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    Authentic Enchilada Sauce - The Daring Gourmet

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    jsouder62783
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    Authentic Enchilada Sauce - The Daring Gourmet

    Uploaded by

    jsouder62783
    12 views3 pages
    Best recipe.

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    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Best recipe.

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    © All Rights Reserved
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    12 views3 pages

    Authentic Enchilada Sauce - The Daring Gourmet

    Uploaded by

    jsouder62783
    Best recipe.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Authentic Enchilada Sauce - The Daring Gourmet https://www.daringgourmet.

    com/enchilada-sauce-mexican-red-chile-sauce/

    Authentic Enchilada Sauce


    Kimberly Killebrew

    Rich and robust and a thousand times better than store-


    bought, this authentic enchilada sauce packs some serious
    FLAVOR!

    4.94 from 120 votes

    20 mins 30 mins 50 mins

    condiment, Sauce Mexican 20 servings 33 kcal

    INGREDIENTS
    • 3 ounces dried ancho peppers
    • 3 ounces dried guajillo peppers
    • 2-3 or more dried arbol peppers (OPTIONAL: for heat)
    • 1 medium white onion, peeled and cut in half
    • 2 ripe tomatoes, halved
    • 4 cloves garlic, peeled
    • 4 cups boiling water or chicken broth (for even more flavor)
    • 1 teaspoon sea salt
    • 1 teaspoon dried Mexican oregano
    • 1 teaspoon ground cumin
    • Small piece of Mexican or semi-sweet chocolate (optional)

    INSTRUCTIONS

    1 of 3 10/3/23, 10:26 PM
    Authentic Enchilada Sauce - The Daring Gourmet https://www.daringgourmet.com/enchilada-sauce-mexican-red-chile-sauce/

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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
    A universal complaint about homemade chile sauce is its tendency to taste bitter. That can be
    because of the peels of the chili peppers or because they were scorched when toasting them.
    Whatever the reason, if your chile sauce is too bitter for you, add a little brown sugar.

    enchilada sauce

    2 of 3 10/3/23, 10:26 PM
    Authentic Enchilada Sauce - The Daring Gourmet https://www.daringgourmet.com/enchilada-sauce-mexican-red-chile-sauce/

    Tried this recipe?


    Mention @daringgourmet or hashtag #daringgourmet

    Unless otherwise noted recipe, images and content © The Daring Gourmet | www.DaringGourmet.com

    3 of 3 10/3/23, 10:26 PM

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