Enchilada Sauce Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8 cups
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Calories
45 kcal
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Course
Side Dish, Main Course, Condiments
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Cuisine
Mexican
Enchilada Sauce Recipe
Description
This Enchilada Sauce Recipe features dried red chile pods that are cleaned by removing stems, seeds, and veins before simmering to soften. Once cooked, the chiles are blended with water, flour, garlic, and salt to develop body and flavor, then carefully strained to remove skins and seeds for a smooth consistency. The flour acts as a thickener to produce a sauce with enough body to coat enchiladas well.
The resulting red chile sauce combines the earthiness and mild heat of the California or New Mexico chiles with savory garlic and seasoning, creating a foundational sauce for traditional Mexican preparations. The sauce is un-cooked after blending and straining, allowing it to be stored raw or cooked as desired.
The sauce is ideal for enchiladas rojas, chile and pork tamales, pozole rojo, and pollo a la brasa, pairing well with meats and traditional dishes requiring a vibrant red chili flavor.
To accommodate gluten-free diets, use a 1:1 gluten-free flour substitute. The sauce can be stored in the refrigerator for up to a week or frozen for up to six months. Care should be taken when handling chile pods, including washing hands thoroughly and using gloves if desired, to avoid irritation.
Ingredients
- 8 ounces California red chile pods or New Mexico red chile pods
- 6 cups water
- 6 tablespoons all-purpose flour sub gluten free if necessary
- 4 cloves garlic
- 1 tablespoon salt
Instructions
- Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.
- Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover, and simmer for about 20 minutes. After 10 minutes turn the chiles over with tongs to make sure the chiles soften evenly. Drain cooked pods and allow time to cool down before blending. Discard water.
- Fill blender with 3 cups of water, half of the cooled chile pods, 3 tablespoons flour, 2 cloves garlic, and half of the salt. Blend until smooth. Strain sauce through a fine sieve to remove skins and seeds; discard skins and seeds. Repeat blending and straining process with remaining water, pods, flour, garlic, and salt. If necessary, season with more salt.
Notes
- Remove stems, seeds, and veins from dried chiles to reduce bitterness and heat intensity.
- Wear gloves or wash hands thoroughly after handling chiles to prevent skin irritation.
- Use gluten-free flour substitutes for thickening if gluten intolerant.
- Store enchilada sauce refrigerated for up to one week or freeze up to six months to preserve freshness.
- This sauce can be kept uncooked or cooked depending on dish requirements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 45kcal | 2% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1178mg | 49% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 55mg | 61% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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