Homemade Red Enchilada Sauce

By zhanghengshuo

6 Person

30 Minutes

19 Calories

This authentic red enchilada sauce recipe is made with a mixture of Mexican chili peppers that are lightly toasted then rehydrated and processed to form a deeply rich and flavorful sauce. It’s really about the sauce. Authentic Red Enchilada Sauce, when made from dried Mexican chili peppers, is one of those sauces that can’t be beat. It is deeply rich and earthy and so massive with flavor, it is difficult to describe how satisfying it truly is. And SO MUCH BETTER than anything you’ll find in grocery stores.

Ingredients

Water
2 tsp. Coarse sea salt
4 cloves Garlic, chopped
1 Small onion, chopped
1 tsp. Olive oil
4 Dried tree chili pepers, stemmed and seeded
4 Dried guajillo peppers, stemmed and seeded
4 Dried ancho peppers, stemmed and seeded

Method

01

Dry toast the dried chili peppers in a heated pan over medium heat. Toast them a couple of minutes per side, until they start to puff up slightly.
02

Cool, then set them into a heavy bowl with enough hot water to cover them. Let them soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor.
03

Reserve 1 cup of the dark soaking water. In the same heated pan, add the olive oil. Cook the onion about 3 minutes, or until they become translucent.
04

Add the garlic and cook another minute, until they become fragrant. Add them to the food processor along with the sea salt. Pour in the reserved soaking liquid and process to form a sauce. It will be very thick at this point.
05

Add in more water, a half-cup at a time, until you achieve your desired consistency. Strain, if desired, and serve as needed.

Related Tags

Condiments

Homemade Red Enchilada Sauce

4.2

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Calorie 19 Kcal
Prep Time 5 Mins
Cook Time 25 Mins
Total Time 30 Mins

02 Ingredients

Water

2 tsp. Coarse sea salt

4 cloves Garlic, chopped

1 Small onion, chopped

1 tsp. Olive oil

4 Dried tree chili pepers, stemmed and seeded

4 Dried guajillo peppers, stemmed and seeded

4 Dried ancho peppers, stemmed and seeded

03 Method

Step 1

Dry toast the dried chili peppers in a heated pan over medium heat. Toast them a couple of minutes per side, until they start to puff up slightly.

Step 2

Cool, then set them into a heavy bowl with enough hot water to cover them. Let them soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor.

Step 3

Reserve 1 cup of the dark soaking water. In the same heated pan, add the olive oil. Cook the onion about 3 minutes, or until they become translucent.

Step 4

Add the garlic and cook another minute, until they become fragrant. Add them to the food processor along with the sea salt. Pour in the reserved soaking liquid and process to form a sauce. It will be very thick at this point.

Step 5

Add in more water, a half-cup at a time, until you achieve your desired consistency. Strain, if desired, and serve as needed.

04 Author