspired recipes.
When blending hot liquids, the sauce should be cooled slightly and blended carefully with a vented lid covered by a towel to avoid splattering. Adjust seasoning and acidity after simmering to suit your taste.
Ingredients
- 2 ounces guajillo chile peppers dried, stemmed and seeded
- 2 ounces New Mexico chile peppers dried, stemmed and seeded
- 2 Tbsp olive oil
- 1/2 tsp cumin ground
- 1/2 tsp oregano dried
- salt to taste
- vinegar or lime juice, optional
Instructions
- Working in two batches, toast the chiles in a Dutch oven over medium high heat for just a minute or so, tossing constantly. You want them to start to darken, but not burn.
- Add 8 cups of water to the pot and bring to a boil. Turn down the heat and let boil gently for about 15 minutes.
- Remove the chiles to a blender and add 5 cups of the cooking water. Let the mixture cool for a while and then blend until smooth. Blending hot liquids is tricky see note below*
- Heat the oil in a saucepan over medium heat and add the spices. Sauté for a minute or two to bloom the flavors, stirring constantly.
- Pour the blended sauce into the saucepan and bring it to a simmer. Reduce the heat to low and let the sauce simmer for 10-15 minutes, until it thickens and the flavors meld together. Season the sauce with salt to taste. Note: At this point you may want to add a pop of acidity to bring out the flavor of your sauce. Add a tiny bit of vinegar such as apple cider vinegar, or lime juice. Taste as you go and don't add too much!
- Use the enchilada sauce immediately, or store it in an airtight container in the refrigerator for up to 10 days.
Notes
- Let the hot chile mixture cool slightly before blending to avoid splatter and ensure safety.
- Use a vented blender lid covered loosely with a kitchen towel when blending hot liquids.
- Add vinegar or lime juice after simmering to adjust acidity, which enhances the sauce's flavor depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 39kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 7mg | 0% |
| Potassium | 68mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 940IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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